Tabletop to bulk-cooking: FRIMA has a multifunctional solution for any size of kitchen
Get a free trial of the latest compact, multifunctional FRIMA 112T at Restaurant Show 2015
Stand GJ41, 5th – 7th October 2015, Olympia, London.
At Restaurant Show 2015, FRIMA will be showing its latest VarioCooking Center Multificiency 112T. Visitors to stand GJ41 will be able to see the multifunctional compact 112T in action and get the opportunity to book a free trial with it in their own kitchen.
Chefs can use the tabletop 112T to boil, grill, fry, low temperature cook and deep fry, precisely and easily, with perfect results. Despite measuring just 962mm wide by 800mm deep and 400mm high, it has two 14 litre pans, giving the capacity to cook high volumes of food. The free trial enables chefs to see how the 112T can revolutionise their kitchens and streamline operation.
The trial lasts up to four weeks and there is no obligation to buy – though the company expects many chefs will want to keep the hi-tech unit once they have had a taste of its abilities. Being a countertop unit, it is easy to install. Operators taking up the offer will get on-site training from an expert FRIMA chef to ensure they get the most out of the trial.
Also on the FRIMA stand will be the VarioCooking Center Multificiency 211+, a bulk-cooking expert. As well as boiling, frying and deep frying, the 211+ offers a completely reliable and accurate way to pressure cook, doing it faster and more consistently than most dedicated units and without any need for monitoring. It is also excellent for long, slow, overnight cooking.
“We use it for a range of different foods, using different techniques, from blanching asparagus to cooking pork belly under sous vide,” says Jeremy Bloor, head chef, Oxo Tower Restaurant, Southbank, London. “Our oxtail cooked under pressure is also great, falling from the bone, super-moist, in half the time it takes to cook conventionally.”
“The VarioCooking Center is so flexible it allows chefs to use one piece of equipment for a huge number of dishes,” says Graham Kille, managing director of FRIMA UK. “Homemade sauces, braised ox cheeks, shallow fried salmon and lamb burgers, deep fried samosas, milk puddings, fresh soups and traditional custard… the list is endless. It’s the ideal modern commercial cooking appliance, no matter what size of kitchen or style of menu.”
With the launch of the new Dynamic option, the VarioCooking Center technology is now available to more kitchens, even those with restricted power supplies. Ask on the stand for more details.
VarioCooking Centers can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. Plus, they are up to four times as fast, and saves up to 40% in energy, compared to conventional appliances. FRIMA’s VarioCooking Center Multificiency units have been independently tested and certified by the European-based HKI cert and the energy consumption figures uploaded to the HKI CERT database. It ensures that those buying or specifying modern kitchen technology have access to comparative energy usage figures that are based on set guidelines, which can help them make informed buying choices.
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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FRIMA Restaurant Show 2015 – Aug-15
Press Enquiries:
Toni Turner 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
Separation/Inclusion charges: By email only to toni@publicityworks.biz
More information on FRIMA International from www.frima-online.com
VarioCooking Center is a registered trademark of FRIMA International
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