Stop Press: Falcon’s F900 flies in to Commercial Kitchen Show
Award-winning cookline featured on Nelson’s Catering stand
Visitors to the Commercial Kitchen Show will have the chance to see an award-winning cookline in the shape of the Falcon F900. An F900 suite is to be on display on the Nelson’s Catering stand, number G36.
Designed and manufactured in Britain, the F900 only launched late last year yet is already winning plaudits around the globe. “F900 cooklines have been installed and are working well in kitchens from Guernsey to the Gulf, and this is an ideal platform to further showcase the equipment,” says Barry Hill, marketing manager at Falcon. (more…)
Stocks take half the time, have more yield, and are perfectly clear in multifunctional appliance
Set in the iconic building on the Southbank, the Oxo Tower Restaurant offers an eclectic menu built around British and European classics. It serves over 200 covers a day but, like many urban restaurants, kitchen space is limited. This means catering equipment needs to be as efficient as possible, while delivering the best cooking results. Recently head chef Jeremy Bloor installed a FRIMA VarioCooking Center. He and his team are so impressed they are about to install a second one.
“I first saw the FRIMA at a catering exhibition,” says Jeremy. “Its versatility and ease of use were very impressive.”
FRIMA solves one of the catering world’s oldest problems: how to cook porridge without having a scorched, sticky pan to clean at the end.
Porridge is the food of champions. It’s more popular today than ever. Yet there’s a problem: it sticks. For chefs in busy kitchens the ultra-stickability of porridge means, however much customers may love it, it’s far from popular with kitchen staff who have to clean the pot, pan or kettle it’s made in.
Now FRIMA has solved the age old problem with an ‘intelligent porridge process’ for its VarioCooking Center Multificiency. (more…)
Counter refrigeration increases workspace
Counter refrigeration is a popular option in commercial kitchens, combining large capacity storage with a practical prep surface.
But efficiency is the vital benefit for refrigeration at new coffee shop and pantry
Andrew Rigby believes that any garden centre without catering is going to struggle. He and his brother David recently built a new coffee shop, called Rigby’s, at their Pimbo Garden Centre in Upholland near Wigan. The bespoke building, which replaced two greenhouses, also houses an upmarket farm shop called The Pantry. “Catering is the fastest growing part of our sector,” he says. “We’ve invested heavily, but it’s the way to go. Now even on poor days we have customers on site. We have some clientele who come for the coffee shop, with no intention of looking at the plants.” (more…)