News
Do I Need a Dough Docker When Making Pizza? Here’s Why It Might Be Essential
Whether you’re running a professional kitchen or perfecting your homemade pizza game, getting that perfectly crisp, evenly cooked crust can be tricky. One common tool used in commercial kitchens—but often overlooked by home cooks—is the dough docker. So, do you really need a dough docker when making pizza? The short answer: Yes—if you want a consistent, bubble-free, professional-quality crust. Let’s break down what a dough docker does and why it might be the missing tool in your pizza-making toolkit. What is a Dough Docker? A dough docker is a handheld tool covered in small, sharp spikes or wheels. Its purpose is to roll over the surface of your pizza dough (or flatbreads) before baking to create tiny holes in the dough. These holes help prevent large air pockets from forming during baking—something that can cause uneven cooking, bubbling, and burnt spots in your crust. Key Benefits of Using a Dough Docker 1. Prevents Air Bubbles Large air bubbles can distort the shape of your pizza and lead to uneven toppings. A dough docker releases trapped air before baking, helping the crust stay flat and uniform. 2. Ensures Even Cooking When bubbles form, parts of the crust can end up undercooked or burnt. Docking ensures better heat distribution, giving you a more even bake every time. 3. Improves Texture and Crispness Docked dough allows steam to escape evenly, resulting in a crisper base—especially important in thin-crust or stone-baked pizzas. 4. Saves Time in a Commercial Kitchen In a busy pizzeria, consistency is key. A dough docker speeds up prep by preventing issues that would otherwise require manual correction mid-bake. 5. Ideal for Par-Baking If you pre-bake crusts or make frozen pizza bases, docking ensures the dough stays flat and maintains its shape, making storage and reheating more efficient. Do Home Cooks Need a Dough Docker? While not essential for every kitchen, home cooks looking for pizzeria-quality results will benefit from using a docker—especially when working with: Thin-crust pizzas Flatbreads or focaccia Pre-baked pizza shells Tip: If you don’t have a docker yet, you can use a fork to prick the dough—but it’s less consistent and more time-consuming than using the real tool. Choosing the Right Dough Docker Look for a durable, food-safe plastic or stainless steel docker with a comfortable handle. For high-volume kitchens, larger dockers with rolling wheels save even more time and effort. Final Thoughts: Is a Dough Docker Worth It? If you’re serious about pizza—whether at home or in a commercial setting—a dough docker is a small investment with big results. It helps you avoid bubbles, cook more evenly, and produce consistently professional-looking pizzas. So yes, you probably do need a dough docker when making pizza—especially if you want restaurant-quality results every time.
Read moreNews
What Is the Best Way to Store Flour and Sugar
Simple Storage Solutions for Long-Lasting Freshness and Hygiene Flour and sugar are staples in every kitchen—whether you’re baking bread, whipping up desserts, or running a commercial bakery. But without proper storage, these ingredients can quickly attract pests, lose freshness, and become clumpy or stale. So, what’s the best way to store flour and sugar? The answer lies in airtight, food-grade ingredient bins designed specifically for dry goods. Let’s explore how you can protect your ingredients and extend their shelf life, and take a look at trusted storage solutions from Vogue, Cambo, Rubbermaid, and Simply Stainless. Why Proper Storage Matters Prevents bugs and weevils Reduces moisture and humidity exposure Maintains product freshness and quality Saves money by avoiding spoilage and waste Improves kitchen organisation and hygiene Best Practices for Storing Flour and Sugar 1. Use Airtight Ingredient Bins Always choose airtight, food-safe containers with tight-fitting lids. This prevents air, moisture, and pests from getting in. 2. Store in a Cool, Dry Place Keep your bins in a temperature-controlled pantry or storeroom, away from direct sunlight or heat sources. 3. Label and Rotate Stock Clearly label each bin with the contents and expiry date. Use the FIFO method (First In, First Out) to reduce waste. 4. Avoid Original Packaging Transferring flour and sugar out of paper or plastic bags into sealed bins adds a layer of protection against infestation and contamination. Top Ingredient Storage Bins to Keep Your Pantry Bug-Free 1. Vogue Ingredient Bins Durable, heavy-duty plastic Clear lids for easy content visibility Designed for frequent commercial use Perfect for bakeries, cafes, and restaurants Vogue bins come in a variety of sizes, making them ideal for both small and large quantities of flour or sugar. 2. Cambo Ingredient Bins (Cambro) Industry-leading brand in food-safe storage Comes with casters for easy mobility Airtight lids and scoops included Stackable designs for space-saving storage Cambro bins are built to handle high-volume kitchens and maintain ingredient freshness under pressure. 3. Rubbermaid Ingredient Bins NSF-certified for food safety Ergonomic design with sliding lids Available in multiple capacities Excellent for use in HACCP-compliant kitchens Rubbermaid offers versatile storage that’s great for front-of-house or back-of-house use, with user-friendly access and reliable seal quality. 