Hygiplas

The Hygiplas Mini Waterproof Thermometer is a compact, wall- or shelf-mountable temperature monitoring device designed for use inside refrigerators and freezers in commercial catering environments. It uses an internal sensor to display ambient temperature within the unit, giving kitchen teams a quick, visible reference point without opening the door unnecessarily.

In day-to-day kitchen operation, consistent temperature monitoring is a basic food safety requirement. This thermometer sits inside the fridge or freezer and allows staff to check readings at a glance during service, helping teams catch temperature drift before it becomes a compliance issue. The waterproof construction makes it practical in the damp conditions typical of refrigeration equipment.

From an operational standpoint, the main practical advantages are simplicity and reliability:

• Hook mounting allows easy placement on fridge shelving or internal rails
• On/off switch keeps battery life manageable when units are not in regular use
• Waterproof housing withstands condensation and cleaning
• Lightweight and unobtrusive — does not interfere with storage capacity
• Covers a temperature range suitable for both refrigeration and freezer monitoring

Installation requires no tools or wiring. The built-in hooks allow the unit to be hung directly inside most standard commercial refrigeration units. There are no electrical or plumbing requirements. Battery dependency is worth noting — a routine check to ensure the device is switched on and functioning should be part of any temperature monitoring procedure.

This thermometer is well suited to smaller catering operations, food trucks, pop-up kitchens, and as a supplementary monitoring device in larger kitchens alongside digital logging systems. For sites with more rigorous food safety audit requirements, a probe thermometer or data-logging solution may be a more appropriate primary tool.

If you're unsure which temperature monitoring approach best fits your kitchen's food safety procedures, the team is happy to help you think it through.

The Hygiplas angled blade palette knife is a compact, everyday kitchen tool designed for spreading, lifting, and finishing work across a wide range of preparation and plating tasks. The cranked blade sits offset from the handle, keeping the hand clear of the work surface — a practical advantage when working on flat trays, sheet pans, or directly on the pass.

The flexible stainless steel blade responds well to fine plating work, saucing, and spreading tasks where control and feel matter. At 10cm the blade is suited to detail work and smaller portions rather than large-batch spreading, making it a natural fit for pastry sections, garde manger, or any station where presentation is part of the job.

Key practical points worth noting:

• Cranked angle keeps the hand above the work surface during use
• Flexible blade gives tactile feedback for spreading and lifting
• Stainless steel blade is straightforward to clean between tasks
• Compact size suits plating and finishing rather than bulk preparation
• Colour-coded black handle supports allergen or section separation protocols

The black handle fits within colour-coding systems used to separate sections or allergen zones, which is a useful consideration in kitchens operating structured food safety procedures. It is a lightweight tool at 40g, so it sits comfortably in the hand during extended service periods without adding unnecessary fatigue.

This size works well for chefs who need a reliable detail knife for plating and finishing. Kitchens with heavier spreading demands or larger batch work may find a longer blade more practical for those specific tasks.

If you are equipping a section and want to talk through which sizes and handle colours make sense for your kitchen setup, the team is happy to help.

The Hygiplas digital fridge freezer thermometer is a straightforward probe thermometer designed for continuous temperature monitoring of refrigeration units in commercial kitchens. The external display unit sits outside the fridge or freezer, connected via a probe on a cable, allowing staff to read the internal temperature at a glance without breaking the cold chain by opening the door.

In a busy kitchen environment, this kind of passive monitoring is a practical aid to food safety compliance. Rather than relying on periodic checks or built-in displays that vary in reliability, a standalone probe thermometer gives a clear, independent reading that can be logged as part of a HACCP temperature record. It is particularly useful on units that lack their own digital readout, or where the built-in display is difficult to read at a glance during service.

• Displays live internal temperature without opening the door
• Supports daily temperature logging for food safety records
• Compact unit fits neatly on the exterior of most refrigeration equipment
• Suitable for both refrigerators and freezers across the operating range
• Lightweight and simple to position without permanent installation

Installation is minimal — the probe cable is passed through the door seal or a small gap in the unit, and the display is fixed to the exterior surface. No electrical connection or tools are required beyond positioning the components. It is worth checking that the cable can be routed without compromising the door seal on tightly gasketed units.

