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Product News


CUISINEQUIP TAILORS INDUCTION FOR TOP CHEFS


Multinational technology and expertise are built into Cuisinequip’s induction technology now being snapped up in bespoke cooking sweets by some of the UK’s top chefs and restaurants including the Galvin Brothers, Adam Handling, Nigel Mendham at The Dukes Hotel and Sydney Aldridge at 45 Jermyn Street.


Designed to last using Swiss technology the Cuisinequip’s induction is engineered and manufactured by Austrian family business HWM. With quality engineering and precise control HWM induction has been specified into a number of cooking suites for high profile restaurants where quality and reliability matters.


Cuisinequip’s induction is being combined with other cooking systems for cooking suites in high pressure environments the following reasons:


• To reduce environmental impact from professional kitchens


• Improve working environments • Built in modular and free-standing options


• To deliver efficient and profitable cooking systems


• Engineering quality for a long working life, backed by excellent service, warranties and availability of spare parts across the UK.


34 JUNE 2017


45 Jermyn street


Cuisinequip’s Steve Elliott worked with Fortnum & Mason’s Executive Head Chef Sydney Aldridge to develop the bespoke range for the 45 Jermyn Street restaurant. At its heart are 8 x 8kw induction zones in an ergonomic design to allow for the maximum number of free flowing workstations in this busy kitchen.


The range is 3.2m x 2m and forms the heart of the kitchen, providing the platform for the majority of the prime cooking and finishing for the restaurant.


Contact Cuisinequip on Tel: 0118 957 1344 www.cuisinequip.com Twitter: @cuisinequip


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