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Here at ECO HQ we are always interested in industry relevant events, offers and information. We love to communicate these to you through various methods. You’re welcome to check in here for news, views and reviews, you can register to receive email updates and offers, or simply follow us via twitter @eco_catering

Becky from sales has got together with Greg, a development chef from Hobart to give you and overview of the new Hobart Bonnet Precijet+ Combination Oven!

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As we are into the summer months, bottle coolers play a massive part in any restaurant, bar or pub. A quality unit will be able to cope with the demand of a busy establishment so it is essential you equip your bar with quality units.

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The Hobart Bonnet High Speed Steamer is the ultimate piece of kit to steam broccoli in just 9 seconds! With accelerated cooking techniques, this piece of kit cooks five times faster than conventional methods, even in large quantities. 

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The Ecomax and Ecomax Plus range have very similar control panels and so we are here to help you learn the control panel to Hobart's Warewashers.

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Restaurants are changing and expanding menus with just one piece of cooking equipment. ‘How?’ I hear you ask. A combination oven.

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Most of the UK is a hard water area which leaves your ware washer susceptible to limescale build up. Over time this will damage components within your machine and can deteriorate the quality of wash results and, in the worst case, could even cause irreparable damage to your warewasher.

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Developing a new kitchen presents you with the unique opportunity to take advantage of the latest technologies that the catering industry has to offer. From saving space to reducing your expenditure, the advances can give you the ability to control your kitchen from the ground up.

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Rather than hygiene and cleaning becoming a chore, these hygiene hacks will help you take pride in hygiene; so that you can display the well earned 5 stars of cleanliness.

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For hundreds of years British pubs have been the centre of numerous communities and generations. The usual characteristic of a pub are good food, drink and a great atmosphere. But what is it that the newest generation have to say about pubs?

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With Pret a Manger converting an existing shop into a vegetarian only branch last year, the beginning of April 2017 brought us the launch of the second Veggie Pret. The first launch of Veggie Pret saw customers in London sitting on the floor eating lunch, evidencing customers who were absolutely desperate to get their hands on Veggie options. Vegetarians and non-vegetarians can now enjoy meat free foods ready to grab from the shelves in Soho as well as Shoreditch. But what's in store for the future of Vegetarians and Vegans?

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