Reviews of blenders, knives, workwear, and kitchen equipment
Best Food Moulds for Appetising Dysphagia Meals Moulds are how you turn a scoop of puree into ‘that’s cottage pie’. The right mould holds detail, releases clean, and goes through the wash without warping. What to look for Rigid vs silicone — rigid holds sharper detail, silicone releases easier Food-safe, no BPA Size — single-portion … Read more
Best Blenders for Pureed Dysphagia Diets in Care Homes A Level 4 pureed diet lives or dies on the blender. Too weak and you get lumps; too little capacity and you’re blending in batches all service. After years on care home lines, these are the models that earn their place. What to look for Motor … Read more
Big national chains or the local dealer round the corner? Each has a place in a care home’s buying plan. How to split your spend You don’t have to choose one. Many homes run a national as primary supplier for price and a local for service, getting both advantages without compromise. The split isn’t fixed … Read more
Refurbished kit can cut costs by half — if you buy it right. Here’s how to do it without ending up with someone else’s problem. What’s safe to buy refurbished Prep equipment (processors, mixers), shelving, and some ovens. Avoid refurbished fridges unless the compressor is warrantied — that’s the expensive bit. The test is: what’s … Read more
Buying a commercial blender shouldn’t mean guessing. This short guide walks the decisions that actually matter in a care setting — so you get the right unit first time. Start with volume How many pureed meals a day? Under 10, a 1.5L jug is fine. Over that, go 2L+. Batch size drives everything else. Be … Read more
Your oven does the heavy lifting. A service schedule keeps it safe, efficient and inspection-ready. Why service at all A poorly serviced oven wastes energy, cooks unevenly, and can be a fire risk. CQC and your insurer both expect evidence of upkeep. An oven that’s 20°C out doesn’t just cook badly — it can undercook … Read more
Equipment fails at the worst time — usually inspection week or a full home. A simple preventive schedule stops most breakdowns before they start. The principle Ten minutes of checking beats a day of no service. Preventive maintenance is cheaper than emergency call-outs and keeps CQC happy because meals keep flowing. Preventive maintenance isn’t about … Read more
Tight budget doesn’t mean bad kit. You can equip a care home kitchen well without overspending — if you spend where it counts. Spend on these Oven — The heart of the kitchen — don’t cheap out on the core cooker. Blender — A real commercial unit, not a domestic one that burns out. Fridge/freezer … Read more
We don’t rank suppliers by paid placement — that helps no one. Instead, here’s how to build your own shortlist of suppliers worth calling. Start with care-sector experience Suppliers who already serve care homes understand IDDSI, CQC expectations, and batch sizes. That context beats a generic catalogue. A supplier who gets care context saves you … Read more
Most equipment faults have a simple cause. Before you call an engineer, check these — you’ll fix half of them yourself. Blender won’t start Jug not seated properly, or the lid interlock isn’t closed. Reseat and retry. If it’s still dead, check the fuse. The interlock is a safety feature, not a fault. If the … Read more
Insights for Care Kitchens
Practical insights, menus, and guidance for care kitchens covering nutrition, compliance, and day-to-day realities.
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