14 January 2015
Winterhalter’s PT Series just got better – new rack system doubles capacity to halve operating costs Winterhalter’s PT Series passthrough warewashers are the market leaders when it comes to cleaning results, speed and efficiency. Now, Winterhalter has developed a double-rack system for the PT Series allowing two racks of dirty items to be washed simultaneously. This doubles the wash capacity and halves the operating costs, while ensuring the brilliant cleaning results expected of a Winterhalter wash.
Expand story >
19 December 2014
‘Sustainability has to be a major focus for foodservice equipment manufacturers’ Winterhalter is one of the first catering equipment manufacturers to achieve Approved Supplier status in the Sustainable Restaurant Association’s (SRA) new approval programme. In order to become an approved supplier, manufacturers and their products have to pass a strict assessment programme. The SRA particularly praised the fact that, in operation, Winterhalter’s warewashers give “improvements in energy efficiency [and] water consumption and reductions in the amount of waste generated.”
Expand story >
11 December 2014
Winterhalter showcases the new PT ClimatePlus at Casual Dining 2015, 25 – 26 February, Stand M536, The BDC, London Speed, running costs and quality are watchwords of the casual dining sector and Winterhalter addresses them all when it unveils the new PT ClimatePlus warewasher on stand M536 at Casual Dining 2015. This new warewashercuts energy consumption by over 50%, achieves superb wash results and actually cools the kitchen climate.
Expand story >
1 December 2014
Cost effective warewasher delivers big savings Located in a lavishly renovated former Victorian gentleman’s club next to St. Helier’s historic food market, Banjo is a European-style grand brasserie with two restaurants and a bar along with space for private dining, events and four hotel rooms. With design cues coming from some of the most stylish restaurants and bars from around the world, and with room for 380 people at each service, the foodservice needs to be right first time, every...
Expand story >
10 November 2014
Cut costs and increase profits with the latest catering technology, says Marlin Every catering business wants to reduce costs. When it comes to cooking equipment, the focus tends to be on energy saving. However, many modern appliances can dramatically increase portions-per-kilo from raw ingredients. Kitchen design specialist Marlin Catering Solutions says that the latest generation of equipment, combined with a different approach to cooking techniques, offers exciting opportunities to maximise yield. “Chefs and proprietors are increasingly asking us for ways...
Expand story >
