Smallwares & Tabletop

Most openings begin with heat-rated utensils (ladles, tongs, turners), cutters, thermometers, pans, storage containers, and date-label systems. Menu complexity and volume drive the final list, but these categories appear in nearly every HACCP-compliant kitchen. You can review those core categories within the commercial smallwares section.

High-quality polycarbonate food pans are NSF-listed and designed for use in hot wells, cold rails, and high-temperature commercial dishwashers. When used within rated limits, they resist warping and are widely adopted in chain and institutional food service. Polycarbonate pans can be found in the smallwares catalogue.

Provincial health inspections increasingly expect durable, legible, time- and date-coded labels for open foods. Purpose-made rotation labels are faster to apply, more sanitary, and avoid adhesive residue that inspectors often flag on stainless surfaces. Rotation systems are available within the kitchen smallwares listings.

Nonstick pans perform best for eggs, delicate finishes, and low-abrasion tasks. Stainless steel pans tolerate metal utensils, high heat, and aggressive deglazing, making them more durable for line kitchens that wash cookware multiple times daily. Both options are available under commercial smallwares.

Economy smallwares work well for low-abuse or low-turn stations. For grills, heavy prep, or expo lines, heavier-duty brands reduce breakage, injury risk, and replacement frequency — often costing less over a season. You can compare quality tiers in the smallwares category.