CATERER EATS OUT
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A buyer's guide to prime cooking equipment
All about combi-ovensA combi-oven combines several cooking functions in one piece of kitchen equipment and the shortening of the description “combination” is how a combi-oven gets its name. The combi-oven uses dry heat - either still or fan-driven - and steam, which is injected into the oven when the food being cooked needs it. Hot beverage systems: an overviewHot beverages offer some of the best profit margins in catering with ingredients costing a few pence and selling price usually in excess of £1. That margin allows caterers to invest in high performance beverage equipment, since a quality drink allows for a premium selling price. Refrigeration: a guide to freezers, blast chillers and cold roomsA fridge is an insulated cabinet with an electric pump or a compressor which moves a refrigerant liquid around the cooling bars. When the door is opened, the cold air falls out to be replaced by warm air in the kitchen, which triggers the pump to circulate the refrigerant liquid and cool down the internal temperature and keep the food safe. Deep-fat fryers: advice and analysis for buyersWhile called a deep-fat fryer, all food floats in hot oil, cooking in the top two inches of the fryer. This can lead to a kitchen having a fryer which is too big and heating up more oil than needed. Island suites: construction and configurationIsland suites are the focal point of a busy kitchen. They are usually located in the centre of the kitchen with access to cooking surface on all four sides, allowing a kitchen team to work alongside and opposite each other for much of the prime cooking. All about counters and serveriesCounters and serveries are different types of the same thing. They are merchandising units which allow food to be kept at the right temperature for best taste and food safety, in good condition and looking tempting to a customer. There is some blurring of interpretation of what is the difference between a counter and a servery, but a widespread understanding is that counters are fixed and serveries are mobile.
Warewashing machines: a product and pricing guide to glasswashers and dishwashersWarewashing equipment is the collective industry name for dishwashers and glasswashers. It derives its name from glass “ware” and table “ware.” Cooking ranges: key points for buyersThe cooking range is the traditional heart of a kitchen. There is little that can’t be cooked in one. Find out what you need to look for when buying one of the four types of cooking range. All about food transport and regenerationUnderstanding Food transport, Holding and Regeneration Systems Lighting systems from Laserpod
Wagamama's use of technology delivers healthy returnsSince its formation in 1992 the Japanese-style noodle bar chain Wagamama has developed a reputation for using technology to support the business and, as Karl Cushing finds out, the company is getting some healthy returns on its investment Microwave ovens: how and what to buyMicrowave ovens are a hugely important part of every professional kitchen. As a standard microwave-only oven they can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining restaurants and pubs or in room-service for hotels. Online ordering system from HIT Solutions
All about food preparation equipmentFood preparation equipment is the important stage between fresh food coming into the kitchen and being made ready for either cooking or direct service into the restaurant. Cookware: a guide to the essentials for professional kitchensCookware is pans, baking dishes and serving dishes and comes in hundreds of shapes and sizes and perform hundreds of different cooking tasks, but when construction is stripped down to the basics, there are just a handful of materials used in professional cookware. Ice makers: a guide to products and pricing
Dishwashers: minimising water consumptionWithout individual meters on each machine, it can be difficult to isolate the exact amounts of water used for warewashing and, with supply charges averaging £1.20-£1.30 per 1,000 litres, water might not seem a major cost. But a standard conveyor dishwasher is generally thought to account for about 80% of a kitchen's total water consumption. Relative levels of water economy are also recognised as the key to a host of other costs.
Water treatment systems product and pricing tablesWater is commonly classified as hard or soft depending on the type and amount of naturally occurring and harmless minerals and salts dissolved in it. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | Previous | Next |
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