Hobart Warewashing

Posted by: Neil Willis

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Starting from small undercounter dishwashers to large semi and fully-automatic warewash solutions HOBART is market leader in commercial warewashing and catering equipment for bars, restaurants, canteens, bakeries, butcheries, hospitals, cruise vessels and airports.

Made in Germany has been a synonym for quality and reliability in the segment of high quality for a long time and still is today. A company can only maintain its hold on the market by keeping its promises as to quality and by producing permanently high quality.

Hobart undercounter dishwashers and Hobart Glasswashers are the most popular in the industry, keeping reputations spotless all over the world.

Think you can't afford Hobart pass through or hood type warewashing performance? Here are some you can't afford not to consider for your kitchen.

The top-of-the-line models make it easier for businesses everywhere to keep their name and their ware blemish-free, even in the face of new and pending stringent health regulations.






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Fagor Restaurant Equipment Range

Posted by: Neil Willis

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Fagor, as well as being a market leading product in France & Spain is also a truly international brand.

Across Australia smart restaurant operators are now choosing the Fagor Brand as their equipment supplier of choice due to their “one brand, one solution” philosophy.

The complete range of Fagor Restaurant equipment includes:

Fagor 700 series cooking - Ranges, Fry Tops, Charcoal Grills, Boiling Pans, Deep Fat fryers, Bratt Pans & Pasta cookers
 
Fagor 900 series cooking - Ranges, Fry Tops, Charcoal Grills, Boiling Pans, Deep Fat fryers, Bratt Pans & Pasta cookers

Fagor Combi Steamer Ovens – with both gas & electric models

Fagor Refrigeration - Counters, Cabinets, Displays,
 
Fagor Blast Chillers & Blast Freezers

Ware washing – Fagor Glass washers & Fagor Dishwashers

Edesa Food Distribution is available through Fagor in Australia

Successful restaurants using Fagor equipment include:
El Toro Loco at Manly Beach
Manu Feildel’s L’etoile Restaurant in Paddington
Justin North’s Becasse Restaurant in Sydney

As well as the number 3 & number 8 restaurants from the San Pellegrino World’s 50 Best Restaurants in 2011

Contact Sydney Commercial Kitchens today to create your next amazing kitchen using Fagor Equipment and join the growing number of restaurants choosing Fagor around the world.


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Pass Through Dishwashers

Posted by: Neil Willis

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Commercial Pass-through dishwashers are also known as hood style and upright dishwashers. Typically they are floor mounted and located with stainless steel entry and exit or outlet benches either side in the dishwashing area of your kitchen. The dishwasher entry bench should have a sink located approximately 250mm outside the dishwasher. It is also a good idea to consider the use of a pre-rinse arm at this sink.

The speed of commercial units also requires a higher power input so make sure that you have the additional power available for use in your kitchen.

Things to look for 

When buying or replacing a pass through dishwasher there are several factors to consider. Better model dishwashers will save you money and help save the environment as well.

Water Consumption – gone are the days when dishwashers use 7 or more litres per wash cycle. These days you should expect your dishwasher to use between 2.5 to 4.0 litres per cycle, reducing the demand on your hot water service. Make sure that you buy a re-circulating style dishwasher, every manufacturer has one available.

Detergent – the less water the dishwasher uses the less the requirement for detergents, also saving you money.

Wash Pump Capacity – The greater the wash pump capacity the greater the ability to wash and clean your dishes.

Power Requirements – generally upright dishwashers require a 3 phase power supply, although most manufacturers also have a model available that will operate on single phase power, usually 25 amps. An electrician will be required to upgrade the power supply and to do the connection.

Hot Water Supply – pass through dishwashers come with a flexible pipe to attach to your hot water supply. Generally these pipes are about 1 metre in length.

Drainage – Careful consideration should be given to the plumbing requirement of your premises. Upright dishwashers have a gravity or overflow drain style operation.

Sanitising – Currently dishwashers are required to have a low temperature cutout switch. Until the water has reached the required temperature for the rinse cycle the dishwasher will continue to wash. Some people, rather than employing an electrician, simply cut off the existing 15 amp plug and replace it with a new 10 amp plug. If you do this your dishwasher will never worked properly and you run the risk of voiding your warranty.

Dimensions – pass through dishwashers come in three basic sizes, small, medium and large. These days however, there are a number of imported European dishwashers on the Australian market and their sizing differs from the normal. If you are establishing a new premises this is not a problem, but if you are replacing your existing dishwasher and the sizing is different then you may be up for the cost of alterations to your stainless steel benchwork.

