Flash Sale & End of the Year Sale 2014


We are having two sales at the One Fat Frog. The first is our TWO DAY ONLY sale! All items must be paid in cash or check and in FULL. These prices are amazing and we are even surprised we are offering them at such low costs! Take full advantage. Items included in the 2 day sale are listed below

  •  USED – 2 door glass TRUE GDM49F freezer,free custom paint job, used, $1499
  • USED True 3 door stainless steel freezer T72F, $1799
  •  NEW- 6 burner countertop , gas, two in stock $850
  •  SCRATCH & DENT:  NEW 3 door stainless steel freezer, stainless interior, $2499
  • SCRATCH & DENT:  NEW 3 door stainless steel cooler, stainless interior, $2100
  •  Purchase New walk in cooler or freezer, receive $500 credit toward next purchase or purchase NEW 27” refrigerated make table, $700


For our second sale, going on now through January 1st, financing and leasing can be used for these units.

  • 72” Beverage air make table, used $999
  • Choice 48” Federal Open Air cooler, used $899
  • ANY 50 bottle cooler, used $699
  • Alto-Shaam Combi Therm Oven 1/2 sheet, single phase used, $2100
  •  “Cold” Beverage Air, 3/4 size glass door merchandiser, free custom paint job, used, $450
  • True 2 door s/s freezer, T49f, used $1500
  •  Hickory Rotisserie, choice:  electric 30 chicken or 15 chicken gas, used, , was $5400, now $2900,
  •  Nu Vu Proofer, Convection oven, great for bakery, 3 phase, used, $1600
  • 140 quart Hobart Mixer, 3 phase, used, $8900
  •  Vulcan double stack gas convection oven, used, $3500
  •  Imperial Pasta cooker, gas, auto lift, used $1200
  • 36” charbroiler, gas, used $799
  • Countertop gas fryer, used $400,
  •  36 electric flat griddle, used $799
  • True, 48” megatop refrigerated salad sandwich, deli unit, used $950
  • 72” Leader make table, $850
  • 60” double sided Kairak make table with over shelf $950
  • 48” worktop True refrigerator, $699
  • ANY dry bakery case $899
  • Delfied, 27” make table, $499
  • 60” Delified make table, $899
  • 67” undercounter 4 drawer unit, cooler, $899
  • Pizza oven, Blodgett, single stone deck, used stones $1200
  • Pizza oven, Blodget, double stone deck, new stones $1800
  • Pizza oven, Double stack, Baker’s Pride,  nice used stones
  •  Pizza oven, countertop oversized, Prince Castle, gas, $1100
  • Pizza oven, wood fired, gas assist $4900— * will not deliver*
  • SET of wood booths- lot $799
  • Vinyl fabric booths, singles $50 each
  • Vinyl fabric booths, doubles, $95
  • Pizza oven, Triple Stack Vulcan pizza oven, new stone, used oven, $5500
  • Undercounter dishwasher Hobart/ EcoLab, high temp  $1399
  • Double stack, market forget convection oven, gas, glass door, used $2100
  • Double stack Southbend convection, single phase electric, $2700
  • Choice of 2:  Lincoln Impinger, 16” belt #1301, $950




Product Spotlight: Asber AEF-4050

Fryer 2

The beauty of the fryers, thanks to of one of our writers’ Canon EOS 6D.

We had a lot of equipment come in this week, and it’s time to introduce one of the newest members of the family: The Asber AEF-4050 gas fryer.

The special thing about this fryer is that it’s unbelievably versatile. It has an oil capacity from 40 to 50 lbs while still retaining a single-well layout–yet it can still accommodate two baskets (above). And how much heat recovery does it have? 114,000 BTUs. Now that may sound like much, but when you have to fry on a near-constant basis, you need that kind of power to make things crisp.

But the relative power isn’t really the only cool thing about this thing. The fryer’s vessel is all stainless-steel, so that tub will definitely take a beating–and it has to when the thermostat range is from 200 degrees to 425 degrees (here’s a guide on oils if you wonder why it’s important). And the access floor, where you access the safety switch, is double-plated for extra durability.

