10 July 2018
Experienced Rational director relishes new role. Rational UK has appointed Adam Knights as marketing director. He was previously internal sales director with the company and a key aspect of the new role will be to develop ‘customer lifecycle management’ – in other words, support for the customer throughout the life of their Rational appliance. “The demands that caterers put on their prime cooking appliances are changing all the time as new food ideas, cuisines and trends are developed,” says Knights. ...
Expand story >
21 May 2013
Flagship oven surprises kitchen staff in iconic building Andrew Biggs is head chef for contract caterer Elior at one of London’s most iconic buildings, Lloyd’s at One Lime Street. Recently a Samsung microwave CM1929 was installed, for use in the busy pastry section. However, it’s been a hit with the rest of the kitchen too.
Expand story >
8 January 2013
Synergy 900 is ‘a major advance,’ says Active Food Systems A new British-manufactured grill aims to change the way commercial kitchens operate. The Synergy 900 saves energy, improves flavour and cooks faster compared to conventional grills. Plus, cleaning is simple since the burner technology means there is no fat or fat tray to deal with.
Expand story >
23 July 2012
Non-standard refrigeration for non-standard venues: The 520 Series from Precision Refrigeration Not all kitchens are standard so refrigeration equipment needs to reflect that. British manufacturer Precision Refrigeration’s 520 Series of counter refrigerators are perfect for confined areas and galley-style kitchens. The 520 Series is now also available as a variable temperature unit, that can switch between chilled or freezer storage.
Expand story >
5 September 2011
CESA’s new, free guide shows caterers how to get to grips with slips and trips Of all the accidents that occur in the UK, slips and trips are the most common, forming over a third of reported major injuries. It’s a particular issue in the hospitality industry, for both staff and guests, in just about every area of operation. For example, in commercial kitchens grease, flour and water form serious potential hazards, while in public areas spills can cause problems...
Expand story >
