28th August 2009
Water is commonly classified as hard or soft depending on the type and amount of naturally occurring and harmless minerals and salts dissolved in it. The most common ones are calcium and magnesium. When water has a relative high content of dissolved miner...
28th August 2009
Kitchen waste has a double hit on kitchen costs. Food not sold and thrown away immediately hits the bottom line of profit, but the second hit is the charge of removal for both kitchen waste and plate waste. Most local authorities will charge for both pack...
28th August 2009
Warewashing equipment is the collective industry name for dishwashers and glasswashers. It derives its name from glass “ware” and table “ware.”
A common question from caterers is why can’t they use the same machine for both glasswashing and pla...
28th August 2009
Commercial catering equipment is engineered for hard work, but there are parts which have a finite life and need replacing eventually. Hopefully, a part that is nearing the end of its working life will be spotted by a regular service visit from an enginee...
28th August 2009
This is the lightweight equipment that can perform a heavyweight performance in a wide range of catering operations, from cafes and pubs to hotel restaurants. Snacks are by definition a light bite, but business can be frequent and busy, so using anything ...
28th August 2009
When it comes to enough space to work in, most chefs will say the person who designed the kitchen was never going to have to work in it, or the kitchen was designed when food sales were not as busy as the present. That means the maximum use of available s...
28th August 2009
A fridge is an insulated cabinet with an electric pump or a compressor which moves a refrigerant liquid around the cooling bars. When the door is opened, the cold air falls out to be replaced by warm air in the kitchen, which triggers the pump to circulat...
28th August 2009
Pizza represents huge business for caterers. It provides a focused menu, fast throughput of customers, has global appeal and does require the kind of kitchen staff training that a full service restaurant needs. There is also a range of dedicated kitchen e...
28th August 2009
Microwave ovens are a hugely important part of every professional kitchen. As a standard microwave-only oven they can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining rest...
28th August 2009
In the kitchen, a ventilation system removes heat and grease coming from cooking equipment, steam from ware washing and boiling and dangerous carbon monoxide fumes produced from the combustion of gas cooking equipment. Front of house, a ventilation system...
28th August 2009
As with cooking pans, kitchen knives reflect designs and cooking techniques that follow tradition in the part of the world where they were developed. As with all professional kitchen equipment, quality is reflected in the price.
The most common way of ma...
28th August 2009
Island suites are the focal point of a busy kitchen. They are usually located in the centre of the kitchen with access to cooking surface on all four sides, allowing a kitchen team to work alongside and opposite each other for much of the prime cooking.
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28th August 2009
The main need for ice by a catering outlet is for adding to cold drinks such as cocktails or soft drinks, but other uses are for display cases of items such as fish of the day and chefs often use it for rapid chilling or keeping a food item cool while it ...
28th August 2009
Ice-cream is seldom far away from the dessert menu of any restaurant and while it is possible to buy it from a frozen food wholesaler, nothing compares to ice-cream made by chefs in the kitchen. The ingredients will be superior and the flavour is chosen b...
28th August 2009
Warming cold food such as pies or sausage rolls or keeping food which has been freshly cooked at serving temperature needs careful food safety handling and the right equipment. It is not just about maintaining the heat to help keep the food safe to eat, b...
