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A source-locked AD10 guide to selecting the dough arm, beater or wire whip, observing the stated capacity and changing attachments with the mixer stopped.

Hold SET for three seconds until the °C symbol flickers, adjust the displayed value with the arrow buttons, and release the buttons to set the new temperature. This guide covers only the normal operator controls documented for the TEFCOLD GUC70.

Check the Combisteel 7013.2570’s external power supply, installation clearance, location, door closure and operator temperature setting before escalating. Do not open the appliance or attempt electrical, refrigerant or sealed-system diagnosis.

For a trained operator, the EGA-1 permits a tightly limited burner-reset sequence: press the external red burner reset button once. Only if the red warning light remains on may the button be pressed one further time after “a few minutes”. If the burner still does not ignite, stop resetting and contact the technical service centre. If it ignites but then repeatedly goes out, do not cycle the reset: the manual provides no separate operator repair procedure for recurring shutdown, so refer it to technical service. [EGA1-20-01, EGA1-21-02, EGA1-21-03, EGA1-21-04, EGA1-19-01]

This blog explains how you can learn catering online and develop the skills needed for a successful career. You'll discover the types of online catering courses available, the benefits of studying online, the key topics you'll learn, career opportunities, and practical tips for choosing the right course and getting started.

From staff canteens and school dining halls to hospitals and corporate offices, contract catering has become a popular way for organisations to provide quality food services without managing them in-house. In this guide, we'll explain what contract catering is, how it works, and the benefits it can bring to both businesses and their people.

This guide highlights a practical catering supplies checklist, focusing on the most commonly overlooked consumables that keep commercial kitchens running smoothly. From everyday essentials and cleaning supplies to packaging, small equipment, and front-of-house items, it outlines what catering businesses should be restocking regularly to avoid disruptions, maintain hygiene standards, and deliver a consistent customer experience.

This guide explains how to reduce food waste in a commercial kitchen without compromising on quality. It covers practical strategies such as auditing waste, improving storage and portion control, planning menus more efficiently, and training staff. You’ll also learn how to use technology, repurpose ingredients, and implement sustainable practices to cut costs, improve efficiency, and run a more environmentally responsible kitchen.

This blog marks the launch of Caterboss’s new brand identity, shaped by a deeper understanding of what hospitality businesses truly need. It highlights our evolution from a catering equipment supplier to a trusted partner for kitchens across Ireland, supported by a refreshed look, a more user-friendly website, and a continued commitment to practical advice, reliability, and customer-first service.

This guide explores the most effective catering marketing strategies to help your business attract more clients and grow. From building a high-converting website and using local SEO to leveraging social media, reviews, and offline marketing, these practical tips will help catering businesses stand out in a competitive market.