With space at an increasing premium and operators looking to drive cost efficiencies wherever possible, Hobart is introducing its Compact Kitchen solution – a suite of just four innovative, space saving machines that it says can provide total cooking and warewash performance for operations with restricted kitchen footprints.

The lineup, including a compact Minijet combi oven, multifunctional Precipan, High Speed Steamer and the company’s groundbreaking Two Level Washer combine to make the ultimate compact kitchen solution for operators looking to do more with less.

With every piece of catering equipment having to earn its footprint in the modern professional kitchen, the Peterborough-based manufacturer – an expert in innovation, with a reputation for developing machines that make kitchen life easier – has created the Compact Kitchen solution to help small kitchens operate more efficiently and help operators to reduce kitchen space requirements to increase profitable dining capacity.

Hobart UK MD Tracy Southwell comments: “Gone are the days when machines could sit idle for hours on end. Modern kitchens demand equipment with the shared attributes of multifunctionality, efficiency and maximum performance. Allied to this, with fewer trained chefs in work since the pandemic, simplicity of operation and a user-friendly interface are now absolute must haves. Our Compact Kitchen solution is the answer to all these challenges, and more, providing the perfect canvas for operators to drive efficiencies, minimise costs and maximise output.”

The Full Compact Kitchen Lineup:

Hobart High Speed Steamer

A key part of the Compact Kitchen solution, the Hobart High Speed Steamer is a revolutionary product with unique cooking abilities that provides chefs with a fast and cost-effective way of producing the highest quality dishes in a smaller footprint.

This innovative piece of equipment uses ‘dry’ steam under pressure to dramatically reduce cook times compared to traditional methods; fish, meat, eggs and rice are cooked in minutes, and shellfish and vegetables in seconds, combining space and time savings in just a 600mm width footprint.

Further space savings can be made by stacking the High Speed Steamer in a tower configuration with a Hobart Combi Oven (creating the Hobart Combi Tower), enabling even greater productivity within a compact 920mm footprint. The optimum use of kitchen space.

The Hobart Precipan

Hobart’s multifunctional Precipan brings total flexibility, versatility and simplicity to the commercial kitchen, giving chefs the tools to master multiple methods of cooking in one compact footprint, optimising kitchen space, improving workflow, and saving on equipment costs.

Chefs can use the Precipan to sauté, steam, boil, poach, simmer, fry, grill, smoke or braise, opening up an infinite world of menu possibilities, from à la carte dining, right through to larger scale catering operations.

Chefs can also maximise the Precipan’s potential as a 24-hour-a-day workhorse to batch cook stocks and stews overnight, before resuming normal daily cooking routines in the morning.

For additional versatility, smart multi-temperature zoning of the Precipan’s cooking base allows chefs to cook with precision, allowing for temperature boosts exactly when required.

The Hobart Minijet Combi

Hobart boasts one of the most reliable and easy to operate ranges of combi ovens on the market including the space-saving Minijet – an innovation that delivers all of the performance of a full-sized oven in a compact package, whilst still being able to accommodate full sized gastronorms. In addition, the oven can be used with either single or three phase electricity and is perfect for smaller kitchens where space is limited.

The Hobart Two Level Washer

When space is limited and maximum output is required, this award-winning machine doubles the capacity and productivity of a conventional dishwasher within the same footprint as a single hood.

During lower periods of demand the bottom chamber can be disabled to minimise energy consumption and then re-enabled when there is a requirement for higher volumes – helping kitchens keep up with fluctuations in customer footfall without using additional kitchen space.

With the option to use the lower chamber as a dedicated utensil washer or as a standard dishwasher, the Two Level Washer tackles the demands of both front and back-of-house teams by washing different types of ware simultaneously, saving time and space, and keeping up with the kitchen flow.

Dealers and end users should visit www.hobartuk.com/compactkitchen today to find out more about the innovative, space saving lineup.

Foster’s new EcoShow range of Multideck display refrigerators have proved as attention grabbing in the marketplace as they are themselves in any café or retail environment! With an 80% energy saving on previous models and revolutionary, impactful uplighting, products have never looked so good.

• Extraordinary uplighting uses LED lighting (patent pending) with new anti-glare feature
• Visibility of products is maximised through insulated glass doors and side panels
• The EcoShow range can store between 306 and 884 cans – and that’s without double stacking!
• All models are fitted as standard with Foster’s award-winning +stayclear low maintenance condenser
• Swivel castors are supplied as standard for easy movement.

Full details can be found at www.fosterrefrigerator.com/ecoshow.

Don’t forget, the entire EcoShow range is available to either lease or buy on Foster’s award-winning, fully transparent interest-free credit scheme. With no deposit required (subject to credit check) and a hassle-free approval process (99% approval rating), customers can benefit from top of the range equipment without the burden of the initial capital outlay.

You can see the EcoShow in person at a variety of events this year including the HCA Forum and Nisbets Live. If you aren’t able to attend you can interact with the EcoShow in a virtual environment via the Foster immersive showroom which allows you to navigate around products, inside and out, and learn about key features.

Check out the full product ranges from The Refrigeration Experts at www.fosterrefrigerator.com and www.gamko.com or email sales@foster-gamko.com.

Adande invites you to visit their stand H1861 at The Hotel, Restaurant and Catering Show 2024, taking place 25th- 27th March, at ExCeL, London. Meet the Adande team and witness their popular refrigerated drawers in action.

This year, with help from Synergy grills, Adande aims to demonstrate how the correct kitchen equipment can cut energy costs whilst bringing sustainability into chefs’ kitchens.

