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Wasting Energy Through Inefficient Kitchen Ventilation Systems

Wasting Energy Through Inefficient Kitchen Ventilation Systems

A modern commercial kitchen can not exist without a proper ventilation system, and these canopy hood systems are often considered highly inefficient in terms of the energy used to power them. The unfortunate...

Maintenance Tips for Commercial Warewashers

Maintenance Tips for Commercial Warewashers

You’ve hired the best staff for the job, sourced the best suppliers, and developed recipes that can’t be beaten. All of this will be for nothing, though, if you don’t have a warewasher that’s...

The Catering Equipment Sector and Brexit

The Catering Equipment Sector and Brexit

Catering equipment sector businesses are continuing to cope with how Britain’s impending exit from the EU will impact their bottom line, and there are now several indications that the country’s economy is bouncing...

Simple Planning Tips for a New Catering Business

Simple Planning Tips for a New Catering Business

Making the initial decision to start a catering business requires a lot of planning if you want your business to remain in the percentage of businesses that stay open after the first year of...

Food Hygiene Guide For Businesses

Food Hygiene Guide For Businesses

This guide is for restaurants and other food service businesses, as well as shops selling food. It informs you about good food hygiene practice, which is essential for you to obey the law...

New Jug & Container Rinsers

New Jug & Container Rinsers

These inset stainless steel jug rinsers are ideal for anywhere where the rinsing of cups, jugs and glasses is required. This simple to use and maintain piece of equipment is a must for...

Die-Pat supports local cricket club

Die-Pat supports local cricket club

Business recognises village club’s commitment to young people by producing club handbook Die-Pat Divisions, the UK’s leading supplier of specialised catering equipment, hardware and plumbing components into the food service industry, is delighted...

Tips on Stainless Steel Wall Mounted Wash Hand Basins

Tips on Stainless Steel Wall Mounted Wash Hand Basins

Wash hand basins must be available in the food preparation area in adequate numbers. There should be wash hand basins clearly designated as use for hand washing only. In addition, the washbasins should...

Kitchen Tips to Managing Fat, Oil, and Grease

Kitchen Tips to Managing Fat, Oil, and Grease

One of the biggest challenges in a commercial kitchen is managing residual fats, oils, and grease (FOG). Residual fats oil and greases are a byproducts that food outlets have to manage constantly. Typically,...