Page 8 - FFD Info Centre - Commercial Refrigeration & Catering Equipment News & Buying Guides

Commercial griddles are a great investment for any restaurant or food service business. Griddles are perfect for cooking a wide variety of foods, including pancakes, bacon, eggs, burgers, and much more. They come in a range of sizes, styles, and power options, making it easy to find one that fits your specific needs. In this buying guide, we will take a closer look at the different factors you should consider when selecting a commercial griddle.

An industrial kitchen needs industrial equipment, and nothing is more valuable than a cold room. Cold rooms are refrigerated chambers or walk in chiller rooms that provide a specific temperature for storing food and other products. For those in the food industry, cold rooms are invaluable for ensuring that all of their products remain at optimal temperatures for safe consumption and storage.

From restaurant kitchens to catering kitchens, cold rooms can make all the difference when offering top-quality products with maximum shelf life. Whether you’re looking to store fresh fruits and vegetables, seafood, meat, or even flowers, cold rooms are essential for keeping your inventory safe and preserving its quality.

But what exactly makes cold rooms so valuable? Here we look at some of the key benefits of owning a cold room.

There are many factors to contemplate when choosing which commercial cooking equipment to purchase. While size, features and cost are all essential factors, product efficiency is something every prospective buyer needs to investigate.

Efficiency is measured in a variety of ways, yet many consumers fail to realise this. A common misconception is that the amount of kilowatts equipment uses is the only indicator of efficiency. In truth, ignoring other factors that contribute towards equipment efficiency can lead to an unsatisfactory investment.

Whether searching for glass door display and bottle coolers in bar refrigeration, storage fridges and freezers in restaurant refrigeration or display and open front multidecks in supermarket refrigeration, the demands for each workplace differ significantly. Each environment has its own set of needs to be fulfilled and therefore requires equipment that is built for that specific purpose. With so many types of equipment available, commercial refrigeration efficiency depends massively on making the right choice for the task in hand.

Whether you're looking for storage or display refrigeration, we can give you a good starting point to guide you through key features to look for when choosing efficient commercial refrigeration and also a few tips on how to maintain ongoing efficiency once your equipment is in use.

When Paul Foster, owner and head chef of Michelin starred restaurant, Salt in Stratford-upon-Avon was looking to refurbish his premises, FFD were only too happy to assist.

Originating from a great deal of hard work by Foster and finally pushed over the line through crowd funding, Salt was born and became the perfect platform for Foster to showcase his talent and passion. Sourcing only the best quality ingredients and adding his own signature twist, Foster brought the food that matters to him, to his guests.

Whether serving succulent kebab meats in a restaurant and want to produce the delicious results that can only be achieved from the spit or equipping a takeaway to serve the appetites of passing trade, kebab machines are a great addition and a must-have to success. Here we detail the basics to consider before buying a kebab machine or grill for your business.