A range of 17 models designed to meet the exacting needs of medical, pharmaceutical, laboratory and care home applications.
The only safe way to comply with the food safety regulations governing the chilling and freezing of cooked food is to use a blast chiller or blast freezer. Why can’t you use a standard fridge for this?
Being one of the top earmarked days for foodservice professionals, we decided to offer our own top tips on surviving this busy time, and making sure your catering business makes the most of this celebratory time.
2016 was the year of cauliflower rice, freak shakes, avocado toast and gin - but what will this year bring? Let’s look at some predictions.
Many chefs and caterers are champions of fresh over frozen food. For some, the thought of frozen food conjures up images of stodgy fast food and ready meals. Slowly but surely industry is coming round to the idea that frozen foods can be just as good
Caterers are becoming increasingly aware of how introducing a Cook-Chill element to their catering operation can help them extend their business.
This February, in celebration of St Valentine’s Day, we will be offering a bottle of champagne to four lucky Twitter followers.
