Category: General

Cool Runnings

may2011equip

Whether air-cooled, water-cooled or walk-in, refrigeration systems should be unique to each foodservice operation

So, you need a new refrigeration system. It’s not a particularly sexy appliance, but admittedly it’s a key tool in any foodservice operation. Unfortunately, all too often, very little thought is given to adequate refrigeration equipment. And, although anyone retrofitting a restaurant kitchen should consult a design expert or manufacturer to get the skinny on the draws and drawbacks of the products available, below is a list of jumping-off points to kick-start the research process.

AIR COOLED VS. WATER COOLED // There are two ways to operate refrigeration units: one uses water to cool the compressors and the other employs ambient air. Each installation needs to be assessed to determine the type best suited to a particular environment, with the operator analyzing the initial cost, operating costs and maintenance costs. Generally speaking, unless air-cooled units are meticulously maintained, they often require more repairs and will likely need to be replaced before water-cooled units. Another drawback, is air-cooled units do not operate well in extreme temperatures, so the ambient air must be tempered (heated or cooled) for optimal operation, which can be expensive — although water costs for watercooled units can be significant, too. Air-cooled units can also radiate a great deal of heat, and if they are in a small enclosed space this will affect performance and operating costs. Alternately, some jurisdictions limit the use of water-cooled units, which are likely to be required to drain into storm sewers rather than sanitary drains. Where buildings have a “chilled water system,” attaching refrigeration systems can provide efficiencies and help meet local restrictions on water consumption for refrigeration purposes.

WALK-IN VS. REACH-IN // Walk-in refrigerators are generally designed to accommodate bulk storage and the contents should not be continually exposed to a hot humid kitchen. It’s best to limit the frequency of access and purchase as any walkin and reach-in refrigerators as needed. This may cost more initially, but the expense will be offset by reduced operating and repair costs as well as increased labour efficiencies. Some walk-in refrigerators can be equipped with reach-in door panels  on one or two sides to provide easy access during peak periods, but this is only advantageous if the doors are easily accessible to work areas.

BLAST CHILLERS AND FREEZERS // Avoid using standard refrigerators or freezers when cooling large quantities of food that need to be chilled or frozen for storage. Not only does it make the machine work harder than what it was designed for, but it also has a serious effect on the quality and shelf life of chilled products. That’s where specially designed blast chillers and blast freezers come into play, offering tremendous energy savings in the long-run and ensuring chilled or frozen products are brought through the temperature danger zone within the time guidelines prescribed by governing codes.

DUAL-TEMP UNITS // In many operations refrigeration requirements can change with menu fluctuations, seasonal promotions and product availability, so it may be necessary to frequently increase refrigeration and freezer capacity. It’s the reason manufacturers developed dual-temp reach-in units, which are flexible and can be switched from refrigeration to freezer at the flip of a switch.

SPECIALTY REFRIGERATION // Since not all food can be stored at the same temperature and humidity levels, it might be wise to purchase specialty units. For example, fresh produce should be stored at about 45°F and fresh meats should be stored at 33°F to 35°F, so it’s best to have one unit for each. Fresh fish and seafood should be refrigerated on ice, ideally in a drawer-type unit with specially fitted drainage pans, which allow water to drain as the ice melts. If storing delicate cakes and pastries, which dry out quickly then exposed, a low velocity coil is necessary to reduce air flow, minimizing the drying effect. Highly acidic foods such as salad dressings and pickling brines will corrode ordinary coils very quickly, so if you are storing large amounts of these products, look for specially coated coils.

SIZE // It’s true: size matters. The dimensions of a refrigerating system need to be carefully calculated, taking into  count factors such as the hours of operation during a 24-hour period of the establishment in which it will be operating. Next, the type and temperature of product being stored is a critical factor; if warm or room-temperature products are constantly put into the unit, it will need to work harder to cool them. Inventory levels also play an important role in determining the size of the units — the more information you can give the manufacturer the better.

FINISH // Stainless steel is a favourite style,  but what about the function? Durability and ease of cleaning are two important issues to consider when choosing from the various finishes on the market. All interior finishes should be easily sanitized, especially for storing highly perishable food such as produce or baked goods. The build up of bacteria and decay-producing organisms on refrigerator walls will reduce a product’s shelf life, so being able to effectively sanitize the walls is critical to reducing spoilage.

