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Refectory fittingsINTRODUCTION: Concluding our education sector focus is a selection of equipment for tasks ranging from cooking, holding and transporting to serving and cleaning
(Caterer and Hotelkeeper Via Acquire Media NewsEdge)
1. Versatile performer
Hackman Metos combi-kettles cook, mix and cool almost any kind of food, providing a huge range of menu options. Temperature control is precise and easy, and stirring is done either automatically or manually.
Kettles save space because they can produce high volumes of food per square foot of floor space. The kettles are available in 40-litre models through a range of sizes up to 300 litres.
"BurnPrevent Control" ensures food does not overcook, providing better quality and easier cleaning. Even proving dough is safe and easy. Cook-and-hold programmes ensure food is ready when you are, and the fully automated kettles do not need user supervision once food is loaded. Electric tilting makes it safe to pour food, while thermal insulation cuts heat loss and increases safety.
Energy is also saved because full power is used only when needed otherwise, power reduces to suit the cooking programme. A variety of mixing options ensures all kinds of food, cold and warm, are mixed effortlessly and efficiently.
Optional cooling is operated by tap or iced water. Food is prepared from start to finish in the kettle - it cooks, mixes and cools. With its "SmartIce" system, using liquid, pumpable ice, 200 litres of goulash can be taken from 98?C to 3?C in about 45 minutes.
To buy it, call
BGL Rieber
01225 704470
www.hackman.com
2. Get synergized
Victor's Synergy "drop-ins", the working component units for food service counters, now boast greater energy efficiency and conform to the more exacting standards of EN ISO 23953-2.
The refrigerated blown-air salad wells, compatible with standard counters, have been redesigned, with the focus on hygiene, access and serviceability. The maximum load line of the wells offers a more effective and contamination-free food presentation. Compatible with GN containers up to 100mm deep, the smoother fabrication of the wells combined with a centrally located drain-off point encourages a positive cleaning regime, while the newly upgraded self-regulating condensate system reduces energy consumption and minimises heat loss from the unit.
The modular design of the refrigeration system and the use of expansion valves enables Synergy refrigerated units to be easily installed within remote systems.
The new heated wet or dry heat bain-marie wells are designed to fit with existing Synergy models. Available with or without gantries, the 1/1 gastronorm bains-marie feature sealed stainless-steel wells with drain-off points to one side.
The eight models in the newly configured Wet and Dry Heat Bains-Marie Well range are supplied with remote control boxes. Standard units feature curved glass sneeze screen and over shelf with an independent energy regulator control on the bains-marie.
To buy it, call
Victor
01274 722125
www.victoronline.co.uk
3. Comprehensive offering
BGL Reiber offers a range of mobile bains-marie gastronorm 1/1 heated or refrigerated delivery carts with optional extras such as sneeze screens, food conveyors, banqueting trolleys, breakfast and clearing trolleys, mobile buffet systems, cook-and-hold ovens and the Varithek self-ventilating front-of-house modular cooking system.
The company has recently forged a partnership with OGC Buying Solutions for the supply of meal make-up and distribution equipment including ambient, heated and regeneration tray and bulk trolleys, twin-cord and flat-belt conveyors, tubular and platform heated dispensers, tray "lowerators", heated bains-marie and rack trolleys.
To buy it, call
BGL Reiber
01225 704470
www.bglrieber.co.uk
4. Trolley makeover
Moffat's Versicarte is getting a makeover, with new technology, new ideas and new features, making this a whole new product range designed to meet the changing needs of school catering.
The Versicarte Plus offers a complete solution for food service, with heated, refrigerated and ambient models, a variety of display solutions, self-service and assisted-service units and practical options including cash till units, low-level trolleys (for plates, trays, etc) and corner sections. It also features coloured fascia panels that are easy to change for a fresh look. Hot cupboards are now fan-assisted to give fast, even heating.
The variety of models and accessories means the Versicarte Plus system can be adapted to suit changing menus. And when mealtime is over, it can be wheeled away so that the dining area can be used for other activities. The Versicarte Plus also includes glass screens which can be adjusted, so that the trolley can switch easily from self service to assisted service. Another new product in the range is the Versicarte Plus Salad Bar.
To buy it, call
E&R Moffat
01324 814107
www.ermoffat.co.uk
5. Cupboard love
Two new models join Victor's extensive range of bain-marie hot cupboards. Larger in size, the new Baron and Baroness units have fully insulated double-skinned construction offering a significant reduction in power consumption and cool-to-the-touch exterior walls. Both models operate from a single 13amp supply even when fitted with an optional quartz heated gantry.
