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having a blastINTRODUCTION: A look at the latest products, including blast chillers, combi-ovens, steamers, trolleys, carts and cabinets, geared to providing all your cook-chill needs(Caterer and Hotelkeeper Via Acquire Media NewsEdge) 1. Chiller harmony The Convotherm line of combi-ovens from Enodis UK has been joined by a new range of blast chillers, called ConvoChill, designed for trolleys direct from the ovens. Each cabinet can soft-chill delicate foods to 3?C as well as hard-chill and shock-chill to -18?C. Preset programming allows up to 99 programmes to be stored, including a hot gas defrost system. Features include electronic controls - including cycle control with core probe, temperature, time and status display, integrated printer, HACCP record-keeping memory and an ultraviolet-lamp sterilising cycle. Enodis has also expanded its combi line with the Converthem Mini (model OES6.06) whose dimensions of 515mm wide x 599mm deep x 627mm high are said to provide the smallest footprint on the market. The self-ventilating oven, which controls humidity levels automatically can roast, bake, boil, steam and fry, and can accommodate four 28cm plates. To buy it, call Enodis UK 0845 370 4888 www.enodisuk.com 2. Waste not The Hobart Banquet system uses the group's convection steamers - which range from 10- to 40-grid models - in conjunction with transportation tables, dollys and trolleys, inserts and isothermic jackets. Food can be cooked, plated and held, hot or cold, for up to 20 minutes in the isothermic jackets ready for serving, and chilled dishes can be steam-regenerated in six minutes. According to Hobart, this system of banqueting improves portion control and minimises waste so that an average 75% less sauce and 60% fewer vegetables are served, compared with traditional methods. To buy it, call Hobart UK 0844 888777 www.hobartuk.com 3. Climate control Air-O-System is an integrated cook-and-chill system from Electrolux for high-volume kitchens that pairs an Air-O-Stream combi-oven with an Air-O-Chill blast chiller/freezer. The combi-ovens - available in both gas and electric - use a six-point multi-sensor to provide precise control, along with a half-power setting. The blast chiller/freezer cabinets can chill food from 90?C to 3?C in less than 90 minutes, or freeze it from 90?C to -18?C in less than four hours. The system offers six-, 10-, and 20-grid capacities. To buy it, call Electrolux Professional 0121-220 2800 www.professional.electrolux.com 4. Stress relief Rational's SelfCooking Centers aim to take the stress out of banquets while reducing caterers' costs. They are easy to use - the operator simply selects the type of food and required level of browning, and the ovens calculate the best way to cook the food and monitor the cooking process. The four-star Hotel Kilkenny, in Ireland, has found that the ovens have lowered the number of chefs needed for a 200-guest banquet from eight to three, and reduced food shrinkage by 15%. The benefits, according to the hotel, include the oven's versatile cooking options and ability to cook different types of food at the same time, the short regeneration time of eight minutes, and the lack of supervision required. There are six Centers in the range, each available in electric or gas versions. To buy it, call Rational UK 0800 389 2944 www.rational-uk.com 5. Clever cabinets The stainless-steel KPS line of blast chillers from Gram can blast chill and/or freeze food volumes from 18kg to 180kg. The push-button-controlled cabinets combine Intelligent Food Recognition technology with a food probe, to control the cooling process, and come with integral condensate trays and three-year parts and labour warranties. The KPS 20 and 40 can chill up to 20kg or 42kg of food respectively, from 70?C to 30?C in 90 minutes. The KPS 60 can be used with roll-in trolleys with capacities up to 60kg, while the KPS 40 and larger KPS 90 are compatible with all major combi-oven manufacturers' trolleys. Gram also supplies purpose-built industrial blast chillers and freezer rooms that can handle batches up to 180kg, along with a range of roll-in and roll-through cabinets that accept major brands' trolleys up to 72cm in width. Its KP500 annd KP600 Quick Chillers