Page 2 - Catering Equipment

In the bustling environment of a commercial kitchen, efficiency and hygiene are paramount. The hood type dishwasher, a staple in commercial kitchens, operates on a principle that balances high efficiency with exceptional cleaning power. To comprehend its functionality, it's essential to break down the key components and steps involved in its operation.

In the bustling environment of a commercial kitchen, maintaining the highest standards of hygiene is not just important, it's imperative. Undercounter dishwashers offer many benefits and play a pivotal role in this hygienic crusade especially for kitchens that need a compact cleaning solution for dinnerware and tableware. Neglecting their maintenance and cleanliness can lead to a breeding ground for bacteria, compromising not just the integrity of the dishes but also the health of customers.

Efficiency and hygiene are paramount in a kitchen’s energetic environment, whether in a bustling restaurant or a cosy cafe. An often overlooked undercounter dishwashers plays a pivotal role in this. Let's delve into the versatile benefits of these compact yet powerful machines.

The journey of combination ovens and combi steamers, or 'combi ovens', is a fascinating tale of innovation and ingenuity. The concept of combining steam and conventional dry heat cooking into a single appliance emerged in the late 20th century. Some claim that it was the company Burger Eisenwerke who invented the first combi steamers in the late 1960's, while others say that it was Siegfried Meister and his team in 1976. Pinpointing the exact inventor or the year of the first combi oven's creation, however,  is challenging due to the online ambiguity and the seemingly gradual evolution to the equipment we recognise today, rather than a single eureka moment.

In the ever-evolving world of professional cuisine, the introduction of innovative equipment has revolutionised the way we cook. Among these advancements, commercial combination ovens and combi steamers stand out as a quintessential component in modern professional kitchens. These multifaceted appliances have redefined efficiency and versatility in cooking, making them indispensable in commercial catering.

These days it’s not enough to be an extremely talented chef with a great business mind to succeed in the catering industry. From Michelin starred restaurants and catering businesses servicing schools or hospitals, to service stations, cafes and convenience stores, the only way to stay ahead is not to work harder but to work smarter.

A high speed oven is one smart appliance you can rely on to get you across the line on time. High speed ovens are the holy grail appliance in a commercial kitchen due to their super fast combination cooking capabilities within a compact sized unit. The ovens are ideal for busy catering businesses that need to cook food quickly but, more importantly, efficiently.

In the fast-paced world of commercial kitchens, efficiency and sustainability are at the forefront of innovation and investment. As businesses continue to navigate the complexities of environmental responsibility, the Energy Technology List (ETL) emerges as a pivotal guide for organisations aiming to reduce their carbon footprint whilst enhancing operational efficiency. 

Are you finding it tricky to keep your commercial kitchen up-to-date with FOG rules? Well, you're in good company! This post will tell you what equipment could lead to FOG and give you recommended grease management solutions as well as discuss how certain catering equipment can tackle FOG and new features that manufacturers are incorporating to beat the risk of fatbergs. It is critical that restaurant owners, professional chefs, and catering business managers all stay compliant, observing regulations and avoiding potential fines or prosecution. 

When you need to buy a quality appliance, one company stands out, Classeq. There are a couple of important things to know about Classeq; firstly, they are a British company, and all their products are manufactured in the UK. 

Secondly, Classeq is over 45 years old, the company started in 1977, so they’ve had a few years to hone down on their products and make their appliances second to none.  

Bakers provide a variety of fresh pastries, bread, cakes, biscuits, muffins, and pizza crusts, all types of delicious flour-based goods while chefs produce large quantities of batters, sauces and other mixes. A reliable commercial mixer is essential for creating top-quality products. Selecting a suitable mixer is as crucial as choosing the perfect ingredients.

A suitable commercial mixer suitable for production demand enhances productivity and efficiency while reducing expenses on maintenance and repairs. Bakers and chefs should consider the food types they'll prepare, the consistency of dough or batter, and the volume and weight of ingredients to determine the right mixer size.