Cooking Equipment RSS

Despite the name, food in a deep-fat fryer typically cooks in the top two inches of oil rather than being fully submerged. That makes it important to choose a fryer that matches your actual kitchen needs, rather than one that heats far more oil than you'll ever use. A common mistake is buying a fryer based on peak demand days, such as a Friday fish and chips rush, rather than average daily throughput, or misreading chips-per-hour ratings without accounting for different chip types (frozen, chilled, blanched, or different sizes). Ask manufacturers to calculate capacity based on weekly throughput so the...

The cooking range is the traditional heart of any professional kitchen. From pubs and restaurants to schools, care homes and large-scale catering operations, there's very little that can't be cooked on a range. Robust, reliable and versatile, cooking ranges remain one of the most important pieces of prime cooking equipment in UK commercial kitchens. There are four main types, each suited to a different style of service and kitchen layout. 1. Open top cooking ranges Open top ranges feature either gas burners or electric radiant plates, with an oven positioned underneath. They're commonly available with four or six burners, with...

For high-volume UK catering operations, from hospitals and universities to large banqueting kitchens and cook-chill units, equipment needs to produce large quantities of food efficiently. Bratt pans and boiling kettles are two of the most versatile pieces of equipment for this job, and many manufacturers now offer smaller-capacity versions suited to hotels, staff restaurants and residential schools too. Bratt pans: the tilting multi-function pan A bratt pan is a rectangular, deep pan with a counter-balanced pull-down lid, heated by gas or electric, and fitted with a tilting mechanism for easy pouring. The name comes from the German word "brat", meaning...