SCK Blog

Pots Pans Utensils Chefs Uniforms Crockery Cutlery Glassware

Posted by: Neil Willis |  Friday, July 18, 2014

Sydney Commercial Kitchens is always looking for ways to improve our service and SAVE you money.

Click here to SAVE money

While we don't normally supply our customers with smallwares and kitchen accessories we do love to help. Especially when we know that we can save you money. Click here to purchase from Australia's largest supplier of pots, pans, utensils, crockery, cutlery, glassware, chef uniforms and knife sets.

Current Promotion Codes

Use the following codes to SAVE even more money.

Promo code: CHEFS10 (10% off Chefs Clothing), valid until 31/08/2014

Promo code: 2WINTER10 (10% off Cookware and Chefs Knives), valid until 31/08/2014

Pots & Pans

A large selection of cookware essentials for professional kitchens, including aluminium and stainless steel pots and pans, non-stick frying pans and cast iron cookware. Also features pizza equipment, colanders, baking trays and much more.

Pots, Pans & Cookware

Utensils

Our large selection of premium quality cooking utensils offer everything for the professional and amateur chef alike. This section includes everything you need to guide you right through from preparation to presentation, so whether you're baking, roasting, straining or portioning, our large choice of utensils is certain to offer exactly the right tool for the job. Including a huge number of chopping boards, scoops, scales and thermometers from leading brands like Vogue, Matfer and Bonzer, our utensils cater for all needs.

Utensils

Chefs Uniforms

Stay safe and protected in the kitchen with our selection of high quality professional chef uniforms, from top brands including Whites and Le Chef. Our range includes all workwear, which are required in a professional kitchen and other catering establishments.

Choose from a selection of chefs jackets and tunics, chef pants and chefs hats which can be matched to new or existing work uniforms. Neckerchiefs, waiters white gloves and protective coats are also available in this range. We've even bundled together the complete chef uniform and staff uniform kits too, which includes the essential Whites based on your profession.

Chefs Uniforms

Chefs Knives

An extensive range of professional kitchen knives from Victorinox, Dick, Tsuki and Hygiplas, including a vast variety of cooks, paring, fillet and boning knives to name but a few. This large selection of kitchen and catering knives includes specialist knife sets, colour coded knives for hygiene purposes and knife sharpeners to keep your knives razor sharp at all times. We also stock magnetic knife racks for easy storage, as well as knife blocks and wallets and cases for safe and easy manoeuvring.

CHEF KNIVES & SETS

Cutlery, Crockery & Glassware

For a great choice of cutlery, crockery and glassware browse our extensive range of dinnerware and you will find fine dinner sets, kitchenware, mugs and cups, glasses and luxury cutlery ideal for every kind of restaurant, bar, hotel or celebration. From fine china, stainless steel cutlery, hotelware and a huge range of glasses to choose from our high-quality tableware gives you the perfect opportunity to really show off your kitchen and hosting skills. All from trusted brands like Olympia, Churchill, Athena, Kristallon and Lumina, you can be confident your cutlery, crockery and glassware will surpass all the demands of the private and professional dining room.

Cutlery, Crockery & Glassware


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Skope Refrigeration TME Series

Posted by: Neil Willis |  Thursday, July 17, 2014

The Skope TME series is the single biggest selling multi-purpose storage cabinet series around, enabling you to increase your refrigeration capacity without spending a fortune.

 

There are 3 models in the TME range:

Skope TME650 single door 610 litres capacity
Skope TME1000 2 door 980 litres capacity
Skope TME1500 3 door 1526 litres capacity

