Size a catering drink dispenser or hot water urn for any event: litres per guest, cold vs hot drinks, refill planning and how many units you need.
Blog
How to Use a Bain Marie in a Commercial Kitchen
Learn How to use a Bain Marie in a commercial kitchen: setup, water levels, safe holding temperatures, pan layout, cleaning and common mistakes to avoid.
Commercial Freezer Temperature Guide
What commercial freezer temperature should you run? Safe settings, how to monitor them, and fixes when an upright freezer will not hold temperature.
Air Cooled vs Water Cooled Ice Machine
Air cooled vs water cooled ice machine: compare running costs, heat, noise, water use and installation to choose the right unit for your Melbourne venue
Chest Freezer vs Upright Freezer : Which is Best?
Chest freezer vs upright freezer for a commercial kitchen: compare capacity, access, energy use, footprint and cost, with advice from MRCE in Dandenong.
Energy Efficient Bar Fridge Guide
How to choose an energy efficient bar fridge for a pub, bar or cafe: door types, ratings, features and running costs, with advice from MRCE in Dandenong.
Commercial Slushie Machine Profits
Is a commercial slushie machine worth it? Bowl sizes, profit per cup, summer demand and cleaning tips for Melbourne cafes and takeaways.
Drink Dispensers and Hot Water Urns for Catering
Commercial drink dispenser guide for Melbourne caterers: juice dispensers vs hot water urns, capacity per event, boil-dry safety and care. From MRCE.
What Is a Bain Marie Ideal For? A Complete Guide
What is bain marie ideal for? Hot holding soups, sauces and curries safely. Wet vs dry, pans, temperatures and units for Melbourne. From MRCE.