4. Simply Stainless Bins Made from high-grade stainless steel Ideal for long-term storage and heavy-duty use Resistant to corrosion, rust, and staining Easy to clean and maintain Simply Stainless bins are a premium option for kitchens that demand durability, hygiene, and longevity—perfect for flour, sugar, or any dry goods. Bonus Tip: Add Bay Leaves or Diatomaceous Earth To further prevent bugs like weevils and mites, some kitchens place bay leaves or a small sachet of food-grade diatomaceous earth inside storage bins. These natural repellents help protect your flour and sugar without affecting flavor or safety. Final Thoughts The best way to store flour and sugar is to use sealed, food-grade ingredient bins from trusted brands like Vogue, Cambo (Cambro), Rubbermaid, and Simply Stainless. Not only will these storage solutions keep your ingredients fresher for longer, but they’ll also help keep your kitchen organised, hygienic, and pest-free.
The Perfect Homemade Apple Pie Recipe (with Equipment from Hospitality Connect)
If you're dreaming of a classic, golden, homemade apple pie that tastes like it came straight from a bakery, you're in the right place. 🍏🥧 In this post, we’ll show you exactly how to make a delicious apple pie using high-quality professional kitchen equipment from Hospitality Connect — perfect for chefs, bakers, and passionate home cooks. Ingredients You’ll Need for Homemade Apple Pie: 6 medium apples (Granny Smith or Pink Lady are best) 1 cup white sugar 2 tablespoons plain flour 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 tablespoon lemon juice 2 tablespoons butter (for dotting over filling) 1 egg (for brushing over the crust) 2 pie crusts (store-bought or homemade) Essential Equipment You’ll Need: To achieve the perfect bake, we recommend using professional kitchen equipment, available through Hospitality Connect: Eka Convection Oven – for consistent, even baking. Chef Inox Mixing Bowl – durable and perfect for mixing your apple filling. Bakemaster Pie Tray – for the perfect shape and easy release. Rolling Pin – essential if you’re making your own pie dough. Thermastouse Brush – for a flawless egg wash finish. Shop Hospitality Connect for all your commercial-quality kitchen needs! Step-by-Step Instructions: How to Make Apple Pie 1. Prepare Your Apple Filling Peel, core, and thinly slice the apples. Place them into your Chef Inox Mixing Bowl.Add the sugar, flour, cinnamon, nutmeg, and lemon juice. Mix thoroughly until the apple slices are evenly coated. 2. Assemble the Pie Roll out one pie crust and lay it into your Bakemaster Pie Tray.Fill the crust with your apple mixture. Dot small pieces of butter evenly over the apples. 3. Add the Top Crust Cover with the second pie crust. Crimp the edges to seal, and cut small slits into the top to allow steam to escape during baking. 4. Brush and Bake Beat the egg and use the Thermastouse Brush to lightly coat the top crust with egg wash.Place the pie into your Eka Convection Oven preheated to 180°C (350°F).Bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling. 5. Cool and Serve Allow the pie to cool slightly before slicing. Serve warm, ideally with a generous scoop of vanilla ice cream. 🍦 Why Use Professional Kitchen Equipment? Using top-quality kitchen tools like those from Hospitality Connect makes a real difference. You'll get more consistent results, better textures, and easier preparation — whether you’re running a bakery, a café, or just baking for loved ones at home. Ready to upgrade your kitchen? Final Tips for the Best Apple Pie: Use tart apples like Granny Smith to balance the sweetness. Chill your pie dough before rolling for a flakier crust. Don't skip the egg wash – it gives that irresistible golden shine! Bake like a professional with Hospitality Connect – where chefs shop for the best!#ApplePieRecipe #HomemadeApplePie #HospitalityConnect #BakingEquipment #ProfessionalKitchenGear #HomeBaking
How to Clean Chef Knives the Right Way (Step-by-Step Guide)
Chef knives are one of the most important tools in any kitchen. Whether you’re a home cook or a professional chef, keeping your knives clean and well-maintained ensures longevity, performance, and food safety. In this guide, we’ll walk you through how to clean your chef knives properly—and what to avoid. Why Proper Knife Cleaning Matters Prevents rust and corrosion Maintains sharpness and performance Reduces cross-contamination Extends the lifespan of your knives Step-by-Step: How to Clean a Chef Knife 1. Wash Immediately After Use Don’t let food particles dry on the blade. Rinse your knife right after use to make cleaning easier and to prevent stains or corrosion. 2. Use Warm Water and Mild Dish Soap Gently scrub the blade with a soft sponge and soapy water. Avoid abrasive scrubbers that can scratch the surface or damage the blade. 3. Be Careful Around the Blade Always clean the blade by wiping from the spine to the edge—not along the sharp edge—to prevent cuts. 4. Rinse Thoroughly Make sure all soap is rinsed off to avoid residue that could dull the blade or affect food flavor. 5. Dry Immediately Use a clean, dry towel to dry your knife completely. Never let it air dry, as moisture can lead to rust, especially on high-carbon steel blades. 6. Store Properly Once dry, store your knife in a knife block, magnetic strip, or protective sheath to keep it sharp and safe. What Not to Do Don’t put chef knives in the dishwasher. High heat and harsh detergents can damage both the blade and the handle. Don’t soak knives. Extended exposure to water can cause rust, especially on carbon steel knives. Don’t use steel wool or abrasive pads. These can scratch and damage the blade surface. Bonus Tips Sanitize occasionally with a solution of 1 tablespoon of bleach in a gallon of water—especially after cutting raw meat or fish. Oil carbon steel knives lightly after cleaning to prevent rust. Final Thoughts Taking a few extra seconds to clean your chef knife the right way pays off in the long run. With proper care, your knife will stay sharp, safe, and ready for years of great cooking.
