Knowledge & Insight
Energy Saving and the ETL
As a foodservice operator, making your kitchen as efficient as possible is one of your main priorities. You want to have enough room to do everything safely, you want easy access to everything you need throughout the day and you want equipment that does everything you want consistently. And of course equipment has a second level of efficiency that needs to be considered: how much energy it consumes.
FEA Guide: Understanding Combi Ovens
A combi-oven combines several cooking functions in one piece of kitchen equipment. It uses dry heat – either still or fan-driven – and steam, which is injected into the oven when the food being cooked needs it. An alternative name for the oven is the combi-steamer. The combi-oven is one of the most versatile piece of equipment any professional kitchen can have.
FEA Guide: Understanding Cookware
Stainless, cast iron, non-stick, sauce, frying,, stock – all the basics are covered in this article.
FEA Guide: Cutlery Essentials
Almost all cutlery used in foodservice is made from stainless steel, even if it is finally plated with electro-plated nickel silver (EPNS). Have a read through the fundamentals here.
FEA Guide: Buying the right chef's knife
Learn the component parts, the different types and their intended use. The backbone of any chef, and using the wrong one can have disastrous consequences.
FEA Buyer's Guide
This yearly publication is designed to help buyer's of foodservice equipment navigate the range of equipment, technologies, brands and features. Download your copy here.
