Page 12 - FFD Info Centre - Commercial Refrigeration & Catering Equipment News & Buying Guides

Cellar cooling is most commonly associated and often seen in pub and bar cellar areas however can also be utilised in a number of other settings. With the installation of an outdoor and indoor unit, you can transform any standard room into a chilled storage space.

For businesses with limited space, keg coolers can be a great bar refrigeration alternative.

While the concept seems simple, there are many factors that must be considered when purchasing your climate refrigeration system. Here we aim to clarify important aspects and information, with a few top tips thrown in along the way to make sure you’re equipped with the knowledge that you need to make the right choice when buying cellar refrigeration or looking to buy commercial keg coolers.

The FOG problem still looms large. Fats, oils and grease (FOGs) are still making their way down our drains and into our sewers where they clump together and form fatbergs over time.

Water companies are still footing the bill for removing most of those bergs, as they focus on spreading awareness about the FOG problem – giving food businesses the benefit of the doubt while gently encouraging better practice.

But it won’t be long before their focus shifts. We’ve seen food businesses fined thousands of pounds for poor grease management practices, and we could see many more financial penalties handed out to unwary businesses in the coming years.

Ignoring the fatberg problem is bad for business – and getting a good quality grease trap installed is an investment worth making.

Whether you’re opening a new restaurant, or just revamping your current one, you’re going to need to install some form of FOG mitigation system. FOGs—or fats, oil and grease—are natural by-products produced during cooking. But if they’re washed down the sink they can congeal and form monster fatbergs which can block whole sewer networks.

Because of the devastating environmental impact, this can cause, not to mention the extreme expense of simply clearing the blockage and repairing the damage, water companies can fine businesses who haven’t taken the necessary precautions to stop FOG being flushed down their drains.

Commercial kitchen equipment is one of the largest investments any foodservice business can make, so it’s important to do your research before you buy anything. And there’s no better place to start than understanding the differences between gas and electric appliances and which is the best choice for your business.

Here we discuss the pros and cons of each including accessibility, installation and set-up, cost and efficiency to help you determine what the best option is for your business.

So, you’re thinking about making some dough in the pizza business. Before you start, there are three things you’ll need: a Mixer, a Prep Counter and an Oven. Not sure which is the best for you? Here we explain each piece of equipment and how to determine the model best suited for demands.