‘’Green’’ Catering Equipment or at least ‘’Greener’

There’s lots of talk just now about ‘green’ catering equipment. The truth of the matter is its difficult for caterers to make informed choices about the ‘greenness’ of the kit they’re considering, due to the current absence of any agreed industry wide guidelines and standards.

A report has detailed startling new research identifying the hospitality trade as the worst culprits for leaving appliances on when not in use.

The research, carried out by energy company E.ON, showed that 56.5% of all catering or hospitality businesses are the most likely to leave their catering equipment on.

Another significant find from the research found that 42% of small businesses in the industry use outdated or inefficient appliances and half overuse their catering equipment or machinery.

That said, one sure way of saving resources is to buy equipment which can be used for more than one cooking process. For example-

The Lincat Opus 800 multi-functional pasta boilers provide a good example. The 400 mm wide (OE8701), can be used as a pasta boiler, steamer or bain marie, offering unique versatility and space saving performance.

A range of high quality baskets can be specified to meet individual pasta boiling requirements. Alternatively, perforated or standard gastronorm containers can be ordered to enable the units to be used as a steamer or bain marie.

There are many more products that we are due to announce on the busyCHEF website next week that we would like to call green or at least greener!

For more details check out busychef.co.uk

Robotic Breakfast Chef

The Rational SelfCookingCenter is an excellent choice for breakfast production. In fact it’s really the only piece of cooking equipment you need to prepare a cooked English breakfast.

Bacon, sausage, tomatoes, mushrooms and toast can all be grilled using the SelfCooking Center’s snack/breakfast mode. You can fry eggs in the MultiBaker’ tray, scramble eggs in a gastronorm or even grill kippers, all at the same time and with no taste transfer. It takes an average of just 6 minutes to prepare all the items you need for a cooked breakfast.

But perhaps the best part is that the SelfCooking Center is so easy to use. The intuitive, push button technology of the Rational SelfCooking Center enables kitchens to operate with fewer or less well trained staff – a situation which many operators find themselves in first thing in the morning. Using a clear, touch screen panel they can simply select the food they want to cook and the result they’re looking for – the combi does the rest.

This means that consistently high quality results can be achieved with very little training. At the same time experienced and confident users can, if they wish, control the systems themselves, selecting cooking mode, cabinet and core temperature, humidity level and time. It’s the best of both worlds.

Time saving features, such as the CleanJet+care self-cleaning system also reduces labour costs. And since the unit can be left to cook and clean unsupervised, your team can focus on more productive activities.

The SelfCooking Center can also be used for pastries such as croissants or pain au chocolat. For those who offer a continental style buffet breakfast, it can be used to prepare cooked meats, overnight if necessary.

The full range of Rational SelfCooking Center ovens can be found busyChef website.

What was cooking in YCE Catering Equipment busyChef Kitchen?

Did you know?

That almost all 18-34 year olds eat out and that over half of them do so at least weekly. A third of them eat out almost 3 times a week? That’s a lot of meals served every week!

And did you know?

That the variety of craft beers has increased by almost a half and that the demand for craft beer has pushed the UK brewery number past 2000 breweries?

In the age of upcoming casual and fine dining restaurants and booming coffee shops, most of us from time to time seek some of the classics we have been brought up or fallen in love with – where better to have a classic favourite meal or pint than at the pub. Well these guys know what a great pub should offer- Star Pubs & Bars are one of the fastest expanding pub groups in the UK and they sure have got it right with almost 200 year experience in creating great British pubs.

You may ask what makes them so special?

Well in a recent survey more than 97% of their licensees claimed they are so pleased with the help and support offered my Star Pubs & Bars that they would be even willing to open another pub!

And that’s not all. This year they have invested heavily into their pubs by funding high cost items such as ovens, fridges and grills, helping to save licensees’ capital and investment flow. These renovations have helped their licensees’ develop strong food offers. Now more than 74% of Star Pubs & Bars are offering food – the highest percentage of any national leased operator

So, what was cooking in YCE Catering equipment busyCHEF kitchen?
Star Pubs & Bars help their pubs by developing creative and appealing dishes and menus tailored to the pub markets. YCE Catering Equipment Ltd then pair up the developed menus with all the necessary minimum key equipment that is essential in the kitchen to support the pub operators when delivering to their pub guests.

