Falcon’s two ranges dominate their respective classes – compare them on stand CE35
Restaurant Show 2016, London Olympia, 3 – 5 October
One year on from the F900 launch, Falcon will show a mix of the latest models from this innovative series of high performance catering appliances at the Restaurant Show, on stand CE35 in the Catering Equipment Expo. Visitors will be able to see the F900 units alongside several models from Falcon’s popular Dominator Plus range. (more…)
Precision’s blast chiller/freezers designed for ease of use, reliability and energy efficiency
When used as part of a well-planned food production process blast chiller/freezers significantly improve service, reduce overall production times, cut food waste and hence costs, as well as ensuring compliance with food safety standards.
Precision has a range of blast chiller/freezers designed to provide easy to use, reliable, energy efficient chilling and freezing solutions in all sizes of commercial kitchens from very small intimate settings to large restaurants and hotels. (more…)
Steve Dillon set to play critical role at British catering equipment manufacturer
Steve Dillon is the new operations manager at E&R Moffat, the leading British catering equipment manufacturer. Steve has extensive experience in manufacturing, having worked with Jones and Campbell, Falcon and, most recently, Peak Scientific. His role will see him employing lean manufacturing techniques to enhance customer service, including delivery times. (more…)
Williams gives winners a little treat
Robert Mitchell, executive chef at Drake & Morgan was the delighted winner of the grand prize in the first #loveyourfridge prize draw organised by Williams Refrigeration.
The draw was open to anyone who contributed pictures or fridge care tips to the #loveyourfridge hashtag on Twitter. Top prize was a sumptuous hamper from Harrods, which included wine, champagne and a selection of luxurious food and confectionary. Three runners-up got a bottle of Taittinger Prestige Rosé Champagne and two champagne glasses each. (more…)
Expert will determine the type of ice and machine most suitable for a location
Hubbard Systems is offering no-obligation site surveys to help operators decide which kind of ice machine best suits their needs.
Recent years have seen a proliferation of the types of ice available, with each having specific applications. For example the gourmet supercube is a pure and slow-melting ice ideal for classic on-the-rocks drinks, while places with high peaks in demand may find dice cubes more suitable. Flake ice has a wide range of applications, from cocktails to food display. Nugget ice is increasingly popular in the US and is making in-roads here, too. (more…)
Winterhalter chemicals save £2,000 per month
Milton Keynes Hospital is evolving. It recently gained university status and is due to become a teaching hospital and strives to achieve and attract the highest standards of professionalism, in every aspect of its operation. The cleanliness of catering was given the highest possible rating by food safety inspectors. Even so, says catering manager Denise Clifford, “We are always trying to better ourselves.” Recently the hospital switched to Winterhalter chemicals as a result of which, as well as achieving better cleaning, the hospital is saving money – and things smell sweeter. (more…)
FEM’s Sirman Contact Grills with removable plates
Contact grills provide a quick, simple and healthy way of cooking a whole range of inexpensive but high-profit snacks, such as paninis and toasted sandwiches. You don’t even need a kitchen! The latest Sirman Contact Grills, from FEM, make cleaning up just as quick and simple by featuring removable plates. (more…)
Suppliers exceptionally positive about market prospects; uncertainty over Europe and the skills shortage are the two major concerns
65% of catering equipment companies think the UK economy will improve in the next three months, while a massive 80% say they believe their own company will perform better. (more…)
When presentation is vital, supercubes look the part
Catering is incredibly busy at the South Bank’s newest landmark hotel, Mondrian London at Sea Containers. Alongside Sea Containers restaurant, which serves 600 or more per day, there is the Den (‘part gathering place, part decompression zone’), Dandelyan cocktail bar and Rumpus Room, the hotel’s rooftop bar and lounge. Plus the hotel hosts events, catering for up to 200. Ice is in big demand and to ensure there is always a reliable supply, the hotel installed Scotsman icemakers. (more…)
20 second boost button is standard on all medium and heavy duty Samsung commercial microwave ovens
What happens when chef wants to quickly heat up a sauce or dish? In the pressure of the busy kitchen, Samsung’s Zap Pad is a godsend. It’s a boost button that adds 20 seconds to the microwave oven’s cooking time, instantly. No need to turn dials or select a programme, just open the door, pop in the plate, shut the door and zap the pad.
The Zap Pad is now a standard feature on all medium and heavy duty Samsung commercial microwave ovens. Each time chef hits the pad, an extra 20 seconds is added to the cooking time – so hit it twice, and it adds 40 seconds. (more…)