Frima’s fast and versatile VarioCooking Center’s is on show
Stand A30, 21-23 Feb 2017, RDS Dublin
On stand A30 at Catex 2017 Frima will be explaining 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 find out for themselves. (more…)
College’s VarioCooking Center is also brilliant for making more of cheaper cuts
With over 15,000 students and 1,000 staff, catering at Bridgwater College in Somerset is a busy business. There is a variety of catering outlets, including restaurants, coffee shops and The Zone, a Subway-style eatery. Together they serve around a million meals a year. The catering is not subsidised and all food is cooked from fresh – right down to the curry sauce.
Given such a combination of demand and diversity, catering equipment needs to be both multipurpose and productive. Recently the College installed a FRIMA VarioCooking Center Multificiency which, says Executive Chef Scott Pring, “Is one of the most versatile pieces of kit in the kitchens. We wouldn’t be without it now.”
Compact FRIMA 112T gets around at the South of England Showground
Owned and run by husband and wife team Jeremy and Becky Cook, The Garden Chef is an outside catering company based at the South of England Showground, Ardingly, West Sussex. Covering corporate functions and conferences, dinner dances, weddings, cafes, trailer-based catering, small lunches and dinner parties, numbers can vary from twelve one day to 1000 the next. At the event, The Garden Chef prepares food from scratch using locally-sourced ingredients in the new compact FRIMA VarioCooking Center 112T. (more…)