News Archives | Unitech Corsair Engineering

Plenum Ceiling Ventilation Systems: Everything You Need to Know

Posted on 27th June 2025 by admin

Ceiling ventilation systems matter more than most people realise. Especially in busy commercial kitchens, where heat, smoke and steam can build up fast. One option more kitchens are turning to is a plenum ceiling ventilation system.

We’ll explain what a plenum ceiling system is, how it works, and why it might be the right choice for your kitchen.

What Is a Plenum Ceiling Ventilation System?

A plenum ceiling ventilation system is a special type of kitchen extraction and air supply setup. Instead of using traditional canopy hoods over each appliance, the whole ceiling becomes the extraction zone. Air is drawn up through grills across the ceiling and sent through ductwork above.

Clean air can also be supplied through the same ventilated ceiling system, keeping temperatures comfortable and airflow balanced.

Why Use a Plenum Ceiling in a Commercial Kitchen?

Plenum ceilings can help make kitchens more open, clean and efficient. They’re often used in modern cooking spaces, especially where the kitchen is visible to guests, such as open plan restaurants.

How Does it Work?

A plenum ceiling ventilation system in a commercial kitchen works like this:

Hot, greasy air rises from cooking equipment.
The plenum ceiling acts like a big hidden hood, covering the whole cooking area.
Air is pulled through filters in the ceiling, which trap grease and smoke.
The dirty air is extracted out of the building.
Fresh air is supplied back into the kitchen through the same system.

It’s cleaner looking, quieter, and can cover large kitchen setups without bulky overhead hoods.

What Equipment Works with a Plenum Ceiling System?

Plenum ceiling systems are designed to work with standard catering appliances, from fryers to ovens and grills. However, there are some points to consider:

Heat levels: If your appliances give off a lot of heat (such as solid fuel grills or wok ranges), the ceiling must be designed to deal with it. This may mean more extraction points or stronger fans.

Grease production: Kitchens which deal with a lot of greasy cooking may need advanced grease filtration systems, such as UV filters to catch airborne grease before it hits the ducts.

Key Benefits of Plenum Ceiling Systems

Better Hygiene

Plenum ceilings create fewer gaps and corners where grease and dirt can build up. The ceiling panels are easy to wipe clean and primarily made from stainless steel.

Comfort and Airflow

Plenum ceilings create fewer gaps and corners where grease and dirt can build up. The ceiling panels are easy to wipe clean and primarily made from stainless steel.

Flexible Layout

Because there are no large hoods hanging down, the space above cooking areas stays clear. This gives designers and operators more freedom with how they arrange equipment and workstations.

Quiet Operation

These systems are often quieter than traditional extraction systems. The large ceiling surface allows air to move more slowly, which cuts down on noise.

How Can Corsair Help?

Plenum ceiling ventilation systems offer a cleaner, smarter way to manage air in your commercial kitchen.

If you’re considering a plenum ceiling system, or want to learn more about your options, get in touch with us today on 01295 267021 or email us – sales@corsairengineering.co.uk We’ll walk you through the benefits, answer your questions, and help you find the right setup for your space.

Let’s build a kitchen that works better – from the ceiling down.

What is TR19?

Posted on 23rd May 2025 by admin

Running a busy kitchen? Then you’ve probably heard about TR19. And if not, don’t worry! Here’s a simple look at what it is, why it matters and how it helps keep your kitchen safe and sound.

A Simple Explanation of TR19

TR19 is a set of guidelines for cleaning and maintaining kitchen ventilation systems.

Created by the Building Engineering Services Association (BESA), it splits into two parts:

TR19 Grease: focuses on removing grease to reduce fire risk in commercial kitchens.

TR19 Air: deals with keeping air ducts clean to support healthy indoor air.

TR19 shows exactly how clean your kitchen ducts need to be and how often they must be checked.You can find the official TR19 guide here on BESA’s website.

Why is TR19 Important?

The most important reason? Fire. Grease builds up in kitchen extraction systems over time. If it’s not cleaned, it becomes a serious fire hazard.

It lays out clear rules for cleaning frequency based on how busy your kitchen is. It also sets the standards for how the cleaning should be done.

Plus, if your insurance company asks for proof of cleaning and you don’t have it, you might not be covered after a fire.

How Did it Come About?