YCE Catering Equipment Ltd work hand in hand with Star Pubs & Bars to achieve their overall food growth ambitions. Our part in this mission is to advise and ensure every kitchen investment has the minimum key equipment to deliver their range of food offerings just like the one they just developed in YCE Catering Equipment busyCHEF kitchen.

Full English Breakfast in less than 10 Minutes?

The Benefits of a Combi Oven – and a Full English Breakfast in less than 10 Minutes!

A combi oven can be one of the most versatile pieces of equipment in any commercial kitchen. Designed with innovative technology that allows it to perform many different functions inside the same unit, a combi oven can cook with convection, steam, or a combination of both. But what are the real benefits of combi ovens?


Because combi ovens create a cooking environment that is precisely controlled in terms of moisture and heat, they are ideal for a variety of cooking techniques. With a combi, operators can cook, roast, steam, smoke, grill, braise, bake, fry, reheating, and even grill.


Because combi ovens can actually provide moisture instead of removing it, they allow for greater yields, especially when cooking meats and proteins. Standard convection ovens do not provide this benefit.


Commercial kitchens are usually small, cramped places that don’t have any extra space. In fact, foodservice operators often have to make choices on what types of equipment they can use, thus impacting menu creation. With a combi, you can get the maximum capabilities out of that small footprint while at the same time adding menu variety.


With the innovative combi ovens available on the market today, operators can enjoy the ease-of-use that comes with pressing a pre-programmed button. Want to fry some eggs,  grill cheese sandwiches, bake some pastries? Just put them in the oven and press a button. The oven will do the rest.


How to cook a full English breakfast of bacon, black pudding, eggs, mushrooms, tomatoes, fried bread, hash browns and of course Lincolnshire sausages in less than ten minutes demonstrated by Lincat’s Development Chef, Paul Hickman

Paul uses the Lincat Self Cooking Centre to produce an amazing full english breakfast which looks and tastes amazing!

Discover more about Lincat combi ovens and the potential of combi oven technology in your foodservice operation. Busychef can help you attend a Lincat demo at our Leeds development kitchen to discover more.

Designing a Functional Restaurant Kitchen

Many factors go into opening and running a restaurant, including designing a functional space for your customers to eat in and enjoy. However, there’s another space that’s just as important in your restaurant, and that’s your kitchen. The kitchen is where most of the action for your restaurant is going to take place, and if it’s not designed in a functional way, the flow and productivity of your business will suffer.

It’s time to look at the crucial areas of your commercial kitchen’s design and see how they relate to your business. Think of the operations of your kitchen, and the common processes that occur everyday.

First, you need to have food in the kitchen to cook, which means you’ll need to receive deliveries of produce and meat. The ‘deliveries’ section is where these goods arrive, and it could also includes any drinks that are delivered. You’ll need to work out how these products will be taken care of after delivery. Will they need to be stored or refrigerated? Make sure you have adequate receiving processes so you don’t have food waste or spoilage.

Next is ‘storage’, both dry and cold. You will need to determine what type of storage you need first, and then how much storage you’ll need. Consider these questions to find the best options.

  • How long does the food typically stay in storage?
  • How often do I get deliveries?
  • How big is the kitchen space?
  • How much food is prepared on a daily or weekly basis?
  • What type of storage can I reasonably accommodate while still maintaining function in the kitchen?

Cold storage will require freezers and refrigerators, and these come in a variety of sizes and styles, such as undercounter or freestanding. Shop around for commercial refrigeration options that match your needs and budget.

Dry storage will require proper shelving, and you will need to meet the food hygiene regulations, so be sure you do your research.

Now that the food is stored safely and securely, it’s time for ‘food prep’. Prep is a crucial part of your commercial kitchen, and what you need determines how your food prep area will be set up. Do you need to have the storage and refrigeration close by your prep? Is it important to have a combination prep/refrigeration option in the kitchen? If it’s important for you to have quick access to small appliances and other kitchen needs, you will need to have a prep solution that can accommodate all of these.

If you prepare food beyond salads and sandwiches, you likely need commercial kitchen equipment for ‘production’. Here is where you’ll need to consider the size and type of the larger-size equipment, such as a commercial range or oven. As these pieces of equipment take up a lot of space, you will have to consider how much you’ll use them and how they can fit in your kitchen to improve how you prepare food for your customers. Don’t overlook things such as commercial ice machines either, because those are important for your customers’ food and drink experience a well.

