Let’s not beat around the bush. Almost every range you see inside a restaurant kitchen is a gas range. However that doesn’t mean that the commercial electric range doesn’t exist (in fact it’s more popular than one might think). Here are a few reasons why it might be worth it to have an electric range… Read More

Some people would say that if you think a one door freezer is too small and a three door freezer is too big, then you would get a two door. But sometimes, even a two door is too big. Something even smaller but that’s not too big for refrigeration? It exists. And a True T-35F… Read More

Never does a 24″ charbroiler has that much power. With this Baker’s Pride L-24R radiant charbroiler, you have 90,000 BTUs of heat recovery under your disposal. That means more time to cook your meats, chicken, poultry, and seafood and more time to serve your patrons great food. So what makes this charbroiler different than most… Read More

It may be preferable to buy appliances and equipment for your restaurant piece-by-piece. But here at One Fat Frog we have something that makes things simple and easy: Packaged Discounts. This means you can get everything you need for your restaurant and food truck from one place, and get great discounts as well. Whether you’re… Read More

Buying a steamer is pretty sacrosanct for your restaurant if you cook a lot of vegetables, fish, or just want to be healthy-conscious when cooking your dishes. But while most steamers might look like a microwave or an oven, there are different steamers for different applications.

Meet one of the newest inductees of our inventory, a Master-Bilt IHC-48. Although it might sound like pretty much any other freezer out there, this blast freezer has a specific purpose. And (to forgive the pun) it does a blast doing so. Before we get to the nilly-willy, you can also use them as ice cream… Read More

A little while ago, we Frogs asked ourselves what might be in the food trucks in the future. This time, we ask ourselves what new features might be found in tomorrow’s restaurant equipment. 1. They’ll Probably Be Connected When we mean connected, we don’t exactly mean that we’ll get a notification when the oven’s done.… Read More

We had a lot of new equipment that came in lately, and this is no exception. Say hello to the Taylor 337-27! Like your soft-serve machines that you see in your buffets or other restaurants, this machine has the ability to carry two different ice cream flavors, allowing you to swirl as necessary (this symmetry… Read More

Usually, we’re used to four temperature points, in Fahrenheit: 0 degrees (freezing point for water), 72 degrees (room temperature), 98.6 degrees (body temperature), and 212 degrees (boiling point for water). But when you enter the world of restaurants, the amount of temperatures you have to keep in mind are increased almost exponentially. Here are a… Read More

Whether you’re closing your business, or you’re looking to upgrade your restaurant kitchen–sometimes you don’t have a choice but to get some new equipment. Now none of us frogs are advising that you replace your kitchen equipment as often as getting new smartphones (we want your equipment to last, after all). But if you must… Read More

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… Read More

SANTA BABY SALE: FRIDAY DECEMBER 19 AND SATURDAY DECEMBER 20, 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… Read More

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… Read More

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:

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… Read More

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.… Read More