Commercial hob cleaning guide
Whether you’re running a big restaurant with 100 covers, a small café or the kitchen in a care home, keeping your cooking equipment clean is vital.
5 April 2022
Every piece of JLA commercial kitchen kit come with a large helping of expert advice and an impressive side order of industry insight. From recipe ideas and drinks inspiration to product features, tips on upcoming trends and helpful guidance on hygiene, health & safety, we serve up regular articles to help your business
Whether you’re running a big restaurant with 100 covers, a small café or the kitchen in a care home, keeping your cooking equipment clean is vital.
Discover everything there is to know about griddles with this commercial griddle buying guide. Click to find the right commercial griddle for your needs.
In this commercial food warmer guide, JLA discuss the differences between Bain Maries and hot cupboards. Click to discover which is right for you.
Our guide to cleaning commercial deep fryers will help you maintain your fryers optimal performance and make sure it doesn’t affect the taste or the quality of the food you’re serving.
We’ve created an in-depth guide which tells you everything you need to know when it comes to how to clean a commercial grill.
To help you understand the requirements of a school kitchen, we’ve put together this school catering buying guide.
By following best practice you can make sure that your commercial kitchen is always kept as clean as possible and that you’re following health and safety guidelines.
When you’re planning a commercial kitchen set up, organising the space and choosing the right equipment is key to the success of your organisation.
As restrictions lift and customers look forward to coming back through your doors, here’s how you can make sure everything is ready for their return.
If your businesses has been forced to close due to lockdown, it’s important to ensure your commercial fridges and freezers are cared for properly while not in active use.
Having a piece of kit go down is every chef’s worst nightmare. Planned preventative care can help you to avoid unnecessary downtime.
Often, when faced with a problem in business, the temptation is to find the cheapest solution without fully considering the true lifetime cost.