Page 16 - FFD Info Centre - Commercial Refrigeration & Catering Equipment News & Buying Guides

An attractive display is vital for any shop or supermarket looking to increase sales. Multidecks offer a great way to present a wide range of products in perfectly chilled conditions. There are a number of options to consider before investing in a multideck display. Considering all aspects and deciding which options are best suited to your business style and premises before spending any money guarantees that you will make the perfect choice the first time.

Setting up a business is a stressful time for even the most seasoned professionals. Making sure that the equipment is perfect is vitally important especially due to the large price tags associated with commercial grade refrigeration pieces. With so many areas and features to be factored into the decision, it is essential to understand all aspects and consider exactly what your individual needs are.

If you are unsure as to whether your business would benefit from a cold store take a look at our buying guide and pick up some useful tips not only on selection and operation but also on basic maintenance to ensure longevity and ultimate performance.

Offering large capacity food storage at sub-zero temperatures, commercial chest freezers are a vital addition to any catering operation although may also prove useful in convenience stores and supermarkets settings. With a range of sizes, designs and benefits to choose from, there’s a piece of equipment to meet every requirement.

Drawing on a wealth of knowledge from our experienced refrigeration experts, we have compiled an ultimate buying guide to clarify the essential areas to consider and help you make the right decision.

Ever thought about where that residual juice, fat, oil and grease from cooking equipment, trays and plates goes once it’s disappeared down your sink? Despite what many people think, it doesn’t just wash cleanly down the pipes to a treatment centre.

Once cooled your fats, oils, grease (also referred to as FOG) and juices solidify and congeal in pipe work. This, on its own, wouldn’t exactly be ideal but when combined with flushed items (which shouldn’t actually be flushed) such as wet wipes, sanitary products, contraceptives and cotton buds etc. a complex fusion is created that can develop into gargantuan proportions. What might begin as a minor nuisance can mature into a colossal blockage, costing time and money to remedy.

A fatberg is formed.

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.

Following the well publicised discovery of what is thought to be the UK’s largest fatberg on record in Whitechapel 2017, the issue of congealed masses of public waste has hit the headlines. Build-ups of fats, oils and grease (or FOG, as it’s known in the industry) held together with baby/wet wipes, sanitary products, nappies and a whole host of other household items, became big news. This was a new phenomenon to the majority of the population, one thought unlikely to be repeated anytime in the near future.

Rather than being an anomaly, a once in a lifetime story, this has become worryingly common, not just on a national level but on a global scale. Past stories began to emerge detailing the full extent of the problem. Unfortunately, with the emergence of yet another obstruction to the UK sewer system, this time in Sidmouth, it’s become evident that this is now an ongoing crisis worldwide.