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kitchen design

 

Up to 40% more yield:

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...

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CESABIM’s Alive!

4 July 2014

1 July 2014: CESABIM, the central BIM database for the catering equipment industry, has gone live. It can be accessed at www.cesabim.com. The database currently has 22 manufacturers and equipment brands either live on the site or pending, as their BIM models are developed. “We have been working closely with manufacturers, consultants and kitchen designers to develop the parameters and attributes of the CESABIM models, to ensure communality,” says Keith Warren, director of CESA. “The result is a harmonised database,...

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