CATERER EATS OUT
Cooking equipment
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Designing a commercial kitchenWhether you're planning a kitchen for a 40-seat restaurant, a five-star, 300-bedroom hotel, or for a corporate building feeding 3,000 staff, the principles of design and considerations should be the same. Derek White outlines what you need to take into account So you think you know about... grills and griddles
So you think you know about... ice-cream makers
My new kitchen: Le Champignon Sauvage, CheltenhamThe chance to buy the adjoining building enabled David Everitt-Matthias to more than double the size of his kitchen at the two-Michelin-starred Le Champignon Sauvage in Cheltenham. A full-sized cooking suite was top of the list for new equipment, as Moby Pomerance reports NEC1275 combination microwave by Panasonic
Pacojet food processing system
Slimline range from Foster Refrigeration
Bakery and proving ovens, from Rowlett Rutland
Old equipment could hinder healthy eating campaign in schools
Combi-ovens: Meeting the banqueting challengeVersatile, dependable, able to do two things at once - chefs have so much in common with combi-ovens. So it's hardly surprising so many are making the switch, as Antony Adshead discovers Excellence in Catering Equipment & Supplies Awards The Caterer Group Excellence in Catering Equipment and Supplies Awards recognise innovation and enterprise in the development of professional catering equipment and supplies.
The shortlist has now been drawn up and the award contenders are listed below.
To book tables for the awards ceremony on 28 October 2005 at the London Landmark hotel in London, please click here.
The awards are sponsored by Brakes Catering Supplies & Equipment. Click here to download the booking form
For further information please contact Shiva Hobson Equipment guides: Banqueting systems
My new kitchen: The Pourcel Brothers' W'Sens restaurant
Rôtisseries: visual theatre plus effective cooking
A buyer's guide to prime cooking equipment
All about combi-ovensA combi-oven combines several cooking functions in one piece of kitchen equipment and the shortening of the description “combination” is how a combi-oven gets its name. The combi-oven uses dry heat - either still or fan-driven - and steam, which is injected into the oven when the food being cooked needs it. Deep-fat fryers: advice and analysis for buyersWhile called a deep-fat fryer, all food floats in hot oil, cooking in the top two inches of the fryer. This can lead to a kitchen having a fryer which is too big and heating up more oil than needed. Island suites: construction and configurationIsland suites are the focal point of a busy kitchen. They are usually located in the centre of the kitchen with access to cooking surface on all four sides, allowing a kitchen team to work alongside and opposite each other for much of the prime cooking. Cooking ranges: key points for buyersThe cooking range is the traditional heart of a kitchen. There is little that can’t be cooked in one. Find out what you need to look for when buying one of the four types of cooking range. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next |
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