Bank standardThe South
London’s Oxo Tower Restaurant has been so impressed with his multifunctional Frima that he’s about to install another
Jeremy Bloor at
The Oxo Tower Restaurant, set in the iconic building on the South Bank in London, offers an eclectic menu built around British and European classics. It serves over 200 covers a day but, like many urban restaurants, kitchen space is limited, and this means catering equipment needs to be as efficient as possible while delivering the best cooking results. To this end, head chef Jeremy Bloor has installed a Frima VarioCooking Center, and he and his team are so impressed they are about to install a second. Oxo Tower has a 211+ model, which has a 100 litre cooking pan that can be used to boil, fry,
deep-fry, confit, slow-cook and pressure cook. “We use it for a range of different foods, using different techniques – from blanching asparagus to cooking pork belly sous vide,” says Bloor. “Our oxtail cooked under pressure is great, falling from the bone and super-moist and in half the time it takes to cook conventionally. The Frima has also cut the cooking time of our stocks down by 50%. With veal and chicken stocks there is no skimming needed at the first stage and the stock stays perfectly clear, without clouding.” Despite the Frima’s hi-tech appearance, Bloor says it is extremely easy to operate. “A quick training
session and we were up to speed,” he says. “In our brasserie we have a bratt pan and a stock boiler that we are looking to upgrade. We’ll replace them with a second Frima.”
Check out the video Jeremy Bloor speaks about his Frima at the Oxo Tower restaurant on the Frima website or the
Frima YouTube channel. COOKS 50 PORTIONS OF PASTA JUST AS PERFECTLY AS YOU DO NOW, BUT 3 times faster
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