Asides
26Nov

Grease Traps: Yuk!!

What is a grease trap? All catering kitchens from Restaurants to Hotels, Pubs to Takeaways, Schools to Nursing Homes create large amounts of grease.  Think about it - oil fats from frying, fats cooking of meats, melted butter... where do these all go?  Where do they end up?  Answer: in our water systems.  Without proper treatment huge lumps of fat can get stuck in pipes and create terrible problems in our waterways.  So the kitchens use grease traps.  You've probably...

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09Mar

Harry Brearley (18 February 1871 – 14 July 1948)

Last month, on the 18th February was Harry Brearley's 150th Birthday. It's quite amazing how many of us in the catering industry and beyond have no idea who Harry Brearley was. Yet his 1913 invention is crucial to us even today. Every day. See, back at the start of the 1900s Harry was working in Sheffield, well known for its steel foundries. This was also the time leading up to WWI and the country...

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09Feb

“Most common pitfalls and how to avoid them”

Ah, mistakes, mistakes - they’re not funny and can be very costly and time consuming.  Buying the wrong catering equipment can be both these things so here we offer some real life examples of some of the pitfalls our customers have fallen into and more importantly, how to avoid them!  Customer 1:  "The fryer I ordered has just arrived.  It’s too small, I can’t fry my large fish in there!?! " Tip:  before you part with your cash look for the dimensions...

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17Dec

…and it continues….

As COVID19 continues to wreak havoc through the world, the country and society at large, as everyone has seen from the news and personal experience, the hospitality sector continues to feel the brunt end of it when it comes to closures, loss of jobs and loss of businesses. We stand strongly with all restaurants, pubs, bars cafes, event caterers and anyone else who is affected. For us here what continues to be difficult is staffing and deliveries. Strangely, there...

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29Sep

What a strange year so far….

...and strange is not the only word to describe the year since March 23rd when Lockdown was first announced. Back in March when lockdown was first mentioned on the news, our conversation in the office turned first to our long term customers and then the industry in general.  It seemed clear even then that next to the Arts our industry, the industry of eating out, events catering and catering for large canteens was going to find it difficult to adjust. ...

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14Aug

HOW TO… Clean your Stainless Steel Furniture

Our most FAQ is “How do I clean my Stainless Steel table/sink?” so here is the simplest answer we can give you: 1- Use a standard washing up liquid with hot water, not scolding, obviously 2- Use a standard sponge scourer (the green & yellow one will do) 3- Wipe the stainless with a soapy wet scourer (scourer side down) and go with the grain of the Steel (on most table tops and drainers this is left-to-right / legs are up-and-down) 4- Wipe...

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14Apr

Specifications Of Our Stainless Steel Tables

Many of our frequently asked questions relate to measurements of our standard tables that can be bought directly from our Tables Page. Here is our CAD diagram which hopefully provides some useful answers but if you have any more give us a call, of course. All our measurements are in millimetres.

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13Feb

Key Disciplines in Commercial Kitchen Planning

Commercial kitchen planning may seem a daunting task even to professional caterers, as it involves many disciplines: Menu Numbers to be catered for Type of service Duration of operation Area and space available Number of people engaged in food production Any restrictions on services, i.e. power, gas, water, drainage and ventilation extraction points Budget available Health and safety requirements Efficiency All commercial kitchens, large or small, should be safe and practical environments that promote safe food handling and ease the burden of the operators.  Kitchens should be designed in a...

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14Dec

What is a Combi-Oven?!

They arrived to the Professional cookery scene in the late 1970s but still many chefs are not familiar with them. They are perceived as expensive and quite different from more traditional ovens. So what is so special about combination ovens? The basic difference between cooking with a conventional oven and a combination oven is humidity. The unique feature however, is their flexibility and their ability to control humidity levels. Let’s start from the beginning. Some foods want to be steamed –...

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