Page 5 - FFD Info Centre - Commercial Refrigeration News & Buying Guides

The ageing technique is the art of prepping meat, mostly done in commercial kitchens or by butchers, by allowing microbes and enzymes in the meat to break down the connective tissues to make it tender and more flavourful. It has been used for commercial purposes for a long time in the UK.

The process of ageing meat takes anything from a few weeks to a few months depending on the type of meat and the method of ageing employed. Once the animal is slaughtered and the meat cleaned, the meat is stored in near-freezing temperatures and monitored.

Here we discuss the two major ways of ageing meat.

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.

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.

There’s something so reassuringly comforting about pub food. But all too often it can be loaded with extra calories and saturated fat.

Studies have consistently associated eating out with higher daily calorie intake. With more people now eating out than ever before, Public Health England (PHE) are beginning to blame Britain’s booming restaurant culture for fuelling the record levels of obesity.

And pub meals are very often public enemy number one. Research from the University of Liverpool shows that the calorie content of most pub meals is worse than the fast-food equivalent.

Healthier eating is also becoming much more important to customers, with a surge in the numbers of vegetarians and vegans. But eating healthily doesn't necessarily mean you have to abandon your current grub to offer kale smoothies.