Victor's new 1/1 gastronorm-compatible Baron and Baroness hot cupboards fit perfectly with commercial catering ranges and are supplied complete with digital temperature displays and adjustable thermostatic controls. Also, the four-pan bain-marie model can be used in front-of-house locations with the addition of a gantry, carvery pad and tiled or glass inserts.
The mobile units are fitted with swivel castors, two of which brake, a robust push-pull bar and a curly cable with plug park. There is a choice of finishes to complement a range of interior designs, including oak- or beech-effect plastic-coated steel.
To buy it, call
Victor
01274 722125
www.victoronline.co.uk
6. Transport system
Rieber offers a huge range of Thermoport food transport options for delivering cook-chill and cook-serve meals in tip-top condition. Hammersmith & Fulham Council has just taken delivery of a number of the food transport boxes because it has 10 schools with no kitchen.
The two-star category of Thermoport insulated containers is designed for small to medium quantities of food and is made from pore-free plastic. Well insulated and complete with in-built heating where required, these units are also dishwasher-safe. They are gastronorm-compatible and come in five capacities, from 11.7 to 104 litres.
Mobile stainless-steel three-star Thermoports are now available in new sizes, increasing useful space inside by up to 50% but leaving external dimensions almost unchanged. The range of boxes comes in five sizes, from 26 to 130 litres.
Clearance between the shelf rails on the Thermoport 3000 has been reduced to 37mm, increasing capacity to 15 gastronorm containers with a depth of 65mm instead of the previous 10. The result is an increase of the storage capacity from 70 to 105 litres.
Rieber has cleverly designed the door seals so they can be completely removed and replaced without tools. The choice of small or standard-sized castors on the new Type 1400/U means these units can be wheeled under standard food counters for storage.
Rolli trolleys are also available for the storage of Thermoport boxes. Rack trolleys suited to gastronorm or Euronorm sizes come with the options of insulated covers and stainless-steel or plastic panelling in a choice of colours, and there is also a hugely versatile range of plate and bowl dispensers, including hot and refrigerated options.
To buy it, call
BGL Reiber
01225 704470
www.bglrieber.co.uk
7. Chop chop
The recent focus on healthy eating in the education sector means it is now essential to include fruit and vegetables on the menu. Gilberts Food Equipment has come up with a super-safe device, the Swizzz Prozzz Mini Chopper, to make quick work of chopping large pieces of vegetables or fruit, nuts, herbs and boneless meats.
The Swizzz Prozzz, launched this month, with three blades encased within its body, is ideal for catering in schools and colleges as there are no cables to cut through, no power is required and it is suitable for use by unskilled staff.
The operator places food in the container, replaces the lid and pulls on the mechanism until the desired cut is achieved - thick-cut for chunky vegetables or a fine pur?e for salsas, soups and sauces - the more you pull, the finer the consistency.
The Swizzz Prozzz Mini Chopper comes with a handy spare blade, as well as three spare bowls and lids for extra storage in the fridge or freezer. Quick and easy to clean, the Swizzz Prozzz bowl and blade are dishwasher-safe, too, and a steam vent in the lid makes it safe for use in the microwave with small amounts of a sauce.
To buy it, call
Gilberts Food Equipment
0845 230068
www.gilberts-foodequipment.co.uk
8. Pull-up toast
Hatco's new pull-up stainless-steel slot toaster is available in four-slot and six-slot models and is said by the company to be built to withstand the rigours of heavy use. Operators can choose from two-, four- or six-slot operation to save energy on small toast runs, while the stainless-steel finish and removable crumb tray ensures cleaning is easy.
The toaster has easy-to-use control knobs and is simple to dismantle to change elements without calling out engineers.
To buy it, call
Hatco
01509 260140
www.hatcocorp.com
9. Welcome hoodie
Meiko UK is offering its customers the option of a hood-type dishwasher with an automatic hood raising mechanism.
The automatic hood, available on the company's DV200 double-basket range and the flagship DV270.2, raises itself at the end of the cycle, gently releasing steam so it disperses slowly into the kitchen. It means staff are not struggling to raise a heavy hood, thereby putting themselves at risk of back strain. It also eliminates the need to wait for the programme to finish in order to lift the hood manually. Another bonus is that if staff are busy elsewhere when the programme ends, the steam does not have time to condense on the inside of the hood.
To buy it, call
Meiko UK
01753 215120
www.meiko-uk.co.uk
10. Cost cutter
A new energy-saving feature for high-volume dishwasher systems promises schools, colleges and universities huge savings in running costs. Winterhalter's Fresh Air Drying Zone results in a significant reduction in the system's connected load, which cuts total operating costs by at least 33%. As well as reducing energy consumption, the Fresh Air Drying Zone improves drying results, makes clean dishes easier to handle straight from the system and enhances the air quality in the wash area.
