SCK Blog


Posted by: Neil Willis |  Thursday, August 21, 2014

HACCP stands for Hazard Analysis Critical Control Point (and it is pronounced hass-up).

A system for preventing food safety hazards was required for application to foods intended for the space program. The only alternative was end product testing and, if certainty was to be assured, a 100 percent sampling rate would be required leaving little or no products for the astronauts to eat. Process control emerged as a solution. Since then, HACCP has been taken up by food companies around the world, to help control the food production process. It is usually part of a wider quality assurance program.

Basically, a HACCP program means finding out where the really serious problems occur, monitoring these steps so you know if there are problems, and fixing any problems that arise.


There are seven key steps:

  • 1. Hazard analysis - Work out what the hazards are. ‘Hazards’ are often things that processors cannot control, and an integrated HACCP system means that producers, suppliers and transporters also use QA to eliminate or reduce the risks before processing.
  • 2. Identify the critical control points - These are the steps where the really important things can go wrong, so they are critical to eliminating the
  • hazards. Common critical control points are sanitation and temperature control.
  • 3. Set the ‘critical limits’ for each critical control point - Again, these vary from business to business but examples could be the refrigerator temperature or cooking temperature. If you go over (or under) the critical limit, a problem could be slipping through.
  • 4. Monitor the critical control points - See whether you are meeting the targets and track the results. You can see instantly if things go wrong.
  • 5. Establish corrective actions - These are the things you do when the monitoring shows there’s a problem.
  • 6. Verify that your HACCP system is working correctly - It is all very well having this terrific system but you have to check that it’s actually doing what you want it to do. You might use microbiological testing, for example, to check that the bug counts are what you aimed for.
  • 7. Set up records You need records so people know what to do, check if you results are improving and for auditing. It’s not hard but it’s thorough. It saves you trying to keep it all in your head and it lets the auditors check that you do what you say you do.

Given that your customers constantly expect higher standards, you can expect that your HACCP system will keep changing too. It’s a means of preventing problems, rather than you hoping that you will find them before it’s too late.

The sequence of events we recognise as HACCP will certainly work to control food safety concerns from microbiological, chemical and physical hazards. However, HACCP’s implementation requires diligence and training. HACCP is a discipline. It creates a culture that revolves around good management with a systems orientation.

Previous blog posts in this series are:

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Grow your Business and Save your Capital

Posted by: Neil Willis |  Wednesday, August 20, 2014

Think you’ve got what it takes to run your own business?

Maybe you need more working capital to grow your business or perhaps you want to know what the next big trend is in your industry.

Well whatever your idea for your business is, Silver Chef is the best solution to help make your hospitality dreams a true success!

SilverChef Instant approval up to $25k

From small family restaurants to large corporate catering services, the right funding is essential if you want to keep your options open!

If one thing is certain, it’s your business will grow and change and so will your equipment needs. It’s important to think about what you might need in a year’s time, not just for the immediate future. This is where the critical importance of equipment flexibility comes into play.

With the Rent-Try-Buy® Solution, you aren’t locked into a long-term contract. Instead, we offer a 12-month agreement, so your business can be PURRE and flexible:

  • Purchase at any time during the 12 month period and receive 75% of the net rent you have paid.
  • Upgrade at any time during the 12 month period to something BIGGER and BETTER, so you are not paying for the equipment you don’t need or use!
  • Return the equipment after the 12 month period.
  • Rent – continue to rent the equipment without being tied into any contract, meaning you can return the equipment anytime!
  • Easy Own – rent for another 3 years after your first year is up, which offers you a decreased weekly rent by 30% and by the end of the 3 years you can buy out the whole contract for $1.

A clear vision alone doesn’t make dreams of owning a hospitality business a reality – start up costs are often underestimated, putting more pressure on the bottom line. Having sufficient cash flow is good risk management and a key to achieving success.

Call Silver Chef today on 1800 337 153 to start your hospitality dream!

Start shopping now then use the following calculator to work out your weekly repayment amounts.

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Fun Friday 15 August

Posted by: Neil Willis |  Monday, August 18, 2014

Our fun Friday facebook post is

  Fun Friday Post 

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ANVIL commercial counter-top catering equipment

Posted by: Neil Willis |  Friday, August 15, 2014

Anvil is a leading manufacturer of a wide range of commercial kitchen and food service equipment. The equipment is made in South Africa.

The Anvil range of products is sold worldwide, with distributors and back up service on every continent.

Continual improvement over 20 years has made Anvil the top selling range in South Africa. With a quality product and an international support system, every chef will experience the Anvil advantage.

The ANVIL brand of commercial counter-top catering equipment was introduced to Australia in September 1997. The aim was to offer the Australian market an economical and reliable alternative to what was being offered by local manufacturers and other importers.

