Products
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The versatility of a combi-oven makes it suitable for a wide range of kitchens, from banqueting operations to much smaller venues
Posted: 10 February 2006 | 00:00
Stainless-steel gastronorm pans rarely make the news, but latest versions from leading German producer Rieber are made from a 2.3mm thick, seven-layer metal which includes stainless steel, chrome and aluminium.
Posted: 10 February 2006 | 00:00
The self-contained Refresh kitchen ventilation system is designed for use over electrical cooking equipment in applications where ductwork cannot be installed and/or structural alteration is impossible. Units comprise a supply and extract ventilation canopy with a dedicated services tower at one end.
Posted: 10 February 2006 | 00:00
Designed originally for bedsits and other space-conscious domestic applications, a new Mini Oven from Dualit also suits food service situations such as quick heating of snacks in cramped front-of-house areas.
Posted: 10 February 2006 | 00:00
Up to 50 preset times each with up to three stages can be programmed into Sanyo's first commercial combination microwave oven, scheduled for launch at Hotelympia.
Posted: 09 February 2006 | 00:00
Rational is showing some new applications for inside the SelfCooking Centres at Hotelympia, including a spit-roasting fitment for roasting suckling pigs.
Posted: 09 February 2006 | 00:00
For kitchens seriously into stir-frying, a new 500mm wide wok module from Charvet delivers 32kW or 110,000 BTU per hour of heat from a single ring comprising 21 gas jet burners.
Posted: 09 February 2006 | 00:00
Just when the ultra-versatile combi-steamer was running out of new applications, along comes a version able to smoke food while cooking it.
Posted: 09 February 2006 | 00:00
Tuesday 7 February marks the second phase of the registration process for Europe's new domain name, .eu. Romain Dourlen advises how to register
Posted: 03 February 2006 | 00:00
There's an abundance of great technology ideas for the hospitality industry on the market. Ross Bentley offers a taste of how the sector can benefit from the appliance of science
Posted: 26 January 2006 | 00:00
Security these days is more about digital technology than doormen. Ross Bentley looks behind the access codes to find what's new to the market
Posted: 26 January 2006 | 00:00
For countless restaurants, cafés and pubs, there's an increasing need to squeeze complete food production systems into awkwardly shaped prime property. Bruce Whitehall looks at the latest ideas for getting more from kitchens where space is particularly critical
Posted: 19 January 2006 | 00:00
Are you standing comfortably? A rise-and-fall oven range introduced last month challenges the established "one size fits all" tradition of fixed stove-top height. Bruce Whitehall considers this and other ergonomic issues that arise when specifying ranges
Posted: 08 December 2005 | 00:00
Hospitality companies are finding more and more uses for wireless communication technology, not the least of which is providing free-ranging internet access for customers without having to rewire the premises. Ross Bentley explains how
Posted: 24 November 2005 | 00:00
CatererSearch has drawn up the following product and pricing information for the main cooking equipment in a professional kitchen. Products include combi-ovens, cooking ranges, microwaves and deep-fat fryers.
Posted: 23 November 2005 | 18:13
Sometimes pans on a stove just aren't big enough for the quantity of food being cooked. That's when bratt pans and steam kettles come into their own
Posted: 10 November 2005 | 00:00
Making quick snacks is simple kitchen work, but the equipment to make them needs careful choosing and buying
Posted: 10 November 2005 | 00:00
While shelving and tables might not be cooking equipment, if organised badly they can bring kitchen chaos. We look at racking, stacking and packing
Posted: 10 November 2005 | 00:00
Servery counters benefit from a bit of theatre to enhance meal appeal and build staff-customer interaction. A new generation of hybrid counters takes this trend further by incorporating cooking equipment. Bruce Whitehall reports
Posted: 10 November 2005 | 00:00
Whether 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
Posted: 10 November 2005 | 00:00
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