22 August 2016
Powerful new laser cutting technology offers significant improvements in production Falcon Foodservice has invested in a powerful new laser machine, as part of the company’s ongoing investment in its manufacturing plant. This is a significant advance compared to Falcon’s previous laser, and will dramatically increase the speed of manufacture of its product line, as well as enhancing the cut quality, design flexibility and overall responsiveness to customers.
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21 July 2016
Falcon development chef retires after 53 years in the foodservice industry Neil Roseweir is one of the best known and liked chefs in foodservice. Having graduated from catering college in Glasgow in the 1963, Neil cut his teeth in kitchens across the industry, from hotels, restaurants and industrial catering to airline catering and bulk food production. In 1992 he joined Falcon as development chef and has been with the company ever since. In 2015 the Master Chefs of Great Britain...
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29 June 2016
New appointment will help Falcon to enhance customer service Falcon Foodservice has announced that Shaune Hall will be joining the company as Development Chef, taking over from Neil Roseweir, who is retiring. Born and raised in South Africa, Shaune has many years of experience in the industry. Most recently he has been Head Chef Trainer at Forth Valley College in Stirling, where he was responsible for work-based apprenticeship programmes as well as managing the operations of the college’s catering unit.
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24 June 2016
Falcon’s F900 Rise and Fall Grill combines great performance and efficiency Falcon’s latest product offering is the F900 Rise and Fall Grill (model E600). Part of Falcon’s new F900 Series, it combines functionality with built-in energy and cost savings. The F900 Rise and Fall Grill is very energy efficient as it uses automatic plate sensing technology to only activate the heat source when the tray is placed into the unit, just like induction. The grill’s powerful infrared elements ensure instant...
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3 June 2016
Super Caley’s Falcon Kit and Williams Fridges Sort It With 17,000 students, catering at Glasgow’s Caledonian University is a huge operation. The brand new main restaurant is part of a major rebuild, The Heart of the Campus project. “It’s called The Heart partly because it’s right in the middle of the campus,” says head of catering, Frank McCabe, “but also because it’s built round leafy courtyards where customers can relax in the fresh air – and because it’s designed to...
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