A recent news story caught our attention which highlights the need to ensure proper kitchen waste is disposed of correctly.
In the coastal town of Devon, a 64-metre mass of hardened fat, oil and wet wipes has been found in the sewers. Known as a fatberg (similar to the one found under London in 2018) this mass of waste is longer than six double-decker buses and is expected to take 8 weeks to clear.
To clean crockery effectively your commercial dishwasher will use set washing cycles in parallel with measured dosing of specially designed dishwasher detergents and rinse aids. Most commonly these products are sold in 5 litre bottles.
Like most catering establishments you probably serve ice with your drinks. Unless you purchase fresh bagged ice on the regular, you’ll use an ice machine to produce and store ice. However, are you aware of the potentially harmful bacteria and Coliform that you may be adding to your ice?
A recent watchdog investigation has found traces of Bacteria and faeces in the ice of the top UK high street pubs. The top 5 pub chains – Harvester, Hungry Horse, JD Wetherspoon, Slug & Lettuce and Marston’s Two for One had high levels of bacteria found in the serving ice.
The bacteria and faecal matter found in high levels pose a potential health risk, a similar investigation revealed the same type of bacteria and faecal matter in the ice of high street coffee chains like Starbucks and Costa coffee.
We are welcoming new additions to our restaurant and cutlery range from Churchill Sola.
These new designs are a blend of style, quality, performance and practicality and are particularly well paired to the best-selling Churchill Crockery collections, especially Churchill Stonecast and Churchill Studio Prints.
Keeping your commercial dishwasher clean is critical for health and safety.
Not maintaining your machine can seriously jeopardise health and safety across your business. A poorly functioning machine can increase the risks of food poisoning for your customers and affect your food hygiene rating.
With the growing amount of annual disposable plastic waste produced in the catering industry, businesses are looking for alternatives to plastic & polystyrene to reduce the impact on the environment.
A new plastic alternative is becoming more popular within the catering industry. Palm leaf products like the name suggests are made from fallen areca palm leaf’s that are cleaned with water, dried and then stretched and flattened. Various plates and bowl shapes are then moulded using a heated press.
Driven by the demand of the consumer, businesses are looking for alternatives to plastic & polystyrene to reduce the impact on the environment.
One of the most increasingly adopted alternatives is bioplastics. Derived from renewable biomass these materials are being used to produced disposable food packaging in the catering industry.
While there are a few bioplastics out there, the leading renewable plastic is PLA plastic.
Driven by the demand of the consumer, businesses are looking for alternatives to plastic & polystyrene to reduce the impact on the environment.
One of the most increasingly adopted alternatives is bioplastics. Derived from renewable biomass, these materials are being used to produced disposable food packaging in the catering industry.
While there are a few bioplastics out there, the leading renewable plastic is PLA plastic.
Gastronorm sizes were established by the European Standards Committee to standardise container sizes in the catering industry to make the purchasing, compatibility with catering equipment and use in a kitchen simplistic and efficient. These European standard sizes are stated as GN sizes. Sizes that conform to the EU Standard EN631 are listed below, check out our proportions chart to get a visual reference of the scale between the gastronorm pans.
Across the catering and hospitality industry, we have seen a trend towards making our operations more environmentally friendly.
Primarily driven by the demands of the consumer, businesses are now looking at alternative food packaging products in a bid to replace plastics and polystyrene and reduce the impact their operation has on the environment.
One of the latest emerging trends is Bagasse Material, a highly valuable renewable resource being widely used to produce disposable cups, plates, bowls and takeaway containers.
This article looks at what Bagasse is, how it is produced and the impacts it has on our environment in comparison to the traditional materials used in the manufacturing of food packaging.
