ES6 rise and fall grill is a countertop unit that’s big on performance
Most chefs will tell you that the best cooking appliances are the ones that do the job they’re meant to do, do it simply, efficiently and reliably, don’t break down and don’t cost the earth. Any chef looking for a grill that fits those criteria will welcome the new Falcon ES6 with open arms.
The Falcon ES6 is an electric rise and fall grill. Its two powerful 1.8kW elements deliver rapid heat up times and fast cooking speeds. Operation couldn’t be simpler – to control heating, chef simply adjusts the temperature or changes the height. (more…)
New kitchen designed to help students experience the industry
In October 2016, Darlington College’s main production kitchens were destroyed in a fire. “The damage was far greater than we’d initially thought,” says James Butterfield, head of estates and facilities. “It was quite a shock when we realised we’d need a complete refurbishment.”
With approximately 1500 full-time and 1500 part-time students to keep fed, this unexpected refurbishment obviously required prompt action. As well as being a vital service for the college it is also part of its educational portfolio. “The kitchen is essentially split into two,” explains James. “One half is for the food served in our food court and coffee shop, the other half produces food for our restaurant, both of which are run by students, supported by staff.” (more…)
Two companies making an impact with fast growing restaurant chain
Since opening its first restaurant in the Norfolk village of Middleton back in 2011, Middleton’s Steakhouse has opened a further five across the country. One of the latest is in Leicester and is based in a stunning Grade 2 listed building, a former bank built in the Baroque style. With an open plan theatre style kitchen, executive chef Adam Mott knew they had to have equipment that was both extremely reliable and good looking.
Adam Mott was heavily involved with designing the kitchen and choosing the equipment. “Firstly, I wanted to make sure everything was tough enough to last in a really busy kitchen,” he says. “And being busy, we need the equipment to work well together, creating a seamless system that lets our chefs focus on cooking.” (more…)
Kevin Veitch puts focus on customer back-up, service and support
Falcon Foodservice Equipment has appointed Kevin Veitch as Head of National Accounts. His remit is to strengthen the company’s position as the UK’s leading manufacturer of prime cooking equipment within the leading foodservice operators.
Veitch is a hugely experienced and well-known catering equipment professional. He’s been with Falcon for nearly ten years, most recently as Business Development Manager, having joined the company after several years working in the foodservice industry. (more…)
Falcon supports Vine Trust’s #FloatTheBoat campaign to deliver a fully equipped primary healthcare vessel to the Peruvian Amazon.
They build them tough in Scotland. Which is just as well for the Dominator Plus oven range that Falcon has donated to the Vine Trust. It’s about to take a tricky, six week Atlantic crossing in a 30m boat, the Forth Hope, from Rosyth, Scotland to Iquitos in Peru. Once there, it will spend 20 years feeding the crews as the vessel sails up and down the Peruvian Amazon, providing 100,000 medical and dental consultations a year. The ship has a dental surgery, operating theatre, consultation rooms and a pharmacy, enabling international medical and dental volunteers, alongside a team of local clinicians, to transform lives in some of the world’s most vulnerable communities. (more…)
New sous vide water bath and induction ranges continue development of innovative British series
Falcon’s F900 series of professional cooking appliances was hailed by the industry for its innovation and flexibility. Now, the British manufacturer has further expanded the line with the development of two induction ranges and a sous vide water bath.
As with other F900 appliances, the new models can be linked almost seamlessly into a cookline using the patented Dynamic Link System (DLS). This allows designers to create a bank of F900 appliances that combines the aesthetics and hygiene benefits of a one-piece suite with the flexibility and lower cost of a multi-appliance cookline. (more…)
New chargrills and fryers join popular British-manufactured cookline
Falcon Foodservice Equipment has extended its Dominator Plus series of prime cooking appliances with three new models – two electric chargrills and a twin-pan electric fryer. All three deliver the rugged construction, high performance and good looks that have made Falcon’s Dominator Plus so popular with chefs across the UK. (more…)
Falcon goes ‘live with Lainox’ for sales, support and spares
As of June 20th 2017 Falcon is ‘live’ with Lainox, as the British manufacturer takes over UK distribution of the award-winning combi oven range.
Falcon will supply Lainox combination ovens, parts and detergents, as well as providing technical and customer support. Falcon’s sales and technical teams are already familiar with the product range, as the company has sold a selection of Lainox products for several years. (more…)
Stand M25, 5th-7th July 2017, Hilton Birmingham Metropole.
On Stand M25 at this year’s LACA Main Event, Falcon will be showing how the latest cooking equipment can make a huge difference to school catering operations in terms of energy efficiency, versatility, space saving and speed.
School kitchens need reliable catering equipment that speeds up production time as there is no leeway in dinner serving times. The equipment also needs to maximise the use of the space available and adapt to the school’s varying menus and demands. (more…)
Heathrow’s new casual dining restaurant needs fast, compact, energy-efficient catering equipment;
Airedale Group’s airside kitchen for Delaware North hits the mark, straight off the bat
The Commission is a new 175-seater casual dining and cocktail bar concept created exclusively for Heathrow’s Terminal 4. A Drake & Morgan site, it’s operated by hospitality and foodservice company Delaware North and is open 16 hours a day, from breakfast to late night dinner and snacks. Since it’s ‘airside’, there are lots of restrictions – for example, getting service engineers in for breakdowns takes time. Meanwhile, it’s a high-pressure site with a constant stream of customers who often want to be served quickly. All of which means the catering equipment has to be reliable, efficient and capable of delivering a high performance, which is why The Commission has Williams refrigeration and Falcon cooking appliances.
The kitchen project was managed by the Airedale Group. The airside restrictions were further complicated by build hold ups resulting in Airedale’s window for installing the kitchen being cut from ten days to just three. (more…)