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 budgets always under pressure and cashflow to think about, choosing second-hand equipment for your kitchen can often feel like the sensible option. But when reliability, efficiency and hygiene also matter, brand-new equipment can prove to be the better decision in the long run.
In busy commercial kitchens, cleanliness is always a priority, however even with robust day-to-day cleaning routines, some areas require more intensive attention. Learn about about the benefits of a professional deep clean is required periodically.
Choosing between gas and electric catering equipment is a key decision for any business. From ovens and hobs to grills and griddles, the choice affects not only cooking performance but also long-term operational efficiency.
With tight budgets to manage, and sustainability targets to meet, education facilities teams are always on the look-out for ways to reduce energy use and running costs. One place to start is your kitchen, where steps to extend the life of your critical cooking, warewashing and refrigeration equipment should reduce waste and generate real savings.
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.
We understand better than most how to help your kitchen and catering areas work more efficiently.
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.
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