Oxo Tower’s ‘fall off the bone’ oxtail is great – and fast – in restaurant’s new FRIMA
Stocks take half the time, have more yield, and are perfectly clear in multifunctional appliance
Set in the iconic building on the Southbank, the Oxo Tower Restaurant offers an eclectic menu built around British and European classics. It serves over 200 covers a day but, like many urban restaurants, kitchen space is limited. This means catering equipment needs to be as efficient as possible, while delivering the best cooking results. Recently head chef Jeremy Bloor installed a FRIMA VarioCooking Center. He and his team are so impressed they are about to install a second one.
“I first saw the FRIMA at a catering exhibition,” says Jeremy. “Its versatility and ease of use were very impressive.”
Oxo Tower has a 211+, which has a 100 litre cooking pan and can be used to boil, fry, deep fry, confit, slow cook and pressure cook. It was supplied and installed by TAG Catering Equipment UK. The overall project won a CEDA award.
“We use it for a range of different foods, using different techniques, from blanching asparagus to cooking pork belly under sous vide,” says Jeremy. “Our oxtail cooked under pressure is also great, falling from the bone, super-moist, in half the time it takes to cook conventionally.”
In fact, it was the pressure cooking option that attracted Jeremy’s interest initially. “Making stocks under pressure, in a controlled environment, gives us a yield and consistency we are very happy with,” he says.
“The FRIMA has cut the cooking time of our stocks down by 50%. With veal and chicken stocks there is no skimming needed at the first stage and the stock stays perfectly clear, without clouding.
“The yield is excellent – what you put in, you get out. Plus, cooking this way has reduced waste heat throughout the kitchen, with less condensation, and it minimises cleaning. We tend to cook the stock overnight then, when we arrive at 7.30 in the morning, it’s ready to reduce.”
Despite the FRIMA’s hi-tech appearance, Jeremy says it is extremely easy to operate. “A quick training session and we were up to speed. The touch screen control is the same as is on a Rational, so it’s a system most chefs have used,” he says.
“In our Brasserie we have a bratt pan and a stock boiler that we are looking to upgrade. We’ll replace them with a second FRIMA.”
Check out the video of Jeremy talking about his FRIMA at the Oxo Tower Restaurant at http://bit.ly/1k7vUcH
For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0845 680 3981, email info.uk@frima-online.com or visit www.frima-online.com
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Oxo Tower.docx – Nov-15
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VarioCooking Center is a registered trademark of FRIMA International
The VarioCooking Center at the Oxo Tower Restaurant
Model: VCC211+
Working capacity: 100 litres
Size: 1164mm wide by 914mm deep by 1100mm high
FRIMA’s VarioCooking Center Multificiency is a high-tech piece of cooking equipment that combines all the functions of a kettle, fryer, griddle, bratt pan and pressure cooker in one unit. It also replaces large pots and pans. It’s four times as fast, and uses 40 per cent less energy, than conventional cooking appliances.
The Multificiency VarioCooking Control touch pad gives chefs more choices and more command over the cooking processes. Built-in intelligent cooking technology eliminates time-consuming routine chores such as constant checking, stirring and temperature adjustments. It alerts the chef when, for example, a steak needs turning or liquid needs adding to a stew. However, the unit can still be used in manual mode if preferred. The program management function allows chefs to create their own programs and save and manage time, temperature and type of cooking according to individual settings.
The unit’s VarioBoost system is a network-like heating structure under the base of the pan, to distribute heat evenly preventing scorching and hot spots. This fast heating system can heat the pan to 200°C in as little as two and a half minutes.
To enhance cooking efficiency further, the 211 has a patented FrimaTherm base that consists of three inseparable, scratch resistant steel layers. The different layers help maximise temperature transfer and give greater ability to withstand thermal stress.
Another useful feature is the VarioDose water inlet, which automatically fills the pan according to requirements, for example when cooking pasta, rice or vegetables, providing accurate water dosage. Meanwhile the integrated water drain allows the unit to be installed in areas without a floor drain.
Links:
Oxo Tower Restaurant: www.oxotower.co.uk/who/oxo-tower-restaurant-bar-brasserie/
TAG Catering Equipment UK Ltd.: www.tagukltd.com
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