Compact Countertop Cooking Live: Frima at The Restaurant Show 2016
Stand GJ41, Olympia, London. 3rd-5th October.
Visitors to this year’s Restaurant Show will be able to see first-hand the cooking capabilities of Frima’s compact VarioCooking Center Multificiency 112T.
On stand GJ41, Frima chefs will be cooking live with the 112T, showing how restaurant kitchens pushed for space can still enjoy the benefits and flexibility of multifunctional cooking appliances.
The 112T offers restaurants maximum flexibility in a small footprint as chefs can use it to precisely and easily boil, grill, fry, low temperature cook and deep fry. It’s up to four times as fast, and saves up to 40% in energy, compared to conventional appliances. It also saves up to 30% of space by replacing several separate pieces of equipment.
Measuring just 962mm wide by 800mm deep and 400mm high, one of the key selling features of the 112T is that is can be sited anywhere. On a table, a work surface, a central cooking block, a production area… wherever it’s needed. Yet its two 14 litre pans gives it the same capacity as its larger stablemate, the VCC 112.
The Frima chefs will talk visitors through the 112T’s intelligent cooking processes, specifically designed for restaurant operations. They support the chef’s creative work and help achieve perfect cooking results. These include automatic processes for sous vide and confit. As with all the VarioCooking Center’s processes, they cook without the need for monitoring and with no chance of sticking or scorching.
The 112T will be joined on the stand by the newest member of the Frima family, the 112L. The 112L was developed in direct response to customer demand for a compact unit with the flexibility of two pans and the capacity to produce larger quantities during peak times.
The 112L’s two 25 litre capacity pans offer maximum flexibility both in production and in à la carte. Chefs can be boiling pasta in one pan and cooking steaks in the other, frying chips in one and creating béchamel sauce in the other – the potential is vast. The 50 litre capacity provides sufficient frying surface and boiling capacity even at peak times. The height of the pan base is ergonomically designed to make it easy for chefs to work with, which is an important benefit compared to tilting pans or other multifunctional appliances.
For kitchens needing an even bigger capacity, Frima will also have the VarioCooking Center Multificiency 211+ on the stand. The floor-standing 211+ has a 100 litre pan capacity and a footprint measuring 1157mm(w) x 914mm(d) x 1100mm(h). As well as boiling, frying and deep frying, the 211+ offers a pressure cooking facility, doing it faster and more consistently than most dedicated units, without any need for monitoring.
Frima at The Restaurant Show 2016.docx – Aug-16
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