Products
In this section you will find all articles about food, drink and equipment products, giving you an easy route to all the information and news about products on Caterersearch.
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The new multi-purpose Heat-Max Heated Wells from Imperial Catering's Hatco brand is a food warmer, soup kettle, bain-marie, steamer and pasta cooker in one unit
Posted: 20 February 2007 | 17:43
A four-strong range of contact grills from Pantheon are claimed to halve the cooking time associated with open grills, because the food is heated by grilling plates from both above and below
Posted: 20 February 2007 | 17:42
Rapid-service caterers are the key target of the new AWI 180T professional microwave from AWI, which is claimed to offer all the features of ovens twice its price
Posted: 20 February 2007 | 17:31
Vision is a 2,500W baking and display oven from PCE that partners a fan-assisted convection oven that heats up to 240°C with an independently heated top display area that keeps food warm up to 110°C
Posted: 20 February 2007 | 17:30
Caterers can save time, water and energy with the new Round-Up Variety Steamer from Equip Line, which uses superheated steam to cook pasta in a fraction of the time taken by traditional pasta cookers
Posted: 20 February 2007 | 17:28
Patented instant-on heating elements allow the new Hatco Quick-Therm Salamander to reach the required cooking temperature within just eight seconds
Posted: 20 February 2007 | 17:26
Five new products have joined the Brakes cleaning and hygiene line
Posted: 20 February 2007 | 17:24
The Beech range of wood-fired ovens from Australia favoured by top restaurants such as Nobu Berkeley Street and Maze can be installed in a single day by UK supplier Exclusive Ranges
Posted: 20 February 2007 | 17:22
Caterers and hospitality firms with a high staff turnover can save money by using Instabadge, a new range of reusable employee name badges from Badgemaster
Posted: 20 February 2007 | 17:19
Hiper is a new range of stainless-steel counters with curved glass in Valera's line-up of serve-ovens
Posted: 20 February 2007 | 17:17
Brakes has turned to traditional breadmaking methods to produce its new range of part-baked Artisan Breads aimed at providing a premium bread offering for operators wanting to add variety, quality and a point of difference without the hassle or skill involved in making it from scratch
Posted: 20 February 2007 | 17:04
Devon pasta meal supplier Pasta King has moved into the eastern ethnic food market with the addition of noodles and three Oriental sauces to its food service line-up
Posted: 20 February 2007 | 16:59
Breakfast Selection is a ready-to-bake variety pack that combines three best-selling lines of Continental viennoiserie in one case
Posted: 20 February 2007 | 16:57
The Authentic Food Company has joined forces with wholesale distributor 3663 to develop a new Premium Range of dishes from different regions of India that will be exclusive to 3663 for 12 months
Posted: 20 February 2007 | 16:56
Two types of tarts inspired by favourites from both sides of the Atlantic have joined the line of bake-off breads and pastries from Bakehouse
Posted: 20 February 2007 | 16:54
Caterers seeking an Easter theme for their springtime buffets can now Say It With Flowers, a new range of pastry cases from Belgian baker Pidy
Posted: 20 February 2007 | 16:52
Menu makers on the lookout for convenient and healthier alternatives to chips are the target of a new line of baby baked British jacket potatoes from Brakes especially suited to smaller diners and the education sector
Posted: 20 February 2007 | 16:50
Weight Watchers has developed a cake bar for caterers that offers dieters the taste, but not the calories, of caramel
Posted: 20 February 2007 | 16:49
Three new lines have joined United Biscuits' Go Ahead! range of snacks, including a new move into the snacks sharing market with the launch of the 150g Crinkly Crisps Sharing Bags
Posted: 20 February 2007 | 16:47
An addition to the £2m speciality bread market is a line of breads baked hollow in the shape of a bowl so the insides are sealed and strong enough to hold soups or curries yet soft and light enough to eat
Posted: 20 February 2007 | 16:46
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