The EU energy label for commercial refrigeration devices displays all the necessary information catering professionals need to determine the product’s energy efficiency. In addition to the prod...
Working in the catering industry means operating with incredibly tight margins and in an extremely fast-paced environment. This is why every restaurateur knows that it is very important that food prod...
What is blast chilling?In the catering and food service industry, it is required by law and regulations that the kitchen is equipped with cooling machines that can rapidly decrease the temperature of ...
When it comes to commercial kitchens, having the right equipment is crucial to ensure efficient operations and high-quality output. The equipment and appliances you use can make a significant impact o...
A blast chiller (sometimes also referred to as a shock freezer, blast freezer, or rapid freezer) is an essential appliance that needs to be in every professional kitchen that wishes to comply with exi...
Summer refrigerator maintenance tips to reduce waste and unexpected costsWith summer underway and temperatures on the rise, now is an ideal time to carry out professional refrigerator maintenance and ...
While commercial refrigeration is among the most energy-intensive of appliances in a professional kitchen, a considered approach to design and specification will not only keep produce fresher for long...
Commercial refrigeration can account for over two thirds of the energy consumed within a professional kitchen. When you consider the fact they are rarely switched off, coupled with the current high un...
From counters to cabinets, commercial refrigeration equipment represents nearly a third of the energy used within a professional kitchen. As it is rarely – if ever – switched off, operators could be f...
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