Winterhalter's MT Series new Fresh Air Drying Zone draws in air from outside the machine, warms it gently, then uses it to dry the washed items. It then vents the air straight into the site's ventilation system. Energy consumption is reduced because the fresh air needs only gentle warming.
To buy it, call
Winterhalter
01908 359000
www.winterhalter.co.uk
11. Spotless utensils
The latest UX series of utensil washers from Hobart are the ideal equipment to help caterers meet the industry's increasingly demanding hygiene standards. The UX is a far more effective and time-efficient form of washing than traditional manual methods, safely rinsing and sanitising everything from pots and pans to trays and utensils.
It offers significant savings due to a dramatic reduction in water and energy use. The four-sided hood design of the UX reduces steam and heat loss, and the optional drain heat recovery system offers the capacity to save even more energy. Savings of up to ?500 per year can be made.
There is a choice of six models including front-loading and larger pass-through machines.
Colour-coded controls make them easy to operate, and the cycle status can be seen at a glance. The "stand-by" position means the hood can be lowered without having to start a new cycle.
To buy it, call
Hobart
0844 888 7777
www.hobartuk.co.uk
12. Gentle sell
The Vision from Jofemar is a free-standing merchandiser with direct product viewing, which replaces the traditional spiral-based system with the new SmartVend elevator product-delivery system. The problem with spirals is that they release products by dropping them - sometimes several feet - into the delivery chamber.
By comparison, the Jofemar unit delivers products to the customer without dropping or shaking. Following product selection, the SmartVend elevator arm moves into place below the selected product. Then the product is moved on to the elevator arm by means of another Jofemar innovation, the EasyFlex conveyor delivery system. SmartVend then gently delivers the vended item to the product-delivery tray. The product is never dropped or agitated, and this makes it suitable for higher-value items, including delicate food products such as sandwiches, yogurt or fruit . In addition, this new delivery method increases channel capacity by at least 20% when compared with spiral vendors.
To buy it, call
Jofemar UK
01543 251253
www.jofemar.com
13. Wash those veg
Mechline's new AquaJet 50 pre-rinse spray unit uses less than six litres per minute of water at four-bar pressure when the optional water-saving gun is fitted. This provides a saving of 2.99 litres per minute against a conventional pre-rinse spray - helping the operator save water and energy.
Assuming that the pre-rinse is in use for 90 minutes per day, this equates to 2.99 x 90 minutes, which equals 269.1 litres saved per day, or 80,730 litres for a 300-day year.
Average cost for one litre of hot water is about 0.62p, and cold water costs approximately 0.22p per litre. A litre of mixed (warm) water for pre-washing would cost about 0.48p. Therefore, the approximate saving with a Mechline AquaJet 50 would be 0.48 x 269.1 - equal to 129.17p at six-bar pressure, or ?387.51 per year.
To buy it, call
Mechline
01908 261511
www.mechline.com.
14. Steaming clean
The stainless-steel Sage Steam SDV-8000 is a commercial steam cleaner with a continuous-fill 3.3-litre boiler and a chemical delivery system. Using eight bars of pressure and a water temperature up to 170?C, it forces the steam deep into all kinds of surfaces, cleaning and killing bacteria on hard floors, stainless-steel work surfaces, cooker hoods and glass and mirrors, for example.
Particularly suitable for food-preparation areas, toilets and bathrooms, the SDV-8000 is easy to operate, and is supplied with a variety of interchangeable nozzles, lances and other tools that make short work of cleaning tile grouting, dissolving grease and grime and freshening upholstery. It can even be used for defrosting freezers. An award-winning Wet Vac system is incorporated to take the water away, leaving surfaces clean and dry, while the 12-litre waste tank is sealed and easy to empty.
The unit promises silent operation powered from a 13amp plug and is set on wheels and castors so that it can be manoeuvred around the room.
To buy it, call
Sage
01793 603487
www.sagesanitizingsystems.com
15. Some like it hot
The new HWA40 and HWA70 high-volume water boilers from Bravilor can rapidly produce large quantities of hot water at the correct temperature for tea, soup and other hot drinks at the touch of a button.
Both compact stainless-steel units are attractive enough to be placed wherever there is a demand for hot water. Easy to operate, they can dispense a pre-programmed measure into a cup, mug or decanter. A simple press-and-hold action produces a continuous water flow if required. Customisation of the machines with branded decals is also available to maximise impact.
To buy it, call
Bravilor
01628 776060
16. One-stop shop
When Blue Seal set out to create a range of medium-duty prime cooking products it had more than half an eye on the needs of the UK's education sector, hence the advent of its Cobra range of modular key-item prime cooking equipment. The seven-item all-gas range includes features that you would expect to see on more expensive models.
