The equipment changes with the operation. A care home laundry and a hotel laundry do not want the same machine, and a village hall does not want what a restaurant needs. These are the sectors we specify, install and service for most often.
Laundry that turns round residents’ washing on time, and warewashing that satisfies an inspector.
Linen volumes, breakfast service and bar refrigeration, sized for occupancy rather than averages.
Thermal disinfection, traceable cycles and equipment that stands up to an infection-control audit.
From nursery kitchens to university campuses, specified for term-time peaks and holiday shutdowns.
Cooklines sized to covers, warewashing that keeps up, and refrigeration that holds through service.
Glasswashing, bottle coolers, ice and cellar cooling, specified for the busiest two hours.
Counter refrigeration, display, water boilers and compact warewashing for a small footprint.
Mobile and event catering, where equipment has to travel, set up fast and run off what is available.
Simple, robust equipment that volunteers can operate and that survives intermittent use.
Rug and numnah washing, with machines and drainage built for heavy soiling and horse hair.
Workwear laundry, washroom hygiene and process refrigeration for sites that run long shifts.
If your sector is not here it does not mean we have not worked in it. Send the detail and you will get a considered answer rather than a catalogue.
Speak to the team · Mon–Fri 9–501200 411 914