Generic Specifcations

  • Operating temperature adjustable from +1°C to +4°C in 40°C ambient
  • Consistent temperatures maintained by fan-forced ducted air fow
  • Thermometer fitted on chiller
  • Exterior: galvanised steel (powder coated white, excluding top)
  • Or natural finish stainless steel (excluding galvanised black powder coated top and back)
  • Interior: galvanised steel (powder coated white) or natural finish stainless steel
  • SKOPE Removable Cyclone™ integral refrigeration system
  • Easy plug-in, 10 Amp power supply (230-240V, 50Hz), via mains flex
  • Five adjustable shelves per door as standard
  • Self-closing, double-glazed, toughened safety-glass doors with silver anodised aluminium frames
  • Solid doors available as an optional extra
  • Long life, replaceable magnetic door gaskets
  • Illuminated interior with full length vertical fuorescent lights
  • Long-life LED lighting standard on TME650 and TME1000
  • Insulation: 50mm thick, high density cyclo-isopentane polyurethane foam (CFC, HCFC & HFC free)
  • R134a refrigerant (CFC & HCFC free)
  • Plumbing free design
  • Front lockable, swivel castors make installation, positioning and relocation easy
  • Plain fascia panel in matching finish as standard

TME Promotion

SCK currently has a promotion running offering a third year warranty on the Skope TME series and our pricing is still ultra competitive.

Remote Specifcations

  • Thermostatic expansion valve fitted as standard (to suit R134a or R404A, please specify when ordering)
  • Other refrigerants available if supported by suitable expansion valve
  • See Remote Refrigeration System Specifications on page 124 for more information


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Choosing the correct Convotherm Combi Ovens

Posted by: Neil Willis |  Tuesday, July 08, 2014

Getting the right combi oven can change the performance of your kitchen.

Selecting the correct combi oven

Convotherms goal is to make life in a commercial kitchen easier and everyday more and more chefs are making Convotherm combi ovens their choice.

So, how do you choose the correct combi?

A-La Carte Restaurants

The Convotherm MINI is perfect for smaller operations - with a width of only 515mm they fit into any kitchen where space is at a premium.

There is no compromise on performance, the MINI range offers a 6 or 10 GN 1/1 tray cooking capacity allowing you the versatility to change your menu effortlessly, whether you are cooking, baking or steaming.

Convotherm Mini Combi

General Kitchen

In a busy restaurant where speed and efficiency are vital, choose the Convotherm 7 to 40 tray GN 1/1 combi models to suit your operation. You can scale up depending on the number of covers you feed in any one sitting.

Only Convotherm has the EasyTOUCH control board and Advanced Closed System (ACS) that provides outstanding heat recovery when loading menu items during service, eliminating time delays in meal production.

The addition of tray timer systems ensures the operator can control cooking times for individual items

Convotherm Combi Ovens

Banquet and Production Kitchens

Convotherm 20 and 40 tray GN 1/1 combi steamers are the right choice for large volume catering operations. A general rule of thumb is 10 people per GN 1/1 tray, so 200 people would be a 20 tray oven and 400 people a 40 tray oven.

The Plated Banqueting System delives reassurance of serving delicious dishes at the right time and the correct temperature.

Combined with ECO-cooking system for energy saving up to 25%, ideal for products with longer cooking times, with proven significant increase in quality - the meat is much more tender and retains more moisture.

Convotherm 20 & 40 tray Combi

Key Features include

  • Disappearing door
  • EasyTOUCH user friendly digital system
  • Advanced Closed System for consistent food quality
  • CONVOClean automatic cleaning system


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Koolaire Ice Cubers by Manitowoc

Posted by: Neil Willis |  Friday, June 27, 2014
Koolaire Ice Cubers by Manitowoc for a price driven high performance ice making machine.

Manitowoc Foodservice have launched a new brand of cube ice machines marketed and sold under the Koolaire® brand name. Koolaire modular "Kube" ice machines are available in three convenient sizes, 22", 30" and 48" with 7 different production ranges from 100kg to 600kg of ice per day.

 

"The Koolaire brand was designed and developed from the ground up to address the price driven, performance segment of the market", according to Sr. Product Manager, Murray Meyer. Koolaire is targeted to customers who buy on price and want basic features, but also want high quality and reliability. The Koolaire brand will be supported by Manitowoc Foodservice current distribution partners and service network.

Koolaire has performance specifications suitable for the harsh Australian environment.