Who uses Commercial Dishwashers

Restaurants, café’s, clubs, take-aways, offices, canteens, school canteens, hospitality classes, kindergartens, child day care facilities, hospitals, nursing homes.

Brands of Pass Through Dishwashers in Australia

Sydney Commercial Kitchens are able to supply dishwashers from the following brands Washtech, Eswood, Fagor, Electrolux, Hobart, Eurowash, Norris, Rhima, Meiko, Sammic & Winterhalter.

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Commercial Under Bench Dishwashers

Posted by: Neil Willis

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Commercial under bench dishwashers are also known as under counter dishwashers. Typically they are floor mounted and located under a stainless steel wet bench in the dishwashing area of your kitchen.

Commercial under bench dishwashers differ from the domestic counterparts in several areas, most notably the length of wash cycle. Also, most domestic dishwashers require a cold water feed and then they heat the water internally for use in the washing cycles. This then is why the cycle times of domestic dishwashers is much longer than that of commercial dishwasher units.

The speed of commercial units also requires a higher power input so make sure that you have the additional power available for use in your kitchen.

Things to look for

When buying or replacing an undercounter dishwasher there are several factors to consider. A good under counter dishwasher will save you money and help save the environment as well.

Water Consumption – gone are the days when dishwashers use 7 or more litres per wash cycle. These days you should expect your dishwasher to use between 2.5 to 3.5 litres per cycle, reducing the demand on your hot water service. Make sure that you buy a re-circulating style dishwasher, every manufacturer has one available.

Detergent – the less water the dishwasher uses the less the requirement for detergents, also saving you money.

Power Requirements – most under bench dishwashers require 15 amps single phase power supply. If you are replacing an older model dishwasher you will need to check because many only needed 10 amps previously. An electrician will be required to upgrade the power supply.

Hot Water Supply – all under counter dishwashers come with a flexible pipe to attach to your hot water supply. Generally these pipes are about 1 metre in length.

Drainage – Careful consideration should be given to the plumbing requirement of your premises. Under bench dishwashers come in two styles - gravity drain or drain pump. Many premises are unsuitable for gravity drain dishwashers. Check with your plumber which style dishwasher is suitable for your premises.

Sanitising – Currently dishwashers are required to have a low temperature cutout switch. Until the water has reached the required temperature for the rinse cycle the dishwasher will continue to wash. Some people, rather than employing an electrician, simply cut off the existing 15 amp plug and replace it with a new 10 amp plug. If you do this your dishwasher will never worked properly and you run the risk of voiding your warranty.

Dimensions – not all new under bench dishwashers fit under the standard bench top height of 900 mm. This is because there is normally a 50 mm profile edge so your dishwasher should have a height of less than 850 mm. If in doubt check your measurements with your stainless steel provider.

Stands – some manufacturers have stainless steel stands that can be purchased as an optional extra to raise the height of the dishwasher to a more user friendly work height. These stands can also be custom made.

If your dishwasher does not have a drain pump fitted, care should be taken when using a stand as the water can self drain out of the machine during the wash cycle, with potential damage to the units wash pump from lack of water.

Who uses Commercial Dishwashers

Restaurants, café’s, clubs, take-aways, offices, canteens, school canteens, hospitality classes, kindergartens, child day care facilities, hospitals, nursing homes.

Brands of Under Counter Dishwashers in Australia

Sydney Commercial Kitchens are able to supply dishwashers from the following brands Washtech, Eswood, Fagor, Electrolux, Hobart, Eurowash, Norris, Rhima, Meiko, Sammic, Winterhalter.
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Fagor Industrial Cooking and EL TORO LOCO TAPAS BAR in Manly

Posted by: Neil Willis

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Sydney Commercial Kitchens is a proud distributor of the Fagor Industrial Cooking equipment.

We recently received this press release from Fagor in Australia regarding the EL TORO LOCO TAPAS BAR in Manly.

“My paella is one of the best in the whole of Australia"

Interview with MIGUEL MAESTRE: Australian customer, owner of EL TORO LOCO CORPORATION

He started cooking at the age of 21, and since then has not stopped working, or moving, on an international pilgrimage that ended up in Australia, where he worked with the top chefs in the country before setting up on his own. In addition to taking part in television programmes and writing cookery books, he has now gone on to open a new Spanish beach-front restaurant called “EL TORO LOCO TAPAS BAR” But even here, on the other
side of the planet, there was no doubt when it came to choosing the brand of equipment for his restaurant.