What Is a Commercial Kettle?
A commercial kettle, also known as a boiling pan or tilting kettle, is an industrial cooking appliance designed for high-volume food production. These powerful units are staples in commercial kitchens, catering operations, hospitals, and food processing facilities. Designed for efficiency, consistency, and ease of use, commercial kettles help you cook large batches of food with minimal supervision and labor. Benefits of Using a Commercial Kettle 1. Save Time in Food Production Commercial kettles drastically cut down on cooking times. With fast, even heating and high-capacity bowls (ranging from 50 to over 200 liters), chefs and kitchen teams can produce bulk soups, stews, sauces, and more — all in a single unit. This reduces the need for multiple pots, burners, and cleanup — streamlining your workflow and cutting production time significantly. 2. Lower Labor & Energy Costs By reducing hands-on supervision and cooking time, commercial kettles help lower: Staffing needs Energy consumption Product waste The result? A more cost-efficient kitchen operation with higher output Types of Commercial Kettles and Their Key Features 1. Kettles with Stirring Arms (Agitator Kettles) Some commercial kettles come equipped with automated stirring arms that consistently move the contents during cooking. This is ideal for: Creamy sauces Custards Porridge Sauces that require constant stirring to prevent burning Benefits of stirring arms: Even heat distribution Prevents scorching Saves labor (no manual stirring required) Perfect consistency every time 2. Tilting Bowl Kettles A tilting kettle allows the operator to safely and easily pour out cooked product without lifting heavy pots. Benefits: Easy to transfer food into containers or serving pans Reduces spillage and waste Safer for staff, especially when handling hot liquids What Foods Can You Cook in a Commercial Kettle? Commercial kettles are incredibly versatile. You can prepare: Soups and broths Gravies and sauces Pasta and rice Curries and stews Porridge and custards Jams and preserves Braised meats and stocks Whether you’re in a restaurant, school, or food processing facility, these units adapt to a wide range of recipes. Top Commercial Kettle Brands If you’re looking for durability, performance, and value, consider these trusted brands: Waldorf – Known for robust design and precise control. Blue Seal – Offers a range of electric and gas kettles with user-friendly features. Giorik – Italian-designed, high-efficiency kettles with advanced stirring systems. Goldstein – Australian-made, built tough for long-lasting performance. Fagor – Offers great energy efficiency and sleek design, ideal for modern kitchens. These brands are engineered for efficiency, easy maintenance, and long-term reliability, making them ideal for any commercial kitchen. Cost Efficiency: Is a Commercial Kettle Worth It? Absolutely. While the upfront cost of a commercial kettle can be significant, the ROI (return on investment) is high. Here’s why: Reduces labor costs by automating stirring and pouring Speeds up cooking times for faster service Improves food consistency, reducing waste Low energy consumption (especially with gas or induction models) In the long run, commercial kettles pay for themselves through lower production costs and higher productivity. How to Clean a Commercial Kettle Keeping your kettle clean ensures food safety and longevity. Here’s a simple cleaning process: Turn off and cool the unit before cleaning. Empty all contents using the tilting feature. Rinse with warm water to remove any residue. Use a food-safe degreaser or stainless-steel cleaner with a soft brush or cloth. Avoid abrasive materials that can scratch the surface. Rinse thoroughly and dry with a clean towel. Clean the filters and valves weekly, and schedule professional maintenance as needed. Some models even feature self-cleaning functions or removable stirring arms for easier sanitation. Final Thought A commercial kettle is an essential tool for any high-volume kitchen that values efficiency, consistency, and safety. With time-saving features like tilting bowls and automated stirring arms, these units help reduce labor and production costs while improving food quality. Investing in a quality kettle from trusted brands like Waldorf, Blue Seal, Giorik, Goldstein, or Fagor means fewer breakdowns, better cooking results, and more profit for your business. Need help choosing the right kettle for your kitchen? Contact our team for expert advice and equipment recommendations.