More information about the Koolaire brand can be found http://www.sydneycommercialkitchens.com.au/catering-equipment/ice-makers/Manitowoc/Koolaire



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BLENDTEC Q Series On Counter Wildside Blender

Posted by: Neil Willis |  Monday, June 23, 2014

The Choice of Blending Professionals.

Known in the blending industry as the gold standard for commercial blenders, the Blendtec Smoother has consistently delivered improved taste and texture to frozen drinks, coffees, smoothies and ice cream programs for more than a decade.

Designed for ultimate versatility, the Smoother can be utilized for both above-counter and in-counter operations. The Smoother combines power with intelligence and beauty.

Blendtec Q-Series™ sound enclosures can reduce sound by up to 50 percent.

This is a great review from one of our customers on this blender.

 



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Commercial Upright Refrigerated Cabinets

Posted by: Neil Willis |  Friday, June 13, 2014

Commercial upright refrigeration cabinets can be either Fridges or Freezers and models typically have either glass or solid doors.

Glass doors fridges and freezers are used to display products, either food or drinks to customers. Sometimes chefs also prefer glass door refigeration in their kitchens as they can easily see which items need replenishing without having to open the doors.

Solid door fridges are also known as foodservice cabinets and are available with shelves or slides for storing gastronorm pans.

While there are over 50 brands of refrigeration available in Australia and the list is still growing our preference here at SCK is to sell you a Skope cabinet. Skope are the acknowledged market leaders in Australia.

Why choose SKOPE?

  • •International reputation for innovative design and manufacturing excellence
  • •The largest design facility of its type in Australasia
  • •Superior levels of performance
  • •A complete range to satisfy all industry sectors
  • •Market leading, energy efficient developments
  • •Energy Efficiency, Skope continue to lead the way in developing greater energy efficient solutions for their products.
  • •Skope patented Cyclone refrigeration technology delivers excellent refrigeration results and maximum energy efficiencies, using only CFC-free refrigerants.
  • •All products are MEPS tested and rated for their energy performance standards.

Skope Chiller Cabinets

SKOPE Chiller Operating temperatures are 2-4°C which means that food and beverage safety standards are not compromised.

Skope Freezers Cabinets

Skope Freezers are rated -18 to -21 degrees. All latent heat is removed from products at -18°C degrees allowing for minimum degradation of the product during storage. Again, food and beverage safety standards are not compromised.

Peace of mind warranty

Skope believe in their products performance ability and are supported by a 2 year parts and labour warranty. An affordable 3rd year extended warranty is available for $190 for fridges and $250 for freezers.



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Commercial Kitchen Fitouts

Posted by: Neil Willis |  Friday, June 06, 2014
I am often asked about council requirements for fitting out a commercial kitchen. The following are the relevent passages from the National Code for the Construction and Fitout of Food Premises that may relate to your business. Please read the disclaimer at the end of this post.

National Code for the Construction and Fitout of Food Premises

This code has been adopted almost universally by all councils, however there may be some areas of difference due to council requirements and/or local environmental conditions. Please confirm with your local council prior to implementation.

This code has now been superseded by the Food Premises and Equipment Standard 3.2.3

You may also need the Commercial Kitchen Planning Kit, which offers everything you need to design and launch a new kitchen.

The main points are these:

26. Kitchens

Compliance with the National Code for the Construction and Fitout of Food Premises, published by the Australian Institute of Environmental Health, and The Food Act 1989 and Regulation there-under and in particular to:

  • A. The floors shall be of an impervious, smooth finish coved at the intersections of all walls to a minimum radius of 25mm and the floor finish extending at least 100mm up the wall surface. All ceramic type floor and coving tiles are to be close fitted at the joints with a maximum grout width of 3mm. Epoxy type grouting material should be used.

  • B. All floors to food preparation and storage areas shall be graded so as to drain liquids to floor wastes provided for this purpose.

  • C. All floors to food preparation and storage areas shall be graded so as to drain liquids to floor wastes provided for this purpose and in particular the coolroom is to be provided with a floor waste immediately outside the door.