If mobile carts are used frequently, interior and exterior bumper guards are a  worthwhile investment since they protect the finishes. Similarly, door-kick plates are worthwhile in most installations.

Adequate lighting is important for safety and sanitation, since it’s much easier to clean what you can see. All conduits for lights should be external since internal conduits collect dirt easily. Openings for lights and pipes as well as seams in the panels must be properly sealed with silicone or approved gaskets to maintain energy efficiency.

HARDWARE // Consider the type of hardware that fits your operation. Items such as hinges, automatic door closures,  locks and gauges need to be assessed based on needs. If security is important, then good quality locks need to be purchased and properly installed. Accurate temperature gauges, and in some instances alarms, which go off if a pre-set temperature is reached, can save money and are more convenient.

APPROVALS // Most refrigeration manufacturers and installers deal exclusively with approved units. That’s why it’s  important to check approvals and compliance with local codes and regulations, which vary by province and municipality. A big red-flag issue is the local regulations for CFC-free (chloro-fluorocarbon) coolants, so check local codes and  regulations before making a purchase. And, finally, watch for limitations on the type of insulation in panels for walk-in units. To be safe, learn local regulations or hire a specialist.

INSTALLATION // It’s hard to believe, but proper installation is often overlooked even though there are many factors to consider. For example, level surfaces are integral to installing a walk-in box unit, and floor drains should be in line with drain pipes to avoid expensive plumbing bills. Also ensure panels fit through door openings and conduits and piping are installed outside the box to allow for clean walls and adequate shelving. And, although compressors mounted on top of the boxes make for a cheaper installation, they can be difficult to maintain and repair. Remote compressors (preferably installed in one central location) allow for easier access during routine maintenance. Lastly, properly prepared floors are integral to good installation, especially with walk-in freezers. Whether the underslab is insulated from below or a floor is built on the slab with external or internal ramps is purely a matter of cost and efficiency of construction.

WARRANTIES // As a rule, most manufacturers provide a 12-month warranty on refrigeration units and a five-year warranty on the compressor motor. Since the bulk of the cost is the compressor and coil, it is usually not advisable to purchase second-hand refrigeration unless absolutely certain of its condition. Such a purchase isn’t likely to cut costs in the long-term since the savings realized in buying used refrigeration is usually lost in higher repair and maintenance bills, as well as the expense of having the unit dismantled, moved and re-assembled.

ALLERGEN CONTROL Kitchen Equipment

Allergen control is vitally important for any food service establishment. Food allergies and intolerance’s are life changing and are becoming more difficult for chefs to manage. During service, you may have a variety of intolerance’s and allergies that you must cater for and that can be extremely difficult. New European guidelines state that more should be done to help prevent the risk of allergies when dining out. Our new purple range will not only help to prevent contaminated food but will also help chefs to store food safely.

According to the Food Standards Agency, in the UK allergies affect 2% of the child population and 8% of the adult population and this is likely to increase. Reports suggest that almost half of all fatal food allergy reactions are from food consumed outside of the home

View our new purple allergen control kitchen equipment tools such as kitchen knives, chopping boards, tongs and food containers

BUYING A BARBECUE

It’s the ideal scenario for many caterers across the UK. The sun is out, the barbecue is sizzling and countless smiling customers are queuing up for a delicious burger, hot dog or skewer. If you have a beer garden, cater for outdoor events such as festivals or concerts, or simply wish to expand your street food menu, buying a commercial barbecue is an essential summer investment. Simply put, a commercial catering barbecue is a fast and easy way to prepare large amounts of crowd-favourite foods. The combination of beautiful weather and the enticing smoky aroma ensures a great profit margin for as long as the sun lasts! Before you decide which BBQ to buy however, it’s important to consider a few factors.

p111

CHARCOAL OR GAS

Charcoal BBQ

Ever popular, the traditional charcoal barbecue cooking method has existed for centuries. Perhaps the unmistakable smoky aroma, or delicious distinctive taste has since led to the technique being used worldwide to this day. As a general rule, charcoal barbecues cook food slower, meaning more moisture is retained within the food. As fat drips onto the charcoal, more of the smoky aroma is made, however “flare ups” can occur, where the fat catches light. Careful control of charcoal barbecues needs to be administered to ensure food isn’t cooked too fast, which can either make it taste bad or worse, ruining it altogether and causing waste.

