Stanford, CA
Located at Stanford University’s Clark Center, the Fungal Food Lab combines biotechnology, culinary research, education, and outreach. The facility supports prototyping, sensory testing, food characterization, student instruction, and collaborations with chefs and industry partners to advance food innovation.
Heavy-gauge gas and electric commercial ranges engineered to form the core anchor of any kitchen.
High-heat infrared salamanders and cheesemelters designed for rapid searing, finishing, and melting.
High-capacity, continuous-boil cookers designed for rapid recovery and precise noodle prep.
Custom-engineered solutions, from wok ranges to wood-fired log broilers, built for unique culinary styles.
Heavy-duty griddles, hotplates, and charbroilers engineered to maximize power in compact spaces.
High-output, rapid-recovery deep fryers built to handle heavy volume without losing temperature.
Integrated cold storage and refrigerated bases built directly into your cooking line for seamless workflow.
Whether you have questions about products, warranty coverage or services. Our team is always here to help you.
Monday through Friday 7:00AM - 3:30PM PT