Blog
Guides, updates and product news from the Genkraft team.
A reach-in refrigerator works harder than almost anything else in a commercial kitchen. It gets opened hundreds of times a…
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A prep table that is too small forces constant restocking mid-service. One that is too big wastes line space and…
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Every reach-in cabinet comes down to one early decision: glass doors or solid. Neither is better across the board; they…
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Temperature is the one spec a health inspector will always check. The targets are simple; holding them through a twelve-hour…
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Full-size convection ovens come in two flavors, and the right one usually gets decided by your building before it gets…
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Fryer sizing is usually quoted in pounds of oil, but what you actually buy is throughput: how many baskets of…
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Most refrigeration failures are not sudden: they are weeks of a struggling unit that nobody looked at. A short routine,…
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Both keep food at 0°F. The difference is how you load, find, and rotate what is inside, and how much…
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A griddle earns its keep at breakfast and never really stops. Choosing one comes down to width, controls, and plate,…
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