Once the food is cooked, it needs to be plated and served to your customers. After the food is served, all dirty dishes, linen and tableware will need to be removed as well. These aspects are part of the service area of your commercial kitchen’s design. Your servers should ideally have a service station where they can easily get the supplies they need to set and clean up a table. If food, once plated, will be waiting to be picked up, a station or area for hot-holding is another factor that makes it easy for your servers to feed customers efficiently and quickly.

What happens after the food has been consumed by your happy customers? Your waiting staff will need to clean up, which means you’ll have dishes – so to the ‘wash-up’. Dishwashing is a must in any busy commercial kitchen and you’ll need the equipment that can keep your dishes sparkling clean and ready for customers. If you aren’t using a commercial dishwasher, it’s crucial that you have a dish-washing system that includes areas for washing, rinsing and sanitation — it contravenes food hygiene regulations to perform all three in the same sinks, so be aware. The dishwasher you will need will depend on how much you need to wash, how big your space is, your budget.

Cleaning the restaurant, not just the plates, must be considered as well. Chemicals, brushes, cleaning cloths — all of these will be used to clean your restaurant. To comply with COSHH, they need to separated and stored away from anywhere where food is stored and prepared, and chemicals need to safely secured. Ensure you have adequate space to keep all of these things together.

Finally, you have to deal with ‘waste’ at your restaurant. Rubbish and food waste must be disposed of, and you need to make sure that you have the right equipment on hand to do so. Bin liners, waste bins, recycling bins, and other rubbish needs will mean that there has to be storage of these products, and you need to arrange your kitchen so that they may be easily retrieved.

Your kitchen requires careful consideration and planning. It, itself, is like a business, where everyone and everything has its part. The task is difficult, but it’s worth it for a perfectly functioning commercial kitchen.

For help or advice please contact the Busychef team on 0500 008075 or email sales@busychef.co.uk

Discount Products!


What iscertified?

Certified Pre-Owned is our promise to you that the used or clearance equipment you are purchasing has been through a rigorous inspection process in the YCE Catering Equipment Ltd Leeds workshops. Our process, start-to-finish, includes: Cleaning, Inspection and Diagnosis, Repair, Testing and Retesting, and Warranty. All of our Certified Pre-Owned Products come with a 90 day warranty unless otherwise noted. We’re confident in our ability to provide you with quality used equipment.

YCE Catering Equipment Ltd is one of the largest and most reputable supplier and refurbisher of catering equipment in the UK. And no wonder: it’s been our business since 1980.

We’ve created our own proprietary “CERTIFIED” process to produce the best refurbished equipment on the market. Here’s why Busychef’s Pre-Owned Equipment is the best in the industry:

  • Our rock-solid reputation for integrity
  • Busychef 90-Day Warranty for all used equipment
  • We know YOUR business better than most
  • Less than 5% of all customers require Warranty Service*
  • Each piece of equipment is given a final certification test before it leaves our workshops

* Data collected from number of used equipment warranty claims.


Contact our Sales Team now.


Robot Coupe R301 Ultra Food Processor NEW!!

Falcon G3461 Gas Griddle EX DEMO!!

Mealstream EC501 Convection/Microwave Oven PRE-OWNED!!

Foster Refrigerated Prep Top CLEARANCE!!

Lincat LBM3W Bains Marie CLEARANCE!!

Foster EcoPro G2 600l Upright Freezer PRE-OWNED!!


10 Quick Tips About Used Restaurant Equipment

Are you in the restaurant business or considering getting into the restaurant business? If you are, you know that the one of the many key cogs to operating a successful establishment is the equipment that you have to help store and prepare the food you’ll be serving (not to mention intangibles like furniture and furnishings). The bottom line is that you need reliable equipment, because should there be a breakdown and the equipment goes down for a period of time, that’s likely going to lead to your inability to serve part of – if not all of – the menu that you’re offering to customers. In a worst case scenario, the restaurant might even require closing for a few days before the issue can get repaired. And if you’re not making food and serving customers, you’re losing money – not making it. And if you have to turn business away, what’s the likelihood that these customers will ever return to your establishment? Probably never.

