Banqueting: the question of timing is finished

Oct. 13, 2010 - PRLog -- Getting large quantities of food to the right temperature for banquet service is fraught with hazards.  Firstly there’s food safety to consider, and then there’s the problem of timing. Take too long at the finishing stage and service is delayed, but if food is re-heated too fast it can be ruined.

FRIMA’s high-tech VarioCooking Center has a special ‘finishing’ function that makes it easy for chefs to bring large quantities of food very gently up to their ideal, safe temperature, quickly and automatically, with no risk of spoiling. The VarioCooking Center perfectly regens sauces, stews and boiled and braised dishes, allowing the chef to get on with other tasks such as creative presentation, and front of house managers to confidently timetable serving.  

By selecting the Finishing function, there’s no need for the chef to worry about whether the food reaches the correct temperature or to constantly monitor the food. The VarioCooking Center heats the product through, protecting the food quality. During the holding phase, the precise temperature controls ensure the food is not overcooked. The finishing function can also be used to pre-heat dishes like soup and goulash for service.

The VarioCooking Center is a multi-function unit combining a bratt pan, kettle, tilting pan, pressure cooker and a deep-fat fryer – all in one.  What makes it perfect for finishing foods for banquets is its VarioBoost heating system, which delivers accurate reheating, and its VarioCooking Control, which automatically monitors and adjusts the power so that, even with sensitive products such as a haunch of venison and delicate soups, perfect results are obtained with no loss of quality or taste.

It's also super-fast, typically three times faster than standard bratt pans and kettle pans, so the VarioCooking Center can slash the time at the initial cooking stage as well as during finishing. Its big capacity pans make it ideal for banqueting catering. The largest model in the range, the 150 litre VarioCooking Center 311, can regenerate up to 40kg of braised beef at once.  

"We use the VarioCooking Center for banqueting.  It's pretty much idiot-proof: any chef can use it.  We even let young commis chefs seal off meat for 300 people in it.  We'd never have let them touch a job like that on their own before!" says Stephen Tonkin, executive chef at the Wentworth Golf Club.

FRIMA has arranged a series of live cooking events where caterers can try out the VarioCooking Center technology for themselves, hands on, with help from expert chefs.  The events take place at a selection of venues across the UK, and are repeated every four to five weeks, so caterers should be able to find one that suits their location and calendar.  Tickets can be booked in advance and the events are completely free.  

For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0870 312 0321, email info@frima-uk.co.uk or visit http://www.frima-uk.co.uk

For more news about FRIMA visit the online press office at The Publicity Works website http://www.publicityworks.biz/wptpw/category/press-office...

# # #

The Publicity Works offers PR and marketing services in both consumer and B2B markets. Founded in 1990, our specialist team has extensive knowledge and experience of online, traditional and social media. Find out more at www.publicityworks.biz