Equipment Advice Centre

Stainless steel tables and sinks: planning a pr...

Why back-of-house benching decides how well a kitchen works, how to size and specify stainless steel, and what environmental health inspectors actually look for.

Stainless steel tables and sinks: planning a pr...

Why back-of-house benching decides how well a kitchen works, how to size and specify stainless steel, and what environmental health inspectors actually look for.

Setting up a butchery processing room

Sequencing a butchery processing room around yield and hygiene, covering cold chain, cutting, mincing, packing and the wear parts that decide running cost.

Setting up a butchery processing room

Sequencing a butchery processing room around yield and hygiene, covering cold chain, cutting, mincing, packing and the wear parts that decide running cost.

How to size a bain marie for your service counter

Division counts, wet versus dry wells, counter-top versus floor-standing, and the food-safety practice that keeps a holding counter compliant through service.

How to size a bain marie for your service counter

Division counts, wet versus dry wells, counter-top versus floor-standing, and the food-safety practice that keeps a holding counter compliant through service.

Gas vs electric commercial cooking equipment

The real trade-offs between gas and electric in a South African commercial kitchen: recovery time, running cost, installation requirements, load shedding and maintenance.

Gas vs electric commercial cooking equipment

The real trade-offs between gas and electric in a South African commercial kitchen: recovery time, running cost, installation requirements, load shedding and maintenance.

How to choose a commercial ice machine

Rated output versus real output, why the storage bin matters as much as the machine, the plumbing you need on site, and how water quality affects both ice and machine...

How to choose a commercial ice machine

Rated output versus real output, why the storage bin matters as much as the machine, the plumbing you need on site, and how water quality affects both ice and machine...

Catering and butchery equipment planning guide

Catering and butchery equipment: what to plan f...

How to sequence a catering or butchery fit-out so the layout works, covering workflow, hygiene compliance, the order in which to buy, and the site services that constrain everything.

Catering and butchery equipment: what to plan f...

How to sequence a catering or butchery fit-out so the layout works, covering workflow, hygiene compliance, the order in which to buy, and the site services that constrain everything.