Cooking equipment
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The use of combi-ovens and blast chillers to precook dishes and suspend them at the point where they are freshly made has been revolutionary for chefs catering for large numbers. Stuart Ferguson surveys the latest equipment in the field
Posted: 07 August 2008 | 00:00
Michael Caines has brought the Abode hotel chain - and his keep-it-local style of cooking - to Manchester. Executive chef Ian Matfin and his brigade are getting used to some unfamiliar pieces of kit. Diane Lane reports
Posted: 07 August 2008 | 00:00
We're thinking of upping our coffee service by offering espresso, cappuccino and so on. However, a commercial machine is probably beyond our budget. Would a cheaper domestic unit do the job?
Posted: 23 July 2008 | 11:07
Does WEEE mean I won't be able to sell my old kitchen range for scrap?
Posted: 23 July 2008 | 10:59
I'm replacing several pieces of equipment in my kitchen and I want the new units to be as energy-efficient as possible. How do I know which models are best? There seems to be no energy labelling as there is with domestic appliances
Posted: 03 July 2008 | 00:00
Meyer Commercialware is giving away one of its Tester Sets to a Buy It! reader willing to try out the pans and give Meyer some constructive feedback.
Posted: 18 June 2008 | 13:30
An integral system means it's a stand-alone unit, with everything it needs to work built in. It's quick, convenient and compact. Just plug in and go. A remote system has the compressor, fan and other "hot, noisy bits" located away from the storage cabinet or coldroom and connected by pipes.
Posted: 18 June 2008 | 11:23
We want to grow the food side of our City-based bar-restaurant business so we're thinking of offering pizzas, but I'm confused by all the options and different specs of pizza oven available. For example, some manufacturers have conveyor ovens with a temperature range of 0-370°C, whereas others have deck ovens with a range of 0-450°C. Also, when preparing dough, is a press better than a rolling machine?
Posted: 18 June 2008 | 11:00
When the Royal Navy frigate HMS Cumberland went for a refit, the galley was upgraded with new equipment. Diane Lane reports on the special requirements of cooking for the crew of a modern warship
Posted: 12 June 2008 | 00:00
Not really. The panini grill is basically a ribbed contact grill...
Posted: 22 May 2008 | 00:00
Tighter food safety regulations mean that a traditional one-size-fits-all refrigerator no long meets minimum requirements. Stuart Ferguson looks at some of the latest kit
Posted: 22 May 2008 | 00:00
The kitchen at Gordon Ramsay au Trianon, the chef's first restaurant in France, affords plenty of space to chef de cuisine Simone Zanoni and his brigade. Diane Lane reports
Posted: 22 May 2008 | 00:00
We'd like a self-service display unit for sandwiches and snacks and have been recommended a "blown air" system. What is this?
Posted: 22 May 2008 | 00:00
Cracks have appeared in a number of our tilting bratt pans, which have been in heavy use since September 2007. All the cracks are in the front edge and in the rounded/coved part of the pan. The cracks are through the base to the underside, and naturally they get wider with heat. What do you think has happened?
Posted: 22 May 2008 | 00:00
Behind every great chef there is excellent food and practical equipment. Joanna Wood found out what Claude Bosi values in his kitchen
Posted: 24 April 2008 | 00:00
CNG Foodservice Equipment scooped top prize at the Catering Equipment Distributor’s Association (CEDA) Grand Prix Awards held at the 2008 CEDA Conference at Whittlebury Hall, Towcester last week (Friday 18 April).
Posted: 23 April 2008 | 13:03
A temporary kitchen is a necessity for events such as music festivals, and it can also fill a need during refurbishments at more permanent sites. Stuart Ferguson looks at what's on the market and outlines the practical considerations
Posted: 17 April 2008 | 00:00
We use various temperature-monitoring systems but they don't appear to be compatible with each other. Is there not a common system?
Posted: 17 April 2008 | 00:00
We'd love to get an assisted service counter installed in our pub but the cost seems prohibitive. Any suggestions?
Posted: 17 April 2008 | 00:00
A Bath comprehensive school has won the Caterer and Hotelkeeper and CEDA (Catering Equipment Distributors Association) Win a £60,000 Kitchen competition.
Posted: 24 March 2008 | 07:00
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