Before TR19 was introduced, cleaning schedules were vague. In 2019, TR19 Grease became a standalone guide because kitchens were still catching fire, despite vague rules. It set clear standards for safe grease removal and staff qualifications

Then in October 2023, BESA released TR19 Air, recognising that kitchen air quality matters just as much as fire safety. Dirty air ducts can spread allergens and mould, affecting health and energy efficiency.

What Exactly Does it Check?

TR19 Grease measures grease deposits in kitchen ductwork. A cleaned system must have less than 50 µm of grease left – about half the thickness of human hair.

A technician must also carry out a post clean verification. This typically involves before-and-after photos, thickness measurements, and a certificate that summarises the work done.

How Do You Stay Compliant?

Staying compliant means having a planned cleaning schedule. How often depends on how many hours your kitchen operates:

Light use: every 12 months
Moderate use: every 6 months
Heavy use (12+ hours a day): every 3 months

But don’t just rely on time. A specialist can help check if your ducts are actually clean enough to meet the standards. TR19 is about condition, not just the calendar.

Who Needs to Follow TR19?

If you run a commercial kitchen – whether a café, restaurant, hotel, school canteen, or hospital – you’re expected to meet TR19 standards. Fire risk laws and health regulations require it, and insurers often insist on a valid TR19 certificate to make a claim.

How Corsair Engineering Fits In

At Corsair Engineering, we specialise in stainless steel commercial catering equipment and ventilation design. That means:

We offer full design and installation services for stainless steel kitchen equipment and commercial ventilation systems – all built with TR19 compliance in mind.

We work with you from day one to plan systems that are easy to clean and maintain. For new and existing kitchen extraction systems, this also includes meeting DW172, DW144 and NFPA96 guidelines.

So if you need expert advice, get in touch with us on 01295 267021 today. Let’s make your kitchen safer, more efficient, and fully compliant.

What is DW172?

Posted on 19th March 202519th March 2025 by admin

If you’ve ever worked in commercial kitchens, you’ve probably heard of DW172. It’s a crucial standard for kitchen ventilation, but what exactly does it mean, and why does it matter? Let’s break it down in simple terms.

So What Actually is DW172?

DW172 is a set of guidelines published by the Building Engineering Services Association (BESA) that lays out the best practices for commercial kitchen ventilation. The full title is ‘Specification for Kitchen Ventilation Systems,’ and it provides detailed advice on how to design, install, and maintain extraction systems in catering environments.

These guidelines help keep kitchens safe, efficient, and legally compliant. They cover everything from airflow rates and ductwork to fire suppression and grease management. While not a legal requirement on its own, DW172 is widely accepted as the industry standard in the UK, making it essential for anyone involved in kitchen design or maintenance.

Why Was it Created?

Before DW172, kitchen ventilation was often inconsistent. Some systems were overpowered and wasted energy, while others were underpowered and left kitchens hot, greasy, and unsafe. DW172 was developed to standardise ventilation across the industry, offering clear rules that help create comfortable and compliant working environments.

Fire safety was also a major reason for its introduction. Grease build-up in ductwork is a serious fire hazard, and poorly designed ventilation can make the problem worse. By following DW172, businesses can significantly reduce the risk of kitchen fires.

What Does DW172 Cover?

Airflow and Extraction Rates

It specifies how much air needs to be extracted based on the type of cooking being done. A kitchen with open-flame cooking, for example, will need a stronger extraction system than one that only uses electric griddles.

Canopy Design and Placement

Not all extraction canopies are created equal. DW172 provides guidance on their size, position, and construction. It states that canopies should extend beyond the cooking equipment to capture fumes properly.

Ductwork and Grease Management

Grease is one of the biggest challenges in kitchen ventilation. DW172 sets out best practices for ducting, including the need for regular access panels for cleaning. This is crucial because grease can accumulate in hard-to-reach places, increasing the risk of fire.

Fire Safety Measures

Fire safety is a huge part of DW172. It advises on fire-rated ductwork, fire suppression systems, and grease filters to help prevent fires from spreading. Many insurers and fire safety inspectors refer to DW172 when assessing kitchen ventilation systems.

Fresh Air Supply

While extraction is essential, kitchens also need fresh air. DW172 specifies how much replacement air should be introduced to avoid negative air pressure. If too much air is removed and not enough is replaced, doors may slam shut unexpectedly, and combustion appliances might not work properly.

commercial stainless steel exhaust hoods

Is DW172 a Requirement in the UK?

