Project ManagementSolution Provider better management of FATS, OIL AND GREASE (FOGs) Any outlet that serves cooked food will definitely utilise oil although some more than others, especially…Ian YapJuly 2, 2014
Equipment & ManufacturerFeature ArticlesManufacturerVol.7 MEIKO – “MISSION M” – going beyond EFFICIENT warewashing Yellow lines depict the sprawling area of Meiko’s operations Service for the day is over.…Ian YapJuly 2, 2014
Equipment & ManufacturerFeature ArticlesManufacturerVol.7 HALLDE – SPEED, PRECISION & PERFECT CUTS Visionary butter portioning machine A chef’s knife skills is undeniably vital but in certain situations,…Ian YapJuly 2, 2014
Uncategorized supportive equipment-grease traps/interceptor It is a global regulation that foodservice facilities install a grease trap to intercept grease before…Ian YapJuly 2, 2014
Equipment & ManufacturerHot braising pans Large scale commercial kitchens cannot do without a high capacity equipment to save on labour, time…Ian YapJuly 2, 2014
Equipment & ManufacturerManufacturer an edge with NSF CERTIFICATION NSF International’s headquarters in Michigan, USA Operating in an environment where food safety is nonnegotiable, foodservice…Ian YapJuly 2, 2014
Business Sense behind-the-scenes with CHEF KENNETH FRANCISCO We had the privilege of visiting the workplace of Chef Kenneth, the Executive Chef of Sentosa…Ian YapJuly 2, 2014
Business SenseFeature ArticlesVol.7 cooking for the MASSES “A task carried out by institutional kitchens, it is defined as bulk preparation and cooking for…Ian YapJuly 2, 2014
Concept & DesignConsultant what to do with TOO MUCH FOOD Admittedly, food wastage is not just for restaurants to shoulder as there is only so much…Ian YapJuly 2, 2014