Benefits of Waterproof Aprons: Can You Cook with Them?
In busy commercial kitchens, staying clean, dry, and protected is essential. That’s where waterproof aprons come in. Designed to handle the messiest tasks, these aprons are a must-have for chefs, kitchen hands, dishwashers, and anyone working in fast-paced food environments. But can you cook with a waterproof apron? And how do you maintain one? Let’s dive in. What Are the Benefits of Waterproof Aprons? Keeps You Dry:Waterproof aprons are made from materials like PVC, nylon, or polyurethane that repel water and other liquids, keeping your clothes dry—even during heavy dishwashing or messy prep. Protects Against Spills and Stains:Whether you’re working with sauces, oils, or cleaning chemicals, a waterproof apron shields your clothes and body from stains and splashes. Easy to Clean:Just wipe down the surface or hose it off after a shift—no need for constant laundering like with cloth aprons. Durable for Heavy Use:These aprons are built to withstand commercial kitchen conditions and hold up well over time. Comfortable and Lightweight:Modern waterproof aprons are designed with chef comfort in mind—many include adjustable straps and lightweight materials that won’t weigh you down. Can You Cook with a Waterproof Apron? Yes! While often used for dishwashing or cleaning, waterproof aprons are absolutely suitable for cooking—especially if you’re dealing with high-moisture prep or working with raw meat, fish, or marinades. Some chefs even layer a waterproof apron over a traditional fabric apron during prep, then remove it for service. They’re especially useful in butcheries, prep kitchens, or high-volume commercial operations. How to Maintain and Wash Waterproof Aprons Daily Wipe Down:Use a damp cloth or sponge to remove food residue and splashes after each shift. Deep Cleaning:Occasionally, use warm water with mild soap. Avoid abrasive scrubbers or harsh chemicals. Hang to Dry:Always hang waterproof aprons to air dry completely. Avoid machine drying, as heat can degrade the material. Storage Tips:Store in a dry, ventilated area to prevent mold or odors. Don’t fold them when wet. Where to Buy Waterproof Aprons Looking for quality waterproof aprons? Check out Hospitality Connect, your trusted supplier for professional kitchen gear, including top brands like Chef Works. Chef Works offers durable, stylish, and functional aprons that are perfect for both back-of-house and front-of-house applications. Whether you need heavy-duty protection or a stylish, water-resistant look for front-of-house staff, Hospitality Connect has options to suit your needs. Conclusion Waterproof aprons are a practical addition to any commercial kitchen. They offer protection, hygiene, and convenience—all critical for food safety and kitchen efficiency. With proper care, a good waterproof apron can serve you shift after shift, splash after splash.
Why Do Food Authorities Complain About a Cut on a Cutting Board?