are hybrid cabinets for caterers needing to chill small batches of food - for example, the KP 500 can chill 25mm-thick foods to a maximum 13kg. They will refrigerate, freeze, quick-chill and quick-freeze, as well as provide controlled rapid-thawing and dry cooling. To buy it, call Gram Commerical 01322 616900 www.gram-commercial.com 6. Touch-screen cooking There are 24 electric and gas combi-steamers in Lincat's line of Opus SelfCooking Centers and Opus CombiMaster units, which are both said to cook 15% faster than traditional combi-steamers. Opus SelfCooking Centers are easy to use, as the operator simply selects the food and cooking method from a touch screen and the Center works out the cooking mode, temperature, time and humidity levels. CombiMasters, available in six sizes, offer reliable results for an affordable price. Prices range from ?5,420 for the OCM61 (6 x 1/1 GN) electric model, to ?27,531 for the OSC202 G (20 x 2/1 GN) gas model. To buy it, call Lincat 01522 875500 www.lincat.co.uk 7. Cabinet feast Banquetline is a flexible range of microprocessor-controlled cabinets for holding and transporting hot and chilled foods in high-volume food service operations. The robust gastronorm-compatible units will stack plated meals using plate covers, or hold them individually on the adjustable shelving. The nine-strong range of heated cabinets include the Banquetline 50 Slim, the Banquetline 200 - which comprises two side-by-side cabinets - and a two-door combi-unit with a heated top and chilled bottom. The range encompasses one-, two- and four-door models that can cater for between 48 and 228 plates, or between four and 32 gastronorm 1/1 x 150mm containers. Temperatures can be controlled between 65?C and 95?C an integral water reservoir prevents food drying out and a special module reduces hot spots. The one-door Banquetline refrigerated cabinet, which uses an integral blown air cooling system, will hold up to 48 chilled plate meals, or 14 gastronorm 1/1 x 150mm deep containers. Both hot and cold cabinets run off a 13amp plug. To buy it, call Victor Manufacturing 01274 722125 www.victoronline.co.uk 8. Two-third combi The new TEC 2/3 from Parry brings the benefits of the combi-oven to smaller caterers who lack the space and funds for traditional units that start from 10-grid capacities. The two-thirds gastronorm combi differs only from its larger cousins in terms of its size - 695mm wide x 650mm deep x 635mm high - and its ?4,895price. The 62kg oven offers four manual settings - for dry heat, steam, super-steam and steam/convection combination. It has a stainless-steel cooking chamber, double tempered glass door, digital temperature display, temperature probe, and spray arm for easy cleaning. It can hold a maximum 6 x 2/3 gastronorm containers up to 100mm deep. Options include single- or three-phase operation, water treatment units, extra shelves and floor stand. To buy it, call Parry Catering Equipment 01332 875544 www.parry.co.uk 9. Two-in-one The Chillogen Banquet Trolley from Moffat can free up caterers' equipment, staff and space by combining the functions of chilled storage with a regeneration oven in one appliance. Its use of a turbo-heat generator and multi-fan technology is said to make the system one of the fastest regeneration units on the market. By cutting out all handling processes between chilling and serving food, the trolley also reduces the risk of cross-contamination and stores food more safely at consistent temperatures. Plated food is chilled, stored and automatically regenerated at a preset time ready for serving. There are two models, the 60 and 90, which can cater for events requiring up to 60 or 90 covers using 25cm plates. The mobile trolleys run off two 13amp plugs. To buy it, call E&R Moffat 01324 812272 www.ermoffat.co.uk 10. Frosty options Scanfrost CEB stainless-steel blast chillers and freezers are now sold in the UK by AHT Cooling Systems UK, following last month's acquisition of Caravell UK by AHT of Austria. The HACCP-compliant appliances will accept gastronorm and Euronorm pans, and between three and 16 trays. The units work in high ambient temperatures up to 43?C and a combination of microprocessor control and temperature probe gives precise handling. There are up to nine preset programmes, depending