Summer Kitchen (Australia): Ventilation Layout, Equipment Selection & EEI (GEMS 2024) — Keep ≤5 °C / ≥60 °C, Cut Heat, Cut Costs Summer Kitchen (Australia): Ventilation Layout, Equipment Selection & EEI (GEMS 2024) — Keep ≤5 °C / ≥60 °C, Cut Heat, Cut Costs Search intent: informational → commercial investigation. Use this as your summer playbook to keep food […]
Tag Archives: ventilation
Commercial Ice Maker
Cup Week Bar Sizing Guide (Australia): Ice Capacity, Glasswasher RPH & Compliance
27
Oct
Oct
Cup Week & Holiday Peak (Australia): The Bar Manager’s Ice & Glasswasher Sizing Playbook — Formulas, RPH, Compliance & a One-Page Checklist Cup Week & Holiday Peak (Australia): The Bar Manager’s Ice & Glasswasher Sizing Playbook — Formulas, RPH, Compliance & a One-Page Checklist Search intent: commercial investigation. Goal: help Australian hotel bars, venues and […]
Commercial Fridge
Spring–Summer Drinks Station Layout Matrix (Australia, 2025) — Bar Cooler, Wine Cooler, Ice Well & Ventilation Check
11
Oct
Oct
Spring–Summer Drinks Station Layout Matrix (Australia, 2025) — Bar Cooler, Wine Cooler, Ice Well & Ventilation Check Spring–Summer Drinks Station Layout Matrix (Australia, 2025) — Bar Cooler, Wine Cooler, Ice Well & Ventilation Check Spring into summer is when a drinks station makes or breaks your service. This Australia‑specific guide turns FSANZ rules, the 2024 […]
Commercial Fridge
Wine Service Coolers for Restaurants (Australia, 2025) — Dual‑Zone, Vibration & Placement Done Right
10
Oct
Oct
Wine Service Coolers for Restaurants (Australia, 2025) — Dual‑Zone, Vibration & Placement Done Right Wine Service Coolers for Restaurants (Australia, 2025) — Dual‑Zone, Vibration & Placement Done Right A wine service cooler should hit predictable serving temperatures, protect aroma and structure, and stay quiet at the pass. This Australia‑specific guide turns regulation context (FSANZ cold‑holding, […]
Commercial Fridge
Backbar & Underbar Beer Fridges (Australia, 2025) — Quiet, Heat‑Resilient Layouts That Speed Service
09
Oct
Oct
Backbar & Underbar Beer Fridges (Australia, 2025) — Quiet, Heat‑Resilient Layouts That Speed Service Backbar & Underbar Beer Fridges (Australia, 2025) — Quiet, Heat‑Resilient Layouts That Speed Service A backbar fridge should chill fast, stay quiet, and survive the hottest hour of the night without fogging or tripping breakers. This Australia‑specific guide turns FSANZ rules […]
Commercial Fridge
Countertop Cold Display Fridges (Australia, 2025) — Power, Ventilation & POS Layouts That Actually Fit
08
Oct
Oct
Countertop Cold Display Fridges (Australia, 2025) — Power, Ventilation & POS Layouts That Actually Fit Countertop Cold Display Fridges (Australia, 2025) — Power, Ventilation & POS Layouts That Actually Fit A countertop display fridge should do three things: hold ≤ 5 °C during service, sell product at the point‑of‑sale, and avoid cooking your counter with hot exhaust. […]
07
Oct
Oct
Cake Display Fridges (Australia, 2025) — Climate Class, EEI & Front‑of‑House Layout Guide for Cafés Cake Display Fridges (Australia, 2025) — Climate Class, EEI & Front‑of‑House Layout Guide for Cafés If your patisserie looks beautiful but can’t hold ≤ 5 °C in real service, you risk waste and non‑compliance. This guide translates Australia’s rules and real‑world café […]
Commercial Cooking Equipment
Commercial Griddle Explained: Temps, No‑Stick Fixes & Ventilation (Australia)
10
Sep
Sep
What Is a Griddle? Commercial Flat‑Plate Explained for Australia (Gas vs Electric, Temps, No‑Stick Fixes & Ventilation) Home › Blog › Griddles What Is a Commercial Griddle? The Australian Operator’s Answer A commercial griddle is a thick, heated flat steel plate that cooks food directly on its surface by conduction—fast, even browning at scale. It […]
Commercial Cooking Equipment
Griddle or Chargrill? A Menu-Led Playbook for Faster Tickets, Better Flavour & Lower Energy (AU)
15
Aug
Aug
Griddle vs Chargrill: Which One Delivers the Results Your Menu Needs? For Australian cafés, pubs, bistros, and QSRs, the choice between a flat griddle and a chargrill drives flavour, ticket time, ventilation load, cleaning effort, and operating cost. This guide upgrades your decision-making with a five-dimension framework—menu type × throughput × ventilation × cleaning & […]