This thermometer suits most commercial kitchens as a low-cost, reliable addition to any refrigeration unit that lacks an independent temperature display. It is particularly common in smaller operations, prep kitchens, and as a backup monitoring tool on primary cold storage. If you are monitoring several units across a larger site and need something more robust, it is worth discussing your requirements with us before purchasing.

The Hygiplas straight palette knife is a standard piece of hand kit found in professional kitchens across most catering environments. The straight, flexible stainless steel blade makes it practical for a range of tasks including spreading, smoothing, lifting, and portioning softer preparations — pastry work, plating sauces, turning delicate items on flat surfaces, and general finishing work during service.

At this blade length, it sits comfortably in the hand for close, controlled work. The flexibility in the blade allows chefs to apply consistent, even pressure without tearing or dragging, which matters when finishing plates under pressure. The plastic handle is straightforward to clean and provides a secure grip even in a busy, wet kitchen environment.

• Flexible blade for even spreading and controlled lifting
• Compact size well suited to plating and fine finishing work
• Plastic handle is easy to clean and comfortable in use
• Stainless steel blade resists corrosion with regular kitchen use

This is a straightforward, workhorse tool rather than a specialist item. It is well suited to pastry sections, garde manger, and general kitchen use where a reliable, practical palette knife is needed day to day. Kitchens requiring longer reach or greater rigidity for heavier applications may find a larger or stiffer blade more appropriate for those specific tasks.

If you are equipping a section or building out a knife roll and are unsure which sizes or styles best suit your workflow, the team is happy to talk it through.

This set of six colour-coded chopping mats from Hygiplas is a straightforward, practical solution for managing cross-contamination risk in commercial food preparation. Each mat is assigned a colour corresponding to a specific food type — the standard colour-coding system widely used across professional kitchens — so that raw meat, poultry, fish, vegetables, dairy, and cooked foods are always prepared on separate surfaces. The mats are made from polypropylene, which is non-toxic and non-absorbent, helping to prevent bacteria from being retained in the surface.

In a working kitchen, having a clearly differentiated set of prep surfaces removes the ambiguity that can lead to cross-contamination errors, particularly during busy service periods when multiple staff are working across the same prep area. These are light-duty mats suited to prep work rather than heavy continuous chopping, and they are best used in kitchens where the volume of prep is moderate rather than relentless. For operations with very high throughput or intensive daily prep, a heavier-duty board or mat would be worth considering.

The practical advantages of this format over thick chopping boards are worth noting:

• Lightweight and flexible — easy to tip and funnel prep waste directly into a container
• Compact for storage — a full set of six takes up considerably less space than equivalent boards
• Easy to run through a dishwasher or wash down at a sink
• Colour-coding reduces the need for staff to remember verbal instructions about surface separation
• Inexpensive to replace individually as wear occurs

There are no installation requirements — these mats are ready to use out of the box. The main practical consideration is ensuring staff are briefed on the colour-coding protocol, as the system only works if it is consistently applied.

This set is well suited to small to medium catering operations, school kitchens, care homes, café prep areas, and any kitchen where HACCP compliance requires demonstrable surface separation. If you are equipping a larger kitchen or want to discuss how colour-coded prep fits into a broader food safety setup, the team is happy to help.

The Hygiplas sugar thermometer is a straightforward, long-stem thermometer designed for the temperature ranges required in sugar work, jam making, and deep-fat frying. Covering 40°C to 200°C, it reads across the full span needed for stages from a light syrup through to hard crack, making it a practical tool for pastry sections, confectionery production, and preserving work.

In a working kitchen, accuracy at high temperatures matters. Pulled sugar, toffee, fudge, and similar confectionery are unforgiving if temperatures are misjudged by even a few degrees. A dedicated sugar thermometer removes that guesswork and helps staff hit the correct stage consistently without relying on visual cues alone. The same thermometer is equally useful when monitoring frying oil temperature, where staying within range affects food quality and reduces waste from undercooked or overabsorbed product.

• Covers the full temperature range for sugar stages from syrup to hard crack
• Useful across confectionery, preserve, and frying applications
• Long stem keeps hands away from hot sugar and hot oil
• Clear scale for straightforward reading during busy service
• Durable construction suited to regular commercial use

This is a manual thermometer — it requires a straight read from the scale rather than a digital display, which some operators prefer for simplicity and reliability. It is best used in conjunction with a heavy-based pan or fryer where the probe can be positioned without touching the base of the vessel, which would give a false reading.