For inexperienced users, a charcoal barbecue can be somewhat tricky to light and regulate at first, however it’s quick to learn the techniques for producing the authentic taste which customers crave. It’s important to note that charcoal barbecues will need refilling occasionally if used for extended periods.

Gas BBQ

Gas barbecues are a much more modern invention, with the concept having been developed in the 1960s in America. The modern commercial catering gas barbecue is rather different from those first machines, as they are now designed for large scale output and reliability. The main benefits of gas barbecues are fast lighting and cooking as well as much more controllable heat. This can help to reduce queue times for your customers, as well as reducing food waste. Some criticise gas barbecues as they don’t always produce food with the same distinctive taste as their charcoal counterparts, however, by using lava rock the smoky taste can, to some extent, be replicated. Another consideration is that gas barbecues generally have more functionality, meaning they tend to be more expensive than charcoal versions.

Gas barbecues, by their nature, use gas canisters so it’s important to make sure you have enough fuel to cater for the whole event, as well as a place to store them safely. Barbecues with more burners generally use more gas, however some have the ability to limit which burners are used, therefore saving energy during quieter periods.

STORAGE & PORTABILITY

The nature of British weather means barbecues aren’t likely to be used often during the winter months, so it’s important to consider what features the barbecue includes to help during down times. Some barbecues can simply be folded away, to take up the least possible space. Others include wheels, so they can be manoeuvred into a more suitable position, such as an indoor storage area once service is finished. Some of the largest commercial barbecues can be somewhat difficult to move, especially if they are designed for permanent positioning. In these circumstances, a weather-resistant cover would usually be advisable to help prevent the barbecue being damaged over time by the elements.

What to look for when buying a glaswasher

Commercial or catering glass washers tend to be front-loading compact machines for small to moderate usage of glassware, often fitting under a counter or on a bench in a preparation area
Location While they are often sited underneath the bar because of space restrictions, it is better to use the bar area for retailing rather than glass washing. Busy pubs and bars may need to move to a pull-down hood machine which enables rapid washing of a large volume of glasses
Always check size of basket Usually 350mm (12 pints), 400mm (16 pints) or 500mm (25 pints) based on Nonic pint glasses
Electrical Supply Check electrical supply: 13 amp (plug) hard wired single phase or three phase.
Water Connection Check water connection: 3/4 inch BSP will work on both hot and cold fill.
Drainage Do you need a drain pump? If you have an existing machine that when you pull the drain plug out the water drains away on its own then it doesn’t need a drain pump. If you press a switch to drain water your existing machine has a drain pump fitted.
Drain Pump Required when the drainage is higher than the dishwasher drain outlet. Only required to pump water up hill to connect to your existing drainage. In some cases it may be more practical or less expensive to use a stand or lower the existing drainage pipe.
Break Tank otherwise known as Type A air gap. Required to conform to the water regulations so that in the unlikely event of the machine becoming blocked the dirty water will not siphon back into the mains water system. You may need a booster pump to assist – generally used on dishwashers.
Booster Pump Required to boost water pressure therefore ideal where the water pressure is low (below 2 bar). Hot fill machine should consider a booster pump.
Stands Where possible always put the machine on a stand. By sitting on a stand you will not need a drain pump and a stand is much cheaper
Softeners Check if you have hard water if so you will need a water softener. Manual water softeners need to be regenerated manually where the automatic softeners regenerate automatically with no staff assistance. Approx 8 Ltrs for 350mm and 400mm basket machines and 12 Ltrs for 500mm machines. Water softeners reduce your existing water pressure by around half a bar.
Regenerate Manual softeners must be regenerated at least once a week. Regenerating is where you drain the existing water out of the softener, add salt (amount depends on size of softener), flow water through the softener (takes approx 40 mins) until the water is no longer salty. Some internal manual softeners may require regenerating daily (depending on size).Renovator A detergent used for maintenance cleaning the machine. Liquid renovator can also be used for cleaning tanning.
Cold Water For cold water conversion the element and power loading is increased to allow the machine to run on cold water.

View our full range of glasswashers

Slow-cooked spiced lamb with rice pilaf – Easter Special

Let your oven do all the work for you with this amazing melt-in-the-mouth slow-cooked lamb. Laced with spices and herbs, it’s the perfect set-and-forget dish.

