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Practical hospitality guidance, commercial kitchen inspiration and updates from ICE Group.
Choose a four-burner commercial gas stove with an oven base when the menu needs cooking below the hob; choose an open stand when the kitchen needs the hob and already has enough oven capacity. The base changes workflow,...
Read moreA folding stainless steel table suits a workspace that must pack away; a fixed table suits a station that stays ready for daily service. Compare the frame, working load, cleaning access and storage space before choosing on dimensions...
Read moreA commercial coffee brewer should match the drinks you serve and the way guests order. Batch filter brewing, percolators and espresso machines solve different service problems. Start with the menu and peak demand before comparing machine size. A...
Read moreBreakfast starts with eggs, mushrooms and tomatoes. By lunch, the same stretch of steel may be turning out burgers while the pass waits for the next order. A griddle earns its place through useful working area, controllable heat...
Read moreA lunch service can look calm from the dining room while the servery is doing several jobs at once. Rice needs replenishing, vegetables need to stay presentable and the next tray of braised meat must arrive before the...
Read moreThe fryer rarely receives its orders one at a time. A run of burger meals can be followed by fish, calamari and another table's chips before the first baskets have drained. The useful question is how the station...
Read moreCommercial refrigeration buying guide · ICE Group (Aust) Which bar fridge size should you choose?Start with the chilled bottles and cans needed between restocks, then check shelf fit and installation space. One door can suit a compact station,...
Read moreShort answer: Choose a prep fridge by the ingredients accessed during service, usable preparation space and replenishment plan. Pizza, salad and sandwich labels often overlap. Compare the pan rail, worktop, refrigerated storage and installation requirements of the exact...
Read moreShort answer: Choose a commercial coffee grinder around the espresso recipe, peak order pattern and barista workflow. Compare repeatable dosing, adjustment, cleaning access and service support alongside burr size. Pair the grinder deliberately with the espresso machine and...
Read moreShort answer: Choose an undercounter dishwasher when the whole wash process fits a compact station. Choose a pass-through format when a planned rack route, suitable benches and peak demand justify it. Base the decision on your busiest wash-up...
Read moreShort answer: choose commercial stainless steel benches and sinks around the work they need to support. Measure your space, map preparation and washing tasks, then compare dimensions, stainless steel grade, construction, storage and plumbing requirements. Standard equipment can...
Read moreShort answer: commercial coffee-machine installation should be planned before the bench and joinery are finalised. Confirm machine dimensions, working clearance, electrical supply, water quality, filtration, plumbing, drainage, grinder space and service access. Then document daily cleaning and preventative...
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