Wagga Catering Equipment News

Waratah Village Aged Care - West Wyalong

Monday, May 11, 2015

Wagga Catering Equipment specialise in the supply and installation of Commercial Kitchen Projects. A growing market is the Aged Care Market. We have the capacity and expertise to install the Commercial Kitchen Equipment, including stainless steel works and extraction canopy supply. We supply, install, commission and carry out training for our clients. We can then also supply all the smallwares, including pots, pans, chefs uniforms, crockery, glassware, storage containers etc. A recent such project is Waratah Village Aged Care in West Wyalong.

 


Scots School Albury - Trade Training Centre

Monday, May 11, 2015

We recently were contracted by Connely Constructions in Albury to supply and install the Hospitality Equipment for the Trade Training Centre at Scots School in Albury. We provided equipment from Moffat, Skope, Robot Coupe, Roband, Hamilton Beach, KitchenAid and Maid.

 


Refrigeration Tips!

Wednesday, October 15, 2014
It’s coming up to the warmer parts of the year.
Here are some great tips from the refrigeration 
gurus at Skope:

Keep the condenser clean
It is important to keep the condenser clean, as 
blockage can double the normal power consumption
and lead to a reduced life of the cabinet. 

Correct cabinet placement
Correct placement is vital to ensure your cabinet 
operates in the manner it was designed to. 
Poor placement will increase the amount of time 
the cabinet operates, therefore increasing power 
consumption. 

Don't overload cabinets
An overloaded cabinet will impact on the internal 
cabinet airflow, leading to large temperature
variation among stored products. 
This can lead to some products being warm, 
whilst others can be frozen. 
Other results of overloading may include over 
consumption of power and shelf deflection or 
breakage.

Effective cleaning of stainless steel
The simplest way to clean stainless steel is to use 
water and a microfiber cloth. For more powerful 
cleaning, a mild detergent can be used with 
warm water. Glass cleaner is good for removing 
fingerprints and stainless steel cleaner can be 
used for staining or polishing. 
Remember to always dry the water off to prevent 
any water staining.

Energy Efficient Kitchens

Thursday, August 07, 2014
Here are a few tips for commercial kitchens looking to save on energy costs.


Cook in Efficient Batches

Use your cooking equipment to capacity and use 
appropriate sized appliances during peak times. Fully 
loaded - but not overloaded equipment uses energy more 
efficiently.
  

Maintain your equipment
Using properly maintained equipment can reduce usage 
costs. Keeping condenser coils and ventilation areas clean 
as well as making sure that your cooking equipment is 
regularly serviced will keep your equipment running at its 
most efficient.


Switch Off
Implement a Start up/Shut down equipment schedule based 
around your high and low traffic times. 


Go with Insulated
Properly insulated equipment is the best for energy efficiency.
Starting out with well insulated cooking equipment and
refrigeration is one of the best long term cost saving solutions. 


Lighting 
Update your lighting to energy efficient light bulbs and fixtures.
Most commercial premises have a lot of lighting. Energy
efficient bulbs can drastically reduce long term lighting costs.

A Basic Guide to Knives

Thursday, July 31, 2014
There are many, many different knife shapes available.
How do you know which one to choose?
What's going to suit the job at hand?

Here is a basic guide to knife shapes


Serrated Edge

Useful for cutting soft insides with a hard crust. For bread, sausages, and tomatoes.



Straight Edge 
For precise clean cuts. For raw meats, fish, and vegetables. 



Granton or Fluted Edge 
The grooves fill with the fat and juices of the product being sliced, which 
allows for thin, even cuts. For cooked and raw meat.   



Bird's Beak Paring Knife
For peeling and precise cuts. For fruit and vegetables.


Boning knives - Use to remove meat from bones and other detailed cutting jobs. 
These can have different widths of blades as well as varying stiffness. 
Use a narrow boning knife on ribs and chops to cut easily through bone and cartilage.
Use a wide boning knife for chicken and pork.
Use a curved boning knife for a better working angle when cutting close to and around the bone.



What's New? Cookut Pans

Wednesday, July 30, 2014
Tim talks Cookut


What's New? Romertopf Clay Bakers - with Tim

Wednesday, July 23, 2014
Tim shows us the new Romertopf Clay Baker

  

Front Burner Magazine

Thursday, July 10, 2014

We've recently been lucky enough to have been featured in Comcater's Front Burner Magazine.

 

July Specials

Wednesday, July 09, 2014

Japara Aged Care

Wednesday, June 11, 2014

We've just recently finished an install for Japara Aged Care.

We were contracted by Zauner Constructions to supply and install all equipment for the kitchen including coolroom, exhaust canopies, and stainless benching. 

We're very proud of the finished product and wish all the best to the staff at Japara.


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