INGREDIENTS

  •  2.5kg leg of lamb
  •  3/4 cup plain Greek-style yoghurt, plus extra to serve
  •  1 tablespoon ground cumin
  •  1 tablespoon dried oregano
  •  2 teaspoons paprika
  •  2 teaspoons ground cinnamon
  •  2 garlic cloves, finely chopped
  •  1 teaspoon cracked black pepper
  •  1 tablespoon extra virgin olive oil
  •  2 tablespoons pine nuts, toasted
  •  1 pomegranate, halved, seeds removed
  •  1/2 cup chopped fresh coriander leaves, plus extra leaves to serve
  •  1/3 cup chopped fresh mint leaves, plus extra leaves to serve
  •  200g tub baba ghanoush, to serve
  •  Lemon wedges, to serve

RICE PILAF

  •  50g butter
  •  1 small brown onion, thinly sliced
  •  1 garlic clove
  •  1/3 cup dried risoni
  •  2 cups white long-grain rice
  •  1 litre chicken stock

METHOD

  • Step 1
    Preheat oven to 130C/110C fan-forced. Place lamb in a large roasting pan. Combine yoghurt, cumin, oregano, paprika, cinnamon, garlic and pepper in a bowl. Season with salt. Rub yoghurt mixture all over lamb to coat. Drizzle with oil. Bake, uncovered, for 6 hours or until lamb is well-browned and meat is falling from the bone.
  • Step 2
    30 minutes before serving, make rice pilaf. Melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and risoni. Cook, stirring, for 2 minutes. Add rice. Cook, stirring, for 30 seconds. Add stock. Stir well to combine. Cover. Bring to the boil or use a rice cooker. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork to separate grains.
  • Step 3
    Shred lamb. Sprinkle with pine nuts, pomegranate, coriander and mint. Serve with rice pilaf in our range of rice bowls, extra coriander and extra mint, baba ghanoush, extra yoghurt, lemon wedges and some bread.

Difference between a domestic fridge and a catering fridge?

What is the difference between a domestic fridge and a catering fridge?
Domestic fridge and a commercial fridge look similar, but are not.
Domestic Fridges The power of the compressor is designed around the few number of times a domestic fridge door is opened during the day. A quite modestly-powered compressor will be able to cope with the heat gain without food safety risks. The construction of both the cabinet and the motor is only robust enough for light domestic use, so used in a commercial environment, not only do they pose a food safety hazard, they need replacing far more often than commercial fridges, so are not even cost effective.
Commercial Fridges These commercial catering fridges are designed to work in a busy working kitchen, the door is going to be opened very regularly and probably be exposed to a far hotter kitchen. The compressor needs to be powerful enough to rapidly pull down the internal fridge temperature to replace heat loss.
Most commercial fridges also incorporate fans for fast draw down time and evenly spread the cool air through the cabinet, a feature domestic fridges do not have. Commercial fridges are better insulated, designed for easy cleaning and some are able to electronically record temperatures.

In addition to fridges for the catering kitchen, take a look at commercial display fridges – the fan assisted cooling allows fast pull down of the temperatures, particularly useful for new products added to the fridge ie back bar bottle coolers.

What to look when buying a commercial dishwasher

Dish washers tend to be front-loading compact machines for small to moderate usage of crockery, often fitting under a counter or on a bench in a preparation area
Location While they are often sited underneath the counter because of space restrictions. Busy cafes and restaurants may need to move to a pull-down hood machine which enables rapid washing of a large volume of dishes
Always check size of basket Usually from 400 mm, 450mm, 500 mm (most common) baskets
Wash Cycle The wash cycle time helps you determin how many washes the dishwasher is able to process per hour.
Electrical Supply Check electrical supply: 13 amp (plug) hard wired single phase or three phase.
Water Connection Check water connection: 3/4 inch BSP will work on both hot and cold fill.
Drainage Do you need a drain pump? If you have an existing machine that when you pull the drain plug out the water drains away on its own then it doesnt need a drain pump. If you press a switch to drain water your existing machine has a drain pump fitted.
Drain Pump Required when the drainage is higher than the dishwasher drain outlet. Only required to pump water up hill to connect to your existing drainage. In some cases it may be more practical or less expensive to use a stand or lower the existing drainage pipe.
Break Tank otherwise known as Type A air gap. Required to conform to the water regulations so that in the unlikely event of the machine becoming blocked the dirty water will not siphon back into the mains water system. You may need a booster pump to assist – generally used on dishwashers.
Booster Pump Required to boost water pressure therefore ideal where the water pressure is low (below 2 bar). Hot fill machine should consider a booster pump.
Stands Where possible always put the dishwasher on a stand. By sitting on a stand you will not need a drain pump and a stand is much cheaper
Softeners Check if you have hard water if so you will need a water softener. Manual water softeners need to be regenerated manually where the automatic softeners regenerate automatically with no staff assistance. Approx 8 Ltrs for 400mm basket machines and 12 Ltrs for 500mm machines. Water softeners reduce your existing water pressure by around half a bar.
Regenerate Manual softeners must be regenerated at least once a week. Regenerating is where you drain the existing water out of the softener, add salt (amount depends on size of softener), flow water through the softener (takes approx 40 mins) until the water is no longer salty. Some internal manual softeners may require regenerating daily (depending on size).
Renovator A detergent used for maintenance cleaning the machine. Liquid renovator can also be used for cleaning tanning.
Cold Water For cold water conversion the element and power loading is increased to allow the machine to run on cold water.