Well suited to bakery and pastry sections, small-batch confectionery production, and any kitchen where jam, preserve, or fudge making features on the menu. For kitchens producing large volumes of pulled sugar or operating continuous fry lines, a digital probe or dedicated frying thermometer with a faster response time may be worth considering alongside this.

If you are unsure which thermometer best fits your production process, our team is happy to help you work through the options.

This Hygiplas chopping board rack is a straightforward, practical storage solution for commercial kitchens that use colour-coded chopping boards. Constructed from stainless steel, it holds up to ten boards in individual slots, keeping them upright, separated, and readily accessible during service.

In a busy kitchen, colour-coded boards that are simply stacked or leaned against a wall quickly become a hygiene and workflow problem — cross-contamination risk increases when boards aren't clearly separated, and retrieval slows service down. A dedicated rack addresses both issues by keeping each board in its own defined space, visible at a glance. The stainless steel construction stands up well to the demands of a commercial environment, including regular cleaning and the general wear of a working kitchen.

• Accommodates up to ten boards in individual upright slots
• Suitable for boards up to 30mm thick, covering most standard commercial sizes
• Stainless steel construction — easy to wipe down and resistant to corrosion
• Keeps colour-coded boards separated, supporting allergen and cross-contamination controls
• Stable footprint suitable for shelf, countertop, or rack storage

Installation is minimal — the rack requires a clear, level surface with enough clearance above for boards to be inserted and removed easily. At 2.5kg it's light enough to reposition as needed. It suits most prep kitchen layouts, from small catering operations through to larger brigade kitchens where HACCP board segregation is a daily requirement.

This rack is well suited to kitchens already running a full set of colour-coded boards and needing a reliable way to store and present them. For kitchens with a larger board inventory or higher throughput, it's worth considering whether additional racks would better serve the operation.

If you're unsure whether this fits your current board set or storage setup, the team is happy to help you work it out before you order.

This wall bracket is designed specifically for use with the Hygiplas DF107 Pal TX Disinfectant Probe Wipes tub. It provides a fixed mounting point for the 200-wipe container, keeping it accessible at the point of use rather than loose on a worktop or stored away in a drawer.

In a working kitchen, probe hygiene is a routine part of temperature monitoring, and having wipes mounted where they are actually needed — near the probe, near the pass, or at a prep station — makes it easier for staff to follow correct cleaning procedures consistently. A bracket that keeps the tub stable and visible removes a small but real friction point from the workflow.

Installation is straightforward. The bracket mounts to a wall surface and holds the DF107 wipe tub securely. It is worth confirming your wall surface and fixings are appropriate before fitting, particularly in tiled or stainless-clad areas where drilling may require additional consideration.

This bracket is compatible only with the Hygiplas DF107 Pal TX Disinfectant Probe Wipes tub. It will not suit other wipe formats or containers. If you are setting up probe hygiene stations across multiple kitchen sections, it is worth planning bracket placement alongside your temperature monitoring routine to get the most from it.

If you are unsure how this fits into your wider food safety or cleaning setup, we are happy to help you think it through.

The Hygiplas digital probe thermometer is a straightforward, handheld temperature-checking tool designed for everyday food safety use in commercial kitchens. It gives a fast digital readout across a wide temperature range, covering frozen storage checks through to hot-hold and cooking verification. The water-resistant construction means it can be used confidently around wet ingredients, hot liquids, and during routine cleaning without concern about moisture damage.

In a working kitchen environment, reliable temperature monitoring is less about convenience and more about compliance. Whether checking the core temperature of cooked poultry, verifying a bain-marie is holding at the correct temperature, or confirming a chilled delivery is within safe limits, a thermometer like this becomes a daily-use tool that staff will pick up and put down repeatedly throughout service. The fast readout helps keep checks quick without disrupting workflow.

Practical day-to-day advantages include:

• Water-resistant casing suitable for use with liquids and wet foods
• Simple LCD display that is easy to read in a busy kitchen environment
• Wide temperature range covering both cold and hot food safety checks
• Lightweight and compact enough for pocket carry during service
• Straightforward operation that requires minimal training for new staff

This thermometer is well suited to smaller operations, care homes, nurseries, cafés, and any kitchen where a reliable, no-fuss probe thermometer is needed for HACCP temperature logging. It is a single-probe instrument and is not intended to replace data-logging systems or multi-channel monitoring equipment used in larger production kitchens. For high-frequency checking across multiple stations, a more robust or multi-probe solution may be worth considering.

