Refrigeration
Today sees the launch of the first online auction on Caterersearch, run in association with Hilditch Auctioneers. Over the next two weeks, warewashers, microwaves, freezers and all sorts of commercial catering equipment will be going under the hammer.
Posted: 19 October 2007 | 09:36
According to the Carbon Trust's latest Energy Technology List (ETL), Gram UK's Midi K 625 fridge scores best on annualised energy usage relative to capacity
Posted: 21 February 2007 | 11:50
The latest 700mm-deep Jade counter fridges from Williams, priced from £1,390, have swivel and brake castors for easy positioning
Posted: 21 February 2007 | 11:48
The latest coldrooms from Caravell UK are priced to include a full delivery and installation package for fast, trouble-free set-up
Posted: 21 February 2007 | 11:44
A blast chiller directly compatible with the Rational 201 oven-loading trolley has been introduced by Foster Refrigerator, eliminating the need to transfer or de-tray food between combi and chiller
Posted: 21 February 2007 | 11:42
Front-to-back dimensions of just 720mm suit new heavy-duty Valera fridges and freezers - available in single- and double-door format - to tightly spaced kitchens
Posted: 21 February 2007 | 11:40
The trend towards bringing chilled ingredients into the heart of the kitchen right where the chef needs them means that under-counter refrigeration is increasingly popular
Posted: 21 February 2007 | 11:33
The Atlanta range of gastronorm fridges and freezers from Apuro has been redesigned for better energy usage and increased storage space
Posted: 21 February 2007 | 11:31
A range of blast chiller/freezers by Valera extends from the diminutive Chilly, a counter-top unit with three 2/3 gastronorm shelves and 8kg/5kg chilling/freezing capacity, to free-standing units ranging from 18-46kg chilling capacity or 12-26kg freezing
Posted: 21 February 2007 | 11:29
New door gaskets on latest LEC fridges and freezers are easily replaceable by kitchen staff and help counteract excessive condensation, wasted energy and compromised food safety, all of which can be caused by poorly sealing doors
Posted: 21 February 2007 | 11:24
British-made coldrooms from Precision Refrigeration can be made in a choice of exterior colours as well as stainless steel
Posted: 21 February 2007 | 11:22
Designed for building into servery runs or within counters, Designline Chilled Displays have been introduced by CED in four formats.
Posted: 21 February 2007 | 11:20
To encourage caterers to replace old, inefficient refrigeration with more up-to-date alternatives, a limited promotion by Brakes offers savings of more than £350 on an Electrolux white fridge (£395 instead of £746), and more than £450 on the equivalent freezer (only £395 instead of £864)
Posted: 21 February 2007 | 11:16
Once restricted to large, bespoke installations for bulk deliveries andproduction kitchens, coldrooms now offer easily installed extra foodstorage space at pubs, restaurants and smaller outlets. Bruce Whitehall examines the pros and cons
Posted: 08 February 2007 | 00:00
With all caterers expected to record HACCP procedures in their kitchens from January this year, thermometer probes and clipboards have fast become the weapons of choice in the fight against unsafe food handling. But is manual recording sufficient to ensure reliable refrigeration? Or, asks Bruce Whitehall, could more consideration be given to comprehensive computer-linked systems?
Posted: 13 April 2006 | 00:00
The Caterer Group Excellence in Catering Equipment and Supplies Awards recognise innovation and enterprise in the development of professional catering equipment and supplies.
The shortlist has now been drawn up and the award contenders are listed below.
To book tables for the awards ceremony on 28 October 2005 at the London Landmark hotel in London, please click here.
The awards are sponsored by Brakes Catering Supplies & Equipment. Click here to download the booking form
For further information please contact Shiva Hobson
Posted: 09 August 2005 | 10:52
A fridge is an insulated cabinet with an electric pump or a compressor which moves a refrigerant liquid around the cooling bars. When the door is opened, the cold air falls out to be replaced by warm air in the kitchen, which triggers the pump to circulate the refrigerant liquid and cool down the internal temperature and keep the food safe.
Posted: 29 April 2005 | 16:54
The main need for ice by a catering outlet is for adding to cold drinks such as cocktails or soft drinks, but other uses are for display cases of items such as fish of the day and chefs often use it for rapid chilling or keeping a food item cool while it is being worked on.
Posted: 28 April 2005 | 16:29
Williams Refrigeration is now offering operators an even bigger capacity back-bar cooler with its three-door model, which stocks up to 278 bottles of 330ml.
Posted: 01 April 2005 | 00:00
