Call : 010 500 7670
Gastronorm lids come in several types, and features like notches and cutouts exist for practical reasons. Knowing what they do helps you choose the right lid for each use. This guide explains gastronorm lid types, notches and cutouts. Use this when You are choosing or comparing products and need a clear specification. You want the…
Gastronorm pans come in standard footprints but a range of depths, and depth has a real effect on capacity, heating and presentation. Choosing the right depth per dish improves both service and food quality. This guide compares shallow and deep gastronorm pans and when to use each. Use this when You are choosing or comparing…
Container shape affects how much you can store, how easily you pour and how well containers fit your shelving. Round and rectangular each have clear advantages. This guide compares round and rectangular containers for storage and prep. Use this when You are choosing or comparing products and need a clear specification. You want the right…
A cutting board that slides while a knife is in use is a genuine hazard, especially in a fast, wet commercial kitchen. Non-slip features keep the board stable, which protects staff and makes cutting more precise. This guide covers non-slip cutting board features and how they contribute to kitchen safety. Use this when You are…
Cutting boards that are too small crowd the work and tempt unsafe shortcuts, while oversized boards waste bench space and storage. Choosing the right sizes for each task keeps prep efficient, safe and tidy. This guide covers how to select cutting board sizes across a commercial kitchen. Use this when You are choosing or comparing…
Allergen cross-contact can have serious consequences, and prep is where much of the risk lives. Colour coding and disciplined separation give kitchens a practical, visible way to keep allergens under control. This guide covers how colour coding and good practice support allergen management during prep. Use this when You are choosing or comparing products and…
Good cutting boards can still cause problems if they are stored badly: stacked wet, mixed by colour or piled where they warp. Proper storage keeps a colour-coded system working and boards hygienic between uses. This guide covers how to store cutting boards and choose racks that support hygiene and your colour scheme. Use this when…
HACCP is about controlling hazards at the points where they matter, and the physical prep station is where much of that control happens day to day. A well-designed station makes safe practice the natural, easy choice for busy staff. This guide covers how to set up prep stations that support a HACCP approach. Use this…
A worn cutting board is a hidden hygiene risk, because deep knife grooves can harbour bacteria that cleaning does not reach. Knowing when to replace boards, and having a clear policy, protects food safety and keeps inspectors satisfied. This guide covers the signs a board needs replacing and how to run a sensible replacement policy….
The choice between plastic and wooden cutting boards is a recurring debate in professional kitchens. For most commercial settings, hygiene, colour coding and compliance point strongly towards HDPE plastic, though it helps to understand why. This guide compares HDPE and wooden cutting boards on the factors that matter in a commercial kitchen. Use this when…