Fast cooking for conference caterers
FRIMA’s VarioCooking Cente Multificiency is an exceptionally fast, versatile, multi-function cooking machine. It combines all the functions of a ketle, fryer, griddle, brat pan, tilting pan and pressure cooker in
one unit. Not only that but it’s four times as fast, and uses up to 40% less energy than conventional cooking appliances. In 45 minutes, it is possible for a chef using a VarioCooking Center Multificiency to cook 8kg of pasta, 12kg of chicken fricassee and 5kg of deep fried prawns – and they will all be cooked to perfection. The sheer speed of operation and ease of cleaning of the VarioCooking Center makes this mammoth cooking task simple. Press the start buton, the FRIMA automatically fills with water, heats up and lowers the pasta to be cooked. Once cooked all the chef has to do is drain and rinse out the pans, which takes less than two minutes. The FRIMA VarioBoost heating system makes the VarioCooking Center Multificiency up to 96% efficient at heat transfer – making it more economical than standard gas and electric appliances. In fact, it is more efficient than an induction hob.
T: 0845 680 3981 W:
www.frima-uk.co.uk
Emmanuel College gets latest ‘green’ refrigeration
“Sustainability is very much top of our minds when it comes to choosing catering equipment,” says Francois Reverchon, Catering Bursar at Emmanuel College, Cambridge. “Our new
refrigeration gives us a much beter and greener system.” The refrigeration, supplied by Williams and installed by BI
Catering Equipment Services, is part of a total refurbishment of the College’s main kitchen. The cabinets, blast chillers and coldrooms have many energy-saving features developed under Williams’ Greenlogic initiative. These include Williams’ energy-saving CoolSmart controller, which monitors activities such as door openings and adjusts the cabinet’s operation to minimise energy use, cuting consumption by around 15%. Several of the models supplied were adapted to the
specific needs and shape of the site. They include bespoke dual and triple compartment coldrooms and an L-shaped workstation with granite work surface, over undercounters. The college serves 650 meals a day to students, while also
catering for private events, banquets, conferences and weddings. Head chef Mat Carter is delighted with the first stage of the
refurbishment. “The Williams equipment works really, really well. It’s also easy to use and easy to clean. Plus, the after-sales support is very good. Once the equipment was up and running, they were happy to come in and adjust things.”
T: 01553 817 000 W:
www.williams-refrigeration.co.uk
Fresh hot food from start to finish CATERING AND HOSPITALIT Y | PROMOTIONS | 47
Rational’s new SelfCookingCenter whitefficiency can prepare a substantial range of items for a hot food counter in just 60 minutes and keep it stocked with fresh food as required. This is made possible by using EfficientLevel Control® (ELC), which cooks many different foods at
the same time, and by the automatic overnight cooking process, which doesn’t need any input from the chef once set up. ELC ensures the best cooking results no mater who is doing
the cooking. It’s very easy to use: simply load up racks in the SelfCookingCenter whitefficiency and select what is being cooked and how it should be cooked. ELC does the rest, calculating when each rack will be done and even indicating what items can be cooked together. For example, different pan-fried dishes, such as breaded food, pan fries, deep-fried foods, croquetes, grilled vegetables, along with pizza and other bakery products can all be cooked at the same time.
T: 0800 389 2944 W:
www.rational-UK.com
Winterhalter’s MTR dishwasher makes conference clean up easier and faster
Winterhalter’s MTR range of rack conveyor dishwashers enables event caterers to turn around dirty plates and glasses quickly and easily, whilst also saving energy, costs and resources. The MTR’s wash arms are
specially designed for the speedy throughput while at the same time achieving outstanding wash results. Even the smallest MTR2 is capable of processing up to 155 racks per hour while the largest MTR4 can now process up to 350 racks per hour. The MTR is a modular
system comprising of different zones: the loading zone, the pre-wash zone, the main wash zone, the rinse zone, the drying zone and the unloading zone. The MTR can be programmed so that pumps and fans in each zone are only operated if loaded racks are inside it, reducing energy costs and resources. As well as washing dishes perfectly the MTR machines keep
themselves clean, too. The automatic self-cleaning programme guarantees a hygienic interior at all times, ensuring perfect wash results and reducing the need for manual cleaning.
T: 01908 359000 W:
www.winterhalter.co.uk
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