SCK Blog

DADAUX Meat Slicers

Posted by: Sydney Commercial Kitchens |  Thursday, July 02, 2015

Major Slice, The best of slice.

Dadaux the best of slice

Gravinox 350

Entirely Stainless Steel Aisi 304. Corrosion resistant. Running reliability and cleaning facility thanks to its design with a removable carriage. Very rigid structure. Great precision slice thickness regulator : from 0 to 25 mm. VARIOCUT® system. Driving by belt. Independent sharpener with a simultaneous rollers movement that warrant a perfect sharpening. Moreover, this operation can be done by novice person.

Sliding carriage very flexible thanks to its guide system adjusted and supersized. The strength and quality of the components associated to the attention brought to assembling and fitting operations guarantee a perfect slicing, even very fine, and a total satisfaction for users during many years.

MS350 MajorSlice Slicer

Entirely Stainless Steel Aisi 304. Corrosion resistant. Running reliability and cleaning facility thanks to its design with a removable carriage. Very rigid structure. Great precision slice thickness regulator : from 0 to 20 mm. VARIOCUT® system. Driving by pinion. Independent sharpener with a simultaneous rollers movement that warrant a perfect sharpening.

Moreover, this operation can be done by novice person. Sliding carriage very flexible thanks to its guide system adjusted and supersized. The strength and quality of the components associated to the attention brought to assembling and fitting operations guarantee a perfect slicing, and a total satisfaction for users during many years.

MS350 Auto MajorSlice

Waterproof machine. Can be cleaned in shower. Manufactured 100% in stainless steel 18-10. Gear driver. Usable in manual and automatic (clutchable carriage). Adjustable speed from 45 slices per minute. The product is perfectly maintained on the food chute thanks to its adjustable side guide and its push heel with claw.

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Caplain Planetary Mixers

Posted by: Sydney Commercial Kitchens |  Wednesday, July 01, 2015

Quality, reliability and experience are the keywords in the conception of CAPLAIN MACHINES' equipment. Since 1947, CAPLAIN MACHINES has been producing a wide range of performing machines designed for commercial kitchens exclusively: canteens, pizzerias, bakeries, pastry stores. They ensure very high quality standards through their manufacturing process.

Caplain Planetary Mixers title=

Caplain also consider the After-sales service as crucial insofar as the "Zero defect" policy is one of successful CAPLAIN Machines’ principle. Since 2001, they have been offering "CONCEPTS" or complete "turnkey" solutions, a full layout of bakeries and laboratories intended for professional use.

The International leader in the manufacturing of dough sheeters for 65 years, they now operate in more than 90 countries all around the world. SCK are proud to supply Caplain high-quality catering equipment all around Australia.

Caplain Planetary Mixers are used to mix and emulsify. Several tools can be applied to this machine:
The hook: to mold small quantities of bread dough, croissants and similar products, cake pastries or pizzas.
The beater: to mix soft dough (cake, cake, pancake, etc.)
The whisk: to beat and emulsify creams (eggs, butter cream, confectioner's custard, etc.)
The planetary mixer has several speeds, also he exists in several capacities.

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Brunner Food Processors

Posted by: Sydney Commercial Kitchens |  Monday, June 29, 2015


Swiss based, Brunner developed the world’s first automatic vegetable cutting machine in the 1960s - the BRUNNER ANLIKER. Since then, Brunner has developed innovative foodservice technologies to create a range of world leading food processors, sophisticated commercial vegetable dicers especially. Commercial vegetable slicers designed by Brunner enable to cut all types of vegetables to pieces with different sizes and shapes.

Brunner Anliker Vegetable Processor

Anliker GSM 5 & 5 Star - The anliker5 is cast from solid stainless steel – no more oxidation in the dishwasher and the best possible prerequisite for HACCP concept operations! . Glass fibre technology: the anliker5’s cutting discs are made from glass fibre composite material – a world first which prevents the discs from oxidising in the dishwasher and parts from warping. Anliker5 – it stands for easy, no-switch operation. There are no buttons or knobs and the machine’s 45° ergonomic position is spot on for superb operator comfort.

Anliker GSM XL & GSM XL Star - A powerful duo from anliker: Employing a «drawing cut», the anlikerXL vegetable-cutting machines always cut cleanly and ensure long-lasting freshness and an appetising appearance of cut food! What’s more, because the cutting discs are 240 mm in diameter, high hourly throughput rates are achieved. The two anlikerXL models are the ideal vegetable-cutting machines for larger kitchens, canteens, hospitals and catering companies.

