FFD Commercial Refrigeration

26/08/2026

Restaurants, cafes, shops, supermarkets, schools, hospitals: if you're running commercial refrigeration or catering equipment, PPM applies to you.

It also means documented service logs, which matter if you ever need to prove your equipment's been properly maintained.

Is PPM already part of how you run your kitchen? 👇

25/08/2026

A proper PPM visit goes well beyond a quick wipe-down. It covers gas checks, electrical checks, refrigerant checks, thermostat checks and PAT testing, the deeper checks that need a trained engineer, not just your daily cleaning routine.

Here's exactly what's involved: 👇
https://www.fridgefreezerdirect.co.uk/ffd-info-centre/commercial-refrigeration/what-is-planned-preventative-maintenance-ppm

20/08/2026

How often should commercial kitchen equipment actually be serviced?

As a guide:
🔧 Annual, as a minimum
🔧 Twice a year if it's in regular use
🔧 3 to 4 times a year in a heavy duty kitchen
🔧 Plus a seasonal check before your busiest period

Where does your kitchen sit on that list? 👇

19/08/2026

Poor maintenance doesn't just risk a breakdown, it costs you in energy too. Dirty coils, worn door seals and low refrigerant all make your fridges and freezers work harder for the same result.

Regular PPM checks keep compressors, coils and seals working as they should, which helps keep running costs down. 👇

https://www.fridgefreezerdirect.co.uk/ffd-info-centre/commercial-refrigeration/what-is-planned-preventative-maintenance-ppm

18/08/2026

Is your kitchen's refrigeration and catering equipment only looked at when something breaks, or is it on an actual schedule?

Planned Preventative Maintenance (PPM) is the difference: gas checks, electrical checks and refrigerant checks done at set intervals, not just when there's a problem. It's a different job to your regular in-house cleaning routine.

Reactive fixer, or scheduled maintainer? 👇

30/07/2026

🍦 Running an ice cream shop? The right equipment depends on exactly what you're doing with it.

Storing ice cream in Napoli pans before it goes out front? An upright storage cabinet or chest freezer (holding 1 to 7 baskets) keeps stock at the right temperature until you need it.

Storing and displaying packaged ice cream or ice lollies for grab-and-go? A glass-lid chest freezer or countertop display cabinet keeps everything visible and easy to reach.

Serving and displaying scooped ice cream to customers? A soft-scoop counter with a glass canopy is built for exactly that (room for 4 to 24 Napoli pans depending on size).

👇 Full guide in the comments.

Which of these three best matches your setup?

29/07/2026

🍨 Quick question: how long do you think gelato actually keeps its texture in the freezer?

Most people assume "ages." In reality, gelato only holds peak quality for around 4 to 6 weeks even at the right temperature, ice cream stretches to 2 to 3 months, and sorbet can go slightly longer.

Get the storage window wrong and you're serving icy, past-its-best product, even if the freezer's working perfectly.

👇 Full guide in the comments.

How often do you rotate your ice cream stock: weekly, or do you play it by ear?

28/07/2026

🍦 Selling ice cream, gelato or sorbet this summer?

The right freezer isn't just about staying cold, it's about staying scoopable. Too warm and it's soup. Too cold and your staff are wrestling a rock-solid tub every order.

Our buying guide breaks down chest freezers, display cabinets and soft-scoop units, including the exact temperature each frozen treat needs to stay perfect for serving.

👇 Grab the full guide in the comments.

What's your biggest ice cream headache this summer: not enough space, temperature control, or staff time spent scooping? Tell us below!

21/07/2026

New kit, next level.

The Smoking Bull in Nuneaton has stepped up their game with a Falcon cook and hold oven. The twin chambers let Brian and the team keep their low and slow quality exactly where it needs to be, while speeding up service on a busy night.

It's the latest chapter in a brilliant story, from a lockdown hobby to a buzzing restaurant. Have a read 👇

The story of the sensation that is 'The Smoke Bloke', from Covid hobby to dream business. Read about the past, present & future for this family run business.

16/07/2026

Dreaming of opening your own place? This one's for you. 👇

Brian and Nataliya Horsley built The Smoking Bull from the ground up, taking a tired old building and turning it into a buzzing restaurant, with a big extension and a smoking room already on the way.

Grab a brew and have a read of their story. It might be just the push you need:
https://www.fridgefreezerdirect.co.uk/ffd-info-centre/case-studies/the-smoke-bloke-nuneaton-taking-business-from-a-dream-to-reality

The story of the sensation that is 'The Smoke Bloke', from Covid hobby to dream business. Read about the past, present & future for this family run business.