No, DW172 itself isn’t a legal requirement. However, many of its recommendations align with legal requirements under the Health and Safety at Work Act and the Regulatory Reform (Fire Safety) Order. Environmental health officers and fire inspectors often expect compliance with DW172, so following it is a smart way to stay on the right side of regulations.

The Hidden Costs of Ignoring DW172

Many businesses overlook ventilation because it’s out of sight, but ignoring DW172 can be expensive. A poorly designed system can lead to:

Higher energy bills due to inefficient extraction
Frequent breakdowns and costly repairs
Increased fire risk and potential legal issues
Uncomfortable working conditions for kitchen staff

One study found that up to 80% of commercial kitchen fires are linked to ventilation system grease build-up. That’s a shocking statistic and a strong reason to take compliance seriously.

Common Misconceptions About DW172

“I Don’t Need to Worry About DW172 in a Small Kitchen”

Even small kitchens generate heat, smoke, and grease. While large-scale operations might need more extensive systems, DW172 provides useful guidance for kitchens of all sizes.

“My Ventilation System Was Installed Years Ago, So It Must Be Fine”

Kitchen ventilation systems require regular maintenance. If your system was installed before the latest DW172 update, it may not meet current best practices.

“I Can Just Install a Powerful Fan and Be Done With It”

Ventilation is about more than just extraction. A properly balanced system considers supply air, ductwork design, and grease management, not just fan power.

Where to Find the Full DW172 Specification

BESA publishes DW172, and you can purchase the full specification from their official website. For more information, check out BESA’s official page where they provide resources and updates on industry standards.

How Can You Ensure DW172 Compliance?

If you’re unsure whether your kitchen meets DW172 standards, it’s worth speaking to an expert. At Corsair we offer:

Bespoke stainless steel canopies built to DW172 specifications
High efficiency ductwork and extraction systems
Fire suppression solutions to improve safety
Routine maintenance and compliance checks

With years of experience in the industry, we work closely with businesses to create ventilation solutions that are both functional and reliable. If you’re unsure whether your kitchen meets DW172 standards or you need expert advice, get in touch with us on 01295 267021 today. Let’s make your kitchen safer, more efficient, and fully compliant.

What is DW144?

Posted on 4th December 20244th December 2024 by admin

When it comes to stainless steel ventilation systems and catering equipment, you might have heard the term ‘DW144’ thrown around. But what is DW144, and why is it so important in commercial kitchens? In this article, we’ll explore what DW144 is, why it matters, and share some lesser known insights.

So What Actually is DW144?

DW144 is the industry standard for designing, manufacturing, and installing ductwork systems in the UK. It stands for ‘Ductwork Specification for Sheet Metal Ductwork,’ and it’s published by the Building Engineering Services Association (BESA). This document provides a clear framework for ensuring ventilation systems are safe, efficient, and durable.

Why is it Important in Commercial Kitchens?

In commercial kitchens, DW144 plays a big role in making sure ductwork systems handle grease, smoke, and heat properly.

Grease Management: Kitchens produce grease laden vapors that need to be extracted efficiently. Grease is actually the number one cause of kitchen fires in the UK, and DW144 ducting is specifically designed to minimise the risk of such fires spreading.

Airflow Efficiency: Proper airflow keeps the kitchen safe and comfortable. DW144 specifies how ducts should be constructed to maintain consistent airflow, even during peak cooking times.

Ventilation systems that comply with DW144 are typically made of galvanised mild steel. This material is preferred due to its durability and corrosion resistance, which are essential for the longevity and performance of ductwork in various pressure and velocity air systems.

Is DW144 a Requirement in the UK?

No, it is not a legal requirement. However, certain aspects of DW144 are referenced in the UK Building Regulations Approved Documents L2A and L2B, which address the conservation of fuel and power in buildings other than dwellings. So whilst it’s not a legal requirement, specific building regulations that reference its guidelines may be necessary.

How Can You Ensure DW144 Compliance?

Work With Professionals

The best way to ensure DW144 compliance is to hire professionals who are experienced with the standard. DW144 requires specific expertise in designing, fabricating, and installing ductwork systems, particularly for environments such as commercial kitchens.

Choose Corsair Engineering

By choosing Corsair Engineering, you can be confident that your ductwork will meet the highest standards of quality and performance. We work closely with clients to create bespoke ventilation systems that integrate seamlessly into their kitchen environments.

