The new variant of the compact multi-purpose computer-controlled VarioCooking Centre (model VCC 111) from Frima has been designed especially for busy restaurants.
The fast-cooking system (which combines bratt pan, kettle pan, griddle pressure cooker and deep-fat fryer) uses a VarioPan as one of its two cooking pans, which offers a 30% larger cooking surface. This allows chefs to cook up to 105 omelettes per hour (against 80 in the standard centre) or 185 burgers instead of 140 per hour.
The VarioPan and 15-litre tilting pan (sited on either side of the central control panel) both offer instant and exact heating, thanks to the VarioBoost system.
"The VCC 111 is designed specifically to meet the needs of restaurant for mise en place and … la carte cooking, since the VarioPan can be used to prepare a large quantity of pan-fried and grilled dishes quickly and efficiently," says Frima's Ben Gourgues.
"Typically, a restaurant will use the new VCC 111 to prepare sauces, vegetables and casseroles before service begins, then for grilled, pan-fried and poached items during service."
Accessories include dedicated baskets and carts for special foods, while multiple centres can be linked together by computer.
To buy it, call 00 41 71 727 90 15
Frima International