Commercial standard microwaves have more power to cook and reheat foods faster and is designed for continuous…
Katty LaiApril 30, 2015
When cooking a large pot of stock or a dish with lots of gravy, most kitchens…
Ian YapFebruary 10, 2015
Also referred to as water baths or water oven, sous vide basically means “under vacuum” in…
Ian YapSeptember 30, 2014
Bakeries that bake a variety of items would consider a large unit such as this because…
Ian YapSeptember 30, 2014
Large scale commercial kitchens cannot do without a high capacity equipment to save on labour, time…
Ian YapJuly 2, 2014
For more comfortable kitchens, businesses are making induction cooking an alternative to high heat. Induction cook…
Ian YapMarch 10, 2014
Large scale food production was never easy to achieve. Until the invention of the combination…
Michelle brohierSeptember 23, 2013
OPEN BURNERS OR GAS STOVES Gas stoves are considered the heart of the kitchen, as this…
Pejai MohamadFebruary 24, 2013
