Superlatives come easier when writing about the superb range of UNOX ovens. Nothing else we know provides the same standard of cooking excellence teamed with superb, energy-efficient design. While the capital outlay may be greater than some other similar-size alternatives, your money returns to you sooner with more covers at less energy cost. Speak to us about attending the next...
Read moreWe would prefer to turn the question around and ask, ‘how should a successful business influence kitchen design’. Because surely, the kitchen is there to do a job, not drive other chef’s wild with envy. A kitchen is a meal factory stripped of all the glamour. Therefore, the form must follow the function. We are not trying to build a...
Read moreWalk into any hotel or restaurant kitchen, and you may find piles of par-cooked, chipped potatoes in baking trays under the multi-tub deep fryers. They will have half-cooked them during the early morning shift, with a view to completing the process later for orders. Contrary to what you may think, they are not being lazy. French fries actually cook better...
Read moreCommercial Cooking Equipment is at the sharp end of any professional commercial or catering kitchen. Whether you’re making succulent steaks, crispy fried chicken or even simple steamed rice, the right cooking equipment helps you to produce those delicious and most appetising results customers long for. Here at Illawarra Catering Equipment, express kitchen supplies, we have a vast selection of professional...
Read moreBREMA has been specialising in ice making for over 30 years. The company was founded by Cesare Maroli near Milan in 1985 and over the years has continued to design and manufacture ice making equipment to the highest quality standards, using the best materials, practices and the most advanced technologies. We caught up with Alessandro Maroli, Sales Manager and son...
Read moreRoss Hardman begins with a riveting story. He was young, 14 actually, and his first night involved a skewering. Of a chef, who was the meat. What next? Well, some wild times behind the pass, a pistol, a battle with illness, and now, working for the industry, once removed. But I’ll let Ross tell the kitchen tales: “It was the...
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