If you are unsure whether this specification meets your food safety monitoring requirements, the team is happy to help you assess the right option.

This Hygiplas set provides a complete colour-coded chopping board system in extra large format, comprising six high density polyethylene boards — one in each of the standard colour codes — along with a wall-mounted storage rack and a colour reference chart. It is designed to give a kitchen everything it needs to implement a structured food safety and cross-contamination prevention regime straight out of the box.

High density polyethylene is the material of choice in most professional kitchens for good reason. It is firm enough to withstand heavy daily chopping and slicing, resistant to moisture absorption, and straightforward to clean and sanitise. The extra large board size suits prep work on larger cuts of meat, whole fish, and bulk vegetable preparation — tasks where a standard-sized board becomes a limiting factor during a busy service.

The practical advantages of running a full six-colour system are well understood in commercial kitchen operations:

• Clear visual separation of food groups reduces cross-contamination risk
• Wall rack keeps boards off the worktop and allows air drying between uses
• Colour chart supports staff training and ongoing compliance checks
• HDPE surface is compatible with standard commercial dishwasher cycles
• Extra large format accommodates bulk prep tasks without repeated repositioning

Because the boards are supplied at a substantial size and weight, it is worth confirming that your existing wall rack position or storage arrangement can accommodate them comfortably. The rack supplied is designed for this set specifically, so integration into an already established board storage system may need consideration.

This set is well suited to kitchens that are setting up a colour-coded system from scratch, or replacing a worn set across the board. Smaller operations working with limited prep space may find a standard or medium format more practical day to day. If you are unsure which board size suits your prep volumes or kitchen layout, the team is happy to help you work through it.

The Hygiplas fillet knife is a lightweight, purpose-built knife designed for filleting fish and working with raw proteins in a commercial kitchen environment. The 15cm stainless steel blade offers the flexibility and length needed to follow the contours of a fish carcass cleanly, reducing waste and keeping prep times consistent across a busy service.

In practical use, the blade length suits most common fish sizes handled in a professional kitchen — from portion-sized sea bass and trout through to larger flat fish. The stainless steel construction holds a working edge well under regular use and resists the corrosion that comes with fish prep and frequent washing down.

The red handle is part of the Hygiplas colour-coded system, which is widely used in commercial kitchens to meet food hygiene requirements around allergen and cross-contamination control. Red designates raw meat in the standard colour-coding convention, making this knife straightforward to integrate into an existing segregation system.

• Colour-coded red handle supports food hygiene segregation protocols
• Flexible stainless steel blade suited to fish filleting and trimming
• Lightweight build reduces hand fatigue during extended prep sessions
• Dishwasher-safe handle withstands commercial warewashing cycles

There are no significant installation requirements for a knife of this type, but it is worth ensuring your team has appropriate storage — a magnetic rack, knife roll, or blade guard — to protect the edge and comply with safe storage practices. At 90g, the knife is light enough for extended prep work without tiring the hand.

This knife is well suited to fish prep in pub kitchens, hotel operations, and restaurant prep areas where a dedicated filleting knife is needed as part of a broader colour-coded set. If your operation handles very large whole fish at high volume, a longer or heavier blade may be more appropriate for your workflow.

If you are building out a full colour-coded knife set or have questions about which handles and blade types suit your prep requirements, we are happy to help you put together the right combination.

The Hygiplas tiered chopping board rack is a straightforward stainless steel storage solution designed to hold multiple chopping boards in an upright, separated position. It accepts boards up to 15mm thick across six individual slots, keeping boards organised, aired, and accessible between uses.

In a busy prep kitchen, loose boards stacked flat on shelves or leant against walls are a hygiene risk and a source of cross-contamination if colour-coded boards get mixed up. A dedicated rack keeps each board separated and visible, which makes compliance with colour-coded food safety systems considerably easier to maintain through a long service. The stainless steel construction means it can be wiped down quickly and won't absorb moisture or odour.

• Six individual slots keep boards physically separated and easy to identify
• Accepts boards up to 15mm thick — covers most standard commercial chopping boards
• Stainless steel construction is hygienic, durable, and simple to clean
• Compact footprint suits worktop or shelf storage in tight prep areas
• Supports HACCP colour-coding discipline by keeping boards visible and organised

The rack is compact and light enough to sit on a prep shelf or worktop without taking up meaningful space. It does not require any fixings or installation. There are no electrical, gas, or water connections involved. As a straightforward piece of smallwares, it suits kitchens of any size — from small café prep areas through to high-volume central kitchens where board discipline across a large team matters most. For operations running a wider range of board thicknesses or needing wall-mounted storage, it is worth checking that this rack suits your existing board stock before ordering.

