Target Catering Equipment Blog

Induction cooking is one of the safest, most efficient and controllable cooking methods available.  Induction cooking is different from conventional cooking technologies like gas or radiant heating elements; heat is generated in the pot or pan on top of the stove and transfered to the contents.

Theatre cooking using a custom made cooking station as well as open kitchens allows diners to see the cooking ingredients used and how meals are prepared and also gives chefs the opportunity to engage with guests.

Fact: gas hobs are  inefficient compared to induction hobs when it comes to cooking.

Induction hobs have been used for a long time.  The first induction hob was put on public display in 1971 in Texas, but, until now, they have only just started to gain in popularity in commercial kitchens within the UK hospitality industry.

Commercial induction hobs with plug in computer diagnostics and information recovery allows programmed power management in your kitchen.  This enables you to optimise power but never overload limited electrical load capacity of the incoming mains supply to your kitchen.

Commercial kitchen ventilation is one of the most important elements to get right when designing or refurbishing a commercial kitchen.  Here are 8 tips to help you ensure you get it right.

Target Catering Equipment has designed a modular extraction canopy system for DIY installation.  Everything you need to fit a commercial kitchen ventilation system is included, even the ducting.

Stainless steel catering fabrication has been used in restaurants, hotels and commercial kitchens for many years because stainless steel boasts a long life span, is easy to maintain and is easy to keep clean.

Stainless steel catering equipment is tough, easy to clean and resistant to corrosion.  It is an essential part of the commercial kitchen because of the durability of work surfaces and kitchen hygiene.  There are several points to consider when purchasing stainless kitchen equipment, here are 5.

The mobile coffee station not only provides the ideal opportunity to generate revenue but can also be used to deliver hospitality and customer service training within schools and colleges.

A mobile coffee station and counters designed to suit your own unique operation and available space will organise your coffee production area and help you provide quick customer service.

Target Catering Equipment has designed height adjustable cooking workstations with the ability to go up and down.  These workstations include the latest induction cooking technology and table top catering equipment enabling wheechair users ease of access to the work surface.

Careful consideration to commercial kitchen design, prior to embarking on your kitchen installation, will ensure you end up with a kitchen which suits you as well as your staff and will work efficiently during your busiest service times.

Many commercial kitchens have to squeeze as much commercial catering equipment into very small or irregular shaped spaces as is possible.  Thinking outside the box, Target Catering Equipment incorporate commercial kitchen design with their stainless steel fabrication facility offering a unique solution to these problems.

Without a commercial kitchen design plan and clear detailed catering equipment specification of your requirements, you could end up with your expectations for your commercial kitchen not being met by contractors and catering equipment suppliers.

There is sometimes confusion between counters and serveries, generally these are different types of the same item.  Both counters and serveries allow food to be kept at the correct temperature by incorporating heated dispense systems and refrigerated units, these also enable the food service provider to comply with food safety regulations.  Counters and serveries also provide for eye catching displays to tempt customers to make a purchase.  Generally speaking counters are static and serveries are mobile.

Sustainable catering equipment: products that are made locally, use renewable energy, reduce energy consumption and can be recycled after use.  Selecting sustainable catering equipment can provide significant savings as well as improving working conditions in the commercial kitchen.  Catering kitchens expend large amounts of energy with 23% of energy consumption in a typical catering business being used for cooking.  Here are 5 pieces of energy efficient catering equipment that will help you cut costs.  

"You get what you pay for" but how do you know what you are getting when comparing wood fired pizza ovens?  Make sure you know the difference between a wood fired pizza oven which is suitable for heavy duty, commercial use and one that is suitable for domestic use.  Here are a few points to consider when choosing which wood fired pizza oven is right for you.

The Quooker Combi provides boiling water as well as 50-65° water on demand.  Simple to plumb into an existing cold water supply, this little gadget provides instant boiling water for as little as 3p per day, a saving of up to 55% against a kettle.

The Convotherm Mini Combi packs a big punch in small commercial kitchens.  With a width of only 20.3", the mini offers maximum performance whilst utilizing the minimum of space.

With the vast choice of catering equipment available today, it can be a minefield when trying to choose equipment which will not only save on energy costs but also reduce the every day pressures of running a catering business.