Convenience Store Equipment

A commercial vent hood is a ventilation system installed above cooking equipment to remove smoke, grease, heat, and steam. You need one if your convenience store or restaurant has any cooking equipment. There are two types: Type 1 (for grease-producing equipment) and Type 2 (for non-grease, like dishwashers). Learn about vent hood requirements, ventilation requirements, and vent hood installation.

Type 1 vs. Type 2 vent hoods — Type 1 handles grease-laden vapors from fryers, grills, and pizza ovens. They require grease filters, a fire suppression system, and a dedicated exhaust duct. Type 2 handles heat, steam, and odors from non-grease equipment like dishwashers and steamers — no fire suppression needed. Most c-store kitchens need at least one Type 1 hood. Learn about vent hood requirements and commercial vent hood options.

For a convenience store, choose a modular ice machine that produces 300-600 lbs/day. Top brands: Hoshizaki (best reliability, crescent-shaped ice), Scotsman (excellent nugget/flake ice), and Follett (integrated ice/water dispensers). Pair with a storage bin sized to hold one full day's production. Hoshizaki's KM series is the most popular for c-stores. Browse all convenience store equipment.

Key decision factors for choosing the right refrigeration system: (1) What are you storing? Different products need different temperatures, (2) How much capacity? (3) Customer-facing or storage? Glass doors vs. solid, (4) Indoor or outdoor? (5) Energy efficiency, (6) Brand reliability. Read about how to choose store equipment and explore reliable refrigeration solutions.

Proper refrigeration is the single most important food safety measure. Temperature control directly affects food quality — bacteria multiply rapidly between 41°F-135°F. Inconsistent temperatures cause faster spoilage, increased food waste, health code violations, and customer illness risk. Learn about how proper refrigeration impacts food quality, preserving food quality with commercial walk-in coolers, and why consistent cooling matters.

Upgrading an older cooler (8+ years) saves money: (1) New models use 30-50% less electricity, (2) Fewer breakdowns, (3) Better food safety with tighter temperature ranges, (4) Improved merchandising with LED-lit glass doors, (5) Environmental compliance. Read about why older coolers cost more to operate, why upgrading refrigeration matters, and why your business needs a new commercial walk-in cooler.

NSF certification means a commercial refrigerator has been independently tested to meet strict standards for food safety, sanitation, and performance. NSF-certified units have: smooth, cleanable interior surfaces, proper drainage, accurate temperature control, and durable construction. Most health departments require or strongly prefer NSF-certified equipment. Learn about key features to look for in commercial refrigeration and what to know before buying.

Getting started is straightforward: (1) Contact JayComp Development (877-843-0183), (2) Provide your location, square footage, and budget, (3) Discuss your product mix and food service plans, (4) Receive a preliminary floor plan and equipment quote, (5) Refine the design, (6) Approve and place orders, (7) Schedule installation. Explore all of JayComp's services, read the design process overview, and check out the current special offer.