Anvil Counter Top Equipment

Anvil have 3 brands within their benchtop equipment range, Anvil Axis, Anvil Alto & Anvil Apex

The Anvil Axis range consists of

Sandwich Press

Anvil’s Sandwich Press is designed to grill sandwiches uniformly on both sides. This unit is designed to operate consistently

Panini Press

Anvil’s Panini Style Contact Grill is designed for constant and robust use - The more you throw at it the harder it will work. Perfect for Cuban, English or Italian sandwich cuisine. Options are ribbed top & flat bottom plates or flat top & bottom plates.

Griddle Plates

Anvil’s griddles serve up the best steaks, chops and burgers, mixed grills, seafood and pancakes. They are ideal for breakfast - eggs, tomatoes, bacon - the possibilities are endless. Available as 400mm & 600mm models.

Deep Fryers

Anvil’s Deep Fat Fryers are designed to create a delicious variety of crisp fried food with minimum fuss. Delight your customers with french fries, chicken, fish, seafood, etc

Waffle Bakers

Anvil’s Belgian style waffle baker is ideal for use in kitchens, coffee shops, outdoor markets and ice cream parlours. They have rotating plates for ease of use.

Convection Ovens

Anvil’s Prima range of convection ovens are especially designed for baking breads, muffins, pastries, biscuits, etc. They are also especially useful with par-baked products. There are 3 models.

Proving Cabinet

Anvil’s proofing cabinet is designed for use with our range of Anvil convection ovens or as a stand alone unit. Ideally suited for smaller bakeries and establishments that produce fresh bread, buns or pastries. Features include Stainless Steel outer and inner construction for easy cleaning and full view front glass door.

Pizza Ovens

Anvil’s Pizza Oven is designed for easy cooking of pizza, subs, baked dishes and much more. They are ideal for restaurants, small clubs, coffee shops and caterers.

Chicken Rotisserie Ovens

Anvil’s Rotisserie produces 8 delicious chickens at a time. This unit is perfect for small supermarkets selling rotisserie style grilled chickens as well as Ideal for Restaurants, Take aways & Canteens.

Stove Tops

Anvil’s Stove Tops are designed for heavy duty commercial use and can be used for cooking, holding and warming. Available with both single or double elements.


Anvil’s Adjustable Height Salamanders are ideal for gratinating, melting cheese and toasting sandwiches. They are also useful for defrosting ready-made dishes, reheating pizza’s, croissants, sausage rolls, etc.

Chip Warmer and Carvery Station

The warmer is ideal for small to medium sized food serving operations. It keeps French Fries crisp and ready made dishes warm. Can also be used as a carving station or dry heat Bain Marie.

Anvil Alto

Food Processor

Designed to maximize its efficiency and simple operation. It is an essential piece of equipment in any kitchen. Base made of stainless steel. Aluminum cover and chute. Discs are cast aluminum with stainless steel knives. Unit comes standard with a plastic ejection disc. The design follows strict security and hygiene standards. It is useful for Commercial Kitchens, Hotels, Hospitals & Restaurants

Planetary Mixers

The Anvil 10 & 20 Litre mixers are designed specifically for small commercial mixing applications. Ideal for restaurants, cafe's, caterers, small bakeries and home based businesses.

The Anvil 40 quart mixer is for heavy duty mixing applications for hospitality businesses requiring a quiet and efficient operation.

Anvil Apex Range

Conveyor Pizza Ovens

Anvil’s Digital Pizza Conveyor Oven is a robust, well engineered product ideally suited for many food making applications. They can be used for pizzas, defrosting ready-made food, reheating, etc.

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VITO Oil Filter Systems

Posted by: Neil Willis |  Tuesday, August 12, 2014

Save up to 50 % of your frying oil costs with VITO®

Vito Oil Filter Systems are available from SCK. Models sold include Vito 30, Vito 50 and Vito 80, plus the Vit Oil Tester and boxes of spare filter papers.

Save up to 50% in oil costs for deep frying with VITO

  •   reduced oil consumption
  •   less oil changes
  •   lower cleaning effort
  •   lower storage costs
  •   up to 50% savings
  •   VITO® gives you fast return of your investment
  •   VITO® reduces the oil consumption by removing the carbonized particles, micro particles and suspended sediments
  •   This can double the lifetime of your frying medium

VITO® oil filter system

  •   You will serve optimal fried products with a better taste.
  •   You will get much better profit by significantly increasing the lifetime of your frying oil.
  •   You decide the highest safety standards and secure handling

VITO® prolongs the lifetime of frying oil!

Vito prolongs the life of deep frying oil

Depending on the the fried goods, e.g. potatoes, meat or fish, the oil is stressed differently.

Generally, the basic rules of frying should be considered.

An expertise by Prof. Dr. Wurster, Labor Biotechnik-Umwelttechnik, Konstanz (laboratory for bio- and environmental engineering) dated May 18, 2005 proves:

The use of VITO®:

  •   affects critical parameters positively, like Polar Compounds (TPC), Acids and the accumulation of Acrylamids and Polymere Triglyceride.
  •   achieves even better results outside than shown under laboratory conditions.
  •   effects a significantly longer lifetime of the frying medium.

