In practice, what matters is not whether a piece of equipment fulfils its purpose, but whether it still fulfils it just as well the 200th time it is used. A portion scoop that produces neat balls in the morning but jams in the evening is not a good portion scoop. A bag that holds up in the shop but becomes greasy in the customer’s car has not fulfilled its purpose, but merely postponed it.
That’s why there are three key factors here: quantity, speed and cleaning. We write for people who want to know, before placing an order, how to tell whether something will stand the test of time — and what the wrong choice really costs in everyday life. Where we haven’t provided a figure, we’ll state that rather than giving an estimate.
Grease-proof does not mean steam-proof — and that is precisely where most bags fall short. How to tell, before ordering, which ones will survive the journey to the customer.
Dining in & Takeaway
(Article available in German only)
What the number on the ice-cream scoop means, how much a scoop costs, and what happens with hard ice cream. With a sample calculation for ice-cream parlours and the catering industry.
Ice cream & desserts
(Article available in German only)
A comparison of four common tray sizes, what GN 1/1 means, and what to look out for regarding weight, stacking and dishwasher compatibility. For canteens, cafeterias and fast-food outlets.
Trays
(Article available in German only)
50 × 30 or 60 × 40 cm, several colours, no juice groove: how to choose the size and colour of a cutting board for home and commercial kitchens.
Cutting boards
(Article available in German only)
Five sizes from 40 × 25 to 60 × 40 cm in red, two in white, plus a small board with handle: how to find the right board with juice groove.
Cutting boards
(Article available in German only)