  • D. All equipment, fittings and fixtures shall be supported clear above the floor on legs at least 150mm high. As an alternative, solid concrete plinths coved to the floor shall be provided. Where equipment is not fixed or too heavy, consideration being given to the fitting of wheels with safety locks to enable movement for cleansing and sanitising.

  • E. Sinks and wash hand basins shall be attached to the wall or equipment without any enclosure below so as to facilitate cleansing and being supplied with hot and cold water from a common outlet together with liquid hand soap and disposable single use towels.

  • F. Insect exclusion devices shall be provided to the satisfaction of Council.

  • G. Staff shall be provided with proper personal clothes storage standing at least 150mm clear of the floor.

  • H. All perishable or potentially hazardous foodstuffs shall be kept either below 5 degrees Celsius or above 60 degrees Celsius as the case may be and thermometers shall be provided and maintained in a satisfactory condition in the food storage or display areas to ensure these temperature levels are maintained.

  • I. All WCs and staff rooms shall be cleansed and sanitised daily.

  • J. Garbage receptacles shall be cleansed and sanitised after each use and before use in food preparation areas.

  • K. Compliance with the requirements of Sydney Water Trade Waste Section.

  • L. All tenancy perimeter walls and internal partition walls shall be constructed in masonry or brickwork, cement rendered both sides and finished to the satisfaction of Council.

  • M. The ceiling shall be constructed of a rigid smooth faced, non absorbent material such as fibrous plaster, plasterboard, fibrous cement, cement render, or other approved material painted with a washable gloss paint of a light colour. Drop in panel ceilings are not permitted over food preparation, display and servery areas.

  • N. The coolrooms shall be provided with safety devices to comply with G1.2 of the Building Code of Australia.

  • O. The concrete floor of the coolroom shall be sealed immediately upon curing with at least two coats of an approved sealant to the satisfaction of Council.

  • P. The coolroom and freezer room floors shall be sealed with at least two coats of an approved epoxy resin sealant to the satisfaction of Council PRIOR to any storage of goods or equipment therein. In addition a floor waste is to be placed immediately outside the coolroom/freezer room door with the floor being graded to the door to facilitate cleaning.

Disclaimer: The information above is intended as a guide only. While all councils require adherence to the building code there are local variations that may apply. Before applying any of the information shown above we highly recommend that you discus your plans with the correct department at your local council. Failure to do so may jeopardise your plans.



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Tecnomac Blast Chiller Freezer

Posted by: Neil Willis |  Wednesday, June 04, 2014

Blast chilling and blast freezing are the best natural systems to extend the shelf life of food. This is why Tecnomac, utilising its great experience in refrigeration, created the Tecnomac range of blast chillers / blast freezers.

These machines are designed to improve the quality and organisation of the work in restaurants, cafes bakeries, nursing homes, hospitals, corrective services, production kitchens and ice cream shops.

Great power, versatility and reliability are the most evident features of the Tecnomac blast chillers / blast freezers. Thousands of operators all over the world are already successfully using Tecnomac blast chillers / blast freezers, thus improving their work, leaving more time for creativity and many ways to SAVE money.

 

Blast Chilling

All food cooked and left to cool slowly, to be served later on, loses its finest qualities. The main reason is the extremely high bacterial growth that takes place while the food is at a temperature of between +65°C and +10°C.

The Tecnomac blast chiller makes it possible to lower the temperature at the core of the foods that have just been cooked, down to +3°C in less than 90 minutes, reducing bacterial proliferation and dehydration of the food. The final result is the preservation of the quality, colour and fragrance of the food, extending its shelf life. All this enables the chef to work with better organisation and more calmly, leaving more time for creativity.

Blast Freezing

We all know what frozen food is, but perhaps we don’t all know that the food’s taste, colour, odour, texture and safety are maintained only if the freezing is done quickly (blast freezing). During the process of freezing, all the water molecules turn into crystals.

