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Combining vintage design with contemporary functionality, the siphon can be filled with tap water or still mineral water up to the one-litre red marker line and then 'fizzed' with a carbon dioxide cartridge. The water will hold its fizz for several days.
Posted: 30 September 2011
| Product: Equipment > Glassware | Supplier: Cream Supplies
The classic Paris bistro-style stackable chairs are made from strong aluminium frames with a bamboo finish teamed with a black or traditional red-and-cream or brown-and-cream rilsan plastic weave. The
Posted: 30 September 2011
| Product: Equipment > Furniture, Outdoor equipment | Supplier: Andy Thornton
Six new products double the options in T&G's line of wooden accessories made from acacia. It is a hard, durable, thin-grained wood with a warm glow, flame design and varied appearance that makes each item unique.
Posted: 30 September 2011
| Product: Equipment > Cutlery/utensils | Supplier: T&G Woodware
Whitefficiency ovens - which are billed as a 'quantum leap forward' in efficiency, output and quality - are packed with new technologies to make them faster, more efficient, easier to use and more sustainable.
Posted: 30 September 2011
| Product: Equipment > Combi ovens | Supplier: Rational UK
This ground-breaking 'green' jacket is made from 25 two-litre recycled bottles and waste polyester fibre and has already been road-tested for durability and comfort by caterers and restaurateurs including Michelin-starred chef Alan Murchison.
Posted: 30 September 2011
| Product: Equipment > Uniforms/workwear, Green | Supplier: London Linen Supply
This commercial-grade thermo-blender can heat and cook any type of food (including creams, sauces, and jams) from 25oC to 130oC while continuously mixing at variable speeds. Because it can chop, purée, grate, grind, mill, mince, knead, liquidise, mix, stir and emulsify...
Posted: 30 September 2011
| Product: Equipment > Food preparation equipment | Supplier: Cheftools
The new ovens allow caterers to continue to offer the wood-smoked flavour of barbecued food as the summer recedes. As well as cooking and holding, the smokers will hot smoke meats, poultry and fish and cold smoke fish and cheeses with mild, medium or heavy smoke.
Posted: 30 September 2011
| Product: Equipment | Supplier: Foodservice Equipment Marketing
CST is promoting its ServiceCall technology as an efficient and cost-saving way to cope with the extra business drummed up by the Olympics without needing to hire extra temporary staff. The system is estimated to improve restaurant efficiency by up to 25%.
Posted: 30 September 2011
| Product: Equipment > Technology | Supplier: Call-Systems Technology
The six compact counter and under-counter gastronorm fridges and three freezers both come in single- and double-door versions.
Posted: 30 September 2011
| Product: Equipment > Refridgeration, Green | Supplier: Precision Refrigeration
The new range - launched at the Lunch! food-to-go trade show in London this week - offers bespoke printing options to customers. It is made of a rigid, insulated, recyclable material.
Posted: 30 September 2011
| Product: Equipment > Disposables/linen | Supplier: Kavis
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