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Frozen food can often get a bad rap. For many families, a busy schedule means the convenience of frozen food can be a life-saver. However, there are some common misconceptions about frozen food that make us feel guilty somehow for not having the time to buy, prepare and cook fresh food every evening. Here we examine some of those frozen food myths and debunk them for you.
Whether you’re a private household or running a commercial kitchen, do you know the best way to organise your fridge? You might just think you can stick any old thing in willy-nilly, but you could be causing some foodstuffs to spoil quicker!
If you’re finding that your groceries aren’t lasting as long as they should, it could be your fridge organisation that’s at fault. Some fruit emits a gas that causes vegetables to rot faster. Eggs can absorb the odours from other food. Here are some tips to help you get the most from your Catering Fridges from Fridge Freezer Direct and your food.
Working in catering is a challenging job, which can be made even tougher when you’re stuck using the wrong equipment.
Whether it’s out-dated, only partly functioning or just not your first choice, many chefs have an image of what their ideal kitchen would look like and it’s probably not the one they are currently stood in. If you’re a chef with a budget for some new equipment, where do you begin? You’ll want to get the most out of your existing space, make it cost-effective yet efficient and be able to complete your job successfully.
We would find it hard to live now without the aid of our fridges and freezers.
Imagine not being able to indulge in some ice cream on a hot day, pick up some fresh fruit from the supermarket or relax with an ice-cold beverage.
Imagine having to go food shopping daily to ensure you have fresh produce for the day. It’s not just food either – not being able to store medicine or sending fresh flowers to a loved one!
When we speak of refrigeration, it means the process of cooling a substance or areas to below the current environmental temperature. Humans have always sought to refrigerate things and themselves in hot climates. It is not a process that’s new but the appliances we now use to achieve this are relatively new in terms of human history.
As every foodservice business is aware, commercial refrigeration is essential. Sometimes typical commercial fridges and freezers, while larger than domestic counterparts, just aren’t large enough. How can chefs keep regular deliveries and consequential increasing quantities of stock at optimum temperatures? Rather than fill the premises with countless refrigeration units, the simple answer is to invest in a walk-in cold room.
If fresh fish is a major part of your business then investing in the perfect refrigerated fish keeper is vital to achieving the best results and ultimate success. Manufactured from high grade stainless steel there are units designed to meet all requirements. Finding the perfect equipment for your business is easy when you understand all the options. This guide is created to explain each area and help you to make your first choice the right one.