Caprice Holdings’ latest site uses FRIMA VarioCooking Center® Multificiency®
Hi Tech Cooking Machine Helps 34 Maintain Excellent Quality
One of the Caprice group’s most recent ventures, 34 is a modern classic situated just off Grosvenor Square in Mayfair. Martin Brudnizki’s interior design mixes Edwardian and Art Deco styles with colourful contemporary art, marrying perfectly with Head Chef Paul Brown’s eclectic menu.
The centrepiece of the open kitchen is a bespoke charcoal grill custom-made in Argentina – meanwhile an altogether more high-tech cooking appliance is winning plaudits from 34’s chefs. “The VarioCooking Center Multificiency really helps maintain the excellent quality and consistency of our dishes,” says Tim Hughes, Chef Director at Caprice Holdings Ltd. “Compared to conventional equipment, it’s faster, more efficient and its temperature control is absolutely accurate.”
34 makes great use of the VarioCooking Center’s multi-functionality. “Overnight cooking, stocks, braising, meat sealing, blanching vegetables... we use it for many of our dishes, including 34’s slow-braised short ribs, winter roots and horseradish,” says Tim.
Not only is the FRIMA versatile, the way it operates helps retain the food’s quality. “It’s fast and you don’t lose any yield… flavours, forms and succulence are all retained.” The speed is a result of the unit’s VarioBoost system, which is 30% faster than conventional equipment – it can heat the pan up to 200°C in just two and a half minutes. Because it’s so fast, it locks in the food’s goodness and because the temperature controls are so accurate, food never burns or sticks, even with milk or egg dishes.
The VarioCooking Center Multificiency is very energy efficient. Compared to conventional appliances it uses up to 40% less energy. In fact, it is up to 96% efficient at heat transfer, which is even higher than induction. Less waste heat also reduces the amount of kitchen ventilation required. Tim says: “We are aware of the FRIMA’s eco credentials – our commitment to the environment is steadfast, and, where possible, we try to choose equipment which is eco-friendly.”
The VarioCooking Center at 34 is not the first in the Caprice group. “We have them at The Ivy and at J Sheekey Restaurant and Oyster Bar,” adds Tim. “They are a very efficient way to cook. Obviously, we’ll prioritise FRIMA in any new project that we’re working on.”
34’s FRIMA VarioCooking Center Multificiency:
34 has FRIMA’s mid-size VCC 211 model, which has a 100-litre capacity pan and measures 1157mm(w) x 914mm(d) x 1100mm (h). It can sear 12kg of meat in a batch and pressure cook 45kg of meat (e.g. goulash) per hour. It can cook 36kg of tagliatelle or 20kg or rice per hour. It can pressure cook 80 litres of stock in half the time of conventional equipment.
The VCC 211’s VarioBoost® heating system heats the pan to 200°C in 2½ minutes. The special FrimaTherm contact layer means heat is transferred 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%, and water consumption is cut by 70%.
There are no pots to clean, which saves pot wash time and costs. Because food never sticks, the VarioCooking Center doesn’t need a self-cleaning system. Manual cleaning is easy, effortless and fast, allowing operators to clean the unit, using the integral hose, and have it ready for the next cooking process in just two minutes.
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
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34 Restaurant case study.docx – Oct-13
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Notes & links:
34: 34 Grosvenor Square, London W1K 2HD (on the corner of Reeves Mews and South Audley Street) | 020 3350 3434 | www.34-restaurant.co.uk (open all day from lunchtime till late, every day).
Caprice Holdings: www.caprice-holdings.co.uk
In London, Tim Hughes oversees 34; Bam-Bou; Daphne’s; J Sheekey; J Sheekey Oyster Bar; Le Caprice; Rivington Grill Greenwich; Rivington Grill Shoreditch; Scott’s; The Club at The Ivy; The Ivy; The Mount Street Deli; Urban Caprice Event Catering & Production. Internationally, Tim consults on Daphne’s (Barbados); Rivington Bar & Grill (Souk Madinat Jumeirah, Dubai); Rivington Grill (Souk al Bahar, Dubai); Scott’s (Jumeirah at Etihad Towers, Abu Dhabi); The Ivy (Jumeirah Emirates Towers, Dubai).
Press enquires for 34 & the Caprice group – Alvin Caudwell (acaudwell@caprice-holdings.co.uk | 020 7307 5903)
FRIMA: www.frima-uk.co.uk
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