Solutions by space · Cooking & Holding

The cookline, end to end.

Ranges, fryers, combis and steam — then the ventilation above them, the filtration that protects it, and the thermometers and tools that keep the line honest. Zink represents every layer, so the cookline gets planned as one system instead of a pile of spec sheets.

See it working →The product portfolio

The lineup · Equipment

Fig. 01

Every piece of the room, and who builds it.

GarlandGarlandRanges, griddles, broilers & induction FrymasterFrymasterOpen-pot & tube-type fryers ConvothermConvothermCombi ovens Cleveland RangeCleveland RangeSteamers, kettles & tilt skillets LincolnLincolnImpinger conveyor ovens MerrychefMerrychefHigh-speed accelerated-cooking ovens AmanaAmanaCommercial microwaves & high-speed ovens NemcoNemcoCountertop cooking & prep StreivorStreivorExhaust hoods & utility distribution Z-Ventilation SolutionsZ-Ventilation SolutionsTurnkey kitchen ventilation WoolGuardWoolGuardWool inserts over hood filters FiltroxFiltroxFryer-oil filtration AntunesAntunesToasters, steamers & egg stations MercoMercoHolding cabinets beside the line MetroMetroHeated holding & transport AIM NationalAIM NationalNationwide installation

The lineup · Tabletop & Smallwares

Fig. 02

And the layer most projects forget to plan.

AFC MaterialsAFC MaterialsGrill sheets & oven liners Cooper-AtkinsCooper-AtkinsThermometers & thermocouples All-Clad CookwareAll-Clad CookwareBonded stainless cookware PADERNOPADERNOProfessional cookware & bakeware WincoWincoCountertop cooking & smallwares AlconoxAlconoxFryer cleaners & degreasers San JamarSan JamarFood-safety smallwares Mercer CulinaryMercer CulinaryProfessional cutlery

The Cookline · Plan it right

Numbers first, spec sheets second.

RUN THE NUMBERS

Fryer sizer

What size fryer you need: the published output-equals-1.5–2× oil-capacity rule, from peak-hour pounds to vat size and battery counts.

RUN THE NUMBERS

Kettle sizer

What kettle capacity a central kitchen needs: Cleveland's published reference systems from 500 to 30,000 meals per day, with the ice-builder formula.

RUN THE NUMBERS

Hood-filter ROI

Compare your current hood-cleaning costs against a high-capture filter program quote — your own numbers in, the annual difference out.

PLANNING GUIDE

The kitchen ventilation guide

Hoods, make-up air, grease filtration and ventless options in plain language — and who coordinates the whole system from design through startup.

See it working.

Any of our eight culinary centers — they hold key items rather than every model, and we ship between centers, so tell us what you want to see and we'll have it at the center nearest you. If it cooks, bring your menu and a chef will run it with you. There is no charge.

Book a visit → Request a quote

Keep exploring

Where next?

All nine spaces→The whole portfolio, cut the way projects actually happen.The product portfolio→Every brand we represent, filtered to your state and category.Find your rep→Set your state and the right person is one tap away.