CESA event looks at sous vide, low temperature and the latest slow cooking technologies
Westminster Kingsway College, London SW1, May 17, 9am till 3pm
It’s no understatement to say that the slow cooking technologies developed in recent years are revolutionising the way commercial kitchens operate. ‘Understanding the Sous Vide Revolution’ is a CESA event that combines a comprehensive conference speaker programme, featuring leading chefs, operators and technical experts, with live demonstrations and the opportunity to get hands-on experience of the latest sous vide and slow cooking appliances.
Keynote speakers will cover specialist topics aimed at giving operators, consultants and equipment dealers a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.
EFD’s clever design uses standard Versicartes to create bespoke effect
The great thing about static, bespoke servery counters is that they can be built to look stunning. The great thing about mobile servery counters is that you can move them. So what if you want a counter that looks stunning, but that you can move at a later date?
That was the issue for Elite Foodservice Design (EFD) of Lowestoft, who were appointed to design and install a kitchen, servery and restaurant in a central Cambridge office block. The new install was for a staff canteen for ARM, the global company that makes mobile phone components. However, ARM was planning to move into a new office block in two years – so everything needed to be able to move with it.
New 3 year ‘best in industry’ warranty – FEM’s Hamilton Beach Commercial blenders
FEM is now supplying its Hamilton Beach Commercial high performance food and drink blenders with an upgraded warranty. The new three year parts and labour warranty sets the standard as ‘best in the industry’ and ensures customers can feel added confidence in the reliability of their blender. (more…)
If you’re lucky enough to be in Bridge of Allan, Stirling, then the place to go is Jam Jar. This contemporary café restaurant, open from 8am till 10pm, is, in the words of head chef Izzy Kerr, “really, really busy.” They serve up to 2,500 covers a week and Izzy describes the food as “modern British bistro,” but there are distinctive and popular flourishes. For example, Jam Jar’s latest version of a steak sandwichis based on braised beef brisket cooked in its own liquor, and it goes down a storm.
As this is Stirling it’s also Falcon Foodservice Equipment country, which is lucky since Izzy is a big fan of the British manufacturer. When the company was developing its F900 Series Izzy was delighted to be asked to field trial several of the new appliances – especially as Jam Jar was in the process of a kitchen refurbishment. Her input helped the Falcon R&D team perfect the designs. (more…)
Commercial Kitchen, The Catering Equipment Show 7-8 June 2016, NEC Birmingham, stand C5.
FEM has grabbed a last minute space at this year’s Commercial Kitchen, The Catering Equipment Show. On Stand C5, FEM will be featuring its Manitowoc ice machines and Hamilton Beach Commercial Blenders, alongside a variety of equipment from the company’s wide range of manufacturing brands.
FEM’s latest undercounter ice machine, the Manitowoc QM-45, quickly produces and stores quality ice on a small footprint. It is a compact undercounter model capable of producing 43 kg of dice ice in a 24-hour period with an integral storage capacity of 14 kg. The dice ice produced provides maximum cooling, while Manitowoc’s proven vertical evaporator ensures maximum efficiency during production.
FEM supplies a range of Manitowoc machines in a choice of sizes and outputs, including the high-capacity undercounter Sotto icemakers, the Energy Star accredited NEO undercounter machines and the high-yielding Indigo modular ice makers. (more…)
High volume Winterhalter flight machine works fast and saves energy, despite cold-water fill
Manchester Grammar School is the UK’s largest independent day school for boys. There are 1,600 pupils and 250 staff – which means catering is very busy indeed. Lunch is served from 12 noon till 2pm, during which time typically 1,000 meals will be served – including halal, vegetarian, gluten-free and dairy-free options. Plus, the school has an active events programme on week nights and at the weekend. (more…)
FEM’s New Vollrath Mirage Countertop Induction Buffet Warmer
FEM’s new Vollrath Mirage Countertop Induction Buffet Warmer offers a solution for caterers looking for safe ways to keep food warm throughout service. Up to three units can be connected together to provide a bank of buffet warmers.
Induction is ideal for use front-of-house – it is very safe. The warmers have four power levels – low, medium, high and chafer preheat – which are selected using easy-to-use touch controls. The Mirage Buffet Warmers have additional safety features including over-heat protection, small-article detection, pan auto-detection and empty-pan shut-off. (more…)
Precision’s high-performance space-saver
Precision says its HSS 340 prep counter packs a punch. It’s built to the USA standard of 48” (1220mm) wide but, despite its compact size, it’s a real heavyweight when it comes to performance and construction. With pressure on kitchen space getting ever tighter, the company says the two-door HSS340 offers the perfect space-saving solution.
VIP programme targets key buyers while app puts exhibitors in the know
Hotelympia, February 29 – March 3 2016, ExCel London
CESA and Fresh Montgomery, the organisers of Hotelympia, have got together to create a brand new concept – called the VIP Equipment Buyer Programme – that’s designed to get key buyers from foodservice operator groups onto exhibitor stands at the 2016 exhibition. From the buyer’s perspective, it will be like having an exclusive virtual concierge who will help them quickly find the products they want to view. For CESA members, it will help generate visits from targeted VIP buyers at the show.
“This is a truly innovative and unique initiative from a catering exhibition organiser,” says Simon Frost, chair of CESA. “It’s going to bring genuine benefits to both visitors and exhibitors.”
New Sirman Pizza Dough Rollers from FEM
FEM has launched the Sirman Pizza Dough Rollers to the UK catering market. They help caterers make light-work of preparing the perfect pizza dough.
Pizzas will always be one of the catering industry’s must-offer money spinners and customer favourites, so investing in the right equipment is essential. Pizzas freshly made on the premises not only taste so much better than brought-in varieties, but offer great versatility as they can be topped with in-house speciality flavours or to the customer’s own specifications. (more…)