If you’ve ever had a food safety inspection, you might’ve been surprised when the inspector pointed out something as simple as a cut or groove in your cutting board. It might seem minor—but to food authorities, it’s a red flag for contamination. So why are cuts in cutting boards such a big deal? Let’s break down why food inspectors pay close attention to your cutting surfaces—and how to fix the issue before it becomes a costly problem. The Real Problem with Cuts in Cutting Boards Every time you chop, slice, or carve, your knives leave small grooves on your cutting board. Over time, these grooves deepen—and that’s where the trouble begins. Deep cuts in cutting boards: Trap food particles, moisture, and bacteria Are hard to clean and sanitise properly Can lead to cross-contamination, especially between raw and cooked foods Can harbour dangerous pathogens like Salmonella, Listeria, or E. coli Even after washing, bacteria can hide in those grooves, multiply, and contaminate the next food you prepare—posing a serious risk to customer health. This is why health inspectors will often issue a warning or even a compliance notice if your boards are excessively worn or damaged. What Cutting Boards Do Food Authorities Approve? Food authorities in Australia recommend using food-grade cutting boards that are: Smooth and non-porous Free from deep cuts or cracks Clearly colour-coded to prevent cross-contamination Easily sanitised Common approved materials include: Polyethylene (plastic) boards – non-absorbent and easy to clean High-density rubber boards – self-healing surface, long-lasting Hardwood boards (in some cases) – acceptable only if kept in excellent condition and used for dry foods like bread Avoid porous or excessively scratched boards, especially for high-risk foods like raw meat or poultry. Colour-Coding: Another Must-Hav Most food businesses follow the standard colour-coding system to separate food types: Red – Raw meat Blue – Raw fish Green – Fruit and vegetables Yellow – Cooked meats Brown – Root vegetables White – Dairy or bakery items This helps prevent cross-contamination and is something food inspectors expect to see in commercial kitchens. What Happens If You Don’t Replace a Damaged Board? If an inspector finds damaged cutting boards with deep grooves: You may receive a written improvement notice You could be issued a fine or infringement notice if it’s a repeat offence Your business may receive penalty points or a low inspection rating In serious cases, it could contribute to temporary closure or inclusion on a food safety “name and shame” register How to Stay Compliant Regularly inspect cutting boards for wear and tear Replace any boards with deep cuts, cracks, or discoloration Use separate colour-coded boards for different food groups Clean and sanitise after every use using hot water and approved sanitisers Consider using cutting board mats or replaceable board inserts for heavy prep areas Final Thoughts Cuts on a cutting board might seem harmless, but to food authorities, they’re a breeding ground for bacteria. Replacing old or damaged cutting boards is a simple, affordable step that can protect your customers—and your business—from food safety violations. At Hospitality Connect, we stock a wide range of commercial-grade, colour-coded cutting boards and sanitising equipment to help you stay compliant and inspection-ready.
Aluminum vs. Wooden Rolling Pins: Which One Is Better for Your Kitchen
When it comes to baking or pizza-making, the rolling pin is a staple tool in both home and professional kitchens. But not all rolling pins are created equal. One of the most common questions chefs ask is: “Which rolling pin is better—aluminum or wood?” In this guide, we’ll compare the pros and cons of aluminum and wooden rolling pins, and help you decide which is best suited for your culinary needs. Plus, we’ll show you where to find professional-grade tools at Hospitality Connect, a trusted supplier for chefs and restaurants Wooden Rolling Pins: The Classic Choice Benefits of Wooden Rolling Pins: Natural feel & grip: Wood provides a familiar texture and control, perfect for delicate doughs. Great for traditional baking: Ideal for rolling pie crusts, cookie dough, and soft bread doughs. No sticking when floured: Wood holds flour well, reducing the chance of sticking. Drawbacks: Requires maintenance: Needs regular oiling and proper drying to avoid cracking or warping. Can absorb odors or flavors: Especially when used with strong spices or oily doughs. Aluminum Rolling Pins: The Modern Performer Benefits of Aluminum Rolling Pins: Stays cool longer: Especially useful when working with butter-rich doughs (like puff pastry). Hygienic and easy to clean: Non-porous surface makes it more resistant to bacteria and stains. Smooth, consistent rolling: Great for high-output kitchens needing precision. Drawbacks: Slippery feel: Doesn’t absorb flour, which can make it slightly more prone to sticking. Less traditional: Some bakers prefer the tactile feedback of wood. Which One Should You Choose? Choose Wood If: You’re a traditional baker who enjoys working with pastries, pies, and softer doughs. Choose Aluminum If: You need durability, hygiene, and performance under pressure—perfect for commercial kitchens and pastry chefs. Where to Buy Professional Rolling Pins: Hospitality Connect For chefs and bakers looking to upgrade their tools, Hospitality Connect offers a curated selection of aluminum and wooden rolling pins designed for both home and professional use. Whether you’re equipping a restaurant or just refining your baking setup, Hospitality Connect provides reliable, high-quality kitchenware trusted by the industry. Final Thoughts Both wooden and aluminum rolling pins have unique strengths. Your choice should depend on the type of baking you do, your comfort level, and your working environment. No matter which you choose, make sure you’re buying from a trusted source like Hospitality Connect to ensure quality and longevity. Looking to level up your dough game? Check out the rolling pin collection at Hospitality Connect today.
