Today’s independent restaurant owners have a lot of choices when it comes to selecting the right equipment for their unique operational needs. The process of understanding all of the options in order to make the most educated purchases can be time-consuming and fraught with uncertainty—until now, that is. We’re delighted to announce the launch of a brand-new digital tool designed to streamline the selection process, the Vulcan Kitchen Equipment Guide.
Which Piece of Kitchen Equipment Do You Need?
Not sure whether you need solid state, snap action, or manual griddle controls? Struggling with choosing a fryer that’s right for your menu? Looking to optimize your cooking line with the highest output charbroiler? Or what about the 100+ variables, such as base type and sheet pan orientation, that go into identifying the perfect electric or gas range for your operation? The takeaway is clear: Restaurant owners face many decisions along the way to outfitting their kitchens for optimal performance.
Click Your Way to the Answer
The good news? Vulcan’s intuitive and user-friendly online Kitchen Equipment Guide offers everything you need to make informed buying decisions. Simply navigate a series of easy questions on your operation, and our analytics will determine your perfect griddle, fryer or charbroiler.
Our Vulcan Range Customizer tool, meanwhile, will help you find the exact range model you’re looking for, or will customize one to your ideal configuration across major inputs like range model and energy source all the way down to smaller details such as towel bars, cutting boards, and condiment rails.
Additionally, the Kitchen Equipment Guide provides a comprehensive results page which allows you to view product specs or print your results. Want to request a quote or find a sales expert in your area? With the Kitchen Equipment Guide, access is just a quick click away.
Running a restaurant isn’t easy. So why not simplify where you can? The Vulcan Kitchen Equipment Guide offers invaluable recommendations for today’s busy, bottom line-minded commercial kitchen operators by taking the guesswork out of the equipment-buying equation and putting the information you need at your fingertips.