Radical, compact multi-cook oven from FEM offers kitchen space solution
As the size of kitchens continues to get squeezed, operators are looking for inventive ways to get more production out of less space. Now FEM has launched a radical solution in the shape of the Vector multi-cook oven, manufactured by Alto Shaam, which offers up to four separate oven chambers in one compact unit. It’s quick, too, with a special new airflow technology that delivers faster, more even cooking, while its ventless operation, and the fact that it needs no water connection, means it can be placed anywhere. (more…)
Frima cooks live at The Great Hospitality Show 2017
NEC Birmingham, January 23-25 Stand 320
Expert 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.
The 2016 CESA Heavy Equipment Forum, Whittlebury Hall, Northamptonshire, October 4th
According 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.
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’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.
Save energy and water, increase production, reduce kitchen footprint
Frima 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.
Experienced chef says experiencing a Frima first-hand is the best way to understand its benefits
Frima 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!
Servery counters, cooking appliances and food transport trolleys all get 24 months’ cover
British 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.”
Bradford Grammar School’s new Frima has helped save time and money, reducing spend on raw ingredients
Bradford 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.”
VarioCooking Center’s ‘great results’ impress former Olympics chef
Frima 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.”