The faster and more efficient the freezing, the smaller the crystals. It is only with micro-crystallisation of the water that food molecules are not destroyed. Thanks to an air temperature of -40°C, the Tecnomac blast freezer lowers the temperature at the core of the food to -18°C in under 240 minutes, a sufficient time to obtain micro-crystallisation, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavour.

Recently we performed a demonstration using a shock freezer to freeze strawberries and oysters. When we later returned these items to room temperature both the strawberry and oyster were in perfect condition. Something that wouldn't have been possible without a blast chiller.

Saving you money

Food, once cooked needs to be eaten or sold with 24 hours, according to the food code. The great advantage with Blast Chillers and Freezers is that by using them you can extend the shelf life on products to between 3-5 days, depending on the product.

One of the greatest savings in this case is on staffing. Blast chilling enables you to better utilise your staff to produce more in batches, rather than on the daily requirements of your establishment.

I know of chefs in clubs reducing the food wastage to almost zero by using blast chilling and combining that with portion control through vacuum sealing. Now, who wouldn't want that result?



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PureVac Vacuum Packaging Machines

Posted by: Neil Willis |  Monday, June 02, 2014

PureVac vacuum packaging machines offer the convenience of preparing food in advance without sacrificing product quality. Vacuum packaging reduces wastage providing a safe and HACCP approved storage environment. The process also allows for bulk buying and the safe storage of out-of-season produce, ensuring a well-rounded and cost effective menu.

Heavy duty and durable, each unit features an extra strong double seal for a superior seal first time, every time. The unit is complete with Busch Vacuum pumps, the world leaders in vacuum pump technology. Simple controls, multiple functions and self-maintenance capabilities, make PureVac the best choice in vacuum sealers.

From the world of Comcater comes PureVac’s range of benchtop and free-standing vacuum packaging machines. Manufactured in Holland from the highest quality stainless steel and components, PureVac machines are built with the user in mind.

Simple controls, multiple functions and self-maintenance capabilities make PureVac the best choice in vacuum sealers. With the addition of PureVac to Rational and Tecnomac, Comcater now offers a total cook-chill and package solution with the best technology available.

 

All PureVac machines are equipped with Busch vacuum pumps which are world leaders in vacuum pump technology, plus every machine has a built-in pump conditioning program and also comes with a service kit to perform preventative maintenance.

Standard Features:

  • • Double seal as standard for extra strength packaging
  • • Ease of cleaning with deep-drawn chambers
  • • Removable sealing bars
  • • Gas flush, soft air and sensor control as standard on four out of the seven models
  • • Two year parts and labour warranty

Regal Series

The Regal series of benchtop vacuum packaging machines matches ease-of-use and technology at an affordable price and boasts the following features as standard:

  • • Deep-drawn stainless steel chamber
  • • Adjustable timer control
  • • Insert plates for faster vacuum cycle
  • • Digital pump maintenance program
  • • Service kit for user maintenance
  • • Removable wireless sealing bars

Premier Series

The Premier series of benchtop vacuum packaging machines offers the ultimate in vacuum sealing technology all incorporated as standard into one unit, including:

  • • Sensor control for extreme accuracy
  • • Deep-drawn stainless steel chamber
  • • Soft-air for protection of products
  • • Automatic and default programs
  • • Insert plates for faster vacuum cycle
  • • Digital pump maintenance program
  • • Service kit for user maintenance
  • • Gas-flush function for modified atmosphere packaging
  • • Removable wireless sealing bars

Ultra Floor Model

The Ultra 6352-2 floor model vacuum packaging machine delivers extreme power and the ultimate in technology. Standard features include:

  • • Sensor control for extreme accuracy
  • • Deep-drawn stainless steel chamber
  • • Soft-air for protection of products
  • • Automatic and default programs
  • • Insert plates for faster vacuum cycle
  • • Digital pump maintenance program
  • • Service kit for user maintenance
  • • Gas-flush function for modified atmosphere packaging
  • • Removable wireless sealing bars

