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BusyChef Blog

Robotic Breakfast Chef

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 Centerenables 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.

  • Davis Tarvans
Designing a Functional Restaurant Kitchen

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

  • Davis Tarvans
‘’Green’’ Catering Equipment or at least ‘’Greener'

‘’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

  • Davis Tarvans
What was cooking in YCE Catering Equipment busyChef Kitchen?

What was cooking in YCE Catering Equipment busyChef Kitchen?


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!


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.


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 & Barsthat 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.

  • Davis Tarvans