For this reason, many business owners are somewhat reluctant to consider used restaurant equipment for their establishment. All used restaurant equipment isn’t related equal, but here’s a look at 10 tips about used equipment and why they’re almost always just as viable a solution as buying brand new:

1. Good quality: It’s widely known that as many as 3 out of every 10 new restaurants fail within the first year and up to 60 percent of all new restaurants fail within the first three years of operation. If that’s the case, the equipment needs to go somewhere – and in most cases, it is sold off to another source. Forget for a minute about where the equipment is sold off though – what’s important to get out of this tip is that there’s a surplus of gently used restaurant equipment out there for a fraction of the price of buying new. Yes, newer isn’t always better.

2. Saving money: Choosing the used over the new route is especially relevant for new restaurant owners who may have limited funds to get their operations going. While new restaurant equipment is nice, shiny and likely comes with manufacturer warranties, it’s also very expensive. Some owners just don’t have that kind of money to spend, especially when things like wages, licensing, insurance, marketing and food orders are taken into consideration. That’s where buying used equipment can really come in handy.

3. Only buy commercial: When you’re shopping used restaurant equipment, it’s important that the products you’re buying are commercial – industrial. Not only is this pretty much mandatory based on the standards of local environmental health departments, but such equipment is also easier to maintain and clean. What’s more is that this commercial-grade gear can stand up to the wear and tear of a restaurant or commercial kitchen.

4. Do your homework: Just as how some used restaurant equipment is a cut above others, certain manufacturers are as well. Know what manufacturers have a good reputation and which one’s don’t. To put this point further into perspective, if a piece of equipment is going to break down quickly and easily when bought brand new, it’s going to likely be even more of a problem used. Know the good brands from the bad.

5. Inspect the equipment: If you’re going to an auction or even a dealer that carries such equipment, be sure you give the gear in question a considerable eye test. Check for rust, missing pieces and other damage – anything to give you an idea of a) how old the equipment is, and b) how well it was cared for when it was last in use. You might even put on your reporter’s hat to find out where the piece of equipment was last used and do a tad bit of research to learn a few things about the venue. This may offer further clues on what type of item you’re possibly acquiring.

6. Warranties: You shouldn’t ever buy a new piece of restaurant equipment without a warranty. But in some cases, you might also be able to secure a warranty with a used piece of equipment. Be sure to ask about this – you might be surprised at what the answer is. Needless to say, if you purchase a used piece of equipment with a warranty, that’s even more of a win when you factor in the cost savings.

7. Make sure it’s up to current standard: Chances are if you ever got a new hot water heater, boiler or other domestic appliance installed into your home lately, someone had to come out to inspect it and make sure it was installed right and is up to current standards. That’s another important factor when purchasing used restaurant equipment – make sure whatever piece you’re interested in is up to current health and safety standards. This is especially important when you’re looking at much older, more dated equipment.

8. Go with gas: In terms of many major appliances – let alone used restaurant equipment – it’s the gas appliances that generally have fewer moving parts than other types of equipment. Hence, these appliances are much easier to troubleshoot because of this if you ever run into a pickle where something needs maintenance. When taking into consideration electrical equipment, understand that there’s usually more moving parts. This makes such equipment much more difficult to troubleshoot. Don’t buy gas equipment that hasn’t been checked – ask for a test certificate.

9. Be wary of fryers: While this post is certainly designed to champion the benefits of buying used restaurant equipment compared to new equipment, we strongly recommend doing even extra due diligence when it comes to purchasing deep fat fryers. If you’re going used, be extra certain that the fryer you’re considering has only been gently used. That’s because fryers have a high failure rate based on how the equipment works. So if you’re going used, a thorough inspection to check for leaks and any other damages is a must.

10. Know who you’re buying from: There’s a big difference between a reputable seller and one who isn’t exactly ethical, so it’s important that you know who you’re buying from when it comes to anything – let alone used restaurant equipment. That’s where Busychef Second Hand/Clearance comes in handy. They acquire a large range of catering equipment and put each item through a rigorous workshop test. Unlike other dealers, you can rest assured that any equipment purchased from Busychef is in good working condition and comes with a warranty.

For more information about purchasing used restaurant equipment – and what to look for in a good piece of used equipment, contact Busychef today on 0500 008075.

The Busychef Restaurant Range of the Month!


The oven range is one of the most versatile pieces of equipment in a commercial kitchen, with the ability to fry, grill, broil, saute, boil, braise, simmer, warm and even bake! Whether you are opening a new restaurant and are considering the purchase of an oven range, or looking to replace the one you currently have, the Busychef team will walk you through their restaurant range of the month, and give you the reasons why they chose the Lincat OG7001 and OG7002.

