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A colour-coded board system only works if every staff member knows it instantly. A clear colour coding chart, used in training and displayed at the point of use, turns the scheme from a policy into a habit. This guide covers building and using a cutting board colour coding chart for staff training. Why a chart…
Gastronorm lids do more than cover a pan: they control temperature, hygiene and spillage across storage, transport and service. Choosing the right lid type for each stage keeps food safe and handling tidy. This guide covers the common gastronorm lid types and when each earns its place. Why the lid choice matters A lid retains…
Stainless steel mixing bowls are the most-used vessel in any commercial kitchen. They hold prep, mix batters and doughs, carry sauces, double as bain-marie inserts and serve as temporary storage between steps. Buying the right sizes in bulk saves money and keeps service flowing. This guide covers the commercial mixing bowl range we supply, how…
French whisks are the standard whisk of commercial kitchens. Their long, open wire shape whips air into eggs and cream, blends sauces without scratching pans, and reaches deep into stock pots and bain-marie inserts where a home whisk falls short. This guide covers the stainless steel French whisk range we supply, which length to choose,…
Self-service juice and cereal dispensers are the workhorses of a smooth breakfast buffet. They portion control at the point of service, keep counters clean and reduce waste, which matters most during the morning rush in hotels, lodges, guesthouses and staff canteens. This guide covers the Sunnex juice and cereal dispensers we supply, how to match…
Cutting board thickness affects stability, durability and how long a board lasts under heavy use. Choosing the right thickness matches the board to the demands of the prep. This guide covers choosing cutting board thickness. Use this when You are choosing or comparing products and need a clear specification. You want the right size, material…
An unlabelled container is a guess about what is inside and how old it is, which is a food safety and waste risk. Simple labelling and date coding keep stock safe and rotated. This guide covers labelling and date coding food containers. Use this when You are choosing or comparing products and need a clear…
Storage space is always tight in a working kitchen, and containers that stack when full and nest when empty make the most of it. The right design saves space both ways. This guide covers stacking and nesting storage containers. Use this when You are choosing or comparing products and need a clear specification. You want…
Lids turn gastronorm pans into covered, transportable, storable containers, and the type of lid matters for the job. Knowing the options helps you cover pans the right way. This guide explains the types of gastronorm lids and their uses. Use this when You are choosing or comparing products and need a clear specification. You want…
Gastronorm pans come in a standard footprint but a range of depths, and depth changes how a pan performs for prep, holding and service. Choosing depth well makes the system work harder. This guide covers choosing the right gastronorm pan depth. Use this when You are choosing or comparing products and need a clear specification….