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Make more of the microwave

25 September 2014

Samsung launches commercial microwave cookbook to unlock full potential of the kitchen workhorse The commercial microwave oven is the workhorse of many a catering kitchen. Regardless of size, just about every catering kitchen has at least one. Microwaves are renowned for heating, zapping and defrosting but few people realise how versatile they can be when it comes to prime cooking. To ensure that caterers are unlocking the full potential of their commercial microwave, Samsung Professional Appliances has launched an online...

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The beverage trolley – an important component of patient routine

28 August 2014

Moffat’s beverage trolley: safe, sturdy and reliable  The arrival of the beverage trolley can be the highlight of the day for patients recuperating within a hospital ward. Equally, in care homes the beverage trolley is an important part of the daily routine. These trolleys need to be sturdy, functional and look good day in, day out. Moffat’s VBT beverage trolley is ideal for heavy-duty use. It has a robust stainless steel construction with smart mahogany-look front and side panels. Four...

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Washing dishes at the speed of EnergyLight

14 August 2014

Winterhalter’s new passthrough warewashers deliver huge time-savings Winterhalter’s latest PT series of passthrough warewashers has new systems that make them extra fast, cutting wash times and increasing capacity. The EnergyLight system reduces the time needed to heat up the rinse water by 26%, by continuously pre-heating the incoming water supply.  At the same time it cuts running costs, because it uses the energy in the machine’s wastewater to heat the inlet water, via a heat exchanger. Meanwhile the PT has...

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Rational: 600,000 for 1

8 January 2014

The Savoy’s Rational ‘addict’ is impressed by combi steamer manufacturer’s milestone machine Rational has just delivered its 600,000th combi steamer.  The SelfCookingCenter whitefficiency (model SCC WE 101) 10 grid unit was installed in November into The Savoy, Strand, London, under the watchful eye of executive chef James Pare.

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