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Multifunctional cooking Supplier opinion


Built for speed T


Chefs don’t need to sacrifice quality for speed with the multi-tasking


Frima VarioCooking Centers – they’re the workhorses of the kitchen he Midland hotel in Manchester has recently updated its main banquet- ing kitchen in a


£250,000 refurbishment. As well as replacing gas with induction, and installing a new island suite and Rational combi steamers, the new kitchen saw the introduction of two new high-tech appliances, in the shape of Frima VarioCook- ing Centers.


“They are fantastic pieces of kit,” says Brian Spark, executive head chef. “The speed is incred-


Brian Spark, executive head chef at the Midland hotel, and his Frima


“The speed is incredible – we can do 30 lamb shoulders, cooked and plated into 400 portions, in three hours, in just one of the Frimas”


SPARKLING CLEAN AND READY TO GO IN 2 minutes


EVEN AFTER COOKING A 140 KG CASSEROLE. CAN YOUR BRATT PAN DO THE SAME?


The VarioCooking Center MULTIFICIENCY® replaces conventional bratt pans, kettles and deep fat fryers, lets nothing stick or burn and takes just 2 minutes to clean. Guaranteed.


Experience LIVE FRIMA CookingLIVE TEL: +44 (0)1582 480388 FRIMA-ONLINE.COM


FRIMA. YOU ARE THE CHEF


ible – we can do 30 lamb shoul- ders, cooked and plated into 400 portions, in three hours, in just one of the Frimas. Then there’s the versatility – from searing to sous vide, we could even deep- fry a banquet of fish and chips if we wanted to. We cook bavette steaks overnight, using a Frima as a water bath; they’re superb. Stocks and sauces are brilliant, too. We get great flavour, in about one-third of the time.”


A critical element of a multi- functional appliance like the Frima is how quickly it can be cleaned between cooking pro- cesses. “They just need a wipe around, and there’s an internal drain at the front. You can clean it in minutes and be on with the next batch of food. The outside is easy to keep clean, too. Not like the old bratt pans,” says Spark. Energy saving and sustainabil-


ity were critical elements of the refurbishment. “The Frimas save energy, too. Especially with the pressure cooking option,” adds Spark. “Every kitchen should have one!” Check out Brian Spark’s interview at frima-online.com or on the Frima YouTube channel


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