Procedure for cleaning your restaurant’s industrial hot plate

The industrial or professional hot plate, known as the fry-top, is an essential element in the majority of industrial kitchens in restaurants. This equipment is manufactured in stainless steel and the work surfaces are based on cast iron or chrome-plated steel sheets, which have to cope with countless types of food and cooking methods, and ...

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How can I advertise my restaurant?

Quality cuisine and exceptional customer service are key to success in the catering trade. In the same vein, all restaurateurs must know how to publicise their business among their potential clientèle. The promotion of a restaurant requires an elaborate marketing plan, a defined budget and adequate strategic planning. At present, the majority of restaurants do ...

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Units of measurement: How to use them correctly

In the hotel and catering world, the use of units of measurement and their abbreviations is very common. The problem is that this language is often used incorrectly, and the error is compounded when it is, moreover, accompanied by prefixes to indicate multiples or submultiples. A common example of this is the abbreviation of the ...

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Which is the most suitable dishwasher?

When fitting-out a kitchen with a dishwashing system, certain factors should be considered to ensure that the selected model is the most suitable and that it meets the necessary production requirements. Assuming that the measurements for the washing area are correct and sufficient for installing the necessary appliances, the following factors should be considered: Type ...

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Tilting Bratt pan: three in one

The tilting Bratt pan is an appliance of huge versatility in the catering sector if used correctly. Tilting Bratt pans have different functional elements: a tilting pan, an adjustable thermostat ranging between 50 – 315 ºC and a water inlet tap for filling the pan. When each of these components is used correctly, the tilting ...

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