The VarioCooking Center® Multificiency® from Frima is a brand new generation of cooking systems that will change the way chefs operate in the kitchen.
It makes many conventional cooking systems obsolete. It’s a multipurpose cooking tool combining a tilting pan, a kettle and a deep-fat fryer, making a compact three-way system with a sophisticated and easy to use computerised control and monitoring system.
It not only cooks up to 50% faster than conventional appliances, but also delivers great savings – up to 40% lower energy and water consumption, less food shrinkage and lower fat consumption – leading to higher profitability on food sales.
Stand 4510, 15-16th March 2017, SECC Glasgow.
On stand 4510at ScotHot Frima will be showing just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to see for themselves.
Two more recruits for market-leading multifunctional appliance brand
Frima UK has expanded its sales team with the appointment of two more regional sales managers. Martyn Lewis will be responsible for the South East, while Mohammed Khalid Samad will be part of the team covering the London area. They join as Rational UK takes over the running and supporting of the Frima brand in the UK.
Casual Dining, stand M212, 22-23 Feb 2017, Business Design Centre, Islington
Many casual dining kitchens are short of space and short of time – and operators want lower running costs. On stand M212 Frima will show its VarioCooking Center 112T, a compact unit that delivers a big performance and is easy to use. It consumes up to 40% less energy than conventional appliances – for example, when boiling a pan of water, it’s 96% efficient, which is even better than induction. It’s also super-fast: up to four times faster than conventional equipment. That, plus the speed of cooking, means it saves around 10% on raw ingredients, using less water and oil, too.
Frima’s ultra-efficient “workhorse” is highly praised by judges
Frima’s latest VarioCooking Center won the Microwaves and Rapid Cooking Category at this year’s prestigious Caterer Product Excellence Awards. A multifunctional cooking appliance, the VarioCooking Center Multificiency 112L was praised for its speed, efficiency and versatility, as well as its durability, with the judges describing it as a “real workhorse”.
Both men have extensive experience of the catering market, having worked on both sides of the industry – as foodservice operators as well as in sales, with catering supplies companies. They also have considerable knowledge of their respective sales areas and are tasked with building close relations with Frima’s dealer network while establishing new ‘Cooking Live’ sites for the company’s demonstration programme.
Frima cooks live at The Great Hospitality Show 2017
NEC Birmingham, January 23-25 Stand 320
Expert chefs will be test driving the latest hi-tech multifunctional cooking technology at Hospitality 2017. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to see for themselves.
Wiltshire pub installs new compact tabletop VarioCooking Center
The Angel Inn at Upton Scudamore is a hotel and restaurant based in the beautiful countryside of Wiltshire. It was recently refurbished in a blend of contemporary and traditional styles, with the same ideals informing the food served there. Head chef Adam Clayton uses local and seasonal produce to create a menu that combines modern cuisine and classic pub fare. As much as possible is made in house, including bread and mayonnaise, so the kitchen equipment needs to be reliable.
“Fantastic trip” for 15 UK catering equipment companies
On 13th and 14th October, 26 foodservice professionals representing 15 leading catering equipment distributors and kitchen design houses visited the new Frima factory extension, in Wittenheim, Alsace. The new factory has doubled the company’s production capacity and has been built to keep up with increasing demand for the multifunctional VarioCooking Center cooking technology.
Graham Kille is managing director of Frima UK. “These trips give our partners the chance to get training on the VarioCooking Center and learn about our business and the partner programme,” he says. “There is also the chance to network and find out about the opportunities and issues they face in designing modern commercial kitchens. The trips are very popular and, as our dealer partner network grows, we will be arranging more of them.”
Yorkshire venue is first to own Frima’s new large capacity compact appliance
Bertie’s Banqueting Rooms in the Yorkshire town of Elland is one of the largest and best regarded catering companies in the area. Based in an elegant Georgian sandstone building, its main ballroom has a capacity for 250 people and two additional ballrooms can hold 100 guests each. When it came to specifying a new kitchen during a recent refurbishment, managing director and chef Jonathan Nichols was looking for equipment that could prepare large amounts of food, quickly and reliably.
Frima’s advanced VarioCooking Center multifunctional appliance was high on his wish list. “My head chef and I had previously seen Frima in action at a CookingLive demo site,” explains Jon. “We’d both been impressed by what it could do, but the existing models were either too large or too small for our needs.”
Stand GJ41, Olympia, London. 3rd-5th October.
On stand GJ41, Frima chefs will be cooking live with the 112T, showing how restaurant kitchens pushed for space can still enjoy the benefits and flexibility of multifunctional cooking appliances.
The 112T offers restaurants maximum flexibility in a small footprint as chefs can use it to precisely and easily boil, grill, fry, low temperature cook and deep fry. It’s up to four times as fast, and saves up to 40% in energy, compared to conventional appliances. It also saves up to 30% of space by replacing several separate pieces of equipment.