Pressure cooking takes the pressure off banqueting at the Hilton Birmingham Metropole
FRIMA VarioCooking Center Multificiency is ‘a world apart’ from conventional equipmentEvents, conferences and banquets at the Hilton Birmingham Metropole vary in number from 6 to 1,400. The main kitchen, where food for the events is prepared, has just replaced its bratt pans with a FRIMA VarioCooking Center Multificiency – and it’s made a world of difference, says Executive Chef Paul Taylor. “It’s versatile, it’s fast, it saves energy, it gives us absolutely consistent results, and it reduces wastage and shrinkage,” he says. The model Paul chose is the biggest in the range, the