Tag Archives: cooking equipment

Cooking doesn’t get any more multifunctional than this…

Frima cooks live at The Great Hospitality Show 2017

NEC Birmingham, January 23-25 Stand 320

frimas-multifunctional-variocooking-center-is-cooking-live-at-hospitality-2017Expert 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.

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CESA Heavy Equipment Forum 2016: footprint, flexibility, FOH – and a post-Brexit boom?

The 2016 CESA Heavy Equipment Forum, Whittlebury Hall, Northamptonshire, October 4th

OLYMPUS DIGITAL CAMERAAccording to catering equipment manufacturers and distributors, there’s been a mini boom in business, post-Brexit.  After an initial pause, as the market came to terms with the referendum, business has been buoyant with a healthy number of schemes in the pipeline.

“The leisure industry is holding up well,” was the consensus at the 2016 CESA Heavy Equipment Forum, held at Whittlebury Hall, Northamptonshire, on October 4th.  The Forum is the chance for distributors and catering equipment specifiers to talk to fifteen leading equipment manufacturers and get hands-on experience of many new products.  Clare Mansfield of Global FSE was a first-time delegate, “It’s been really informative, especially with all the new products,” she said.

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CESA announces 2016 conference programme

Brexit and beyond; the Specification Issue; collaboration for profit; and rugby – all on the schedule for a packed day of information and networking

The CESA Conference 2016, in association with FCSI UK&I, Cedabond and ENSE,

17th & 18th November, Marriott Forest of Arden Hotel near Solihull

cesa-conference-2016-oliver-bretz-of-euclid-law-is-one-of-the-panel-examining-brexitCESA’s 2016 conference, taking place on the 17th & 18th November at Marriott Forest of Arden Hotel near Solihull, is once again bringing together a strong and diverse range of speakers from across the industry and beyond to discuss some of the most important issues currently affecting foodservice. Evan Davis from Newsnight and Dragon’s Den will be returning to facilitate the conference, which is organised in association with the FCSI UK&I, Cedabond and ENSE.

With a focus on the importance of teamwork and collaboration, the program includes a presentation and discussion of specially commissioned research relating to issues concerning specification. There will also be an important debate discussing the unfolding consequences of the EU referendum and the potential outcomes of the UK leaving the European Union.

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Cutting Kitchen Consumption: energy down by 34%; water down by 53%

Research by Zurich University shows that multifunctional appliances deliver significant savings and improve BREEAM rating

Frima VarioCooking Center at ABB Schweiz AGResearchers at Zurich University studied the energy consumption in a commercial catering kitchen before and after a major refurbishment.  They found that, by switching from conventional appliances to the latest multifunctional cooking technology, the kitchen reduced energy consumption by 34% and water consumption by 53%.  Moreover, the new kitchen appliances were able to produce more food from less space.

Since kitchens are a major centre of energy consumption centre in a commercial building, the switch to modern, multifunctional appliances can also impact on a BREEAM (Building Research Establishment Environmental Assessment Method) rating.

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All-in-2: Frima and Rational combine to offer the modern kitchen solution

Save energy and water, increase production, reduce kitchen footprint

All-in-2 from Frima and RationalFrima and Rational have teamed up to launch a new cooking concept called All-in-2.  It combines two market leading multifunctional appliances, the SelfCookingCenter 5 Senses and the VarioCooking Center Multificiency, and is designed to answer the needs of the modern kitchen: energy and water saving, a compact footprint, consistent, high quality cooking results, high production capacity and lower costs.

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Frima appoints new Regional Development Chef for the south and south-west

Experienced chef says experiencing a Frima first-hand is the best way to understand its benefits

Tim Calvert new Frima development chefFrima UK has appointed Tim Calvert as its new Regional Development Chef with responsibility for the south and south-west of England.

An experienced chef with lifelong experience of the hospitality business, Tim’s parents owned pubs and hotels and he has run pubs himself. In his previous role as Development Chef for Rational Tim helped to grow business in his area by 75%.

“I am delighted to be joining Frima UK,” says Tim. “Working with a market-leading manufacturer of catering equipment, helping to demonstrate the benefits of cutting-edge cooking technology is an exciting prospect!

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Moffat sets standard with two-year warranty across its range

Servery counters, cooking appliances and food transport trolleys all get 24 months’ cover

Moffat's two-year warranty covers all the products in its portfolioBritish manufacturer E & R Moffat is now providing a two-year warranty cover on all the products in its range.  The new warranty cover starts from June 1st 2016.

“Moffat has a reputation for reliability,” says managing director Gordon McIntosh, “not only in terms of our products’ functionality, but also for customer service, on-time delivery and, indeed, every aspect of operation.  Our two-year warranty sets a standard that underlines that reliability.”

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Bradford Grammar School’s new Frima 311+ saves up to 15% on meat costs

Bradford Grammar School’s new Frima has helped save time and money, reducing spend on raw ingredients

Dean Winter, executive chef at Bradford Grammar SchoolBradford Grammar School’s busy catering operation features a full breakfast menu, snacks during break, and a lunch service that feeds up to 1000 pupils daily. With just one servery, peak times between 12.05 and 13.30 are “fairly frantic,” says executive chef Dean Winter.

Dean joined the school just over a year ago. Before he started he went to another school to familiarise himself with its catering operations and it was here he witnessed firsthand the Frima VarioCooking Center Multificiency in action.

“I saw its capabilities and as soon as I started at Bradford it went straight on my wish list.”

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Frima appoints new London regional sales manager

VarioCooking Center’s ‘great results’ impress former Olympics chef

Darren Brinn has joined FrimaFrima UK has appointed Darren Brinn as Regional Sales Manager for London.  As a highly experienced chef, Darren has headed up large commercial contracts for several leading organisations including BT and GSK.  Most recently he was executive chef at Aramark UK’s HQ in Northwood, where he helped support delivery of catering for the 2012 London Olympics.

“Once I decided to switch into sales the opportunity to join Frima was too good to miss,” he says.  “I am familiar with the product line – to be honest, it’s been something of a passion of mine.  It’s a premium piece of technology that truly makes chefs’ lives easier.  It’s fast, easy to use, energy-saving and produces great results.”

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Moffat’s new appointments reflect customer focus

British manufacturer expands team further

Moffat has announced two new appointments, both of which underline the company’s commitment to customer service.  Liam Barr joins the company as production planner while Sinclair Campbell has moved internally from manufacturing and product testing to the R&D department.

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