What’s the Difference Between a Chef’s Knife and a Butcher’s Knife? | Hospitality Connect Guide
When it comes to professional kitchens, having the right knife for the job makes all the difference. Two of the most commonly used — and often confused — knives are the chef’s knife and the butcher’s knife. While both are essential tools in food prep, they’re designed for very different purposes. If you’re deciding between the two or looking to invest in quality blades, brands like F. Dick and Victorinox, both available at Hospitality Connect, offer professional-grade options trusted by chefs and butchers worldwide. What Is a Chef’s Knife? A chef’s knife is the most versatile tool in any kitchen. It’s typically 8 to 10 inches long, with a broad, curved blade that tapers to a sharp point. It’s designed for rocking motions, making it perfect for slicing, chopping, mincing, and dicing vegetables, herbs, and boneless proteins. Key Features: Multi-purpose use Curved blade for rocking motion Lighter weight for extended use Ideal for precise slicing and fine prep work Best Use: Everyday kitchen tasks like chopping onions, slicing fruit, or prepping herbs. What Is a Butcher’s Knife? A butcher’s knife, also known as a breaking knife or cimeter knife, is designed for heavy-duty work like breaking down large cuts of meat and trimming fat or sinew. The blade is longer, more rigid, and slightly curved, offering more power and control for cutting through tougher material. Key Features: Thick, curved blade for strength Designed to handle raw meat and bone Excellent for trimming fat and skin Heavy-duty and built for durability Best Use: Processing and portioning large cuts of meat, including beef, pork, and poultry. F. Dick vs. Victorinox — Top Brands at Hospitality Connect At Hospitality Connect, we stock professional-grade chef and butcher knives from industry-leading brands: F. Dick Knives Known for German engineering and precision, F. Dick offers high-performance knives designed for durability and edge retention. Their butcher knives are especially popular in commercial butchery and meat processing. Victorinox Knives Famous for Swiss craftsmanship, Victorinox offers excellent chef and butcher knives that balance quality and affordability. Their Fibrox handle design provides a strong grip, even in wet conditions — ideal for busy kitchens. Both brands are trusted by chefs, butchers, and hospitality professionals worldwide and are available now at Hospitality Connect. Final Thoughts Chef’s knives and butcher’s knives each serve a unique role in the kitchen. A chef’s knife is your everyday go-to for general prep, while a butcher’s knife is built for power and precision when working with meat. Whether you’re stocking a professional kitchen or upgrading your personal toolkit, investing in quality knives from F. Dick or Victorinox — available at Hospitality Connect — ensures performance, safety, and longevity.
What Is Dunnage Used for in a Commercial Kitchen
In the fast-paced environment of a commercial kitchen, maintaining cleanliness, organization, and food safety is crucial. One often-overlooked item that plays a vital role in achieving this is dunnage. But what exactly is dunnage, and how is it used in commercial kitchens? Understanding Dunnage in a Commercial Kitchen In the culinary world, dunnage typically refers to dunnage racks—sturdy, elevated shelving units designed to keep food and supplies off the floor. These racks are often made of durable materials like stainless steel, aluminum, or heavy-duty plastic and are used throughout restaurants, cafeterias, hotels, and food service facilities. Key Uses of Dunnage in a Commercial Kitchen Food Storage Compliance:Health codes require that food and dry goods be stored at least 6 inches off the ground. Dunnage racks help commercial kitchens meet these regulations and avoid costly health violations. Organized Inventory:Dunnage helps organize bulk ingredients like flour, rice, canned goods, and beverages. Keeping supplies off the ground makes it easier to manage inventory and maintain order in storage areas. Protection from Contamination:Raising items off the floor helps protect them from dirt, spills, pests, and water damage, which are common concerns in busy kitchen environments. Improved Airflow and Cleanliness:Elevating products allows for better airflow, which helps prevent moisture buildup and spoilage—especially important in walk-in refrigerators and freezers. Heavy-Duty Storage:Dunnage racks can support heavy items like cases of bottled water, bags of produce, or cleaning supplies, keeping them safely stored and easily accessible. Benefits of Using Dunnage in Commercial Kitchens Compliance with health and safety regulations Reduces product waste and spoilage Enhances overall kitchen organization Improves cleaning efficiency Protects inventory from pests and water damage Choosing the Right Dunnage Rack When selecting dunnage for your commercial kitchen, consider: Material – Stainless steel for durability and cleanliness; plastic for lightweight and non-corrosive properties. Weight Capacity – Ensure the rack can support your storage needs. Size and Configuration – Match the layout of your kitchen or storage space. Conclusion Dunnage plays a critical role in commercial kitchen operations by improving food safety, protecting supplies, and maintaining compliance with health regulations. Whether you run a restaurant, hotel kitchen, or catering business, investing in the right dunnage solution is a simple but effective way to boost efficiency and hygiene in your workspace.