HOW DID A SPANISH CHEF DECIDE TO OPEN A RESTAURANT IN AUSTRALIA?

Well the truth is, although it might seem a bit strange, it was for love. Before I was a chef in the UK, and I met my girlfriend in Scotland. Shortly afterwards we decided to move to the beaches of Australia.

WHAT PROFESSIONAL EXPERIENCE DID YOU HAVE BEFORE SETTING UP HERE?

Since I arrived in Sydney, I’ve worked in the best kitchens in the country. For example, I’ve worked with Ed Halamgy in Cru Restaurant and Beach Road, and also with Serge Dainsereau, at Bathers Pavillion.

My last executive chef was Manu Feildel, when we both worked for the most famous chef in Australia, Tony Bilson. Finally, it felt like it was time to work for myself and I decided to open El Toro Loco Corporation, which up to now has two tapas bars, one in Sussex Street, Sydney, and another in Manly Beach, on the beach in the north of Sydney.

WHAT TYPE OF COOKING WILL YOU OFFER IN YOUR NEW RESTAURANT, AND WHEN WILL IT OPEN?

We plan to open at Christmas, and as for the cooking, it is of course going to be Spanish, with special emphasis on Murcian cooking: lots of tapas, rice and fish, and also lots of homemade sausages.

WOULD YOU SAY THAT SPANISH COOKING IS REALLY WELL KNOWN IN AUSTRALIA? WHAT DO AUSTRALIANS THINK ABOUT IT?

They do know about it, but perhaps in too vague a way. You find lots of messing about, lots of aberrations of our most typical dishes. But bit by bit people are beginning to find out what chorizo, jamón, mojama and even churros are. And paella, of course; I have patented my own paella, paella a la Maestre, which although I
shouldn’t say so myself, is one of the best in the whole country.

WHAT ARE IN YOUR OPINION THE CHARACTERISTICS THAT RESTAURANT EQUIPMENT NEED TO
OFFER TOP QUALITY SERVICE?

I would say that the most important thing is for it to last a long time, to be strong, that it can withstand the intensity of the day-today operation of a professional kitchen. The features are also very important, and of
course, the heating power and appearance.

WHY DID YOU DECIDE ON FAGOR INDUSTRIAL WHEN IT CAME TO EQUIPPING YOUR RESTAUARANT?

For several reasons: first it’s a Spanish brand; second it has really impressive features and third, the heating power we talked about before, which in Fagor’s case is very high. What’s more, the monobloc appearance looks really good; I’d say that there’s nothing else like it on the market.

WHAT DO YOU THINK THAT FAGOR INDUSTRIAL OFFERS YOU COMPARED TO THE COMPETITION?

Even here, on the other side of the world, Fagor offers me the support of a trusted brand, with 24 hour service, seven days a week and cover all over Australia. And there are two professionals like Andrew Sinclair and Xavier Poirier in charge who really couldn’t look after me better.

You can see the Fagor Industrial product range at the Sydney Commercial Kitchens website. Tweet

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Green & Clean Dishwashers for Commercial Kitchens

Posted by: Neil Willis

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Sydney Commercial Kitchens has just added the NEW Green & Clean Dishwashers from Electrolux Commercial to it's website.

The Electrolux green & clean Dishwashing range is produced for customers with the highest conceivable demands for good efficiency, economy and ergonomics for dishwashing operations. The product range is comprised of glasswashers, undercounter dishwashers, hood type dishwashers, rack type dishwashers, flight type dishwashers and pot and pan washers.

The undercounter dishwashers have a capacity of 40 baskets per hour.

The hood type dishwasher range consists of units with different voltages and has a capacity of 67 baskets or 1200 dishes per hour and is available with insulated or uninsulated hood and manual or automatic hood lifting.

The Electrolux green & clean Dishwashing range features LOW RUNNING COSTS, with
• Double skinned insulated hood models ensure a low noise level and a reduction in heat loss from the machine.
• An effective rinse system that uses only 3 litres of clean hot water per rack to ensure lower running costs (in energy, water and chemical consumption).

Sydney Commercial Kitchens has four models available, as follows:

ELECTROLUX Undercounter Dishwasher Model: EUC1DP
ELECTROLUX Cafe Line Dishwasher Model: EUCAICLG
ELECTROLUX Pass-Through Dishwasher Model: EHT
ELECTROLUX Green Clean Hood Dishwasher Model: EHTA

You can go to the Sydney Commercial Kitchens website at Electrolux Green & Clean Commercial Dishwashers to see these products. Tweet

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