Food Hygiene

Sourcing for location, food equipment, kitchenware and furniture and fittings are part and parcel of setting up a food establishment. These may be daunting at first but they eventually take a back seat once you have your food business running.

However, one issue that is often neglected by first-time owners is the action plan and costs to maintain a high standard of food hygiene in food establishments. In Singapore, NEA regulates the food retail industry to ensure that food sold at retail outlets is prepared hygienically and safe for consumption. Food establishments are subject to grading under the Grading System for Eating Establishments and Food Stalls. All food retail establishments are assessed based on the overall hygiene, cleanliness and housekeeping standards of their premises.

UNOX Combi Oven Demo

Here is the long-awaited post about our UNOX Combi Oven demo a couple of weekends ago! It was two full days of learning and test cooking for our customers and us.

All thanks to our customer, Jennie, for the delicious fresh durian puffs!

Before I begin with posting the photos from the demonstration, here is a summary of the most frequently asked question - what exactly is a combi oven?

Combi Oven Demo On 5 & 6 Mar (Sat & Sun)

Dear all, we will be having a UNOX Combi Oven Demo on 5 and 6 March (Sat and Sun) from 11am to 2pm. It will be a small and cozy session for our customers who are interested in getting a combi oven. You are welcome to bring your own food or pastry mix to try out the combi oven. Please see the differences between combi and convection oven in the oven guide below.

Kindly note that the demo will not be held at our showroom. Please email us at This email address is being protected from spambots. You need JavaScript enabled to view it. if you are interested and we will inform you of the venue.

Combi Oven

Setting Up A Commercial Kitchen Using the Right Equipment

For many of us who have little or no experience in F&B business, setting up commercial kitchen equipment for a cafe or restaurant can be a daunting task. Purchasing the right food service kitchen equipment is not a walk in the park. Along the way, you need to take note of a couple of important pointers. Here, we highlight some very basic but important considerations to make when selecting food equipment. 


1) Find out if the space you rented/purchased is fitted with 3-Phase or Single-Phase Electrical Supply.


It is important to know if the place you rented or purchased for your F&B business has 3-Phase power supply. Some of our customers come to us asking for large food service kitchen equipment like large capacity deep fryers or deck ovens for their new establishments, without knowing if their place is fitted with 3-Phase power supply.


 Equipment such as large deck ovens used by bakeries, combi ovens used by restaurants and large capacity deep fryers seen in fast food establishments require 3-Phase power supply to work. Installing the 3-Phase power supply to a property will set you back quite a bit in set-up costs. Therefore, it is always advisable to find out the electrical requirements from your food service kitchen equipment supplier before working out the budget required for the setup.


2) Estimate the capacity you need for food service equipment.


Page 6 of 7