If you are unsure whether this fits your current board setup or you are equipping a new kitchen from scratch, we are happy to help you work through the options.

This Hygiplas chopping board set provides everything needed to operate a structured colour-coded food preparation system in a commercial kitchen. The set includes six high-density polyethylene boards — one in each of the standard colour-coded colours — along with a storage rack and a colour reference chart. Each board is manufactured from high-density polyethylene, which offers a firm, stable cutting surface that resists warping and is straightforward to clean and sanitise.

Colour-coded preparation is a well-established method of reducing cross-contamination risk between different food types. Having the full set of six boards means a kitchen can immediately implement a complete system rather than building one board at a time, and the included rack keeps boards stored upright and separate, which aids air drying and helps maintain hygiene between services.

Key practical points worth noting:

• Full six-colour system covers all standard food type categories
• High-density polyethylene surface is dishwasher safe and resists deep knife scoring over time
• Upright rack storage promotes drainage and reduces surface contact between boards
• Colour reference chart supports staff training and HACCP documentation
• Consistent board sizing means they stack and store predictably on the rack

The boards are a practical fit for most commercial kitchens — from smaller independent operations setting up food safety systems for the first time, through to larger kitchens standardising preparation across multiple sections. Kitchens running very high-volume prep across several teams may want to consider whether multiple sets are warranted to keep dedicated boards at each station.

If you're unsure how best to organise colour-coded prep within your specific kitchen layout, the team is happy to talk it through.

This Hygiplas set provides seven low density polyethylene chopping boards, each assigned a distinct colour corresponding to a specific food category: raw meat, raw fish, cooked meat, allergens, salad and fruit, baked goods, and vegetables. It is a straightforward, practical response to one of the most fundamental food safety requirements in any commercial kitchen.

Low density polyethylene is a well-established material for catering chopping boards. It is lighter than high density alternatives, which makes individual boards easier to handle and swap out quickly during a busy service. The surface is firm enough for general prep work while remaining kind to knife edges over time. Cleaning is straightforward — the boards can be put through a commercial dishwasher without warping under normal use.

The practical value of a colour-coded system lies less in the boards themselves and more in the discipline they enforce at the prep station. Key operational benefits include:

• Immediate visual separation of food types at the prep station
• Reduced risk of cross-contamination between raw and ready-to-eat foods
• Clear allergen segregation with a dedicated board for allergen prep
• Lightweight construction for easy handling and rapid board changes during service
• Dishwasher-compatible material simplifies end-of-service cleaning routines

These boards are suited to kitchens of most sizes, from small cafés through to larger contract catering operations. For sites running very high prep volumes across multiple stations, it is worth considering whether a second set makes sense — having boards in rotation through the dishwasher while prep continues is a common operational approach. For heavier-duty cutting tasks or extended daily use, a thicker high density board may be more appropriate.

If you are building out a new prep area or reviewing your food safety setup and want to talk through what else you may need, the team is happy to help.

The Hygiplas purple chopping board is a standard-size low density polyethylene (LDPE) board designated for allergen ingredient preparation. In a professional kitchen operating a colour-coded system, purple identifies allergen handling — helping staff make the correct board selection quickly during busy service without needing to think twice.

Low density polyethylene is a well-established material for commercial chopping boards. It is non-absorbent, non-toxic, and resistant to the bacteria harbouring that can occur with worn or porous surfaces. The board is straightforward to clean by hand or through a commercial dishwasher, and its smooth surface does not retain odours or taints that could transfer between uses.

For kitchens managing allergen protocols, a dedicated board in the correct colour is a practical and low-cost contribution to a broader allergen management process. Key operational points worth noting:

• Purple colour coding aligns with widely adopted UK kitchen allergen board systems
• LDPE construction is non-absorbent, supporting effective cleaning between uses
• Suitable for hand washing or commercial dishwasher cycles
• Lightweight at 1.33kg — easy to handle and store during service
• Sold singly, allowing targeted replacement of individual boards as needed

This is a general-purpose board size suited to most preparation tasks. It works well in kitchens of all sizes, though high-volume operations handling large quantities of allergen-containing ingredients may benefit from having multiple boards available to maintain workflow during service. It is worth reviewing your full board set to ensure every colour in your system is consistently covered.

