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
With long hours, high heat and intense demands already putting lots of pressure on your catering staff, choosing the right equipment to fit out and support your kitchen operations is essential. Here’s why choosing commercial-grade systems will help you keep up with service – then clean up quickly afterwards.
Discover how to stay Gas Safe when it comes to commercial catering. We share advice on how your business can keep safe and compliant with gas safety regulations.
We take a deep dive into the differences and why organisations should utilise professional chemicals for consistent performance, maximising hygiene, environmental considerations, reducing waste and convenience.
Cleaning your commercial kitchen hoods and canopies is essential for safety, compliance and efficiency. But how often do they require cleaning, what are the regulations and what the tell-tale signs?
This guide outlines the importance of cleaning your canopies, explains how often they should be cleaned and the tell-tale signs that your extractors aren’t operating as they should.
When it comes to choosing the right commercial oven for your school kitchen, you’ll want to consider everything from energy savings to cooking efficiency, as well as the number of students you’ve got to feed every day. So what are your options? And which is best for your school?
If there’s an unsung hero among commercial catering equipment, it’s surely the trusty Bratt pan. It might not be the most glamorous bit of kit, no, but when it comes to preparing lots of different foods quickly, there’s nothing more versatile.
Football clubs and stadiums use a wide range of catering equipment for day-to-day operations. From hospitality suites to the stadium bar and training ground kitchens to on-site event venues, a host of reliable and efficient catering equipment is critical.
Commercial-grade rinse aid is a hard-working ally in the fight against stubborn stains, streaking and water marks. But how does it work?
Discover why modern refrigeration systems are designed to consume less energy compared to older models, which translates into significant savings on your energy bills.
Find out what a combi oven is, and how installing 3-in-1 cooking capability will benefit your business.
Discover our checklist of commercial cleaners and detergents you’ll need for your professional kitchen.