Anliker Multicut - A leading star from anliker. The anliker GSM Multicut 240 combines top-of-the-range cutting performance, an exceedingly high cut quality and ergonomically ideal user-friendliness with an extremely wide range of cuts. This professional machine will easily complete brunoise, gaufrette, julienne, allumette, French fry, wave and cube cuts – as well as grate all manner of vegetables and fruit. The Multicut 240 can also be maintained effortlessly with cleaning agents, which support the HACCP concept optimally.

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Adventys Induction Cooker

Posted by: Sydney Commercial Kitchens |  Thursday, June 25, 2015


Induction cooking is undoubtedly the technology of the future. The best evidence: those who have tested have adopted it without backtracking. The technology offers many advantages such as the awesome power, the lack of inertia, the accuracy of one degree heat and flexibility.

Adventys Induction Cooking

So you’ll master your projects with more security and comfort (the ceramic surface remains Cold or warm effect), while enjoying savings due to the very high energy efficiency.

Adventys Induction Cooking is the most ECO technology, more and more ECONOMIC SECURITY: do not forget that the gas is responsible for one death and 20 serious accidents a day and a study by Norwegian researchers removed the cooking Gas exuded more carcinogenic particles that cooking on electric or induction.

An indisputable commercial success:

Induction knows a great development for over 15 years in the general public domain. Over 20% of cooktops sold in France are tables operating on this principle. This technology, now proven and reliable, is also recognized and increasingly popular with professionals because it provides a concrete response to their growing demands.

A few technical details:

 Induction cooking works, as the name suggests, on the principle of electromagnetic induction, one of the most effective ways of transmitting energy.
 Inductors placed under the ceramic glass, generate a magnetic field which induces electrical currents in the metal container on the ceramic glass.
 These currents produce thermal energy (heat) by the Joule effect, and therefore the cooking.

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Win a marketing package

Posted by: Sydney Commercial Kitchens |  Wednesday, June 24, 2015

Attention Restaurant & Cafe Owners

Win a marketing package

For a limited time only, all approved cafe and restaurant owners that fund their equipment with Silver Chef will go into the draw to win a Marketing, Advertising & PR package for their business (worth $4,000). All entries will receive access to a Marketing & Business Strategy Webinar (worth $450) as a thank you for signing up with Silver Chef!

Entries close by 5pm Friday 31 July 2015

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The Stoddart Karawatha Experience

Posted by: Sydney Commercial Kitchens |  Monday, June 22, 2015

Thanks for a great trip Stoddarts

We just returned from a 3 day trip to Stoddart Food Service Equipments Karawatha factory. The information we learned, the products we saw and especially the food they prepared for us to eat was all top notch. Everyone had a great time.

Thanks Stoddart

Fun Friday Post 

Fun Friday Post 

Fun Friday Post 

Fun Friday Post 

Fun Friday Post 

Fun Friday Post 

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Pittwater Golf Centre

Posted by: Sydney Commercial Kitchens |  Tuesday, June 16, 2015

We recently completed a fitout at the Pittwater Golf Centre for Pittwater Council.



Scope of works

  • Provide new under bench refrigeration, both fridges and freezers
  • New cooking equipment
  • New dishwasher on a stand
  • Use Simply Stainless benching
  • Stainless steel wall panelling in all areas


Local supplier Fagor came to the party with some great deals on 3 under bench fridges and an under bench freezer, which included an extended warranty for added peace of mind.


  • Turbofan E31D4 convection oven
  • Roband GT400 Toaster Griller
  • Vollrath Induction cook top
  • Woodson bench top Exhaust Canopy
  • Fagor AD48 under bench dishwasher on a stand

Stainless Steel Benching

Simply Stainless flat pack product was the ideal choice. Typically you should expect to save around 40% on the cost of custom stainless steel benching using the Simply Stainless range, which is a great result.

Wall Panelling

We engaged Stainash to provide and install stainless steel wall panelling in all work areas and to protect the open doorway. As always they did a highly professional job.

The end result

A very satisfied customer and we came in under budget.

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Fun Friday 12 June

Posted by: Sydney Commercial Kitchens |  Friday, June 12, 2015

Our fun Friday facebook post is

Are you looking for a Rapid Response?

  Fun Friday Post 

Because we recognise that speed matters we established Australia's first Rapid Response Call Centre. Our promise is that once we know what your catering equipment requirements are, our focus will be in supplying you with that information, quotation or product, ASAP.

Join the fun on our facebook page

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How to choose the best kitchen equipment for your restaurant

Posted by: Sydney Commercial Kitchens |  Monday, June 08, 2015
Choosing the correct equipment for your restaurant

How to choose the right equipment for your restaurant is a huge question, and, just as important is how to choose the correct company to supply you with this equipment. Often the answer can be found by providing the answers to the following questions.

