FRIMA hi tech energy efficient VarioCooking Center at Anglia Ruskin University

University’s energy-efficient, hi tech bratt pans

When Anglia Ruskin University Cambridge campus was refurbishing its main catering facilities it needed to convert a small cafe to act as a temporary restaurant. The cafe didn’t have a kitchen, so they created one. Given the extreme limitations of space, but the need for maximum production, Head of Catering Services Terry Hope decided to install a FRIMA VarioCooking Center.

“The FRIMA unit was ideal because it is multi-functional, so we didn’t need to buy lots of different equipment, and it can produce large quantities of food from a compact footprint.”

However, Terry Hope and his team were so impressed by the VCC 112 that when it came to fitting out the new production kitchen they ordered a second unit – only this time they went for its big brother, the VCC 311.

“It can do so many different things,” he says. “It makes life a lot easier.”

The VarioCooking Centers are now integral to the university’s catering operation. In total, Anglia Ruskin has a student population of over 30,000. “As well as preparing student and staff meals, there are lots of other hospitality events, including hot buffets and black tie dinners.  

“We use the FRIMAs all the time – they will also be a great help when preparing barbecues for large numbers where we might be serving 600 people. We can cook the food very quickly in the VarioCooking Center, then finish it off on the barbecue.

“The VCC can handle all sorts of different foods: rice, pasta, soups, stews, steaks, fish and vegetables... you name it. It offers a huge choice of cooking processes.”

Sustainability is a key factor in the choice of catering equipment at Anglia Ruskin. “We have environment managers that monitor energy use. The VarioCooking Center is very energy-efficient, which fits in with the university’s commitment to reducing its carbon footprint.”

Both the speed and the frugal energy consumption of the FRIMA unit are due to its VarioBoost heating technology. This uses a compact, network-like heating structure, beneath the base of the pan, that transfers heat directly and evenly to the food. Compared to conventional equipment, the latest VarioCooking Center Multificiency cuts energy consumption by 40% and cooks three times faster.

“The VarioCooking Center’s hi-tech flexibility, with so many cooking methods, is a real boon for any large scale caterer,” says Terry Hope. “I’ve always been a fan of bratt pans, but these units are in a different league. They are excellent.”

The VarioCooking Center Models at Anglia Ruskin

The smaller VCC 112 (1200mm wide x 777mm deep x 1100mm high) has two pans, each with a capacity of 14 litres. The VCC 311 (1540mm x 914mm x 1100mm) has one 150 litre pan. Output examples: the 112 can cook rice in batches of 3kg per pan, the 311 in a batch of 30kg. The 211 can cook 60 beef burgers per hour per pan, the 311 can cook 360 per hour.  

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 0208 996 5102, email info@frima-uk.co.uk or visit www.frima-uk.co.uk

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Anglia Ruskin University Cambridge Campus FRIMA.docx – Mar-12

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Vic Brown, FRIMA UK: 0208 996 5102

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VarioCooking Center is a registered trademark of FRIMA International

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