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Equipment
(Caterer and Hotelkeeper Via Acquire Media NewsEdge) 1. Banquet coverage
The new 2.20 roll-in combi-ovens - the largest in the Visual Cooking line from Danish maker Houn? - can prepare food for up to 600 people at a time.
The four models can hold 40 1/1 or 20 2/1 gastronorm trays and the roll-in trolley stays in the oven during preparation, for speedy loading and unloading. Operating modes (depending on model) include hot air, combi steaming, reheating/regeneration, steaming, low-temperature steaming, forced steaming, proving, cooling, preheating and cleaning.
They have a temperature range of 30?C to 250?C, rising to 300?C on preheating. The standard C and K models offer 10 programs, while the top-of-the-range KPE and CPE models have as many as 200 programs (including 65 recipes, cleaning and descaling).
The CPE and KPE options also offer ClimaOptima humidity controls, with hand showers as standard features. Multipoint core temperature probes are optional extras on all but the KPE (where the feature is standard), and the CPE and KPE can accept one or two probes. The K and KPE models come with built-in steam generators as well as injection steam facilities.
A banquet system to allow speedy delivery of hot plated meals is available on the 2.20 and includes specially designed racks for plates, a trolley system for efficient handling, and an insulating thermal blanket.
To buy it, call
Houn?
00 45 87 11 47 29
www.houno.com
2. Breaking the mould
French manufacturer Demarle has added a host of new shapes to its lines of Flexipan and Silform flexible moulds that can be used for baking or freezing sweet and savoury bite-sized delicacies, tartlets and breads.
Flexiplan - a combination of glass fabric and food-grade silicone with a knitted fabric structure - has a non-stick lining that can survive more than 3,000 uses before signs of sticking emerge, and can be used at temperatures ranging from -40?C to +280?C. Shapes are available in up to three sizes, in trays offered in up to two variant sizes that suit gastronorm and other bakery oven dimensions.
New Flexiplan shapes include a Mini-Ingot, an Ingot with Cavity (said to be ideal for mousses with a sauce), a Half-Cylinder, Quenelles, Hearts, Drops, Saphirs, Savarin Saphirs, Squares, Spoons, Oblong Cakes and even a Christmas Tree.
The line-up of Silform moulds, which were developed for bread and choux pastry, has been extended to tartlets. Shapes include Round, Oval, Charlottes, Mince Pies, Fluted, Spoons, Quenelles, and Squares, some with several size options.
New bread options include Big Rolls, Square or Rectangular Buns, and Panini.
To buy it, call
Demarle
00 33 32058 83 84
www.demarle.com
3. Worktop freezers
The new line of chest-freezers from Parry, to be launched at the end of this month, all have hard-wearing stainless-steel lids that can double up as preparation areas in kitchens where space is limited.
There are three sizes on offer, ranging from a compact 405-litre model through a 504-litre mid-range model to the largest 604-litre-capacity option.
All models have digital temperature displays, adjustable thermostats and one-year parts and labour warranties.
To buy it, call
Parry Catering Equipment
01332 875544
www.parry.co.uk
4. Glasswasher relaunch
Classeq's Eco and Duo lines of undercounter glasswashers have been relaunched to better cater for the needs of back-bar use. These include a compact footprint, and quiet and reliable operation without excess noise, steam or heat.
Both incorporate technologies such as chemical dosing pumps as standard. Common features include simple, language-free controls for easy staff training removable doors and rack guides and moulded interiors. Low water-consumption tanks couple with smart wash-filter systems to reduce the cost of water, detergent and energy.
The fully automatic Eco glasswashers have double-skinned doors to reduce noise and remain cool to the touch, and come in three versions offering wash capacities of 12 to 25 pint glasses per cycle.
The more highly featured Duo glasswashers (also available in dishwasher versions) have fully insulated cabinets, WRAS-approved type-A air gaps, integral rinse booster pumps and drain pumps (so they can be fitted anywhere), and self-cleaning programs.
To buy it, call
Classeq
0870 224 7280
www.classeq.co.uk
5. Carbon credits
The Delfield S490, an upright refrigerator with a 490-litre gross capacity, can offer caterers extra savings now it has been added to the Carbon Trusts Energy Technology List.
Not only does the model from Enodis cut energy costs by 40%, it now also qualifies for Enhanced Capital Allowances Accreditation, which allows businesses to claim 100% first-year capital allowances on their investment. This means that they can claim back ?300 for every ?1,000 spent, against just ?75 per ?1,000 for unlisted products.
"Energy-saving equipment tends to have a premium price, owing to the new technologies, R&D, etc, that has gone into their development," said Ian Osborne, managing director at Enodis. "However, with ECA accreditation, it can actually make the energy-efficient model cheaper than the alternatives."
