Cooking equipment
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A café can be anything from a simple breakfast and snack outlet to asmart coffee shop in a high street or retail and tourism centre. Tomaximise profits the kitchen equipment has to be quick, safe and versatile
Posted: 10 May 2007 | 00:00
CESA, the Catering Equipment Suppliers' Association, answers your kitchen equipment queries
Posted: 18 April 2007 | 17:11
The sale of freshly cooked food via open-front shelves is spreading from sandwich bars and convenience stores to coffee shops, staff restaurants and hotels. Bruce Whitehall asks how designers are tackling the challenges of maintaining safe, consistent temperature and humidity
Posted: 18 April 2007 | 17:11
One-third more orders go out in less than 15 minutes as benchmarking system creates competition between stores
Posted: 30 March 2007 | 17:20
CESA, the Catering Equipment Suppliers Association, answers your kitchen equipment queries
Posted: 21 March 2007 | 15:24
Deep-fried food is still a best-seller on British menus - but greasy food isn't. The benefits of investing in effective methods of maintaining oil, especially filtration, are likely to be heightened by rising concern about the health risks of long-life processed oils. Bruce Whitehall investigates
Posted: 21 March 2007 | 15:22
The Liverpool Malmaison, which opened in January, is the company's first new-build hotel, giving the group's executive chef, Keith Shearer, the freedom to design a template for all future Malmaison kitchens. Diane Lane took a look around
Posted: 21 March 2007 | 15:18
Thousands of pounds worth of food processing equipment is going under the hammer in what is claimed to be the biggest auction of its kind in the UK for more than a decade.
Posted: 14 March 2007 | 10:15
With 250 stands dedicated to food, equipment,furnishings and technology at the ScotHot 2007exhibition from 26-28 February at the SECCGlasgow, you can try, buy and learn more about awide variety of products for hospitality businesses
Posted: 15 February 2007 | 00:00
In response to steadily rising demand for electric alternatives to the traditional gas powered six burner range, Lincat has introduced the Silverlink 600 ESLR9C.
Posted: 12 February 2007 | 12:00
Lincat, one of the UK’s leading manufacturers of commercial catering equipment, has introduced its new generation of Seal counter-top food display merchandisers. Attractively styled, the new merchandisers are designed to deliver reliable performance, even in the most demanding conditions.
Posted: 12 February 2007 | 12:00
Lincat has introduced a range of new accessories for its Opus SelfCooking Centers. This includes the innovative ‘Multibaker’ cooking tray, which is designed to enable users to fry large quantities of eggs in the Opus Self Cooking Center at the push of a button.
Posted: 12 February 2007 | 11:00
As part of its drive to offer a choice of electric alternatives to conventional gas cooking ranges, Lincat has added a four hotplate electric range to its Opus 700 series of heavy duty prime cooking equipment. Featuring four large, high speed 2.6 kW hotplates and a fan assisted oven for uniform and consistent cooking results, the new electric range – model number OE7010 – is priced at £2,762.
Posted: 02 February 2007 | 11:19
Do you have a kitchen design challenge? Why not call on the advice and expertise of the Foodservice Consultants Society International?
Posted: 17 January 2007 | 15:14
Anyone buying a combi-steamer has to make a fundamental choice between an oven with a built-in steam-generating boiler or a boilerless model where steam is produced by spraying water on to a hot surface. Bruce Whitehall weighs up the arguments
Posted: 17 January 2007 | 15:03
CESA, the Catering Equipment Suppliers'Association, answers your kitchen equipment queries
Posted: 17 January 2007 | 15:00
UK catering products wholesaler King UK has been sold to management company Casper.
Posted: 11 January 2007 | 10:27
From inefficient oil filtering and unhealthy contaminants to personnel hazards and responsible oil disposal, plenty of concerns confront caterers buying and using deep-fat fryers. Bruce Whitehall asks suppliers for their views on the best options for improved frying management
Posted: 09 November 2006 | 00:00
The accent was on theatre and visibility when Hansens was commissioned to build the two kitchens at Tom Aikens's new Chelsea restaurant
Posted: 09 November 2006 | 00:00
The UK catering equipment market will be worth more than £980m at present day prices in 2011, analysts have predicted.
Posted: 09 November 2006 | 00:00
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