The range comprises 600mm and 900mm cooktops on an open cabinet base with optional 300mm griddle. The cooktops also sport 5.5kW open burners cast-iron burners and vitreous enamel pot stands flame failure protection on open burners and adjustable front feet and rear rollers. List price for the 600mm model is ?1,210. For the 900mm it is ?1,596.
A 900mm six-burner range with a static oven which combines French doors, four- or six-burner configuration, 5.5kW open burners, static oven with a 2/1 gastronorm or two 1/1 pan capacity, cast-iron burners and vitreous enamel pot stands and manual pilot ignition. There is also a griddle option: 300mm machine-finished 12mm thickness, with piezo ignition. List price is ?1,800.
A 600mm barbecue griddle on an open cabinet base comes with a list price of ?1,400, and a 900mm salamander grill with dual high-performance infrared burners and independently controlled sides is listed at ?990.
The Cobra range of products also includes a 400mm twin-basket fryer, listed at ?1,640, and a 600mm griddle toaster with a full 12mm-thick griddle plate and toasting compartment on an open cabinet base, which is listed at ?1,600.
For smaller kitchens, Blue Seal's E9311 is an all-electric unit with a four solid-element top combined with the E311 convection oven. The unit's small footprint of 796mm x 600mm x 890mm makes it a versatile addition to an education sector kitchen. List price is ?2,135.
To buy it, call
Blue Seal
0121-327 5575
www.blue-seal.co.uk
17. Take to the air
The Electrolux Professional Air-o-convect range of ovens is said to be the only one in its sector with a wide choice of automatic cleaning options.
Ranging from six grids to 40 grids, the ovens are available with different capacities to suit all kinds of facility. Less maintenance is needed, as the Air-o-convect doesn't have a dedicated steam generator. School and university canteens can benefit from the huge variety of cooking options offered. Preparation of stewed or au gratin vegetables, roasted meat or fish, small or large portions of red and white meat, baking and precooked food regeneration are catered for by 11 different settings.
By combining Electrolux Air-o-steam and Air-o-convect appliances, different stacking options and combinations are easy to obtain. There is also the possibility to arrange a complete cook-and-chill system. All the Air-o-convect ranges are flexible when it comes to assembling, and different grids and pans for grilling, frying, toasting and more are available.
To buy it, call
Electrolux Professional
0121-220 2800
www.electrolux.com.
18. Go pasta
Barilla's Pasta Cup, available through Sagegreen, is designed to work alongside Barilla's PastaBar, which allows operators to serve up fresh hot pasta to customers on the move. This opens up a whole new range of menu opportunities and is ideally suited to secondary and further education colleges.
The PastaBar is an integrated package that allows operators to deliver quick and easy authentic Italian pasta dishes with consistent high quality. It includes single-serve pasta and sauce portions, a unique and ultra-fast cooking process, the exclusive pasta cooking machine, marketing materials, advice services with help on menu costing, recipe suggestions, training and technical support, and branding and point of sale communications.
To buy it, call
Barilla
01606 815280
www.sagegreen.co.uk
19. Plate it up
Tableware manufacturer and supplier Steelite International, provides a range of crockery suitable for the education sector with its Performance collection.
The Simplicity range provides an array of presentation options as well as a comprehensive selection of cookware items. All pieces are freezer-, dishwasher- and microwave-safe and come complete with a five-year edge chip warranty.
While whiteware is popular in the education sector, patterned Simplicity ranges that are also suitable include: Earth Tones - using natural colours to provide tableware with an appearance of wholesome food Carnival - a vibrantly coloured range which is ideal to mix and match and Rio - available in green, blue, pink and yellow, which can be used on its own or combined for a mix-and-match presentation.
To buy it, call
Steelite
0800 7833 5483
www.steelite.com
20. Nutrient preservation
Two six-shelf atmospheric steamers from Lincat are the first in a new line of products aimed primarily at the public sector. Steaming is popular in education kitchens, as the process is least damaging to nutrients in the food and can cut costs through reduced shrinkage.
Part of the Opus 700 range of heavy-duty cooking equipment, the high-volume steamers can accommodate 2 x 1/1 gastronorm containers per shelf, offering twice the capacity of the more common 1/1 steamers but at a similar price: ?3,190 for the gas-powered OG7502 and ?2,990 for the electric OE7503 model.
The new models generate steam internally to ensure the ovens remain fully saturated, and energy efficiency is addressed by the use of a two-point door-latch mechanism and an effective door seal.
All components and materials are Water Regulations Advisory Scheme-approved for quality and hygiene.
To buy it, call
Lincat
01522 875500
www.lincat.co.uk
Copyright ? 2008 Reed Business Information - UK. All Rights Reserved.
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