ALL IN ONE CATERING EQUIPMENT
DIRECT SUPPLIERS OF EXTRACTION SYSTEMS & INSTALLATION
* SHOWROOM * FACTORY * WAREHOUSE *
We supply catering equipment and commercial refrigeration to the General Public, Guest Houses, Lodges, Restaurants, Supermarkets, Hotels, Coffee Shops, Take Aways, Old Age Homes and Caterers. All in One is capable of comprehensive project managment solutions to suit a multitude of project requirements. Large warehousing capacity allows for easy consolidation of goods before final delivery on any project.
We understand the importance of project deadlines to our clients and as a result work closely with these clients every step of the way to ensure the work is delivered on-time. All in One has geared itself up around supplying any piece of equipment for the modern kitchen effectively becoming a one-stop shop and in so doing, minimizing the number of contractors needed on site to effectively service a contract.
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SEE OUR HOT SPECIALS BELOW
VALID TILL 31 OCTOBER 2015 OR WHILE STOCKS LAST!
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Galvanised & Stainless Steel
Axial Fans 220v / 380v
Vapour proof Lights
Square Elbow 90*
Square to Round
What’s going to be hot in the commercial foodservice equipment segment this year? Here’s our prediction for the trends set to shape buying behaviour over the next 12 months.
1. Let the juice loose
It’s likely to be a big year for juicer and blender sales as demand for healthy smoothies and juices continues apace. It’s not just cafes and QSRs stepping up their offerings in this segment, independent ‘juicing station’ vendors are also cropping up in shopping malls and stations, buoyed by the low cost of entry and minimal prep space needed. Kiosk-based Fuel Juice Bars was recently named as the ‘fastest growing’ foodservice brand after tripling the number of sites it operates in the last three years.
2. Ventilation on demand
Ventilation systems can contribute up to a fifth of a commercial kitchen’s energy bills, with many operators guilty of leaving them on even when there is no direct cooking activity taking place. Expect to see more end-users gravitating to demand-based solutions that react solely to the level of cooking taking place.
3. Magic circle
Induction isn’t a new trend, but it is likely to gather even more pace during 2015 as price-points continue to remain attractive and more operators become comfortable with the technology. A few years ago it felt like induction growth hinged on sales of cooking suites, but we’re now seeing everything from portable units to induction woks really starting to fly.
4. Small steps
Whether it’s 700mm cooking suites, 620mm dishwashers or slimline refrigeration cabinets, demand for catering equipment that fits into smaller spaces shows no signs of abating, where new restaurants continue to spring up in buildings that were never constructed with a foodservice operation in mind.
5. Need for speed
Speed and flexibility: two things that every operator — especially those in the QSR and fast casual segments — puts high on their list of priorities. Cue the rise of innovative hybrid ovens and rapid cooking appliances, such as those devised by the likes of Atollspeed, Ovention and Manitowoc, as operators invest in equipment that meets their throughput goals and delivers a quality finished product.
6. Open house
More operators will be considering equipment that is attractive and functional enough to be sited front-of-house in 2015. This won’t just be led by the general appetite for open kitchens, but by developments on the high street where brands such as Pizza Hut and KFC are bidding to appeal to larger audiences with new equipment prototypes and novel approaches to kitchen design.
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