We also offer a range of services, including regular inspections and maintenance, to ensure your systems remain in optimal condition and continue to comply with DW144 specifications. Our commitment to excellence and customer satisfaction makes us a trusted partner for all your commercial kitchen ventilation needs. Get in touch with us on 01295 267021 today.

Everything You Need to Know About Bain Marie Hot Cupboards

Posted on 7th November 20247th November 2024 by admin

If you’ve ever enjoyed a meal at a buffet or served food at a large event, chances are you’ve seen a Bain Marie hot cupboard in action. But can the average person point it out by name and describe what it does? Probably not! We’ve made this useful guide to help more of you understand exactly what they are and how essential they are in different catering environments.

What is a Bain Marie Hot Cupboard?

Possibly the biggest reason why you’re all reading this article. What actually is a Bain Marie hot cupboard? It’s a piece of kitchen equipment designed to store and safely keep food warm over an extended period of time. It combines two key elements:

The Bain Marie: This is a gentle water bath that keeps food at a consistent temperature, preventing overcooking or drying out.
The Hot Cupboard: A heated compartment used to store plates, bowls, or even pre-cooked food, ready to serve.

Together, they form a powerhouse of food warming, ideal for busy restaurants, hotels, and other catering services.

How Does a Bain Marie Work?

As mentioned briefly above, a bain marie (pronounced bane mah-REE) uses water to distribute heat evenly. The food is placed in pans or containers that sit inside a larger pan filled with hot water.

The result? Your dishes stay warm without burning or overcooking. It’s perfect for foods such as sauces, soups, gravies, stews, cooked vegetables, rice, and pasta.

Why Water Instead of Direct Heat?

Water acts as a buffer, ensuring the heat is distributed evenly. Direct heat can cause food to scorch, but with water, you get a gentle and consistent temperature.

Why is it Called a Bain-Marie?

Did You Know? The Bain Marie is named after Maria the Jewess, an ancient alchemist who invented this water bath method over 2,000 years ago. She wasn’t warming up chicken, though – she was creating potions! Talk about a recipe for success that stood the test of time.

What Can You Store in the Hot Cupboard?

What about the cupboard then, and what can be stored in there? You can use it to:

Keep plates warm: Nobody likes their food served on a cold plate!
Store cooked food: Perfect for items that don’t fit in the Bain Marie, like roasted meats or casseroles.
Hold serving equipment: Keep serving spoons and utensils warm to maintain food temperature.

Where Would You Find a Bain Marie Hot Cupboard?

Are they appropriate for your business or organisation? Take a quick look below to see where they’re commonly found:

Hospitals, Care Homes and Healthcare Facilities

Vital for serving meals at the correct temperature, whether it’s for patients, staff, or visitors. They also help meet strict food safety standards, ensuring every meal is both warm and safe.

Buffets and Self-Service Restaurants

Key to keeping food items like scrambled eggs, curries, and pasta dishes warm, allowing diners to serve themselves at their leisure.

Catering Events

At weddings, conferences, or outdoor events, caterers often rely on Bain Marie hot cupboards to keep large quantities of food warm and ready to serve. Their portability makes them especially useful in venues without a fully equipped kitchen.

School and College Canteens

In educational institutions, Bain Marie hot cupboards keep meals like soups, stews, and pasta dishes warm, allowing students to get a nutritious meal, even if they come through the line later in the lunch period.

Hotels and Resorts

Room service kitchens and hotel restaurants frequently use Bain Marie hot cupboards to keep food warm until it’s ready to be plated and delivered to guests. They ensure quick service without compromising food quality.

Workplace Canteens

Ideal for serving large numbers of employees during lunch breaks, keeping hot meals ready and reducing wait times.

Event Venues and Stadiums

Whether it’s a concert, a sports event, or a large conference, event venues use Bain Marie hot cupboards to ensure hot food is available for attendees without long waits or quality issues.

Prisons and Correctional Facilities

Also used in prisons and correctional facilities, helping to streamline the process of serving meals to large populations while maintaining food safety standards.

Why Do Commercial Kitchens Love Them?

One of the biggest challenges in food service is maintaining the right temperature and keeping consistent temperature control. Too cold, and the food becomes unappetising. Too hot, and it dries out. A Bain Marie hot cupboard solves this by keeping everything at a steady, safe temperature.

Not only that but when you’re serving hundreds of meals in a short period, every second counts. By keeping food warm and ready to serve, you’re reducing the need for constant reheating.

