Buyer Guides
Practical, plain-English guides to choosing, using and maintaining commercial catering equipment, written by our team. Browse by category below, or call us on 01304 827272 if you'd like advice on a specific piece of kit.
Equipment Guides
- Buyers' Guide to Prime Cooking Equipment
- Combi Ovens Explained
- Cooking Ranges Explained
- Counters and Serveries Explained
- Deep-Fat Fryers Explained
- Understanding Microwave Ovens
- Food Preparation Equipment
- Bratt Pans and Boiling Pans Explained
- Understanding Hot Holding Equipment
- Pizza Equipment Explained
- Snack Equipment Explained
Refrigeration Guides
- Commercial Refrigeration: The Basics
- Defrost Cycles in Commercial Refrigeration
- Understanding Condensation on Refrigerated Display Cabinets
Warewashing Guides
- Buyers' Guide to Warewashing Equipment
- Gravity Drain or Drain Pump?
- Buyers' Guide to Water Treatment Systems
- Glasswasher Hygiene & Maintenance Guide
- How to Regenerate a Manual Water Softener
- Professional Dishwasher Hygiene & Maintenance Guide
General Equipment Guides
- Stainless Steel Types Explained
- Shelving & Storage Solutions for Professional Kitchens
- Gastronorm Containers: The Standard for Professional Kitchens
Reference Guides
These three documents are published by industry and government bodies rather than written by us, so we've kept them as downloadable references rather than rewriting them as guides in our own words.
- Re-opening a Mothballed Kitchen (CEDA) – PDF download
- Energy Saving Guidance for Commercial Kitchens (CEDA) – PDF download
- Food Hygiene: A Guide for Business (Food Standards Agency) – PDF download