How to avoid downtime in your professional kitchen
Having a piece of kit go down is every chef’s worst nightmare. Planned preventative care can help you to avoid unnecessary downtime.
17 February 2026
Every piece of JLA commercial kitchen kit come with a large helping of expert advice and an impressive side order of industry insight. From recipe ideas and drinks inspiration to product features, tips on upcoming trends and helpful guidance on hygiene, health & safety, we serve up regular articles to help your business
Having a piece of kit go down is every chef’s worst nightmare. Planned preventative care can help you to avoid unnecessary downtime.
In this post, we look at some practical ideas you could start implementing today. Because whether it’s new staff training, looking at new technology options, or even rethinking the layout of your kitchen, there are always opportunities to make a difference.
Planning on building a new commercial kitchen? You may be unaware of the true cost of a equipment for a kitchen.
A successful buffet depends on a lot of people – and reliable equipment – working seamlessly together front-of-house and in the kitchen. We take a closer look at of the kinds of commercial kitchen and catering equipment commonly used for buffets, and what you should consider before you invest or upgrade.
Many commercial kitchens rely on gas-powered equipment and appliances, which introduce safety responsibilities if they are not managed or maintained effectively. Understanding these risks and implementing preventative measures is essential for any business operating a commercial kitchen.
In this guide, we explore how a commercial degrader is designed to tackle the problem of fats, oils and grease (often referred to as FOG) effectively. Learn about how unlike harsh chemical cleaners, these products break down organic matter safely and sustainably.
To help you understand the requirements of a school kitchen, we’ve put together this school catering buying guide.
With budgets always under pressure and cashflow to think about, choosing second-hand equipment for your kitchen can often feel like the sensible option. But when reliability, efficiency and hygiene also matter, brand-new equipment can prove to be the better decision in the long run.
In busy commercial kitchens, cleanliness is always a priority, however even with robust day-to-day cleaning routines, some areas require more intensive attention. Learn about about the benefits of a professional deep clean is required periodically.
Choosing between gas and electric catering equipment is a key decision for any business. From ovens and hobs to grills and griddles, the choice affects not only cooking performance but also long-term operational efficiency.
With tight budgets to manage, and sustainability targets to meet, education facilities teams are always on the look-out for ways to reduce energy use and running costs. One place to start is your kitchen, where steps to extend the life of your critical cooking, warewashing and refrigeration equipment should reduce waste and generate real savings.
With long hours, high heat and intense demands already putting lots of pressure on your catering staff, choosing the right equipment to fit out and support your kitchen operations is essential. Here’s why choosing commercial-grade systems will help you keep up with service – then clean up quickly afterwards.
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