4 July 2011
Classeq’s service package for Ice-O-Matic ice makers increases machine efficiency Now that fresh ice has become a prerequisite for the perfect cocktail, drinks on the rocks, slushies and other soft drinks, most busy bars are looking into purchasing an ice machine, if they do not already own one. But not everyone realises the importance of keeping the ice machine regularly cleaned both from a health and an energy efficiency point of view. The regular cleaning and servicing of an icemaker...
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4 July 2011
Inventor of combi steaming reaches monumental manufacturing milestone The 500,000th Rational combi steamer has rolled off the production line at its state of the art factory in Germany, bound for the restaurant of the Berlin TV tower, where it will supplement two existing SelfCooking Centers. The workforce took time out to celebrate over a well deserved lunch.
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27 June 2011
An award-winning British chef is flying out to Algiers to help the award-winning, five star Sheraton Club des Pins Resort and Towers get up to speed with an award-winning piece of British foodservice technology – the Moffat Chillogen banqueting trolley. The Club des Pins is one of Algiers most renowned events venues – its 700-seater auditorium has hosted heads of state as well as business people and tourists. Meetings and conferences are big business and recently the hotel decided to...
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24 June 2011
San Jamar Safety Wrap System from Foodservice Equipment Marketing promotes safe food storage Wrapping either raw or cooked food and labelling it accurately before storage is an important part of food safety and hygiene practice in the commercial kitchen. To simplify this procedure Foodservice Equipment Marketing (FEM) now supplies the San Jamar SafetyWrap Station.
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17 June 2011
Speedwrap cling film dispenser speeds up kitchen in busy Bristol restaurant Byzantium is one of Bristol’s most unusual bar restaurants. It’s been described as ‘extravagantly hedonistic’. While exotic surroundings and entertainment, including belly dancers and magicians, attract headlines and customers, it is the consistent quality of the food that has kept the venue so busy.
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