1. What is your menu?
2. How will the food be prepared to meet this menu?
3. How many meals do you expect to do in a single session?
4. Do you have a kitchen layout design?
5. Do you know the workflow patterns for this layout?
6. Do you know the food flow patterns for the kitchen?

1. The Menu

If the company you have chosen to supply your equipment employs a chef in their sales team then so much the better. The good news here is that they will understand what you do and how you want to do it.

So, bring your menu along and listen to what they suggest.

Equipment choices are varied and equipment can be either gas or electric. Commercial cooking equipment categories include static or convection ovens, deep fryers, combi ovens, grill plates, char grills, wok burners, tandoors, microwaves and even sous vide.

Depending on how busy you think you will be then determines what size equipment is best suited to your operation. For example a smaller establishment might have a 4 burner oven, while a busier venue would probably opt for a 6 or 8 burner oven. Grill plates come in 300mm, 600mm, 900mm and wider, as do char grills. Deep fryers can be single, double or even high performance.

But it doesn't stop there! Then you need to decide on your refrigeration needs. Do you have room for a coolroom? Once the food has been prepared where will you store it? Under bench fridges with stainless steel worktops often are found in the cooking line. What about a freezer?

You will also have to consider what benchtop equipment you will need. Choices here might be blenders, food processors, planetary mixers, stick blenders, and the list goes on.

Work & Food Flow

The simple rule for this is not to cross paths, both for staff and food, when planning your kitchen layout.

One of our recent clients came to us with their kitchen already designed. However, after inspection we discovered some serious errors in the layout of the pizza preparation area of the kitchen that would have impacted on staff safety.

The food came out of the coolroom for preparation and from there it was stored in the preparation fridge. When ordered it went into the conveyor oven.

It was at this point that things went wrong. There was nowhere for the pizza to be cut and plated and then the service window was back at the other side of the kitchen, before the preparation bench. Oops!

Another potential customer was doing fast food in a busy CBD lunch area serving office workers. The requirement is of course the faster you can serve them with great food the more they like it and the more likely that they would come back and also tell their friends!

She was seeking a way to preheat the wrap bread before putting in the filling, to maximise the flavours within. Looking at her kitchen design there was no simple solution as her preferred method was to quickly heat the wrap on a flat grill. Unfortunately the grill was in a different location and the simple act of walking there to heat up the wrap would have caused unnecessary delays plus crossed paths with the busy staff working in that area. Putting a small grill in the wrap area wouldn't work either due to the sheer number of wraps they would be making fresh. A commercial microwave provided the best and simplest solution, providing for both the speed and quantity requirements.

New, Used or Ex-Rental Equipment

New equipment

New equipment has many benefits, you know it will work as designed and it has a new warranty which provides a much higher level of security for the owner.

These days with new equipment you can also take advantage of bundle deals, where the more you buy from one manufacturer the better the price. Extra or extended warranty periods are also very popular to give you added peace of mind.

Purchasing new equipment often takes the worry out when buying catering equipment.

On the flip side, new equipment is also the most expensive option in terms of initial cash outlay.

Ex-Rental Equipment

There is a continuous stream of customers who would prefer used equipment as a way to SAVE money on their start-up costs.

These days, a popular way to buy second hand equipment is through Silver Chef’s ex-rental equipment. They have an extensive range and it is a clever way to increase your cash flow even further with competitive prices on quality ex-rental equipment that is both professionally cleaned and serviced.

All their ex rental equipment comes with 3 months warranty on parts and labour and much of the equipment is less than 12 months old.

This equipment is warehoused in both Brisbane and Melbourne and there are great savings to be made through a small network of dealers that Silver Chef have chosen to work through.

Second hand equipment

Often sold as "preloved" it can sometimes be an incredible bargain, especially when purchased for the right price at auction.

Tip before you purchase any equipment make sure you have done your homework. Know exactly what the new price for the equipment is. Understand that the new price is not the retail price as given by the manufacturer, but the discounted rate that an authorised dealer is prepared to sell it for.

Many people have been caught out buying used catering equipment, only to later realise that they paid almost new price without any of the benefits, such as the NEW warranty period. Equipment purchased at auction and through websites like ebay, often does not have a product warranty, so be warned.

If the ebay seller is based overseas then that equipment may not even have the necessary approvals required for use in Australia. There are both electrical and gas approvals required for all catering equipment that is sold in Australia. As an example, without the required gas approvals, plumbers are not supposed to connect an item to either natural or LGP gas lines. Then what do you do?

