FRIMA VarioCooking Center Multificiency 211 takes on school catering
Improving working practices in the school kitchen
When schools are planning a new build or a kitchen refurbishment it is an ideal opportunity to look at new cooking technology and how it can improve working practices. The latest FRIMA VarioCooking Center Multificiency 211 combines all the functions of a fryer, griddle, bratt pan, kettle, titling pan and pressure cooker in one unit. This means it takes up far less space than separate pieces of equipment and can be working continually before and during service.
Not only that but it’s also three times as fast, and uses 40 per cent less energy, than conventional cooking appliances. Its Varioboost® heating system heats the pan to 200°C in 2 minutes. Heat transfer is uniform all over the base of the pan, without heating the sides, so there is no scorching or sticking. The fast searing action reduces seepage, cutting the use of raw ingredients by up to 20%, and water consumption is cut by 70%.
In one hour it is capable of cooking 300 portions of omelette, 240 beefburgers, 70 kg of chips or 1800 fish fingers. The pressure cooking option speeds the process up even more, so that 45 kg of stew can be cooked in an hour. The VarioCookingCenter Multificiency 211 is also ideal for bulk cooking, with an overnight cooking process to take advantage of cheap rate electricity.
Timing is especially important in the school kitchen, where everything has to be ready for a relatively short and intense serving period. Kitchen staff can find themselves run ragged as meals are prepared. The FRIMA’s built in intelligence supervises the whole cooking process, telling the operator when to stir or turn the food being cooked, allowing staff time to get on with other duties.
One time-saving option is to cook up pasta in batches during the morning then refresh it nearer serving time. Rice and vegetables can be prepared in the same way, so everything is hot and has that ‘just cooked’ taste. The 211 automatically lifts the basket containing the pasta out of the pan to drain when it is cooked. The water doesn’t need to be changed between batches, saving time and cutting water and energy consumption.
Another aspect of the FRIMA 211 that appeals to school catering staff is that it is so easy to clean. All they have to do is tilt the pans and rinse them with the integral water jet: the dirt drains away. This saves time, effort, water and cleaning products and means staff can get home on time at the end of a busy day.
FRIMA is currently expanding its distributor network in the UK. For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0845 680 3981 ,
211 for schools – Mar-13
Toni Turner or Alison Haynes at The Publicity Works
Tel: 01263 761000 Email: firstname.lastname@example.org
Benoît Gourgues, FRIMA International: +41 71 727 90 14
More information on FRIMA International from www.frima-uk.co.uk
VarioCooking Center is a registered trademark of FRIMA International
Seps charges: currently there is no budget for separation charges.