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Michael Wignall


Clean up your act Several suppliers have suggested caterers’ fridge-cleaning regimes are not as efficient as they could be. Hygiene is under much stricter scrutiny following the pandemic, so manufac- turers have turned their attention to innovat- ing in that space, says Roz Scourfield, national sales manager at Hoshizaki. “Our new Advance range features a mono-


block system – a self-contained, detacha- ble, and insulated condenser that sits on top of the unit as opposed to inside. This allows easy access for servicing, while freeing up additional storage space. It is now a matter of minutes to clean the exteriors, the fully remov- able shelves and surfaces.” Liebherr’s new appliances also speed up


the cleaning process, says divisional man- ager Tim Hutchinson. “Our new counters feature an energy efficient system whereby


Fri-Jado


“A blast chiller will get food through the temperature danger zone” Michael Wignall


electronic controllers calculate the optimum defrost cycles. This reduces the defrosting time to 10 minutes, unlike other industry alter- natives which take an average of 30 minutes. And food does not have to be taken out dur- ing defrosting.” The problems of overfilling and airflow are occupying the thoughts of several suppliers.


Adande scales up refrigeration standards for seafood


The temperature of stored fish is a specific ‘known problem’, says Caroline Parker, head of marketing at Adande. “We see this frequently from establishments that use delicate seafood and sushi. Fish is highly perishable and requires careful storage; if the fridge temperature is unstable or if doors are opened frequently, the temperature and humidity fluctuates with an impact on texture. With every five degree rise in storage temperature, the fish shelf life more than halves.” The brand claims that in side-by-


side comparison tests, it “significantly outperformed” conventional refrigeration, showing a visible difference in fish quality at the end of the storage period, less dryness, and a better final cooked quality. In a conventional chiller, says Adande, fish suffered average weight loss of 5.7% and some


40 | The Caterer | 28 April 2023


badly-stored fish lost a third of its value. In its own cabinet weight loss was only 1.6%. “We hold the cold better than anything else,


and our units use far less energy than other makes. We can prove that.”


Hutchinson says: “With traditional cooling counters, if they are over-filled or badly filled, there is a chance airways can get blocked. We have designed counters with curved sides inside drawers and cabinets, leaving room for maxi- mum airflow, even when filled to capacity.” Airflow is a major issue, agrees Malcolm


Harling, sales and marketing director at Williams Refrigeration. Williams has redesigned its airflow to make cooling as consistent as possible, with no warm spots. Airflow applies to prep stations too – his


Onyx prep stations combine refrigerated stor- age cabinets and a worktop with refrigerated food wells, which are cooled in two ways: the pans are cooled from beneath, while a curtain of air is blown over the top of the food, keep- ing warm kitchen air away. After passing over the ingredient wells, this cold air is drawn back into the Onyx, recycling the energy. At the Angel at Hetton, North Yorkshire,


chef-patron Michael Wignall is a Williams customer and says his business now probably has the most energy effi- cient kitchen in the country. He says, his blast chiller is probably his most important piece of equipment. “This is about cooling hot food quickly, if


it is not being served right away,” says Har- ling. “Time management comes into play here, because you can cook food in advance, when things are quiet, then blast-chill or blast- freeze it to use later. It’s a lot less stressful than having to cook everything all at once. “A blast chiller will get food through the temperature danger zone, in which bacteria grows quickly, as fast as possible. Tradition- ally, blast chillers take food from 70°C to 3°C in 90 minutes – the Williams blast chiller can handle hotter food, up to 90°C and get the job done in the same time.” Hubbard says its Submarine blast chiller


is one of a kind: “Submarine is an innovative twist on blast chiller and freezer technology that


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