And last but certainly not least, according to food safety guidelines, hot food should be kept above 63°C (145°F) to prevent bacterial growth. Bain Marie hot cupboards are designed to maintain this temperature, giving you complete peace of mind.

How Can Corsair Help?

At Corsair Engineering, we sell a range of commercial hot cupboards – designed to meet your needs. So if you’re in the market for one, here are a few things to consider:

Capacity – We sell both standard and bespoke hot cupboards in various sizes. Think about how much food you need to keep warm at once.

Gantries – Although a bains marie will usually heat from the base, some of our products have built-in overhead gantries which help to showcase the food and (if required) provide further heating – perfect if you’ve got other foods which need overhead heating as part of a buffet line.

Portability – Some models are available with wheels, making them easy to move around. This is especially useful for large catering events or for kitchens with flexible layouts.

Ease of Cleaning – All of our hot cupboards are built using high grade stainless steel which offers excellent hygiene. They’re durable, easy to clean, and resistant to corrosion.

From maintaining perfect temperatures to saving time and reducing waste, we think a bain marie hot cupboard is a must have for any food service operation. Get in touch with us on 01295 267021 for more information or simply fill out the contact form. We’ll be happy to help.

NFPA 96 Compliance in Commercial Kitchens

Posted on 3rd May 202412th August 2024 by admin

As a leading designer and UK manufacturer of commercial kitchen ventilation systems, we’re here to break down what NFPA 96 compliance means and why it’s essential for your business.

What is NFPA 96?

NFPA 96, or the National Fire Protection Association’s Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, sets the minimum requirements for the design, installation, operation, inspection, and maintenance of all public and private cooking operations. This standard aims to reduce the potential fire hazards associated with cooking equipment and kitchen operations.

What Types of Commercial Kitchens Does NFPA 96 Apply to?

NFPA 96 applies to all commercial kitchens that use open flame cooking equipment and have a hood and duct system to remove smoke and heat. This includes restaurants, cafeterias, hotel kitchens, food trucks, hospitals, and schools – essentially any place where cooking generates grease laden vapours.

How to Get NFPA 96 Certified?

Looking to get NFPA 96 certified? Here’s a step by step guide on how to achieve compliance.

Step 1: Understand the Scope of NFPA 96

The first step is to familiarise yourself with the NFPA 96 guidelines, which detail everything from hood installation to ductwork and exhaust systems.

Step 2: Design and Install Proper Ventilation

Hood Installation: Install hoods over all commercial cooking equipment to contain heat, smoke, and grease vapours.

Ductwork: Ensure that ducts are designed and installed to effectively capture and exhaust vapours away from the kitchen.

Exhaust System: Use exhaust fans that are appropriately sized and maintained to handle the volume of air required.

nfpa 96 compliance in commercial kitchens

Step 3: Use Approved Equipment

All cooking equipment must meet specific safety standards and should be listed and approved for use. Ensure that all appliances under hoods are approved for that particular type of ventilation system.

Step 4: Install Fire Suppression Systems

Automatic Fire Suppression: Install an automatic fire suppression system within the cooking area. These systems are designed to detect fires and automatically dispense extinguishing agents.

Portable Fire Extinguishers: Place Class K fire extinguishers nearby for immediate response to a fire incident.

fire suppression for commercial kitchens

Step 5: Conduct Regular Cleaning and Maintenance

Grease Removal: Clean grease from all parts of the hood, filters, ducts, and fans regularly to prevent grease build up, which is a common fire hazard.

System Checks: Regularly inspect the ventilation and fire suppression systems to ensure they are functioning correctly. Replace filters and repair any parts as necessary.

Step 6: Train Staff on Safety Procedures

Train all kitchen staff on proper cooking techniques, the use of fire suppression equipment, and emergency procedures. Regular drills and training updates can help in maintaining safety standards.

Step 7: Schedule Professional Inspections

Finally, have your kitchen inspected regularly by a qualified professional who can certify NFPA 96 compliance. These inspectors can identify issues that may not be apparent to untrained eyes and suggest corrective measures.

Consequences of Non-Compliance

Non-compliance with NFPA 96 can lead to severe consequences, including increased risk of kitchen fires, hefty fines, and even the shutdown of your business operations. It’s not just about meeting legal requirements; it’s about ensuring the safety of your staff and customers.

Approximately 61% of restaurant fires originate from the kitchen, and the majority of these are linked to improper grease management and ventilation issues.

How Can Corsair Engineering Help?

