Page 5 - Catering Equipment

Luckily, technology has made it is possible to efficiently maintain a clean and hygienic environment around your commercial establishment. You can now use equipment such as commercial dishwashers and glasswashers to easily and thoroughly clean your kitchen and bar wares.

Despite the ease of advanced cleaning introduced by such technology, one thing could still affect the level and quality of results you get from using your commercial ware washers. Hard water. Discover how a water softener can extend the lifetime of your equipment and combat the problems caused by hard water.

Induction cooking was first heralded as “The Kitchen of the Future” in 1933 at the World’s Fair in Chicago, but it’s only in the last few years that commercial kitchens have warmed to the new technology. This is largely due to increased awareness about their energy efficiency and the level of demand seeing the price point become more accessible. Not everyone is sold, however. Standing at an induction range, even the best chefs have to rethink their basic moves. New technology can be very daunting, especially when it’s something as integral to a business as a cooktop or range. Here we discuss the advantages and disadvantages of this increasingly popular cooking method.

All catering businesses are aware of the beauty of blast freezing. Not only does this allow large quantities of food to be prepared and safely stored until it is needed but is also a great way to reduce food waste. While the food safety aspects of this technique are well known, it is also vital that the reheating process is carried out correctly.

By understanding the theory of the chilling and heating processes, the applicable rules and legislations and using the correct equipment, food safety can be observed to the highest standards.

Italy, deemed one of the world’s most romantic countries. It's not only renowned for romance but also as a leading connoisseur in the art of pasta making. What better way to celebrate Valentine’s Day, the day of love, than in true Italian style with a romantic meal of pasta?

There’s nothing quite like fresh pasta made in-house but sometimes it’s not always viable to do it by hand, especially if you’re a restaurant that specialises in exquisite pasta with a menu packed with variations. Introducing Bottene ... a company leading the field in pasta making. Available only through Cuisinequip, this advanced catering equipment can revolutionise any business passionate about pasta.

At the onset of one of the busiest times of year, professional kitchens are under immense pressure in every sense. Tackling extra stock in the kitchen combined with extra tables to be served, all whilst fulfilling the high expectations of guests are just some of the challenges without even starting on the quantity of extra dishes and cookware that need washing.

Menus will be packed with traditional fare including pigs in blankets, a good selection of meats, roast potatoes and roasted vegetables; Christmas wouldn’t be the same without them. Unfortunately, the side effects of these festive favourites is an increased production of fats, oils and grease (or FOG).

Any foodservice business with a commercial fryer knows that oil is a major expense. Rather than completely change and renew oil on a regular basis, investing in a high quality oil filtration system will not only provide consistent professional results but can also make sound financial sense.

A major driving force in the oil filtration market, Vito oil filtration systems have quickly established themselves as a force to be reckoned with. Robustly manufactured and undeniably effective, the units are designed with ease of use in mind. Hand held and compact yet delivering massive performance, oil filtration on a commercial scale has never been easier.

No fully functioning commercial kitchen should be without a few vital pieces of equipment, especially if they’re aiming for success. Whilst refrigeration, warewashing, storage, stainless steel prep counters, extraction and ventilation etc. are all major factors, let’s put them aside for now and concentrate on the nitty gritty, core area of the commercial kitchen – the larger cooking equipment that’s going to produce a full and varied menu range with outstanding professional results.

Just as investing in the right commercial fryer is a tough yet vital task to any food service business, choosing the best fryer oil can also be tricky. There are so many factors to consider and once they’ve been addressed, it’s essential to understand how to look after it. Getting it right will not only reduce outlay on this potentially pricey ongoing cost but will also guarantee fried foods that will keep customers coming back for more.

Here we break down the important areas of choosing and managing oil in an easy to digest guide.