Even though it is only 22 inches wide, it is a bit heavier than other fryers (at 305 pounds). But this fryer is a workhorse fryer. This fryer won’t mess around, and neither will we…when it comes to discounts.

If you’re interested in these fryers or want to open up a restaurant in general, go ahead and visit us at 2416 Sane Lake Road in Orlando or call us at (407) 480-3409.

Why Outfitting Your Home Kitchen With Restaurant Equipment Is A Bad Idea

It can be very tempting, turning your home kitchen to a head chef’s office space. But too often, people try to turn it to a dream and end up realizing that it’s a waste of money. Here are a few reasons why home kitchens usually don’t mix well with commercial restaurant equipment.

One good reason is that home kitchens are simply too small. As a rule of thumb, the average kitchen is around 100 square feet (or about 10×10). Restaurant kitchens on the other hand, are typically a lot larger (possibly even as large as your home, depending on how large/busy your kitchen is). While some of the equipment you (will) see at the Frog might be good-sized for your home kitchen, often times it’ll be too big/heavy for your kitchen to handle. Remember that it’s not just the open physical space you have to worry about, you also have to think about load weight of your floor as well.

Another reason why your home kitchen might need a pass on professional equipment is that it might be too powerful. Keep in mind, restaurant equipment are meant to take constant abuse and yet still last a long time. If you want to do artisan dinners or try out some experimental dishes, then your 5-figure range with an included griddle might be overkill. Also, a number of kitchen equipment might have three, four, five, or even six-phase electrical requirements. A home usually has a three-phase for washers/dryers, but that’s basically it. Otherwise, you’d have to do some extensive electrical work.

And yet a third reason why it’s probably not a good idea to put commercial stuff in your home kitchen is that it’s not particularly cost-effective. Not only are restaurant equipment more expensive in the first place, but they are no cheap to maintain. Yes, they’ll last long, but finding a technician that does commercial equipment and getting the parts for it adds a lot of dough in the long run. Sure it will be a long time before you might even have to think about that, but when parts cost as much as getting a new range from Best Buy, the pain starts to settle in.

Now let’s be clear, we are not saying not to buy them at all. We sell them, as you can see from our 100,000 square-feet warehouse. But there are times where you, the homeowner, want to kick things up a notch–think twice. However restaurant owners on the other hand? Come on in to One Fat Frog at 2416 Sand Lake Road or call us at (407) 480-3409.


Some Words From One of Our Master Technicians

A little while ago, we published an article about preventative maintenance on restaurant equipment. But we wanted to know the technicians’ side of the restaurant equipment. As lucky as we were, one of our master technicians had some time to spare so we took the time to ask him a simple question:

What are some things that restaurants owners don’t do to their restaurant equipment but should?

As soon as we asked him the question, his eyes sparkled as if the question was his calling to answer (which, in a way, is).

1. Clean the equipment. According to our master technicians, letting grease migrate from the source to other parts of the restaurant equipment in question can make your equipment even dirtier. If you don’t clean over time, it’s going to be very hard to do it yourself–then you’ll have to call on professionals that do dedicated kitchen cleaning. Not to mention that dirty kitchen equipment will likely give you bad marks from your health inspector.

2. Provide regular maintenance. Unless you (yourself) have been certified to do appliance or kitchen equipment repair, then our master technician suggest that you follow a regular service interval for your equipment. If you bought your equipment new, then finding owner’s manuals should be a cinch (they usually include service schedules…usually). If you bought it used (say, from us at The Frog), then it might be more of a challenge (although you could still call the manufacturer and find out if you have enough information). He also warns not to  do this yourself, as this can lead to severe hire hazards.

And that’s pretty much the only advice the master technician wanted to give us. It’s no secret that restaurant equipment are meant to last a long time. But that doesn’t mean that it’s mean to last forever. Even your grill that you used for the last two decades need some TLC.

Preventive Maintenance on Restaurant Equipment

Even though restaurant equipment are meant to last a seriously long time, that doesn’t mean you can’t do some preventative maintenance. If you have some time, see if you can’t follow a few of these tips: Continue reading

The Montreal Protocol Will Change The World of Refrigeration Sooner Than You Think

Refrigerants are probably one of the last things most people think about when they’re talking about restaurant equipment (the only exception is when their car’s A/C is out). But as 2014 grows to a coming close, the upcoming changes in the world of refrigerants grows more relevant.