 

View our full range of commercial dishwashers and glasswashers

Happy St Patricks Day 17th March

shamrock

Happy St. Patrick’s Day! How much do you really know about this famous Irish holiday?

Saint Patrick, who lived during the fifth century, is the patron saint and national apostle of Ireland. Born in Roman Britain, he was kidnapped and brought to Ireland as a slave at the age of 16. He later escaped, but returned to Ireland and was credited with bringing Christianity to its people. In the centuries following Patrick’s death (believed to have been on March 17, 461), the mythology surrounding his life became ever more ingrained in the Irish culture: Perhaps the most well known legend is that he explained the Holy Trinity (Father, Son and Holy Spirit) using the three leaves of a native Irish clover, the shamrock.

Since around the ninth or 10th century, people in Ireland have been observing the Roman Catholic feast day of St. Patrick on March 17. Interestingly, however, the first parade held to honor St. Patrick’s Day took place not in Ireland but in the United States. On March 17, 1762, Irish soldiers serving in the English military marched through New York City. Along with their music, the parade helped the soldiers reconnect with their Irish roots, as well as with fellow Irishmen serving in the English army.

Over the next 35 years, Irish patriotism among American immigrants flourished, prompting the rise of so-called “Irish Aid” societies like the Friendly Sons of Saint Patrick and the Hibernian Society. Each group would hold annual parades featuring bagpipes (which actually first became popular in the Scottish and British armies) and drums.

In 1848, several New York Irish Aid societies decided to unite their parades to form one official New York City St. Patrick’s Day Parade. Today, that parade is the world ‘s oldest civilian parade and the largest in the United States, with over 150,000 participants. Each year, nearly 3 million people line the 1.5-mile parade route to watch the procession, which takes more than five hours. Boston, Chicago, Philadelphia and Savannah also celebrate the day with parades involving between 10,000 and 20,000 participants each.

Up until the mid-19th century, most Irish immigrants in America were members of the Protestant middle class. When the Great Potato Famine hit Ireland in 1845, close to 1 million poor and uneducated Irish Catholics began pouring into America to escape starvation. Despised for their alien religious beliefs and unfamiliar accents by the American Protestant majority, the immigrants had trouble finding even menial jobs. When Irish Americans in the country’s cities took to the streets on St. Patrick’s Day to celebrate their heritage, newspapers portrayed them in cartoons as drunk, violent monkeys.

The American Irish soon began to realize, however, that their large and growing numbers endowed them with a political power that had yet to be exploited. They started to organize, and their voting block, known as the “green machine,” became an important swing vote for political hopefuls. Suddenly, annual St. Patrick’s Day parades became a show of strength for Irish Americans, as well as a must-attend event for a slew of political candidates. In 1948, President Harry S. Truman attended New York City ‘s St. Patrick’s Day parade, a proud moment for the many Irish Americans whose ancestors had to fight stereotypes and racial prejudice to find acceptance in the New World.

As Irish immigrants spread out over the United States, other cities developed their own traditions. One of these is Chicago’s annual dyeing of the Chicago River green. The practice started in 1962, when city pollution-control workers used dyes to trace illegal sewage discharges and realized that the green dye might provide a unique way to celebrate the holiday. That year, they released 100 pounds of green vegetable dye into the river–enough to keep it green for a week! Today, in order to minimize environmental damage, only 40 pounds of dye are used, and the river turns green for only several hours.