Our expert team can design and manufacture commercial kitchen ventilation systems that meet and exceed NFPA 96 standards, ensuring your kitchen is safe, efficient, and compliant.

We provide bespoke solutions that address the specific needs of your business, helping you navigate the complexities of compliance with ease. Get in touch with us on 01295 267021 for more information or simply fill out the contact form below. We’ll be happy to help.

What Ventilation is Required in a Commercial Kitchen?

Posted on 5th March 20246th March 2024 by admin

Ventilation systems play a big role in busy commercial kitchens, and as such, all kitchens are subject to extraction regulations. This article will explore the type of ventilation which is required in these busy cooking spaces and the regulations surrounding it.

Is Ventilation a Requirement for Commercial Kitchens?

Yes, ventilation is a requirement for commercial kitchens. Proper ventilation is essential to remove heat, smoke, odours, and pollutants generated during cooking processes. Without it, these byproducts can lead to an uncomfortable working environment for the kitchen staff and compromise the quality of the food being prepared.

Additionally, improper ventilation can lead to the buildup of grease, which can pose fire hazards in commercial kitchens. So, what’s the solution?

The Importance of Canopy Hoods

Choosing a high quality canopy hood goes a long way! Canopy hoods are designed to capture and extract grease, smoke, and heat generated during the cooking process.

Typically suspended over your cooking equipment, canopy hoods use powerful extraction systems to keep your kitchen environment safe and comfortable. Corsair Engineering can manufacture stainless steel canopy hoods in various shapes and sizes, tailored to fit the specific needs of different kitchen setups. We can work with you to:

Make sure the canopy hood completely covers your cooking appliances.
Choose between ceiling or wall-mounted exhaust hoods.
Mount hoods as low as needed for easy access to the equipment by kitchen staff.

It’s important to note that ventilation in smaller kitchens may be as simple as air supplied via ventilation grills in windows, walls or doors.

Extraction Regulations in Commercial Kitchens

Legally, there must be efficient extraction in every commercial kitchen. The following extraction regulations are in place and must be adhered to, to ensure your kitchen is an efficient, safe, and functional working environment.

The Workplace (Health, Safety and Welfare) Regulations 1992 – aimed at ensuring the health, safety, and welfare of employees in enclosed workspaces, including commercial kitchens.

The Gas Safety (Installation and Use) Regulations 1998 – for governing the safe installation and use of gas appliances.

Health and Safety at Work Act 1974 – states that employers are legally required to provide a safe working environment and conditions that do not pose a threat to employee health.

Ensure compliance with local health department codes, NFPA 96 standards, and other relevant guidelines. Regular inspections are not just legal obligations; they safeguard your kitchen and staff.

Did You Know? The first mechanical kitchen ventilation system was invented by Chicago engineer George H. Hovey in 1865.

Maintenance and Inspection

Your extraction system should also be maintained and cleaned regularly. Cleaning grease filters, inspecting ductwork for obstructions, and testing airflow rates are essential tasks that should be performed regularly. It’s imperative to keep a detailed record of all cleaning activities, not only for your own reference but also to satisfy the requirements of environmental health officers who regularly inspect catering establishments.

How Can Corsair Help?

Drawing from our own experience, we’ve faced many unique challenges in a range of different kitchens. From limited space for ductwork to high temperature cooking, each kitchen demands a tailored approach.

Corsair Engineering can design and manufacture high quality ventilation systems to ensure your kitchen is compliant and operates at its best, day in and day out. Get in touch with us on 01295 267021 for more information or simply fill out the contact form below. We’ll be happy to help.

A Guide to Hot Food Servery Units

Posted on 7th February 20245th March 2024 by admin

Serving food fresh from the kitchen and keeping it at the right temperature can be quite challenging for many commercial caterers. The risks involved if food isn’t maintained properly can prove quite costly otherwise. So what’s the best solution? We’ll guide you through some of the servery units we sell to help keep your food hot (or cold) after it’s been cooked.

What Equipment is Used to Keep Food Hot?

Choosing the right commercial food warmer can make a huge difference to how you prepare and transport your food. Whether you run a restaurant or oversee meal services in a hospital or school setting, we’ll explore various types of warming and holding equipment, how each manages your food and the benefits of using each piece.

Heated Food Trolleys

Heated food trolleys offer the perfect solution where service points are situated at a distance from the kitchen. These popular units are designed with highly durable castors for easy and safe transport – ideal for hospitals, hotels, prisons and care homes.