If you are building out or reviewing a colour-coded board system for your kitchen and want to talk through what you need, our team is happy to help.

The Hygiplas vegetable knife is a compact, general-purpose prep knife designed for portioning, trimming and preparing fresh vegetables, salad leaves and fruit. The short blade makes it well suited to close, controlled cutting work on a chopping board, where a longer chef's knife would feel unwieldy.

In a busy prep kitchen, knives like this tend to see constant rotation through multiple pairs of hands. The stainless steel blade holds a practical working edge and the handle is dishwasher safe, which matters in kitchens where knives go through the machine several times a day rather than being hand-washed individually.

The green colour coding follows the widely used Hygiplas system for allergen and cross-contamination control. Green designates salads, fruit and vegetables, helping kitchens meet food safety requirements without relying on memory or labelling alone.

• Green handle for salad, fruit and vegetable prep — supports colour-coded kitchen protocols
• Compact blade suits detailed prep work and portion control
• Dishwasher-safe handle simplifies end-of-service cleaning
• Lightweight at 40g, reducing fatigue during extended prep sessions

This knife is well suited to catering operations running a colour-coded system, school and contract catering kitchens, and anywhere that allergen segregation is taken seriously. For kitchens requiring a fuller set across all food groups, the wider Hygiplas colour-coded range covers the complete HACCP colour spectrum.

If you have questions about building out a colour-coded knife set or want guidance on what works in practice, the team is happy to help.

This 10cm palette knife from Hygiplas is a straightforward stainless steel spreading and icing tool with a thin, flexible blade and rounded tip. The purple handle identifies it as part of an allergen-control system, making it suitable for kitchens that use colour-coded utensils to separate allergen-containing ingredients from allergen-free preparation.

In a working kitchen, a dedicated allergen palette knife like this earns its place not through complexity but through clarity. Staff can identify the correct tool quickly, reducing the risk of cross-contamination during busy service. The flexible blade is well suited to spreading tasks — sandwich fillings, soft toppings, icing — as well as lifting baked goods cleanly from trays and smoothing surfaces on decorated cakes or desserts.

• Colour-coded purple handle supports allergen-safe preparation protocols
• Flexible stainless steel blade suits spreading, smoothing, and lifting tasks
• Rounded tip reduces the risk of tearing soft surfaces or baked goods
• Lightweight and easy to handle during repetitive prep work
• Straightforward to clean and suitable for commercial dishwasher use

At 10cm blade length, this is a compact tool best suited to detailed work and smaller-batch preparation. Kitchens producing high volumes of decorated baked goods or working with larger surfaces may find a longer blade more practical for those specific tasks, though many operators keep both sizes to hand.

If you are building out a full colour-coded allergen utensil set or have questions about how to structure allergen protocols across your prep kitchen, we are happy to help you think it through.

This is a high density polyethylene chopping board from Hygiplas, colour-coded purple to indicate use with allergenic ingredients. It forms part of a broader colour-coded system commonly used in professional kitchens to keep food preparation surfaces dedicated to specific food types, reducing the risk of cross-contamination during busy service periods.

In practice, a clear colour-coding system is one of the simplest and most reliable ways to support allergen control procedures in a commercial kitchen. Staff can identify the correct board quickly without stopping to think, which matters when a kitchen is under pressure. The purple designation aligns with widely recognised allergen-handling conventions, making it straightforward to incorporate into existing food safety protocols.

Made from high density polyethylene, the board is non-absorbent and resistant to surface scoring under normal use, which helps it stay hygienic and easier to clean between uses. It is also non-toxic, which is a baseline requirement for any food contact surface in a commercial setting.

• Non-absorbent surface resists bacterial ingress and simplifies cleaning
• Durable HDPE construction holds up well to regular daily use
• Purple colour coding supports allergen segregation at a glance
• Suitable for use with standard commercial dishwashing regimes

This board is well suited to kitchens that handle allergenic ingredients as part of their regular menu offering — whether that is a restaurant, school kitchen, care home, or contract catering operation. It is sold singly, so you can build a set tailored to your kitchen's specific needs. If you are setting up a full colour-coded system from scratch and are unsure which boards to include, the team is happy to help you think it through.

