Latest combi steamer technology helps speed up service at busy lunch (and breakfast) venues Stand 115, Lunch! 20 – 21 September 2012, Business Design Centre,… read more
catering equipment
Beer for the beer garden and beyond
The Lamb, Berkhamsted expands operations with True’s direct draw beer dispensers The Lamb, Berkhamsted, is a traditional public house with beams and wood-burning stoves, a… read more
Perfect fit
Non-standard refrigeration for non-standard venues: The 520 Series from Precision Refrigeration Not all kitchens are standard so refrigeration equipment needs to reflect that. British manufacturer… read more
Williams Backbar Bottle Coolers: Ready For A Heavy Night
Williams’ latest backbar refrigeration stays chilled and looks cool Coping with the demands of a busy venue means backbar refrigeration has to operate efficiently, to… read more
How to look after your commercial microwave oven
The microwave oven is the workhorse of many a catering kitchen, big and small. In constant use for reheating, defrosting and cooking, they often get… read more
“Juicier” Tandoori
What cooks traditional tandoori better than a tandoor oven? Kadiri’s answer: A Rational SelfCookingCenter® whitefficiency® Kadiri is one of the best known names in Indian… read more
Le Cordon Bleu London specifies hi tech, sustainable catering equipment
Williams, Falcon and Mono supply Greenlogic models for International Flagship Institute Le Cordon Bleu has been teaching classic culinary techniques for over 100 years. A… read more
Artistic, practical, environment-friendly: Moffat counters at Vaillant
Foodservice counters at Whitco’s award-winning restaurant project have green credentials One of the centre points of the award-winning new restaurant at the Vaillant Group, Belper,… read more
Induction cooking saves energy and money
Energy saving induction advice from CESA Induction cooking gives faster cooking times as the pan heats almost 50% faster than a gas burner does. Figures… read more