Although Chicago historians claim their city’s idea for a river of green was original, some natives of Savannah, Georgia (whose St. Patrick’s Day parade, the oldest in the nation, dates back to 1813) believe the idea originated in their town. They point out that, in 1961, a hotel restaurant manager named Tom Woolley convinced city officials to dye Savannah’s river green. The experiment didn’t exactly work as planned, and the water only took on a slight greenish hue. Savannah never attempted to dye its river again, but Woolley maintains (though others refute the claim) that he personally suggested the idea to Chicago’s Mayor Richard J. Daley.

Today, people of all backgrounds celebrate St. Patrick’s Day, especially throughout the United States, Canada and Australia. Although North America is home to the largest productions, St. Patrick’s Day is celebrated in many other locations far from Ireland, including Japan, Singapore and Russia.

In modern-day Ireland, St. Patrick’s Day was traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use interest in St. Patrick’s Day to drive tourism and showcase Ireland and Irish culture to the rest of the world. Today, approximately 1 million people annually take part in Ireland ‘s St. Patrick’s Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions and fireworks shows.

The Shamrock

A popular legend about St. Patrick is that he used the shamrock, a native Irish three-leaved clover, to explain the Holy Trinity. The shamrock, along with the iconic Irish landscape, is believed to be the origin of the tradition of wearing the colour green on St. Patrick’s Day.

Irish Potatoes

Potatoes became an important food source for the Irish people when they were introduced to the country in the 16th century. And while the potato famine of the 1840s decimated much of the crop, potatoes are still a popular staple in the Irish diet today

Corned Beef and Cabbage

You may be surprised to learn that the traditional St. Patrick’s Day meal of corned beef and cabbage is not an authentic Irish dish—it’s actually Irish-American. Pork was actually the preferred meat in Ireland, especially in the form of Irish bacon, but when Irish immigrants came to the United States, they adopted a tasty alternative from Jewish delis: corned beef. When cooked together with cabbage, it became a simple, hearty, and inexpensive favored dish.

How to Descale/Clean Marco Water Boiler Tank

Applies to : All Marco Water Boilers

How to Descale Water Tank and Clean Water Level Probes
It is a common occurrence for limescale to build up in the tank of a water boiler. The amount of limescale build up is relative to the water hardness in a particular area.

The most common error indication on a boiler is the Ready light giving two red flashes between pauses, indicating that water can’t be seen in the tank. This can be caused by a number of issues, most commonly, limescale or film build up on the water level probes.
Descaling Procedure:
 Isolate machine from power supply.
 Isolate machine from water supply.
 ALLOW TO COOL COMPLETELY!
 Drain water from machine.
 Remove all lids.
 Remove as much scale as possible by hand, paying particular attention to level probes (White plastic with steel tab). Be very careful not to damage any attachments.
 Use ScaleKleen, Marco part No. 8000270 or similar. Follow instructions carefully.
 Thoroughly clean and flush the machine before re-use.
 Follow installation and first time operation instructions
NB: Always clean the water level probes after descaling and rinsing the tank.
To Clean Water Level Probes:
 Turn off unit at wall socket or unplug from wall socket
 Remove top cover from boiler
 Remove tank lid from tank
 Identify water level probes – flat metal tabs inside water tank, normally 2 or 3 probes
 Dispense as much water from unit as possible using tap
 Thoroughly clean probes with ScotchBrite or scouring pad
 Replace tank lid and top cover
 Reconnect power to boiler and operate as normal

marco-cleaning

Welcome to our Blog

Catering Equipment

Welcome to our new Blog Spot. We are excited about the launch of our new revised website displaying competitively priced catering equipment and commercial refrigeration.

Our first edition website was launched back in 1999 and changed several times since, with the latest technical advances the latest edition will fetch data much quicker with brighter, sharper product images.  New advances allow us to provide online quotes whilst the interactive online chat can provide instant help and advice without you having to pick up the phone.

New customer login provides instant messaging, order tracking, viewable historic data and much more.

Rest assured, we may have optimised our front end but we still offer our hugely important experienced technical service and traditional values. Offering you the best of both worlds.

We are planning to use our blog spot area to keep you up to date with the latest industry info and helpful product info.  We hope you will come back soon and read out latest blog news.