Since 1988, TAG Catering Equipment has supported main contractors, fit-out specialists and project teams with complete commercial kitchen solutions – from early-stage tender support through to installation, commissioning and long-term servicing. We ensure that the catering element of your project runs smoothly, predictably and in line with programme requirements.

Managing fats, oils and grease (FOG) is essential for keeping commercial kitchens compliant, efficient and safe. From understanding what FOG is to navigating UK regulations and choosing the right grease management systems, this guide explains how to prevent blockages, avoid costly repairs and maintain high hygiene standards.

A poorly designed commercial kitchen can slow down service and drain efficiency! From layout and ergonomics to equipment selection and compliance, there’s a lot that goes into getting it right. In this blog, TAG’s expert design consultants break down what makes a kitchen truly high-performing, and how thoughtful design can transform your operations.

Staff canteen design plays just an important role in creating an atmosphere as the quality of food does. By creating an environment for staff whilst they are away from home, you are encouraging and offering a space to have a well-deserved break keeping the morale and productivity at a high.

As with any commercial kitchen design, a number of factors need to be taken into consideration such as ergonomics, workflow, layout, hygiene and budget, as well as the installation process – which needs careful planning to ensure it takes as little time and causes as little disruption as possible.

It’s fair to say that induction technology has revolutionised commercial kitchens. Transforming them from sweltering infernos that needed noisy fans, to a much more pleasant, temperate atmosphere that’s more comfortable to work in. Indeed, some of our clients have reported that after the move to induction hobs, there had been a marked decrease in staff turnover.

There are key things you need to consider when starting up or recommissioning your kitchen, just like with decommissioning. We have put together this useful Guide to help you through the process. The last thing you will want is a broken appliance when opening post-lockdown is challenging enough.

As with any commercial kitchen design, a number of factors need to be taken into consideration such as ergonomics, workflow, layout, hygiene and budget, as well as the installation process – which needs careful planning to ensure it takes as little time and causes as little disruption as possible.

The COVID-19 pandemic has had a huge impact on the hospitality sector and commercial kitchens. Whether you have shut your doors for the long-term or have been affected by a local lockdown, it’s important that you shutdown your kitchen in the right way. So, have you decommissioned all your commercial kitchen equipment and refrigeration correctly?