Cooking equipment
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For seafood display and similar applications requiring plenty of ice, the new TM500 ice machine from Hoshizaki scrapes ice continuously off a rotating cylinder to produce "scale ice" which is claimed to be colder, dryer and longer-lasting than regular flake ice.
Posted: 09 February 2006 | 00:00
Table-top units which combine an oven with a hot food display merchandiser have been introduced by Lincat.
Posted: 09 February 2006 | 00:00
A simple modification to the Valentine Multi-Cooker, which is a fryer-derived water boiler for pasta and noodle cooking, enables individual portions to be handled.
Posted: 09 February 2006 | 00:00
The ability to cook a fresh pizza in 90 seconds and still get the optimum combination of crispy base and melted top is promised on the Whirlpool SmartCook table-top pizza oven.
Posted: 09 February 2006 | 00:00
Made from 18/10 stainless steel and stands 20cm high...
Posted: 09 February 2006 | 00:00
Patented ceramic milling mechanism which crushes rather than grinds the peppercorns. Has a three-step adjusting ring and high-output mechanism. Stands 8in tall with a brushed metal finish.
Posted: 09 February 2006 | 00:00
Features the Peugeot grinding mechanism. Designed with an ergonomic shape and soft-touch upper body for a better grip, and has a sensitive on-off button for ease of use. Available in two colours, Flint or Basalt.
Posted: 09 February 2006 | 00:00
Beechwood mill in natural or dark finish and in heights of 12cm, 18cm and 30cm. Features the Peugeot grinding mechanism. The grind can be adjusted by turning the brass screw.
Posted: 09 February 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
The new model Hold-o-Mat oven regulates holding temperatures and humidity and now includes inbuilt core temperature control with a three-phase automatic running cook-and-hold programme.
Posted: 24 November 2005 | 16:38
John Benson-Smith, chef-director of Hazlewood Castle, North Yorkshire, has challenged catering equipment manufacturers to consult more with chefs when designing kitchen products.
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
Grills and griddles are two of the simplest items of cooking equipment in any kitchen, but they are remarkably versatile, as Keith Warren explains
Posted: 10 November 2005 | 00:00
Ice-cream made in the restaurant kitchen should always be more surprising and taste better to a restaurant customer than ice-cream bought from a frozen food supplier
Posted: 10 November 2005 | 00:00
The 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
Posted: 10 November 2005 | 00:00
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