on model - seven for the blast chiller and two for the freezer. Manual programming is also offered so caterers can personalise and memorise settings. Safety features include self-closing doors, a door-open alarm and an optional UVC sterilising lamp. All models have a 10-year life expectancy. To buy it, call AHT Cooling Systems UK 01280 826600 www.aht.at/en/home/home.asp www.caravell.co.uk 11. Carts and combis Alto Shaam's four banqueting carts use a Halo Heat system to provide controlled, uniform heat, that is applied evenly from side to side as well as from top to bottom. They can hold up to 48, 96, 128 and 192 plates with a 25cm diameter, and are able to handle covered stacked plates, silver service, and covered or uncovered plate carriers ready for serving. The mobile carts feature Dutch doors to keep heat in the top portion of the cabinets while the bottom is unloaded, full-perimeter bumpers, heavy-duty castors, chrome-plated wire shelves and an adjustable electronic thermostat - between 16?C and 93?C - with digital display. The Alto Shaam portfolio also includes six-, 10-, 14-, 20- and 40-grid stackable combi-ovens that use a closed-system technology to retain more steam - and thus heat - in the cavity to reduce cooking times. Features include a two-speed fan, a wide temperature range for steaming and a Retherm programme to reheat plated meals without leaving water deposits or dried edges. To buy it, call Equip Line 01895 272236 www.equipline.co.uk 12. Italian integration The Italian-made Lainox Cooking System offers chefs an integrated and extensive choice of rapid-cooking and cook-chill equipment for handling bulk or plated food that has been prepared in advance. It includes ovens, holding cabinets, blast chillers and regeneration cabinets that all use removable and interchangeable racks designed to accommodate up to 100 plates with a 31cm diameter. Special trolleys and thermal rack covers are also available for the transportation of food. To avoid puddling on plates or dried-out food, the Lainox Heart ovens use AutoClima technology to give chefs control of humidity, while regeneration trolleys also add controlled doses of humidity while food is being reheated. To buy it, call Dawson Foodservice Equipment 01226 350450 www.dawsonmmp.co.uk 13. Quick service The Leventi Booster range of three- and five-grid combi-ovens from Valera use patented technology to combine microwave power with convection and steam systems to cut the cooking times offered on traditional combis by a further 50%. For example, the Leventi five-grid Booster can cook 20 x 1kg chickens in 12 minutes or 70 jacket potatoes in 22 minutes. Features include climate control, automatic self-clean, an auto-correction facility that adjusts cooking time when door opened, and RFID technology for uploading, downloading, storing and transferring programmes to multiple ovens or sites. Valera's range of blast chillers/freezers can cool food from 90?C to 3?C in 90 minutes, or freeze it from 90?C to -18?C in 240 minutes. The countertop Chilly model, which is equipped with 3 x 2/3 gastronorm shelves, can chill up to 8kg of food in 90 minutes or freeze up to 5kg in 240 minutes. Freestanding models - which all come with temperature probes and accept 1/1 gastronorm shelves and pans - can chill between 18kg and 46kg of food, or freeze between 12kg and 36kg. To buy it, call Valera 0845 270 4321 www.valera.co.uk 14. Compact chillers Blast chillers are essential pieces of kit for kitchens that rely on precooked chilled food, but can be too big and expensive for smaller caterers. To help them out, Apuro has expanded its Ital line of compact blast chillers to four models. They include the ultra-compact, 29-litre Lampo, whose compact dimensions of 620mm wide x 600mm deep x 400mm high allow it to be stashed under a counter. The Cervino 5, Cervino 10 and Cervino 14 models offer capacities of 92, 206 and 282 litres respectively, and have room for five, 10 or 14 shelves. The stainless-steel blast chillers with easy-to-use controls can blast-chill food to 3?C in 90 minutes or shock-freeze it to -18?C in 240 minutes. All models come with a one-year guarantee. To buy it, call Apuro 0121-744 0968 www.apuro.co.uk Copyright ? 2008 Reed Business Information - UK. All Rights Reserved. |