OVERALL UNIFORMITY TOPS LIST: COOK-CHILL BENEFITS
- Hire education. // Caterer & Hotelkeeper;6/10/2004, Vol. 193 Issue 4327, p44
Looks at the advantages and disadvantages of catering equipment leasing. Information on the flexibility of leasing; Factors in which the amount of extra cost over the whole life of the equipment will depend upon. INSET: TYPES OF LEASING.
- Cycle probe. // Caterer & Hotelkeeper;1/25/2007, Vol. 197 Issue 4460, p33
The article highlights the addition of a patented feature in the Air-O-Steam combi ovens of Electrolux Professional. The new feature has been dubbed as the new algorithm for residual time estimation. According to the company, the patented feature will allow caterers plan their time more efficiently.
- My new kitchen. Lane, Diane // Caterer & Hotelkeeper;2/17/2005, Vol. 194 Issue 4362, p58
Focuses on the efforts of event caterer Rhubarb Food Design to meet the visual appeal requirement for its kitchen. Reason behind the need to improve Rhubarb's kitchen; Equipment placed in the area where clients cannot see them; Role of the Nelson Catering Equipment in the improvement of...
- Filter choice. // Caterer & Hotelkeeper;3/29/2007, Vol. 197 Issue 4469, p71
The article features three integral automatic systems for caterers looking to filter their deep-frying oil regularly from Anets, including the 50 kilogram Filter Mate low-profile units, the Filtronic II system, and the portable filter system with quick connect/disconnect facilities.
- A stitch in time. // Caterer & Hotelkeeper;6/15/2006, Vol. 196 Issue 4429, p50
The article provides information on a scheme called planned preventative maintenance (PPM) which is used to reduce expensive kitchen equipment repair bills. Commercial catering equipment is built to withstand hard use, but it needs servicing. The purpose of PPM is to reduce the risk of a...
- Ask CESA. // Caterer & Hotelkeeper;7/3/2008, Vol. 198 Issue 4534, p48
The article presents questions and answers related to catering equipment including the best energy-efficient kitchen pieces of equipment, the concept of the Waste Electrical and Electronic Equipment (WEEE) Directive, and the efficiency of cheaper domestic machine compared with commercial coffee...
- DONE IN 60 SECONDS. // Caterer & Hotelkeeper;11/15/2013, Vol. 203 Issue 4803, following p34
The article discusses various aspects of rapid-cooking technology and their impact on the catering and restaurant equipment industry as of November 15, 2013. Background is presented on the growth of the rapid-cooking equipment market in the past 10 years. The impact of advanced controls...
- Behind the badge: Parry. Gledhill, Bob // Caterer & Hotelkeeper;11/11/2004, Vol. 193 Issue 4349, p62
Reports on the plan of catering equipment manufacturer Parry to expand its international sales at the medium-to heavy-duty end of the market. Reason for launching heavy-duty equipment; Design of Parry's Paragon range of equipment; Features of its Ultima series of heavy-duty equipment.
- Ask CESA. // Caterer & Hotelkeeper;11/8/2007, Vol. 197 Issue 4501, p54
The article provides tips related to catering equipment. It is estimated that up to 70 percent of breakdowns of combi-ovens are caused by limescale build-up. The Catering Equipment Suppliers' Association (CESA) is developing a protocol with manufacturers of equipment with the aim of...