Monthly Archives: October 2019

Representing the pinnacle of food safety, blast chillers and freezers pull core food temperatures down quickly through the food danger zone between 8°C and 68°C in line with and compliant with FSA guidelines and HACCP legislation. Not only limiting bacterial growth but also allowing safe extended storage to reduce food waste and permit advance preparation prior to busy services, blast chillers and blast freezers are a fundamental part of any commercial catering and foodservice operation.

Find out everything you need to know about buying blast chillers and freezers and guarantee that you make the right decision for your business and your customers.

Commercial ice machines are one of the most essential pieces of equipment in all foodservice businesses. But choosing the right ice machine for your business can be tricky.

The first thing to consider is what you need the ice for. Do you need higher-quality ice for your cocktails? Or are you just looking to keep chilled displays cool? Either way, you need to choose the right type of ice for the job.

There’s a commonly held misconception that all ice is the same. But that certainly isn’t the case. Ice comes in a range of shapes, sizes and varieties, each with their specific applications.

Knowing the purpose of each type of ice can help you choose the right ice machine for your business. To help, we’ve made a list of the most commonly used types of ice and what they’re best for.