29 July 2011
It’s time to re-evaluate food waste disposers, says the Catering Equipment Suppliers Association Food waste disposers (FWDs) deliver huge benefits for the caterer, offering a safe and simple way of dealing with a major waste issue and reducing waste disposal costs. However, in the past they have had a bad press. Now CESA, the Catering Equipment Suppliers Association, is aiming to put that right by dispelling the myths and misinformation surrounding FWDs. It points out that the latest research shows...
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22 July 2011
New foam-reducing tablet for Rational’s SelfCooking Center Rational has developed a new foam-reducing tablet for the SelfCooking Center combi steamer that is especially formulated for soft water areas. Soft water can cause foaming problems with some detergent-type products resulting in less efficient cleaning. The new tablet means all users, whatever their water type, are able enjoy the benefits of Rational’s automatic cleaning programme.
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20 July 2011
Winterhalter’s fast, energy-saving TwinSet is ideal for unpredictable workloads A big issue for conference, event and banqueting venues is that the catering workload can vary enormously from day to day. This makes it almost impossible to specify a dishwasher: a system that’s big enough to cope in busy times will be inefficient and expensive for smaller loads.
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18 July 2011
Rational brings the latest combi steamer technology to the Food To Go market at Lunch! 2011 Stand A118, 29 to 30 September, 2011, Old Billingsgate, London At the touch of a button, Rational’s SelfCooking Center cooks food fast and consistently, making it the perfect solution for retailers and caterers wanting to offer top-class, hot food-to-go. It gives better cooking quality and is much faster and easier than a conventional oven or grill. It even cleans itself! On stand A118 at...
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18 July 2011
On-site filtered, bottled water system offers eco-solution to expanding restaurant chain With a name like Aqua you’d expect the stylish Italian restaurant chain based in the West Country to know its water. Currently it has two sites in Bristol and one in Bath. All are busy throughout the week and on Saturday nights each will serve up to three hundred covers. The clientele is attracted by classic regional Italian cuisine, often given a modern twist, based around fresh, locally-sourced ingredients.
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