This is a straightforward dial thermometer designed specifically for monitoring milk temperature during steaming and frothing. The probe clips directly onto a milk jug, keeping it in place while both hands remain free to work the steam wand. The temperature range covers -10°C to +110°C, which is well suited to everything from cold milk storage checks through to steamed milk for espresso-based drinks.

In a busy café or coffee counter environment, consistent milk temperature is one of the more common variables that affects drink quality. This thermometer gives baristas a reliable reference point without relying on guesswork or touch. The clip attachment keeps the probe seated at a useful depth in the jug, and the dial face is clear enough to read quickly during a busy service period.

Practical day-to-day advantages include:

• Clip fitting holds the probe securely during steaming without extra handling
• Covers the full working temperature range for both cold and steamed milk
• Compact 125mm probe suits standard milk jugs of most sizes
• Simple to clean and straightforward to maintain
• No batteries or calibration equipment required for routine use

This is an analogue instrument rather than a digital one, so it reads continuously without the need for batteries. It is best suited to coffee counters, cafés, and hospitality kitchens where milk-based drinks are prepared regularly. For sites needing HACCP-compliant digital logging or faster response times, a digital probe thermometer may be the more appropriate choice.

If you are equipping a new coffee station or reviewing your temperature monitoring tools more broadly, we are happy to talk through what would work best for your setup.

The Hygiplas 12.5cm boning knife is a compact, purpose-built blade designed for separating meat from bone cleanly and efficiently. At 12.5cm, it sits at the shorter end of the boning knife range, which gives it good manoeuvrability when working around joints, poultry, or smaller cuts where a longer blade would become cumbersome.

In a busy prep kitchen, a knife like this earns its place through consistent, reliable performance rather than anything elaborate. The stainless steel blade holds an edge well enough for sustained prep sessions and is straightforward to resharpen when needed — a practical consideration in any kitchen where knives are in daily use. At 100g it is light enough to reduce fatigue during longer prep shifts without sacrificing the solidity needed for controlled butchery work.

• Stainless steel blade that is practical to maintain and resharpen
• Compact 12.5cm length suited to poultry, joints, and smaller cuts
• Lightweight at 100g, helping to reduce fatigue during extended prep
• Dishwasher safe, supporting kitchen hygiene protocols
• A reliable everyday prep knife at a sensible price point

Being dishwasher safe is a straightforward advantage in a commercial setting where hygiene compliance and turnaround between services matter. It also removes any ambiguity around cleaning standards for HACCP purposes.

This knife is well suited to prep kitchens, butchery sections, and catering operations that need a dependable everyday boning knife without the need for a specialist or premium blade. For operations processing larger volumes or heavier cuts regularly, a longer or heavier-duty boning knife may be worth considering.

If you are unsure whether this size is the right choice for your prep requirements, our team is happy to help you think it through.

This is a straightforward dial thermometer designed to sit inside a refrigerator or freezer and give a continuous visual reading of the internal temperature. It covers a range suitable for both chilled and frozen storage, making it a practical tool for day-to-day temperature monitoring in any commercial kitchen environment.

Keeping accurate records of fridge and freezer temperatures is a basic requirement under food safety legislation, and having a reliable thermometer mounted inside each unit makes that process quicker and more consistent. Rather than relying on a unit's built-in display — which may not always reflect the true internal temperature at product level — a hung dial thermometer provides a direct, at-a-glance reading each time the door is opened.

• Helps support compliance with food safety temperature monitoring requirements
• Hook fitting allows easy hanging from a shelf or rail without tools
• Lightweight plastic construction adds negligible weight inside the unit
• Simple dial face is easy to read quickly during a busy service
• Suitable for use across chilled and frozen storage

There are no installation requirements as such — the thermometer hangs inside the unit and requires no power or fixings. It is worth positioning it in the area most representative of where product is stored, rather than directly in front of the fan or at the very back, to get the most useful reading. As with any dial thermometer, periodic checks against a calibrated reference thermometer are good practice to ensure ongoing accuracy.

This thermometer is well suited to smaller operations, pop-ups, or as a supplementary check inside individual units across larger sites. It is a low-cost, no-maintenance monitoring tool that earns its place in any kitchen running chilled or frozen storage. If you have questions about temperature monitoring practice or need guidance on what suits your set-up, the team is happy to help.