Also stainless steel equipment is timeless in appearance. It may look 2 or 3 years old but the reality is it could well be 10 or more.

One potential way to find out the answer to the question 'How old is this equipment?' is to search for the serial number. You could then ring the manufacturer or importer and ask them the question. I recall doing exactly that once on behalf of one of our customers who was looking at a 2nd hand dishwasher that the used dealer said was a ‘bargain’ and ‘only a couple of years old’.

The Australian manufacturer informed me that the dishwasher was actually over 10 years old and that they had a full history of service calls that had been made. Not good!

It turns out that this dishwasher wasn’t quite the deal that the used dealer had implied. I am guessing that the used dealer involved actually knew all of this, so it is definitely a case of buyer beware.

The bottom line is: if it is that good why was it sold in the first place? And the answer to that question may save you a fortune!

Equipment Finance

From small family restaurants to franchise groups and large corporate catering services, the right funding is essential if you want to keep your options open, and preserve as much cash as possible to grow and expand.

With nearly 30 years of experience and industry knowledge, Silver Chef is Australia’s only dedicated hospitality equipment funder.

With Silver Chef as your equipment funding partner, there’s no limit to where your business can go!

Unique to the marketplace, the Rent-Try-Buy® Solution allows you to save your hard earned working capital rather than spending it on depreciating assets.

Choose to rent commercial catering equipment and if you exercise your option to buy, they reduce your purchase price by 75% of the rent you’ve already paid. Rent-Try-Buy® is designed for businesses requiring Commercial Catering Equipment, Commercial Refrigeration Equipment or kitchen fit-outs.

Sydney Commercial Kitchens

Catering equipment brands you can TRUST at affordable prices.

Top 3 reasons why our customers keep coming back are:

1. Real, Experienced knowledge: Our sales specialists are qualified chefs, we understand what you need and how you want to work;

2. Hospitality Advice: We can help you think through all aspects of your business. Whether you require an individual appliance purchase, or an entire layout design, you can count on Sydney Commercial Kitchens to provide expert, non-biased advice that matches your needs;

3. Reputation: Operating since 1998, Sydney Commercial Kitchens enjoys a highly respected position within the hospitality industry in Australia. The trust from our long term suppliers and repeat customers is testament to the quality of service we provide. This has also been recognised by numerous awards for both social responsibility and business services.


In a hurry? Try our rapid response call centre to get your quote or catering equipment fast tracked!

see original story on the greenroom 

Sydney Commercial Kitchens
P: 61 2 9999 580061 2 9999 5800 or 1300 8811191300 881119
F: [02] 9999 5811

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Two bites of the cherry

Posted by: Sydney Commercial Kitchens |  Thursday, June 04, 2015

Want to take advantage of the tax break?

Silver Chef will show you how.

Silver Chef warmly welcomes the Federal Government's iniative to stimulate and strengthen the economy through a renewed focus on small business. Those with an annual turnover of less than $2 million can claim a tax deduction for each asset they purchase up to $20,000.

Silver Chef is passionate about supporting small business heroes! Their mission is to help small business owners succeed and bring their dreams to life, whether that is running their own cafe or restaurant, expanding their existing business or opening more stores.

Grow your business the smart way

What you may not know is that you can use Silver Chef and the government deduction to super charge your business.

The Silver Chef Rent Try Buy solution is specifically designed for the hospitality business owners and works hand in hand with the government's tax iniative to give you maximum benefit and flexibility.

The Silver Chef PURRE Finance

Silver Chef PURRE

As the first specialist hospitality funder in Australia, Silver Chef has protected hospitality small businesses like yours for 30 years from the number one issue – poor cash flow. Silver Chef's solution is offering specialty hospitality equipment and store fit-out funding that is as flexible as your business needs to be in this competitive landscape.

With Silver Chef's short 12 month agreement you can:

P Purchase any or all the catering equipment at any time and receive a 75% net rental rebate
U Upgrade any piece of catering equipment at any time with no penalty
R Return the equipment after 12 months with no further obligation
R Continue Renting and the purchase price will continue to reduce
E Switch to the Easy Own product and work towards ownership, Silver Chef will reduce your weekly payments by 30%

The best of both worlds

Silver Chef Easy Own

Get the best of both worlds by taking advantage of the 100% yax deductible payments under Rent-Try-Buy and also claim the governments tax deduction when you exercise your option to pay out equipment.

Grow your business today

Call one of our sales experts at SCK on 1300 8811191300 881119 or visit our website to find out more

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