Lincat re-designed the two Opus 700 gas oven ranges in 2010, the four burner OG7001 and six burner OG7002, but even 6 years ago their vision was forward thinking. The new models featured more powerful hob burners, stronger construction and easier to clean stainless steel radiused hob fronts. These important features have proved to be winners in design and practicality.

The hob burners deliver a higher power rating of 6.1 kW for natural gas and 5.7 kW for propane. This performance places them at the top of their class in terms of burner power, and enables them to deliver true high speed cooking. They can, nevertheless, be accurately controlled to ensure excellent results even at low temperatures.

The models feature powerful 6.8kW (OG7001) and 9kW (OG7002) ovens, which deliver precise thermostatic control from 120oC to 280oC. With double insulated doors, side and back panels, they offer safe operation, efficiency and economy.

Like all Lincat products, the new ranges are designed to be easy to clean, with removable floor plates and shelf supports; dished hob tops; vitreous enamelled oven liners and robust matt-enamelled cast iron pan supports.

Side opening doors ensure safe easy access, whilst four shelf positions offer greater versatility. A low level flue enables the entire hob top to be used and, if the ranges are to be installed with other items of Opus 700 equipment, an optional flue extension can be specified to achieve a uniform appearance.

In addition to the four and six burner gas ranges, the heavy-duty Opus 700 series includes six other oven ranges with solid top gas models, as well as electric and dual fuel options. The Opus 700 series also includes: fryers, chargrills, griddles and grills as well as pasta boilers and atmospheric steamers.

All Lincat products, including the Opus series of cooking equipment can be bought online at busychef.co.uk. Busychef are a Lincat Premier dealer and with YCE Catering Equipment Ltd have been partners with Lincat for over 30 years.

Convection Oven vs Conventional Oven

Convection Oven vs Conventional Oven


Conventional ovens use radiant heat that emanates from the top and/or bottom surfaces to heat the oven chamber. By way of definition radiating heat is basically heating energy transmitted by electromagnetic waves in contrast to heat transmitted by conduction or convection. The result tends to produce hot and cold spots in the oven chamber which can often lead to uneven cooking results. For commercial cooking applications this method of transferring heat can limit both cooking results and menu options by way of achieving an even cooking result.

To achieve an even cooking result for larger meat products you are required to shift the meat product around the oven to accommodate to uneven pockets of temperature, which is why the allure of faster cooking times, evenly cooked food and the improved energy efficiency in convection ovens is hard to ignore for any commercial application.

Below we discuss how a convection oven will differ from a conventional everyday oven. I have to thank Blue Seal for their help in producing this article, and if you would like to learn more about the Blue Seal Turbofan range of convection ovens click here.

Topics of discussion:

  • How hot air circulation works in the oven
  • Choosing the right power
  • Energy efficiency in the kitchen
  • Size, capacity and output for your business

So what is a convection oven?

A convection oven deals with the problems of hot and cold spots and uneven like cooking result by using a fan to circulate air and keep the temperature more steady. When hot air is blowing onto food, as opposed to merely surrounding it, the food tends to cook more quickly. A short version of the scientific explanation for this is that moving air speeds up the rate of heat transference that naturally occurs when air of two different temperatures converge. A convection oven does just that, it is a fan forced oven which circulates hot air around the oven chamber, hence acting as a catalyst for faster heat transference and a more even cooking temperature.

Hot Air Circulation

In a conventional oven, baking three racks of biscuits or pastries at the same time is asking for trouble causing products on the lowest trays (or higher trays if the heating element is at the top of the oven) to brown too much, too fast darkening your pastries to an undesirable result. If you roast pork in a convection oven, it will brown all over, rather than just on top (roasting pork on a rack in a low-sided baking dish or on a rimmed baking sheet helps to encourage this). It will also be done much more quickly.

Another benefit of this hot air moving around the chamber is that it will eliminate hot and cold spots almost every time. The extent to which you get these marvellous results depends a lot on the particular convection oven you’re using. The best – and most efficient – convection ovens blow heated air into the oven cavity. This means they have a third heating element (in addition to the usual top and bottom elements in a radiant oven) located near or around the fan in the back of the oven. This element heats the air to a uniform temperature before it enters the oven cavity. In many ovens, the third heating element is covered by a baffle, or a panel, which channels air sucked in by the fan past the heating element and back out into the oven.

