SUPPLIER ARTICLE VALENTINE AND CUISINEQUIP The best of both worlds
The flexibility to combine key pieces of equipment in a professional kitchen can save both time and space, says Steve Elliott, sales director for Valentine Equipment and Cuisinequip
alentine Equipment and sister company Cuisinequip are being asked to provide combined equipment solutions that deliver great flexibility and synergy. We see operators, chefs and consultants looking for single pieces of equipment that provide a range of functions, or at the very least combine with another to offer plenty of menu options. In recent months we have delivered several custom-built cooking suites that combine Val- entine pasta and noodle cookers with Valen- tine fryers and Cuisinequip induction hobs and induction woks to combine capabilities for the preparation, cooking and finishing of dishes. I think the appeal is that the location of equipment can be specified by the head chef to maximise efficiency, ergonomics and the fact that induction gives flexibility in precise control of the heat to cooking pans and reduces residual heat and energy consumption. There are broader considerations driving the demand for sophisticated pieces of flexible equipment and some of those come down to the need to boost bottom line profits and other factors, like the frequently limited space for professional kitchens, especially in busy city centres. At Cuisinequip we have deliberately
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The flexibility we talk about also needs to keep up with changing consumer tastes and food trends. The Mycook, for example, is ideal for bespoke cooking of vegetarian dishes and we also have the Bottene range of pasta mak- ing machines that can provide exciting colours and ingredients in fresh pasta. The latest in our range, the striking PM50 machine in red, is compact, again meeting the demand for smaller footprints from equipment. It also has the ability and flexibility to produce a wide range of pasta shapes in different colours and flavours and for different dietary requirements.
For more information on Valentine Equipment and Cuisinequip call 0118 957 1344 or visit
www.valentinefryers.com or
www.cuisinequip.com
gone out and chosen equipment like the Mycook, an all-in-one food preparation system that cooks, sautés, mixes, grinds, emulsifies, kneads, shakes, lightly fries, melts, powders and steams. It’s a compact unit doing all this with processes based on induction heating, which not only saves time through rapid, highly controllable heating, but also reduces costs through energy efficiency. Obviously, this saves on the space that several other pieces of equipment would take up to offer the same cooking methods and allows one member of the kitchen staff to perform a range of pro- cesses, potentially cutting staff costs and the time for food preparation.
XIV | The Caterer | 16 November 2018
www.thecaterer.com
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