Chef Sarah Searancke combines passion, precision, and Moffat kitchen equipment to craft scratch-made dishes at Zephyr Café in Wellington.
Inside this 1.1m² cloud kitchen, 20 private kitchens operate with commercial cooking equipment: Blue Seal Evolution, Turbofan Combi, and Convotherm.
Step inside Grazia, where tradition meets performance, powered by Moffat’s commercial equipment in a fast-paced, high-pressure kitchen environment.
Trusted daily by Chin Chin, Convotherm Combis boost efficiency and performance. It is essential for any busy commercial kitchen.
From the Canterbury plains to the big city kitchens, chef Greg Lewis chased his culinary dreams—now, his journey comes full…
Chef Makoto moved from Japan to New Zealand in 2002, opening Cocoro in 2011, now a must-try dining destination.
Moffat’s dedication to innovation and energy-efficient cooking solutions drives the expansion of its induction equipment range.
Discover practical tips to tackle rising cost in hospitality, helping you thrive and transform your business during these tough times.
Embrace the heartwarming pumpkin soup in this recipe for the Convotherm combi range!
Recreate the appetising Braised Eight Treasure Duck with this Convotherm maxx combi recipe!
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