Who should you involve in the design process of your new kitchen and why?

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Designing a commercial kitchen can be a daunting task and it is often a question of how many people you should include in the design process. Too many people and personalities can create confusion that will lead to delays in the design process. It is important to know who you should include and understand how they could add value to the design. In this article, we make some suggestions as to who to include and … Continued

What is the difference between a commercial refrigerator and a domestic refrigerator?

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Fridges are a vital piece of commercial kitchen equipment. They work for 24 hours a day, seven days a week storing valuable inventory required optimum and accurate cold environmental conditions. How can the professional chef be confident that they are getting the right fridge? With pressures on finances, individuals may default to selecting domestic fridges to achieve cost savings, however, you should consider the following before making your decision. Customisation There are many additional options … Continued

5 Tips to prevent refrigeration failure

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What could be your worst nightmare in the kitchen? Maybe you are reading this because have just discovered your freezer is not maintaining the set temperature, or you had taken some meat to prepare for cooking and have been overwhelmed by a bad smell. I suppose it is better late than never to start thinking about maintenance of your fridge or freezer, but first things first. If you are in the food service industry “food … Continued

A Guide to Cold Storage Temperature Monitoring

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Food Safety Regulations as per FSANZ mean that accurate and continuous temperature monitoring is essential for the safe storage of food and demonstrates due diligence. Why Do I Need a Temperature Monitoring Solution? A typical commercial refrigerator, freezer, cool room, or freezer room may contain foodstuffs stored at a variety of temperatures. Manual temperature monitoring can be time-consuming and subject to human error. And if monitoring is not continuous, fluctuations or temporary faults and failures … Continued

A competitive edge through layout and workflow in Australian Commercial Kitchens

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Closing the gap on motion downtime You don’t have to be a lean manufacturing specialist to close the gap on unnecessary motion. It’s a great idea to look at time as money – what is the average hour worth per chef in your kitchen? Once this factor has been assessed, you can use this number to calculate savings on motion. Developing a spaghetti diagram to map motion Sketching a spaghetti diagram can assist greatly in … Continued