It all began with the Montreal Protocol in 1987, as a direct response to reduce the chemicals responsible for depleting the ozone layer. This may not be as large a concern today, but in 1987, when the Montreal Protocol was initially signed by 20 countries (it has now since ratified by nearly 200 countries). Since the latest goal in 2010, America is expected to reduce the use of such harmful refrigerants by  75% of chemicals that are directly responsible for depleting the ozone layer (CFCs), and according to NASA the progress seems good. And by 2015, that number is expected to drop to 90. By the end of the decade, most hydrocarbon-based refrigerants will be banned completed.

What does this mean? This means, at least in the restaurant setting, that older restaurant equipment that use refrigerants such as R-22, R-134a, and most hydroflurocarbon-based refrigerants will have to be retrofitted by the end of the decade. While some replacement refrigerants do exist, you might have to do some retrofitting to make sure it works.

But keep in mind that a lot of this won’t happen for some time, but it will be important to keep in mind for the future. At the very least, the Frog will be ready.

Five Things to Know About Walk-In Freezers & Coolers

So you might have recently found out about One Fat Frog doing a quick-ship program for walk-in fridges and walk-in freezers. But unlike your run-of-the mill fridges and freezers, walk-in units are a completely different story. It’s not like your 48-inch reach-in where it’s just a matter of whether you want this fridge or not. Here are (at least) five things you need to know if you are considering a walk-in freezer or a walk-in fridge.

And a disclaimer: This is just a general guide if you’re considering a walk-in. This guide does not necessarily reflect the inventory of One Fat Frog. Continue reading

Product Spotlight: Vinotemp Wine Dispenser

A black wine dispenser.

This is it. It’s one of our smaller we sell but that also means we have a few of these in stock.

Wine is a very, very specific business. In fact the science of making wine, enology, is offered in UC Davis and Fresno State. If the world of wine goes as far as getting a college degree for it, then it’s safe to say that your customers are going to demand high standards for your vintages. So to make this easier, Vinotemp has a wine dispenser–which we’re proud to have on inventory at One Fat Frog. Continue reading

Some Other Things to Consider About Restaurant Equipment

For most people who ran a restaurant before, they usually have an idea of what exact equipment they want for their respective kitchens. But for a lot of people who are about to open one for the first time, the things to consider are surprisingly more than you think. Here are a few things to consider before you’re buying your next piece of restaurant equipment.

1. Consider the electrical requirements for restaurant equipment.

When you’re doing your research on what grill or what oven you want, they’ll (almost) always have electrical specs. The voltage, the amperage, and the phases are cited so that potential restaurant owners can have an idea of what will work in their kitchen and what won’t.

This is also the reason why you don’t see your friends putting commercial appliances in their home kitchens. Typically, commercial kitchen equipment are physically larger and have different electrical (and gas) requirements. Now some households might be able to house a professional kitchen, but for most people, it’s about settling to Kenmores and Whirlpools.

While our sales representatives and technicians know the electrical requirements for the restaurant equipment, consider calling an electrician if you don’t know how much electricity your restaurant can handle. Continue reading

Job Fair this week!

Great news!

One Fat Frog’s job fair is now extended to Friday, December 12! Times are usual from 9:45AM to 2PM. 

If you are coming in person, please bring your resume with you. If you are emailing to careers@onefatfrog.com, please attach your resume and indicate what position you are interested in. Here are the following positions available:

Warehouse Associate 1

Finishing Carpenter

Hotline & Coldline Master Technician


Sales Representative

Please apply in person at 2416 Sand Lake Road. Orlando, FL 32809 or careers@onefatfrog.com

Just In: Imperial IFS-25 half-size gas fryer

Yes, this literally came in not too long ago. We'll have a better pic

Yes, this literally came in not too long ago. We’ll have a better pic later on.

