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Where Should I Put Food in a Commercial Fridge? – A Quick Guide
Correctly storing food in a commercial fridge isn’t just about keeping it cold. Where you place different foods matters too, helping to reduce the risk of cross-contamination, maintain good airflow and make day-to-day stock management easier. Restaurants, cafés, pubs, takeaways and every other type of food business share the same basic rules for organising a […]
Climate Class? Here’s What It Actually Means
Commercial refrigeration is built for demanding professional kitchens, not domestic environments. Most commercial refrigerators and freezers will cope comfortably with the temperatures found in a typical kitchen. But if you’ve noticed the term Climate Class on a product page or specification sheet, you may be wondering what it actually means—and whether it matters. Here’s a […]
BTU? Here’s the Guide You Need
BTU Explained: What It Means & How Much You Actually Need. If you’ve been comparing commercial gas equipment, you’ve almost certainly come across the term BTU. It appears on the specification sheets for fryers, ranges, griddles, chargrills and ovens—but what does it actually tell you, and how much do you really need? What Does BTU […]
Oil Capacity? Here’s What Your Fryer Actually Needs
If you’re choosing a commercial fryer, one of the first numbers you’ll see is its oil capacity — “8 litre”, “16 litre”, “2 x 16 litre” and so on. That figure matters, but it doesn’t tell the whole story on its own. Oil capacity affects running costs, output during service, and how well the fryer […]
Setting up a Fish and Chip Shop?
Equipment for a Fish and Chip Shop A chippy runs on a handful of stations doing one job each, over and over, at speed. Get one wrong — too small a fryer, no dedicated fish storage, nowhere to hold cooked chips — and the whole counter slows down. This guide works through it station by […]
Soft Serve, Frozen Yoghurt or Gelato?
A Buyer’s Guide to Commercial Ice Cream Machines. When people ask us for an “ice cream machine”, they could mean soft serve, frozen yoghurt or gelato. Soft serve and frozen yoghurt can run on the same machine, but gelato needs different equipment altogether. On top of that, there’s the choice between countertop or floor-standing, single […]
Already Serving Breakfast? Here’s What It Takes to Offer It All Day
Walk into most farm shop cafés or garden centre restaurants and you’ll notice something: breakfast isn’t confined to a narrow morning slot. Instead, it’s often available from opening until mid-afternoon, sitting comfortably alongside lunch and afternoon tea rather than disappearing once the clock strikes eleven. It’s a pattern worth noticing. It shows up again and […]
Cooking Equipment for Mobile and Small-Footprint Operators
A restaurant kitchen gives you space to spread out, a fixed power supply, and room to fit a hood over whatever you’re cooking on. Take any of that away and put the same menu in a food truck, a market stall, a dark kitchen or a festival pitch. Every equipment choice starts to matter more. […]
Commercial Display Cabinet Buying Guide
Ambient, Heated or Refrigerated? A café, bakery, coffee shop, delicatessen, farm shop or convenience store all rely on how food is presented to drive sales. An attractive display cabinet encourages impulse purchases, keeps products organised and creates a professional first impression for customers. However, choosing the right commercial display cabinet isn’t simply about size or […]
Commercial Refrigeration for Every Kind of Business — Not Just Restaurants and Cafés
Choosing commercial refrigeration means more than finding a fridge that fits the gap in your kitchen. The right equipment has to suit what you’re storing, how your staff work, and the number of customers passing through your door each day. A busy restaurant might run several upright and counter fridges side by side. A small […]
Can I Install This Myself?
Can I Install This Myself? A Guide to Commercial Catering Equipment Installation. When a new piece of commercial catering equipment arrives, the temptation to get it connected and running as quickly as possible is understandable. For equipment that simply plugs into a standard 13 amp socket, that is perfectly fine. For almost everything else in […]
Will It Fit?
