“Fantastic” VarioCooking Centers: “Every kitchen should have one!”
The Midland Hotel in Manchester aims for the highest banqueting standards while serving up to 900 covers at a time. “What sets us apart from a standard banquet operation is that we aim to offer restaurant style meals,” says Brian Spark, executive head chef.
Recently The Midland updated its main banqueting kitchen in a £250,000 refurbishment. As well as replacing gas with induction, installing a new island suite and Rational combi steamers, the new kitchen saw the introduction of two new high tech appliances, in the shape of Frima VarioCooking Centers.
FRIMA solves one of the catering world’s oldest problems: how to cook porridge without having a scorched, sticky pan to clean at the end.
Porridge is the food of champions. It’s more popular today than ever. Yet there’s a problem: it sticks. For chefs in busy kitchens the ultra-stickability of porridge means, however much customers may love it, it’s far from popular with kitchen staff who have to clean the pot, pan or kettle it’s made in.
Now FRIMA has solved the age old problem with an ‘intelligent porridge process’ for its VarioCooking Center Multificiency. (more…)
Multi-function VarioCooking Center wows BaxterStorey at British American Tobacco, Southampton
BaxterStorey, the UK’s leading independent contract catering company, manages the catering services at British American Tobacco in Millbrook, Southampton. With over 550 daily users of the restaurant facilities, BaxterStorey aims to provide a wide selection of choices from outlets including a theatre bar, a deli bar and a vegetarian counter. To enhance this variety, a FRIMA VarioCooking Center was recently installed and, according to BaxterStorey Head Chef Richard Whiting, it’s “a great bit of equipment” that makes a huge contribution. (more…)