To buy it, call
Enodis UK Food Service
0845 370 4888
www.enodisuk.com
6. Self-raising hood
Buyers of Meiko's DV200 double-basket dishwashers and its flagship DV270.2 now have the option of adding an automatic hood-raising mechanism that will save staff from the strain and hot steam.
At the end of a cycle, the automatic hood raises itself by gently releasing steam to disperse slowly into the kitchen. This frees staff from having to wait for the end of the programme and means that steam is not given a chance to condense on the inside of the hood.
The dishwashers feature Meiko's new MIKE 2 electronic system with infra-red technology its Active Plus double filtration system the Aqua Stop system with floor drain self-cleaning programme and booster pump to provide the perfect rinse.
To buy it, call
Meiko UK
01753 215120
www.meiko-uk.co.uk
7. Roller toaster
A new conveyor toaster from Parry can toast as many as 420 slices of toast per hour, providing a quick and easy way to speed up breakfast service.
The option of front or rear service allows operators to decide whether staff or guests should prepare the toast.
The toaster, which has a list price of ?546, offers three speed settings and the choice of browning one or both sides of the bread. It comes with a one-year guarantee.
To buy it, call
Parry Catering Equipment
01332 875544
www.parry.co.uk
8. Commercial break
Cooling specialist LEC has made it easier for bar, caf? and restaurant operators to find its commercial bottle coolers, catering fridges and catering by moving them to a new website dedicated to its commercial products.
The easy-to-navigate site includes downloadable spec sheets and brochures, company and product news, and information on how to buy through the brand's parent company, GDPA.
Matt Newsome, marketing manager at GDPA, said: "In the past, we've had a combined website for all LEC products, but we have now set up a dedicated LEC Commercial site as a reflection of the growth of our business across the food service spectrum, and our commitment to providing the best possible premium service for our customers."
To buy it, call
Lec Commercial
0871 222 5118
www.lec-commercial.co.uk
9. Undercover coolers
The new line of LEC under-counter fridges and freezers are equally at home in workplace self-catering facilities, pub kitchens and back-bar storage sites.
Offered in a white or stainless-steel finish, with easily-cleaned, impact-resistant white plastic interiors, the sturdy 153-litre fridges and 116-litre freezers all operate in ambient temperatures of 32?C. Both lines use eco-friendly CFC- and HFC-free cyclopentane foam insulation and R600a (HC) refrigerant.
Along with a digital temperature display, they feature a temperature alarm to warn of sharp temperature rises if the reversible doors are left open too long. The forced-air cooling system maintains an even distribution of temperature between +1?C and +5?C while the freezers, which come with four wire drawers, operate between -18?C and -25?C.
The units come with a two-year parts and labour warranty.
To buy it, call
Apuro
0121-744 0968
www.apuro.co.uk
10. On the range
Heavy-duty commercial ovens made by 30-year-old business American Range have joined the line-up offered by David Work Catering.
The sturdy, stainless-steel ovens feature easily-removed cast-iron burners with standing pilot lights for instant ignition and a 32,000BTU rating. There are four-, six-, eight- and 10-burner options starting from ?925, all with drop-down and lift-off doors for easy cleaning.
Other options include the dual AR6-RG24 - which combines six open-top burners with a raised griddle broiler - and the possibility of adding a French top to achieve a perfect fit in the kitchen. All ovens are sold with a two-year warranty.
To buy it, call
David Work Catering
0845 402 6504
www.davidwork.co.uk
11. Beech vendors
The UK distribution of Beech stone-hearth ovens from Australia - which have already been installed in more than 500 venues in 40 countries - has been placed with Equip Line.
The manufacturer claims the ovens offer greater thermal mass than their competitors and come in a wide range of sizes and configurations - standard circular ovens and custom-made versions bread and tandoori ovens and rectangular grill ovens. Optional extras include partially or fully gas-fired units with artificial logs smoking units for gas-fired ovens built-in automatic fire suppression in-flue scrubbing units and internal spotlights.
The ovens will comfortably fit through 700mm-wide doors and are supplied with a four-year warranty.
To buy it, call
Equip Line
01895 272236
www.equipline.co.uk
12. Silver coolers
The new range of back-bar coolers from Parry come in single-, double- and triple-door versions. The units are finished in stylish silver and offer an interior light, self-closing doors and thermostatic control.
The line, which is launched in October, comes with a three-year on-site warranty.