What’s the Difference Between an Open Mouth Toaster and a Salamander Grill?
When setting up a commercial kitchen, choosing the right equipment can make or break your workflow. Two commonly confused appliances are the open mouth toaster and the salamander grill. While both are used for toasting and grilling, they serve very different purposes and are designed for different types of cooking. In this guide, we break down the key differences, benefits, and best use cases for each—so you can decide which one suits your kitchen. What Is an Open Mouth Toaster? An open mouth toaster is a high-speed commercial toaster with an open front, allowing operators to quickly insert and remove bread, bagels, buns, or toasties. It’s designed for rapid, repetitive toasting in cafes, fast food outlets, and buffet lines. Fast heat-up time Ideal for bread, sandwiches, and bagels Compact countertop design Often has conveyor or vertical toasting slots Typically electric-powered Best For: Cafes, bakeries, breakfast bars High-volume toast production Front-of-house self-service setups What Is a Salamander Grill? A salamander grill is a high-heat overhead broiler used for finishing, grilling, and melting. It delivers intense, direct heat from above and is often mounted above a cookline or placed on a bench. Key Features: Adjustable grill rack height Precise temperature control Quick browning, melting, and gratin finishing Gas or electric options Can toast, grill, and reheat Best For: Restaurants, bistros, and fine dining Melting cheese, crisping dishes, or grilling meats Finishing plated meals Which One Should You Choose? Choose an Open Mouth Toaster if: You primarily toast bread, buns, or sandwiches. Speed and simplicity are top priorities. You have limited space or need front-of-house equipment. Choose a Salamander Grill if: You need to grill, brown, melt, or finish a variety of dishes. Your kitchen requires precise heat control. You’re aiming for restaurant-quality presentation. Final Thoughts While both appliances generate heat and handle toasting, their purposes are very different. An open mouth toaster is built for speed and volume, ideal for breakfast service. A salamander grill, on the other hand, brings finesse and culinary versatility to your cooking line. Need help choosing between the two? At Hospitality Connect, we offer a full range of open mouth toasters and salamander grills from trusted brands like Woodson, Goldstein, Blue Seal, and Benchstar.
Understanding the Difference Between 10 Amp, 15 Amp, Single Phase & Three Phase Power for Electric Equipment
When buying electric commercial kitchen equipment, you’ll often see terms like 10 amp, 15 amp, single phase, and three phase. If you’re not an electrician, these specs might seem confusing—but they directly impact how your appliance performs, how it’s installed, and what kind of plug it needs. In this guide, we’ll break it all down so you can confidently choose the right appliance for your setup. What Does “Amp” Mean? An amp (ampere) is a unit of electrical current. The higher the amp rating, the more electricity the appliance draws. Most commercial kitchen appliances fall into one of these categories: 10 amp – Standard power (like a home appliance) 15 amp – Higher power, but still single phase 20+ amp / Three phase – Heavy-duty, industrial-grade power 10 Amp vs 15 Amp – What’s the Difference? 10 Amp Appliances Common in household and light commercial use Uses a standard power point (like a toaster or microwave) Plug: Two flat pins + one earth pin (same size) Max power draw: Approx. 2,400 watts Best For: Small benchtop appliances (e.g., mixers, blenders, small toasters) 15 Amp Appliances Draws more power for higher-performance equipment Requires a dedicated 15 amp outlet Plug: Slightly larger earth pin than 10 amp plugs Max power draw: Approx. 3,600 watts Best For: Commercial fryers, convection ovens, larger dishwashers, combi steamers (light duty) Note: You can’t plug a 15 amp appliance into a 10 amp outlet—the pins won’t fit. What Is “Single Phase” Power? Single phase power is the most common electrical supply for homes and small businesses. It delivers power through two wires: active and neutral. Most 10 amp and 15 amp appliances run on single phase. Easy to install and maintain Typically enough for low to medium-load appliances Available in both 240V/10A and 240V/15A formats What Is “Three Phase” Power? Three phase power is used in commercial and industrial settings for high-powered equipment. It delivers electricity in three alternating currents, allowing machines to run more efficiently with greater stability. More power, smoother performance Reduces energy loss over time Required for large ovens, combi ovens, industrial mixers, heavy-duty fryers Plug Type: Usually features a round, five-pin plug and requires installation by a licensed electrician. Choosing between 10 amp, 15 amp, single phase, and three phase comes down to what your equipment needs, how much power your kitchen can support, and what kind of performance you expect. At Hospitality Connect, we offer a wide range of electric commercial appliances—from plug-and-play benchtop units to high-powered, three phase equipment. If you’re unsure what power setup your kitchen requires, we’re here to help.
