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The Way to Plan Out a Small Kitchen

Today we are starting a new series where we will feature advice from our owner Eric on various problems you may run into when setting up a commercial kitchen. Here’s our first post in the series.

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BK Resources Closeout Spotlight: WorkForce Pre-Rinse 8-in Assembly

BK Closeout Sale

HURRY! - Incredible Prices for a Limited Time!

Available While Supplies Lasts! In-stock and priced to move! Buy Now & Save!

Shop All BK Closeout Specials Here!
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Hoshizaki Named 2017 ENERGY STAR Partner Of The Year

Hoshi ENERGY STAR Award Winner

The EPA (Environmental Protection Agency) has recognized Hoshizaki America, Inc. with a 2017 ENERGY STAR Partner of the Year - Sustained Excellence Award for their continued leadership in protecting our environment through superior energy efficiency achievements!

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Wash, Rinse, Sanitize – How to Clean Restaurant Utensils in a Compartment Sink

Compartment sinks are not only convenient in the foodservice industry but are also mandatory in many cases. Most health and sanitation standards require restaurants to have a sink with three or more compartments to manually clean utensils and smaller equipment pieces. But washing smallwares by hand is not as simple as running some soap and water over them. Washing restaurant utensils and equipment is subject to standards just like washing your hands. This three-step process is kinda like the “stop, drop and roll” of warewashing:

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"I Can't Thank You Enough for Helping Me Fulfill a Dream!"

Here at JES Restaurant Equipment customer satisfaction is our top priority! We strive to provide the best customer service experience possible. Here's a recent Customer Satisfaction Survey response from one of our satisfied leasing customers!

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