CATERER EATS OUT
Cooking equipment
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next The art of fryingThere's a new way of thinking bubbling under in the deep-fat fryer market, as Bob Gledhill discovers Deal with a distributorBuying equipment through a distributor also brings you expertise, servicing, back-up, training and advice, says Nick Oryino My new kitchenPaul Gayler, executive chef at London's Lanesborough hotel, likes to keep a cool head. So his solid-top ranges had to go. Diane Lane reports Behind the badge: ParryEquipment manufacturer Parry has been getting heavy. After making a name for itself in light- and medium-duty kit, it's aiming to expand its international sales at the medium- to heavy-duty end of the market. Bob Gledhill reports Getting the most out of your microwaveCommercial microwave ovens are so sophisticated these days you can cook all sorts of things at the touch of a button. Antony Adshead reports Temporary kitchens: Everything you need to knowThe reasons for needing temporary kitchens vary from nice to necessary. Unexpected peaks in business, on the one hand, or a fire-damaged kitchen, on the other, can mean you need to quickly relocate food preparation. Oven chipsFew items of prime cooking equipment have as much technology and computer wizardry built in as the combi-oven. But is there a danger of over-engineering? Bob Gledhill gets the views of users and makers Built for speed
Behind the badge: C&C CateringCatering equipment distributors are the bridge between the manufacturer and the kitchen, but what added value do they bring? Inside Kitchens finds out On the cheap?
Hire educationThe capital cost of catering equipment can be daunting, particularly for a new business. Does it make for good kitchen management to turn to leasing instead of capital purchase? Inside Kitchens does the sums My new kitchen
Deep-fat fryers: what to buyThe choice of which deep-fat fryer will best suit your needs depends on more factors than meet the eye. Inside Kitchens looks at all the points to consider before making a decision Hobs choiceAdventys induction hobs are now available in the UK through Signature FSE. Chef-Combi III microwave from R H Hall A new "designer look" has been given to the Combi-Chef III, a competitively priced combination microwave/convection oven which won the "best new product" award in the light commercial category at the last Hotelympia. (Stand G2044) R.H.Hall (Microwave) SmartPak induction heating system for pizza delivery from MCS Technical Products Hailed at last year's Nafem show in Dallas as a revolutionary new answer for pizza home delivery and the Home Meal Replacement market, the SmartPak thermal delivery system features bags which are kept uniformly warm with the help of induction heating technology, as widely seen on induction hobs. Key element is a "pellet" made of a special magnetic alloy encapsulated within a heat retentive plastic. The bag is placed on a special induction charging unit which automatically senses the pellet's presence and rapidly charges it through the bottom of the bag without heating the bag itself. The electromagnetic field activated by the special alloy helps ensure that just the right amount of heat is evenly dispersed throughout the pellet. Result: the food is held at ideal temperature for up to 45 minutes. The new heat source is also considered kinder than the usual option of insulating the heat stored in the food. Any number of bags can be heated. Stand 994. MCS Techn Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | Previous | Next |
Most Viewed ArticlesLatest Blog Posts |
