News

When evaluating commercial cooking equipment, the first question is often, "How much will it cost to run?" For many operators, that usually comes down to the price of gas. While...

In a high pressure commercial kitchen, every square inch of space and every minute of service time counts. You need equipment that doesn’t just perform, but actively solves the logistical...

In a demanding commercial kitchen, your oven is the backbone of your service. Luus has overhauled its professional oven range, blending power, efficiency, and operator focused design to ensure that...

If you’ve read some of our articles/blogs, you’ve probably noticed a theme: we don’t believe in "one-size-fits-all" hardware. A commercial kitchen is a living, breathing operation. Your needs change as...

Let’s talk about the less glamorous side of outfitting a commercial kitchen: risk. When you are dealing with high pressure gas, intense heat, and heavy duty electrical loads, the equipment...

Sustainability in a commercial kitchen often gets reduced to a conversation about energy ratings on a spec sheet. While lower utility bills are important, true sustainability is about reducing the...

Every kitchen has a rhythm, but that rhythm is only as fast as its slowest piece of equipment. You might have a high output range, but if your fryer can’t...

Planning a kitchen for the next decade is about more than just checking your energy bills. Many owners get stuck focusing entirely on gas versus induction or looking for the...

Walk into most kitchens, and you’ll see a collection of mismatched units with different heights, varying depths, and a dozen different ways to turn them on. Every piece of equipment...

It is the most common frustration in any high volume kitchen: waiting for a pan to come up to temp. You’ve got a docket board full of orders, you’ve prepped...

There is still a lot of talk in the trade about whether induction can actually "keep up" with the speed of a professional kitchen. You’ll hear stories about chefs who...

There’s a long standing habit in this industry of measuring a kitchen by the raw power of the burners. We’ve all seen it: the bigger the BTU output, the "better"...