Authentic Japanese take-away learns to love FRIMA VarioCooking Center

Tue, Sep 10, 2013 11:41 CET

“Now we use it for everything,” says head chef at Gochisou

The new take-away restaurant in Chiswick business park, Gochisou, is all about authentic, Japanese cuisine at its best. It offers a great take-away menu with a large variety of Japanese dishes, yet it only has one major piece of cooking equipment in the kitchen: a FRIMA VarioCooking Center Multificiency (VCC).

The FRIMA at Gochisou is the twin-pan, VCC112+ model. “We actually built the menu around the FRIMA,” says operations manager David de la Torre. “This is an A1 retail unit, so we were restricted as to the cooking equipment and ventilation we could fit. The FRIMA is a really innovative concept, very energy efficient, and it gets round the restrictions, yet gives us all the cooking processes we need – shallow frying, deep frying, boiling, and so on. Its UltraVent hood means we don’t need extra extraction.

“Basically, we couldn’t have had Gochisou here, on these premises, without the VarioCooking Center.”

However, there could be no compromise in terms of the food quality and, because the FRIMA is multi-functional, it is capable of doing everything the Gochisou team demands. They use the VCC both in manual mode and with the automatic SelfCooking Controls, depending on the food. “It’s very versatile, I cook just about everything in it,” says head chef Arya Farhadi. “Soups, fried noodles, joints of pork, chicken, fried rice, you name it. And having two pans is great, I can be cooking, say, omelettes in one and deep fried prawns in the other … all the food comes out perfectly.”

Given the amount of work it does at Gochisou, the fact that the VCC is fast is a major benefit. Its Varioboost® heating system heats the pan to 200°C in as little as two minutes. “I can make my miso soup in ten minutes, which is three times faster than it used to take with conventional equipment,” says Arya. Meanwhile, the accuracy of temperature control means food never sticks, so cleaning is effortless and fast, allowing operators to clean the unit and have it ready for the next cooking process in just two minutes. “Cleaning is very easy, not only for VarioCooking Center but also for the UltraVent hood.”

Arya admits he was sceptical when he first saw the VarioCooking Center. “For twenty years I’ve cooked Japanese food in conventional equipment. I had never seen anything like it before and when I first walked into the new kitchen I didn’t think I could work with it. Now I am now so happy that I have it, I cook everything in it and I love it, because it makes my life so easy.”

The VarioCooking Center Multificiency at Gochisou, Chiswick

The FRIMA VarioCooking Center® Multificiency® at Gochisou is a VCC112+ which was installed by Contract Catering Equipment. It has two 14 litre pans and three manual cooking modes, pan-frying, boiling and deep-frying, as well as pressure cooking. The automatic VarioCooking Control mode has seven process groups: meat, fish, vegetables / side dishes, egg dishes, soups / sauces, milk / desserts, finishing / service.

Its VarioBoost® heating system has a special FrimaTherm contact layer that transfers heat quickly and uniformly 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 10%.

The Varioboost system makes the FRIMA up to 96% efficient at heat transfer: it cooks up to four times as fast and uses 40% less energy than conventional cooking equipment.

The UltraVent® hood uses innovative condensation technology to absorb and draw off fumes, steam and vapour as the food cooks. The vapour and steam are then collected, condensed and drained away. It can be easily fitted to the VarioCooking Center Multificiency and means there’s no need for additional and expensive extraction systems. .

For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0845 680 3981, email info@frima-uk.co.uk or visit www.frima-uk.co.uk

Copy ends

Gochisou.docx – Sep-13

Press Enquiries:

Toni Turner or Alison Haynes at The Publicity Works

Tel: 01263 761000 Email: frima@publicityworks.biz

For more news about FRIMA visit the press office at www.publicityworks.biz

Graham Kille, FRIMA UK: 0845 680 3981

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

Links:

Gochisou Chiswick: http://gochisou-chiswick.co.uk