To buy it, call
Parry Catering Equipment
01332 875544
www.parry.co.uk
13. Souped-up salamander
The redesigned 7073-2 salamander from Parry has been overhauled to make it more durable and easier to clean. Made from high-grade 430 stainless steel, the salamander now has a cooking area of 600mm x 320mm and comes with a branding plate as standard. It is supplied with a one-year on-site warranty.
To buy it, call
Parry Catering Equipment
01332 875544
www.parry.co.uk
14. Big fry
The four gas floor-standing fryers from American Range offered by David Work are made from stainless steel and offer a removable basket hanger and 11/4in drain tap for easy cleaning high-efficiency cast-iron burners with high BTU ratings from 90,000 to 240,000 cool zones to prolong the life of the oil and pressure regulators that include a built-in gas valve and a 100% gas shut-off at high temperatures.
The line-up includes two twin-basket models - the AF40 and the AF50 - both with 28-litre tanks. The two twin-tank models are the AF45/45 (which combines two 28-litre tanks) and the AF40/25, which uses 28-litre and 14-litre tanks.
Prices on the fryers, which all come with two-year warranties, start from ?499.
To buy it, call
David Work Catering
0845 402 6504
www.davidwork.co.uk
15. Temp kitchens
Chefs who need more kitchen space to cater for Christmas parties or banquets can now hire it online through the new web software from temporary kitchen specialist CKS (Container Kitchen Systems).
The tailor-made kitchens include all specified equipment - from combis to bratt pans - and need not be restricted to cooking they can also provide extra preparation, cold storage or dishwashing space.
The smallest kitchen, 3.8m long by 2.8m wide, has space for two chefs producing 200-plus meals per session, while the largest standard size is 8.6m long - large enough for six chefs making 400-plus meals.
The modules, which can be linked together for bigger capacities, can be installed within hours. They can be hired for just a day (an expensive option) but are most typically required for two to four weeks.
Where capacity rather than space is an issue, CKS can also hire out equipment.
To buy it, call
Container Kitchen Systems
0845 812 0800
www.cksltd.co.uk
16. Hot to trot
HotBox, the award-winning way of packaging and serving hot food from KCC, is now available in the UK from Kavis.
The box, which handles the linked problem of keeping food hot while avoiding burnt fingers, is already a hit in the travel sector where food is not eaten at the point of purchase. It has been listed by Eurostar and by Global Fine Foods, a supplier of ready meals to UK commuter trains.
The packs combine a double-layer base to prevent heat escaping with an insulating layer to protect the carrier's skin. The clear, hinged lid fits snugly in place to keep food fluids inside the box.
The HotBox, which scooped a Millennium design award, comes in two formats - rectangular with twin compartments, or oval with a single compartment.
To buy it, call
Kavis
0870 360 3123
www.kavis.com
17. Laundry service
Over the next 12 months, Electrolux Laundry Systems plans to beef up its service network by doubling the number of field-based technicians.
The move, which will be achieved by outsourcing its service team to experienced partners, will enable the manufacturer to widen its coverage area, improve service response times, offer an out-of-hours service option, and service a bigger range of machines by other brands.
Alongside the day-to-day technical support it provides, Electrolux is launching the Electrolux Academy, a technical accreditation scheme that will ensure all its technicians achieve the highest standards.
To buy it, call
Electrolux Professional
0870 060 4118
www.electrolux.co.uk/laundrysystems
18. Souper storer
The new PSK soup kettle from Pantheon can heat up to 10 litres of soups, sauces, casseroles, curries or other liquid-based foods, and hold it at the optimum temperature for serving. Caterers simply select a high temperature on the dial to heat the food and lower it to maintain the serving temperature.
The soup kettle works on the bain marie principle whereby only the dishwasher-safe inner stainless-steel container and lid come into direct contact with the food.
It is suitable for use in sandwich shops and take-aways, as countertop mulled wine holders in bars, and in hotels for storing porridge at breakfast and sauces at dinners and banquets.
The kettle, which has a list price of ?122, comes with 10 labels for various sauces and soups, and a 12-month parts and labour warranty.
To buy it, call
Pantheon Catering Equipment
0870 990 57900
www.pantheonce.co.uk
19. Just the ticket
The new time- and labour-saving Deli Tickets from Planglow will satisfy growing consumer demand for clearer product information at deli counters, sandwich bars and caf?s.
The pre-laminated tickets, sold in boxes of 100, do not need cutting and are easily overprinted, so they can be used time and again. They can be overprinted using Planglow's LabelLogic software and a standard laser or inkjet printer, and can be printed with the operator's own coloured logos.
The tickets can be used with deli ticket holders and deli clips, which come in white or clear options.
To buy it, call
Planglow
0117 317 600
www.planglow.com
Copyright ? 2008 Reed Business Information - UK. All Rights Reserved.
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