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Fun Friday 8 August

Posted by: Neil Willis |  Monday, August 11, 2014

Our fun Friday facebook post is

  Fun Friday Post 

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Food Preparation

Posted by: Neil Willis |  Thursday, August 07, 2014

A food business is any activity involving the handling of food intended for sale. There are a number of special considerations involving approval and food safety which need to be considered.

Typically food that has been prepared for us ein your kitchen should be sold within a 24 hour period. The only exception to this rule would be if a blast chiller and or freezer has been used to maintain the food at correct temperatures and or if a vacuum sealer has been used to store the food.


The Food Act 2006 (the Act) requires certain food businesses to hold a licence and some high risk food businesses to also have an accredited food safety program.

All food businesses that operate, whether they are required to hold a licence under the Act or not must comply with the requirements of the Act and provisions of the Australia New Zealand Food Standards Code.

Licensable food businesses are required to nominate a food safety supervisor and catering businesses are also required to have an accredited food safety program.

Everyone needs food and we all expect our food to be safe.

While governments cannot guarantee the safety of all food, it is their role to develop a framework that promotes the delivery of safe and healthy food by the food industry and the provision of adequate information to consumers.

An effective food regulatory framework and a reputation for safe food are also vital to the competitiveness and survival of the food industry - one of the major industries and export earners in Australia.

Cooking food

Before food can be cooked it must be prepared for cooking.

Most cooking is based on common sense and sound practices. To obtain the best results, the following points should be closely observed:

  • good quality ingredients - the end product is never better than the original ingredients
  • minimum lapse of time between preparation and service
  • proper cooking methods

Previous blog posts in this series are:

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Vitamix The Quiet One Blender

Posted by: Neil Willis |  Wednesday, August 06, 2014

The Quietest Commercial Blender Available


When the world's largest coffee chain needed a blender that would consistently produce the same quality blends across 17,000 locations without disrupting the atmosphere, Vitamix softly responded with The Quiet One.

The ultimate blender with unparalleled sound reduction, exceptional beverage blends, and improved speed of service.

Vitamix The Quiet One

The Quiet One® features a magnetically secured sound cover which uses the most advanced vibration-dampening technology, making it up to 4 times quieter than the competition.

Equipped with variable speed plus 34 programs,The Quiet One® is ideal for juice bars, coffee chains, cocktail bars and restaurants.

True to its name, The Quiet One® is remarkably quiet, making it ideal for businesses that require high production, extreme control and minimum sound output.

Smart Product Design

  • Up to 4 times quieter than the competition due to the advance vibration dampening technology; resulting in quality drinks in a more enjoyable atmosphere
  • Magnetically secured floating sound enclosure is dramatically easier to clean and disassemble with no screws to damage the enclosure
  • 6 program buttons with 34 optimized programs for easier, consistent blending
  • Advance® container creates faster, smoother pouring and has a longer blade life resulting in time and cost savings along with improved customer experience
  • Air management and powerful ≈3 peak output HP motor reduces noise, improves reliability, and reduces down time

Standard Features

  • Advance Blade
  • 1.4 litre high impact clear container
  • 6 program buttons with 34 recipe programs to choose from
  • 1‐100 speed settings
  • Pulse switch
  • Automatic blend completion
  • Sound reducing cover

The pack includes:

The Quiet One® with 1.4 litre high‐impact, clear/stackable Advance® container complete with Advance blade assembly and lid, and removable compact enclosure.

SCK believes that the Vitamix Quiet One will totally change your smoothie game, and whats more, we now have the entire Vitamix range at pricing that is the most competitive in Australia. Take advantage now before the promotion finishes.

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Fun Friday 1 August

Posted by: Neil Willis |  Monday, August 04, 2014

Our fun Friday facebook post is

  Fun Friday Post 

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Brema CB Ice Makers

Posted by: Neil Willis |  Tuesday, July 29, 2014

Ice‐making is Brema’s passion.

Founded near Milan, Italy, in 1985, Brema has been specialising in ice production for over 27 years. Brema has developed into a global leader in high quality ice making equipment, manufacturing over 50,000 units per year and exporting its machines to countries all over the world.

Brema understands that each customer is unique in some way, so the company continues to undertake research and develop a wide range of specialist products that best fit differing market segments.

SCK is offering a special promotional price on the Brema CB ice maker range until the end of September. Click the link to take advantage of this promotion.

Brema Ice Machines Offer:

Free external water filter with PLV with every machine purchase (value up to $200)
Electromechanical machines – no PC boards
Ease of use, cleaning and maintenance
Two years parts and labour warranty
Cutting edge Italian design and manufacturing
Tailored solutions for any space and volume specifications

Brema CB series ice makers

The ice cube for connoisseurs.


The CB Series of ice cube makers with an internal storage bin are Brema’s top selling models. The ice is not only elegant in appearance, it is high performance ‐ adapting to any shape of drinking glass, crystalline, compact and cools drinks without diluting.

Quality cone shape ice cubes weighing 13 grams, with the trunk sides slightly squashed. The small size and pleasant appearance make this ice suitable for hotels, restaurants, pubs and clubs.

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