I Need a Cheap Glasswasher for My Bar: What to Know & Why an RO System Can Save You Money
Running a busy bar means constant glassware turnover — and the last thing you want is cloudy glasses or hours wasted hand-polishing. If you’re looking for a cost-effective glasswasher that delivers sparkling clean results, it’s worth considering machines with a Reverse Osmosis (RO) system. While the upfront cost may be slightly higher, the long-term savings and quality boost are well worth the investment. In this blog, we’ll explain the benefits of RO systems, how they save you money, and compare top commercial glasswasher brands available in Australia — including Washtech, Meiko, Hobart, Eswood, and Sammic. What Is a Reverse Osmosis (RO) System in a Glasswasher? A Reverse Osmosis system is a water filtration process that removes minerals, salts, and impurities from water. In commercial glasswashers, this means: Spotless glassware without the need for hand-polishing No streaks or clouding, especially important for wine and cocktail glasses Less detergent and rinse aid needed, reducing chemical costs Lower labour costs, since staff spend less time polishing Reduced glass breakage from manual handling Though RO systems may increase the machine’s initial cost, they save money over time by reducing re-washes, improving efficiency, and delivering consistently perfect results. What to Consider When Buying a Cheap Glasswasher If you’re working on a budget, here are a few key features to consider: Cycle time – Faster cycles mean quicker turnover Glass capacity – Choose based on your average glass usage Water and energy efficiency – Important for long-term cost savings RO compatibility – Not all models include RO, but it’s worth the upgrade Brand reputation and service – Good support saves time and money Now let’s break down the pros and cons of leading commercial glasswasher brands: 1. Washtech Pros: Affordable and reliable — great for bars on a budget Easy to use with basic, robust designs Some models are compatible with RO systems Made for Australian conditions Cons: Not as sleek or advanced as premium brands May lack high-end filtration or automation features Best For: Budget-conscious venues needing a tough, no-fuss glasswasher. 2. Meiko Pros: Premium German engineering Excellent RO systems for crystal-clear results Energy-efficient and eco-friendly Very quiet and ideal for front-of-house setups Cons: Higher initial investment May be overkill for smaller bars with low volume Best For: High-end bars and venues that prioritise glass clarity and presentation. 3. Hobart Pros: Well-known for durability and performance Advanced features including RO integration and energy-saving technology Efficient water usage with fast wash cycles Excellent support and spare parts availability Cons: Higher price point May require more space or specific installation needs Best For: Busy venues needing consistent, high-speed performance and long-term reliability. 4. Eswood Pros: Australian-made, designed for local conditions Solid performance and cost-effective Easy maintenance and basic controls Good range of entry-level models Cons: May not have the advanced RO or filtering features of European brands Slightly longer wash cycles in some models Best For: Pubs and cafés wanting a good balance between cost and function. 5. Sammic Pros: Compact and space-saving Energy-efficient models with user-friendly controls Compatible with water filtration and RO setups Great for smaller bars or limited bench space Best For: Small-to-medium bars with tight spaces and moderate glass usage. Final Thoughts: Is an RO Glasswasher Worth It? If you serve cocktails, wine, or beer in glassware, a glasswasher with a Reverse Osmosis system will pay off fast. You’ll get sparkling results every time without the need for polishing — saving you labour, water, detergent, and time. Brands like Washtech and Eswood offer affordable and reliable models, while Meiko, Hobart, and Sammic provide premium options with energy efficiency and advanced features. Explore a full range of commercial glasswashers and RO-compatible models at Hospitality Connect, and find the right fit for your bar today