Blue Seal’s range of Turbofan convection ovens have a fan located behind the lining of the oven, which is protected by a baffle plate. Around the outer rim of the oven fan are coil like heating elements (see right). The air is forced from the fans rotation and then quickly heated before it hits the ergonomically designed baffle plate, which then evenly distributes this hot air in and around the oven chamber. Then it takes it one step further, with the bi-directional fan technology the oven fan changes rotation, both clockwise and anti-clockwise throughout the cooking process because tests have shown that circulating heat in a rotation motion further enhances the evenness of cooking within the chamber and across the tray and removes all cold and hot spots in the oven chamber, ensuring it will deliver a reliable result time after time.

convection oven fan system

The Power

In selecting the right convection oven for your kitchen you need to understand your capacity requirements and then kilowatt to tray relationships then come into play. Looking for an oven with the highest kilowatt/energy output is not always the answer given, instead look at it as a relationship between the kilowatt output divided by the oven chamber capacity. For instance the Blue Seal Turbofan E32D4 – 4 tray digital electric convection oven features a 6.5kW output and there are 4 trays in the oven, now the trick is to divide the kilowatt output to the number of trays. This will identify the performance by tray depending on the size of the food product.

Turbofan’s newest edition in the convection series is the Blue Seal E33D5, a 5 tray digital electric convection oven returning an impressive 1.16 kW per oven tray, exerting enough grunt to perfectly cook almost any oven based menu application.

The Blue Seal E33 range of convection ovens again takes this one step further with carefully regulated moisture control, which is injected into the oven chamber throughout the cooking process to gratify even the most difficult of dishes so that they can be kept from drying out. The five-level moisture injection mode of the E33 delivers this capability time and time again, and with no drainage required installation is a breeze.

The high performance bi-directional reversing fan system has been improved for the new E33 models with the introduction of two fan speeds. And with 5.8kW of heating power that means quality cooking capability – faster and more efficient.

The two-speed fan in the E33 models also provides greater control. High speed brings the grunt for maximum heat penetration. For more delicate products, low speed supplies the grace. Bake, roast, cook or regenerate – it doesn’t matter.

Product loss from shrinkage is limited and so is unnecessary stress – you can rely on succulent results.

Energy efficiency in the kitchen

It’s no secret that commercial kitchen are high energy users, consuming roughly 2.5 times more energy per square metre than any other commercial space, which is why it is more crucial than ever to select an oven that has a practical level of energy efficiency. Energy efficiency in a convection oven boils down to the features of the oven, like – heat retention, quicker heat transference, functionality that enables the user to accomplish overnight cooking at lower cooking temperatures and much more.

The Turbofan series of convection ovens do just that with two speed bi-directional fan technology that allows the users to limit energy output for their more delicate foods and in turn saving money on energy. Furthermore the lining inside the oven chamber is made up of vitreous enamel which is an excellent heat conductor meaning less work needs to be done by the motor because the heat stays inside the oven for even longer. And finally, the quicker heat transference is achieved through ultra-efficient heat circulation with the bi-directional fan technology which transfers the hot air around the oven chamber quickly thereupon less energy output required and faster cooking times achieved.

Saving Space

Experience proves that in many applications (especially in cafes and convenience stores) the space inside the kitchen is often very limited and as the hospitality industry continues to become more and more competitive the need to allow more space for more covers is constantly growing.

In its conception, the newest addition to the Turbofan family, the E33 series of convection ovens aimed to achieve the most practical footprint with the perfect capacity balance. Turbofan now offers a new standard in reduced oven footprints, a broader product series and increased loading capacity to suit virtually any application. The E33D5 model sits on a compact 610mm wide footprint and delivers a substantial five 1/1 gastronorm (GN) tray capacity with 85mm tray spacing.

With this size and scope energy savings are maximised and food loss minimised. That’s all the space and none of the waste.

moffat turbofan

Blue Seal Turbofan offers industry-leading tray spacing for product loading versatility in all series ovens. The space within our oven cavities is fully functional for all applications. All Turbofan oven trays are built to GN tray capacity dimensions to match the universal standard of most commercial kitchen equipment, which can be very handy when you need to hold the trays at a secure HACCP certified temperature post cooking the product in the oven.

Busychef have been partners with Blue Seal in the UK for over 20 years.