Citation
Blades, M. (2006), "Editorial", Nutrition & Food Science, Vol. 36 No. 6. https://doi.org/10.1108/nfs.2006.01736faa.001
Publisher
:Emerald Group Publishing Limited
Copyright © 2006, Emerald Group Publishing Limited
Editorial
Recently I had an interesting visit to a supplier of stainless steel equipment in Scotland called Moffat. This is a long established family company.
This visit made me realise that I tend to focus on the ingredients and nutrients in foods and not the equipment used to manufacture them.
With the innovations in all aspects of catering like cook chill and the subsequent regeneration then obviously suitable equipment is of paramount importance. Not only equipment for washing, preparing, chilling, transporting and regeneration but also the equipment from which food is served such as counters and display units needs to be considered.
At the Local Authority Caterers Association conference that I attended it was quoted that 20 per cent of schools had no kitchens so innovative ways of providing food are needed. Additionally hospitals are often built without full food production kitchens but rely on cook chill or frozen food systems. Therefore suitable service areas, transportation systems like trolleys as well as refrigeration and regeneration equipment needs to be utilised when there is no cooking possible from fresh ingredients.
Therefore hygienic stainless steel equipment is of importance to caterers and those involved in food production.
Mabel Blades