Benefits of Vacuum Sealing

  • 1. No contamination or multiplication of bacteria, hence an extended shelf life resulting in:
    - Cost savings (bulk purchasing, better planning and portioning, vast reduction in product wastage)
    - Increased production range and variation
  • 2. Optimal product and storage hygiene (hermetically sealed)
  • 3. No loss of product (prevents drying out, discolouration and freezer burn)
  • 4. Improved product quality (product maturing in packaging, no loss of aroma)
  • 5. Professional product presentation in retail applications
  • 6. Optimal packaging contributes to food safety and HACCP standards
  • 7. Ideal for sous-vide cuisine applications

PureVac machines are perfect for any foodservice operation where food preservation and portioning is fundamental, such as restaurants, hotels, hospitals, delicatessens and supermarkets.



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Commercial Refrigeration

Posted by: Neil Willis |  Friday, May 30, 2014

Typically, the refrigeration units in commercial refrigerated cabinets run 24 hours per day. As a result of this, commercial refrigeration are a substantial energy user. Often little consideration is given to its energy efficiency, operating costs or environmental impact. The energy costs of refrigeration plant can be reduced by around 40% through adoption of best energy efficient equipment and techniques.

Supermarkets and other food retailers often have open refrigeration units for ease of customer access. Enclosing refrigeration units with glass doors, which customers can easily open, can reduce refrigeration loads by as much as 68% according to laboratory testing. This can save significant amounts of energy as around half of the energy usage in a supermarket is for refrigeration.

Skope Refrigeration

Skope is the leading brand of commercial refrigeration in Australia and New Zealand.

A SKOPE cabinet made today can use around 70% less energy than one that was made 10 years ago.

Skope's B Series, B600-2 and B1200-2 models both include fuzzy logic. This electronic controller learns everything about your business operation style, including opening hours and closing times over a 21 day period. The units then automatically adjust their operating style to suit your business. Approximately 1 hour after you close, the fridge automatically switches to economy mode, only turning back on to commercial mode 1 hour before standard opening times. The amount of savings, especially on electricity usage will be significant over the life of the fridge.

Skope's VF Freezer range is also coming equipped with similar electronic controllers.

Energy efficiency is a key component in the design and production of all SKOPE products. The small but more powerful, higher performing fan motors used in our refrigeration cabinets result in outstanding chilling and maximum energy efficiency.

A sustainable future

Skope's glass merchandisers are all MEPS (Minimum Energy Performance Standards) tested.

MEPS establish standards for energy performance that products must meet or exceed before they can be sold to consumers in New Zealand and Australia. MEPS are regularly reviewed in consultation with industry to ensure they keep pace with advances in technology.

Skope take great pride in their commitment to reduce the energy their products consume, and to lessen the carbon footprint they place on the environment.

For SKOPE, this dedication to environmental sustainability also means implementing best environmental practice methods in their own production plant. “Greening” their own backyard is an area they are continuously developing through recycling programmes, reduction in water, electricity and LPG consumption, and cutting back on solid waste.

You can depend on Skope to provide your business with commercial refrigeration products that will significantly reduce your impact on the environment.

MEPS

Refrigerated display cabinets manufactured in or imported into Australia and New Zealand must comply with Minimum Energy Performance (MEPS) requirements which are set out in AS 1731.14-2003. The scope of commercial refrigeration MEPS includes both remote and self-contained refrigerated display cabinets primarily used in commercial applications for the storage of frozen and unfrozen food.

The standard also defines minimum efficiency levels for “High Efficiency” refrigerated display cabinets. Only products which meet the specified efficiency levels can apply this term to promotional or advertising materials.

The Minimum Energy Performance Standards (MEPS) for commercial refrigeration are set out in AS 1731.14-2003 as total energy consumption per total display area (TEC/TDA) in kWh/day/square metre for various unit types.

MEPS Levels

When measured in accordance with AS 1731.9 and AS 1731.12 the energy consumption of a remote or self contained refrigerated cabinet shall not exceed that specified. Click to see the MEPS chart.

You can also search by Brand or Model number for specific MEPS rating information on all commercial refrigeration cabinets sold in Australia & New Zealand.



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