The food is kept at a precise temperature until ready to be served and is typically regulated from exterior controls (either manual or digital).

A commercial hot food trolley makes holding and serving a wide range of foods simple. They are capable of transporting individual plated meals or bulk dishes depending on your requirements. And once you’re done, the stainless steel interior allows for easy emptying, cleaning, and refilling, so you can quickly get back to serving without hassle.

What do we recommend? – The Challenger Hot Food Trolley

Hot Cupboards

Much like a heated food trolley, hot cupboards are designed to ensure your hot food items are kept at safe and optimal serving temperatures. They are excellent static storage solutions for plated, pre-cooked meals intended for future service or for accommodating a significant number of plates for large gatherings.

Hot cupboards are well-insulated, helping to conserve energy and contribute to lower operational costs. They are designed to provide uniform heating throughout the cabinet, ensuring that all parts of the food are kept at the desired temperature. This helps prevent hot spots and uneven heating.

Furthermore, an additional Bain Marie topper can be added to retain moisture in foods, helping to maintain the quality and flavour of your dishes. The types of food ideal for this are:

Sauces, Gravy and Condiments
Soups and Stews
Pasta Dishes
Vegetables
Casseroles
Breakfast Items (such as beans and scrambled eggs)

Many pubs and restaurants tend to opt for hot cupboards due to their practical design, which often includes sliding doors on both sides of the trolley. These ‘pass through points’ provide a quick and easy way for chefs to place freshly prepared meals directly into the cupboard.

What do we recommend? – Beaumont Hot Cupboard

Carvery Units

Carvery units are popular choices for catering events and buffets, as they provide a visually striking and practical way to serve large groups efficiently.

These types of units are typically known for serving freshly carved meats such as roast beef, turkey, ham, lamb and more. Pre-cooked meats can be prepared in advance, and carving is done as needed, reducing the overall wait times for customers – helping to streamline the process of serving large groups.

What do we recommend? – Cherwell Servery Unit

How Long Can You Keep Food Warm in a Hot Food Servery Unit?

Generally, hot food servery units can keep food warm for 2-4 hours. Many commercial units are designed to maintain temperatures above the recommended minimum safe holding temperature of 140°F (60°C) for hot food.

Preheating the trolley before placing the food inside can help extend the duration for which the food stays warm.

What if I Need to Keep Food Cool?

Regeneration ovens are designed to handle both chilled and frozen food. These ovens keep the food chilled during transport and (if required) can then be reheated to a safe and enjoyable serving temperature close to the point of service.

Get In Touch

Consider the type of meals you’ll be transporting, where the servery unit needs placing and the number of customers you will be serving to gain a better understanding of what type of equipment you’ll need. We’ve then got the solution to help you keep food at the right temperature, allowing you to maintain high food quality as well as meeting health regulations. Please get in touch with us today if you require further information or for any queries. We will be happy to help.

Vortex-POD – Fresh Filtered Air Into Your Kitchen

Posted on 8th April 202120th June 2023 by admin

Do You Need to Get Supply Air Into an Existing Kitchen?

Current regulations insist on having powered make up air introduced to a kitchen, where gas powered appliances are being used.

In an existing kitchen that could mean a considerable expensive refurbishment.

To avoid this, Corsair have developed the Vortex-POD, a self contained supply air unit that is easily fitted into an existing kitchen with the minimum expense and disruption for your client.

With its own weather cowl, fan unit and integral filtration, this really is a self contained pod, which can be interlocked with the gas interlock system and provides controllable filtered fresh air all in one unit.

Kitchen ventilation supply air unit

Link to Literature: POD Brochure

Link to POD Case Study: Case Study IBIS

Corsair Supporting the New NHS Nightingale Hospitals – Covid 19

Posted on 21st April 202020th June 2023 by admin

Corsair and Burlodge Supply Equipment for the New Critical Care Hospitals in the UK: Covid-19 Response

The two companies are proud to have shipped equipment for the new emergency critical care hospitals dealing with the Covid-19 epidemic; the Nightingale Hospitals in England, the Louisa Jordan in Glasgow and the Dragon’s Heart in Cardiff.

Burlodge UK is Corsair’s exclusive healthcare partner and their trolleys easily facilitate a complete breakfast and beverage service; crucial at all stages of treatment and recovery.

Whilst many suppliers are closed or operating at much reduced capacity, Corsair and Burlodge continue their manufacturing process to support our NHS at this critical time for our country.