Equipment Guides
How to choose, run and look after the machines a commercial kitchen depends on — practical buying advice and maintenance routines, no brand names, no made-up prices.
- Choosing a Commercial Meat Mincer: Sizing, Plates and Duty CyclesHow to size a commercial meat mincer for your shop — No.12 vs No.22 vs No.32 explained, plate sizes, duty cycles, single vs three-phase power and daily cleaning rules.
- Meat Slicer Care: Daily Cleaning, Blade Safety and SharpnessHow to clean a commercial meat slicer properly every day, keep the blade safe and sharp, and avoid the mistakes that shorten slicer life or cause injury.
- Spiral Mixer vs Planetary Mixer: Which Does Your Kitchen Need?The real difference between spiral and planetary mixers — dough types each handles, capacity sizing, attachments, and which machine suits a bakery, pizzeria or takeaway.
- Bain Marie Buying Guide: Wet vs Dry Heat, Sizes and Hot HoldingHow to choose a commercial bain marie — wet vs dry heat explained, countertop vs floor units, gastronorm configurations, and holding food safely above 60 °C under R638.
- Gastronorm Pan Sizes Explained: GN 1/1, 1/2, 1/3 and What FitsThe complete guide to gastronorm (GN) pan sizes — the standard dimensions, depths, litre capacities, and which catering equipment each size fits. End the guesswork.
- Fryer Oil Management: How Long Oil Lasts and When to Change ItHow to get the most from frying oil safely — what breaks oil down, filtering routines, the signs oil must be changed, temperature control and fryer safety basics.
- Knife Care for Commercial Kitchens: Sharpening, Honing and Safe HandlingHow to keep commercial kitchen knives sharp, safe and long-lasting — the difference between honing and sharpening, safe handling and storage, and when a knife is beyond saving.
- Commercial Ice Machine Care: Cleaning, Descaling and Keeping Ice SafeHow to look after a commercial ice machine — cleaning and descaling routines, why ice is a food and must be handled like one, and the warning signs before a breakdown.
- Commercial Dishwasher Temperature: Sanitising, Rinse Cycles and What to CheckHow commercial dishwashers actually sanitise — wash and final-rinse temperatures, high-temp vs chemical sanitising, and the daily checks that keep dishes safe.
- Water Filtration for Commercial Kitchens: Protecting Equipment and TasteWhy water quality matters in a commercial kitchen — how hard water scales up equipment, what filtration does for ice, coffee and steam, and how to choose a filter.
- Microwave vs Combi Oven for a Commercial Kitchen: Which Do You Actually Need?How to choose between a commercial microwave and a combi oven — what each actually does, the volumes and menus each suits, and when you need both.