Will It Fit? A Buyer’s Guide to Getting Commercial Catering Equipment Through the Door. Buying commercial catering equipment is the easy part. Getting it into the kitchen is where things can go wrong. A unit that looks perfect on paper can become a very expensive problem if it won’t pass through a doorway, clear a […]
Which Commercial Coffee Machine is Right for My Business?
Buying a Commercial Coffee Machine — A Practical Guide for Business Owners. Getting the right commercial coffee machine is one of the more important purchasing decisions a hospitality business makes. Getting the type, capacity and setup right first time matters — the wrong decision can be a costly one. This guide covers the two things […]
Do I Need Genuine Catering Equipment Accessories?
Commercial catering equipment is a significant investment. A combi oven, a commercial dishwasher, a refrigerated prep counter — these are not impulse purchases. They’re machines your kitchen depends on, day in, day out. The accessories that keep them running deserve the same attention. Genuine manufacturer accessories may not always be the cheapest option — but […]
Keg Cooler Buyer’s Guide: NTKC1 vs NTKC2
Whether you run a traditional pub, a festival bar, a pop-up event, or a sun-soaked beer garden, one thing remains non-negotiable: the beer must be cold, fresh, and ready to pour. Not every venue, however, has the luxury of a dedicated cellar — and that’s exactly where a keg cooler comes in. At Anglia Catering […]
Ready to Pour? A Commercial Wine Cooler Buyer’s Guide
Wine served at the wrong temperature is wine wasted. Too warm and the aromas flatten. Too cold and the flavours disappear. The right wine cooler keeps every bottle exactly where it needs to be — and makes your wine list look the part while it does it. Single Zone or Dual Zone? Single zone units […]
On the Rocks — A Commercial Ice Machine Buyer’s Guide
Ice is one of those things you don’t think about until you run out of it. Choosing the right commercial ice machine upfront — the right type, the right output, the right ice shape for what you serve — saves a lot of headaches down the line. First, What Type of Machine Do You Need? […]
Grab a Bigger Slice of the Pie — A Commercial Pizza Prep Counter Buyer’s Guide
What to look for, what to ask and how to choose the right unit for your kitchen. What is a pizza prep counter? A pizza prep counter is a refrigerated workstation combining a chilled ingredient well, a preparation surface and refrigerated storage in one unit. The ingredient well sits at the top, holding toppings and […]
How Do I Start Selling Fried Chicken?
Fried chicken continues to grow across pubs, cafés, takeaways, food halls and casual dining — but many operators still assume they need a full chicken-shop kitchen setup to get started. In reality, many successful chicken menus begin far more simply. For operators looking to trial chicken burgers, wings, strips or loaded fries, it is often […]
Do You Need Ventless Cooking Equipment?
Not every commercial kitchen has the space, budget or extraction setup for a full ventilation canopy — which is one of the reasons ventless cooking equipment continues to attract attention across hospitality. For cafés, kiosks, food-to-go sites, front-of-house service areas and smaller hospitality venues, traditional extraction systems can quickly become expensive, restrictive or simply impractical. […]
Your Menu Is Changing — Can Your Kitchen Keep Up?
Many commercial kitchens are now expected to do far more than they were originally designed for. A café that once served coffee and cake may now need to produce hot lunches. A pub may need to handle breakfast, takeaway, Sunday service and small plates from the same kitchen. Even smaller sites are increasingly expected to […]
Net vs Gross Capacity in Commercial Refrigeration
Commercial fridge and freezer capacities can sometimes look very different on paper, particularly when both gross and net figures are listed. These figures are related, but they measure slightly different things. Understanding the difference can help when comparing commercial refrigeration more accurately. The same principle can apply to domestic refrigeration too. However, it is especially […]
What is induction and how does it compare to gas?
As businesses across almost every sector become increasingly aware of rising energy costs and day-to-day performance, commercial catering is no exception. While gas still dominates many professional kitchens, induction cooking is becoming increasingly visible across modern catering environments, particularly in cafés, open kitchens, food-to-go sites and newer kitchen fit-outs. Although induction cooking is fully electric, […]Brands