Usually, fryers are gigantic in nature. When you own a restaurant, they’re usually either the biggest or one of the biggest appliances you’ll have in your kitchen. But have you ever seen a fryer this small? We’re not talking about some countertop unit you can buy in a Bed, Bath, and Beyond–no today, we’re talking about the Imperial IFS-25 half-size gas fryer. Continue reading

Why is BTU Important?

BTU, or British Thermal Unit, should be as commonly-known as a watt or horsepower. But weirdly, it isn’t. Continue reading

What is the common food-grade Stainless Steel?

As there are many different kinds of cars and a seemingly infinite amount of computers, there are different kinds of stainless steel. Most people usually assume stainless steel is just what it is, like there would be just iron and aluminum. But especially with restaurant equipment, stainless steel is not just something to be taken for granted–especially not when people’s food is on the line. Continue reading

Advance Tabco Stainless Steel Sinks – Truckloads In

We just got in truckloads of Advance Tabco stainless steel sinks. We have two types of units, handwash sinks and 3 compartment sinks.

The 3 compartment sinks include: Continue reading

One Fat Frog selling walkin units

Walk-in coolerYou probably already know that One Fat Frog sells a lot of standard restaurant cooking equipment – things like ranges, ovens, and fryers. You probably know that we also have preparation equipment, such as refrigerated prep tables, worktop coolers and stainless steel work stations. And you probably know that we have refrigeration like reach-in coolers, freezers and refrigerators. But did you know that we did walk-in units as well? Continue reading

FAQ: Chill Rite remote beer tap system

Chill Rite remote tap systemYou know what’s better than a fresh draft beer? Nothing. Nothing at all. Then again, I’m a recovering alcoholic. Anyway, One Fat Frog just got in an awesome remote draft system. It’s by Chill Rite and it is a 12 tap remote system for your bar. Here are some frequently asked questions. Continue reading

Just in: Renato AR600S Brick Oven

Renato ovenOne Fat Frog just got in a new oven that we are excited about and we’re sure you will be excited as well. It’s a Renato AR600S brick oven. This is a wood burning, gas assisted oven and it is perfect for a restaurant or for your summer kitchen at home. This is a display oven meant to be the centerpiece for the awesome backyard parties, although restaurants that cook a lot of pizza or flatbread use these as well. For those not in the know, Renato is one of the biggest names in brick ovens and this model is one of their best. You’ve probably seen Guy Fieri using it on many occasions. Continue reading

Hobart Commercial Dishwasher For Sale

dishwasherIf you’re like most of the people we meet at One Fat Frog, you love to cook, but you hate doing dishes. That’s why the dishwasher is one of the greatest inventions in history. In fact, I think we should start using the phrase “greatest thing since the dishwasher” rather than “greatest thing since sliced bread.” While a dishwasher makes things a lot more pleasant at home, it’s even more important for your restaurant. Back in the day, when everything had to be washed by hand, that meant a lot of time wasted on cleanup and a lot of money wasted on payroll for dishwashers. Though you will never completely eliminate hand dishwashing, One Fat Frog has one of the top models in commercial dishwashers that can make your restaurant’s cleanup much more effective and efficient. Continue reading

Used Pass-Through Pizza Oven From APW Wyott

conveyor-ovenOne Fat Frog just got a cool used conveyor oven in stock and we’re excited about this piece of restaurant equipment. This baby is an APW Wyott, model number X*WAV*EZ 1829. We’re selling it at a price ridiculously below value. Seriously, if you come in, look at this conveyor oven and ask the salesperson how much we’re charging, you’ll probably laugh and assume it’s a joke. I would print the price here but again, you would think we’re pranking you. We’re not. We wouldn’t do that. Actually, we might, because we love practical jokes, but we’re not in this case. Continue reading

Master Bilt Ice Cream Dipping Case for Sale

Master_Bilt_Dipping_CaseWhen I was a kid, one of the great pleasures in life was getting to go to the local ice cream shop, where I could walk down the dipping case, checking out the plethora of flavor options, and then decide what I wanted to eat. It was usually some combination that wasn’t standard – a scoop of this, a scoop of that. Actually, I shouldn’t say “when I was a kid,” because it’s still one of my life’s greatest pleasures. Maybe I need a more pleasurable life. Continue reading