6th – 7th April 2017, Europa, Belfast.
At the HCA forum Frima will be explaining just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the forum will be able to find out for themselves. (more…)
Casual Dining, stand M212, 22-23 Feb 2017, Business Design Centre, Islington
Frima will show how its award-winning VarioCooking Center is the smart solution for casual dining kitchens.
Many casual dining kitchens are short of space and short of time – and operators want lower running costs. On stand M212 Frima will show its VarioCooking Center 112T, a compact unit that delivers a big performance and is easy to use. It consumes up to 40% less energy than conventional appliances – for example, when boiling a pan of water, it’s 96% efficient, which is even better than induction. It’s also super-fast: up to four times faster than conventional equipment. That, plus the speed of cooking, means it saves around 10% on raw ingredients, using less water and oil, too.
Wiltshire pub installs new compact tabletop VarioCooking Center
The Angel Inn at Upton Scudamore is a hotel and restaurant based in the beautiful countryside of Wiltshire. It was recently refurbished in a blend of contemporary and traditional styles, with the same ideals informing the food served there. Head chef Adam Clayton uses local and seasonal produce to create a menu that combines modern cuisine and classic pub fare. As much as possible is made in house, including bread and mayonnaise, so the kitchen equipment needs to be reliable.
Yorkshire venue is first to own Frima’s new large capacity compact appliance
Bertie’s Banqueting Rooms in the Yorkshire town of Elland is one of the largest and best regarded catering companies in the area. Based in an elegant Georgian sandstone building, its main ballroom has a capacity for 250 people and two additional ballrooms can hold 100 guests each. When it came to specifying a new kitchen during a recent refurbishment, managing director and chef Jonathan Nichols was looking for equipment that could prepare large amounts of food, quickly and reliably.
Frima’s advanced VarioCooking Center multifunctional appliance was high on his wish list. “My head chef and I had previously seen Frima in action at a CookingLive demo site,” explains Jon. “We’d both been impressed by what it could do, but the existing models were either too large or too small for our needs.”