Adande is looking forward to presenting the open-display Bora cabinet powered by Aircell technology that cuts down energy costs and food waste, creating a more sustainable choice for Cafes, QSRs and more.

Register to attend The HRC Show here.

Our Maidaid Evolution Miniracks offers the most economical solution for volume warewashing in terms of footprint, manpower and cost.

The Minirack Evolution

Washes Perfectly.
R3010 & R3020 at only 115cm long, capacity of 120 & 160 racks per hour out performs many larger machines. Wash arms engineered for maximum soil removal and energy efficiency.

Predictability.
With a powerful rinse boiler and thermal interlock the results are predictably good from start to finish.

Quietness.
With double wall construction and insulated full width doors operating noise is kept at a maximum of 70db.

Easily cleaned in seconds.
Optional draw filter now gives triple filter system protection for wash water to enhance performance. Draw type surface tray filter removable for cleaning during service. Surface tank strainer with removable debris basket and final safety filter protecting wash pump inlet.

Economic to run.
Water consumption down to as little as 1.2 litres per rack. Timed wash run on, rinse economiser and table end stop switch all make the Minirack extremely economical. Large savings on electrical consumption, detergent and rinse aid.

A quick guide to the Minirack models:

Minirack R3010.
Compact two speed single tank machine with breaktank washes up to 120 racks per hour and ideal for medium sized sites.

Minirack R3020.
Compact four speed single tank machine with breaktank washes up to 160 racks per hour for sites requiring a faster throughput. Includes dedicated glass washing cycle.

Minirack R3030.
Compact three speed dual tank machine with breaktank washes up to 270 racks per hour. Deals with higher level of soiled products due to its pre wash module.

Installation.
Maidaid Halcyon also offer a wide range of inlet, exit tabling and accessories. Also a wide range of racks to suite site requirements are available

What to know more? Click here to download the Minirack Information Sheet or check out our website for more key points & tech specs.

ScrapDrainBio is the sustainable sink guard for the modern kitchen. It separates food scrap BEFORE it goes down the drain while bio-remediating grease in the line.

The DEEP internal basket seamlessly strains solids for easy & tidy transfer.

Wash & rinse dishes as normal while ScrapDrain with BIO remediates grease, separates solids, and presents a one-step transfer for local composting, organics recycling program or municipal pickup.

Environmental & Functional benefits with ScrapDrain:

• IMPROVES wastewater quality by reducing total suspended solids and FOG1
• PREVENTS food scrap from causing clogs in drains, sewer & septic systems
• SIMPLIFIES sink scrap collection & streamlines transfer to a compost option
• REMEDIATES grease & sugars with naturally occuring microbes in the drain
• REPLACES electric disposals with better solids prevention & less water use

Download the ScrapDrainBio Product SPEC Sheet here.

Novameta distinguishes itself in the market with bespoke, refined solutions, a trait evident across its entire product range, encompassing work tables, cooling counters, and the flagship product: the Novameta Cooking Island.

Novameta not only provides tailored technical solutions, such as the option to select a front or centre island and assemble desired components but also offers the opportunity to personalize the design of an exclusive product to suit individual tastes.

For chefs, it is important that the working environment is not only functional but also aesthetically pleasing. Label your island with a logo, an inspirational phrase or the name of a restaurant. The option of painting allows to match the colours of the kitchen equipment to the overall interior and to creates a harmonious and pleasant atmosphere in the workplace, as well as reflects the creative ideas of the kitchen team.  

Such customization can significantly enhance the overall impression on customers and immerse them in the restaurant’s unique ambiance.

Select the color of your preference and bring your aspirations to life. 

No limits – just possibilities!

Find out more here: https://www.novameta.lt/cookingisland/

Offering busy operators flexibility, versatility, and performance in their kitchen will be the clear message from Jestic Foodservice Solutions at HRC 2024 (stands H2061 and H2059)

Jestic’s expert sales team will be on-hand to advise and inspire operators seeking the best solutions to everyday challenges – often in space-limited kitchens. Featuring a range of top brands including Henny Penny, Duke, Moduline, Antunes, XpressChef and MKN, the team will be on hand to make life simpler and more efficient in every kitchen.

Showcasing a diverse range of premium catering equipment brands, from frying to holding and everywhere in-between – Jestic has the best solutions for every kitchen demand. Offering visitors expert insight on how to make the best use of innovative technology to ensure that every outlet can deliver best in class service, reduce costs through efficient energy usage and that the whole team can be confident operating the equipment.

From an innovative MKN combi steamer which simplifies intelligent cooking processes to the pioneering Henny Penny F5 frying range with its seamless touch-screen operation and the Duke Ready Flex cabinet with its industry-leading hot-holding technology, Jestic has the right range to make life simpler for every operator in every channel.

Steve Morris, Jestic Sales & Marketing Director says “We understand that operators are facing more challenges than ever before in their kitchens. Jestic can help offer equipment solutions which perform brilliantly, are simple to use for the whole team, and can fit into the most compact of spaces. Alongside our leading brands, the team is out in the market every day and can share insight and advice from across the whole Foodservice sector to help customers solve common challenges and do better business. With a focus on simple operation, flexibility, versatility and the best possible results, all the equipment we’re bringing to the show will help kitchens run efficiently, serve great food, and keep customers coming back for more”.

The Beginning of a New Era – RATIONAL introduces a new product category: the RATIONAL iHexagon delivers the highest food quality in the shortest possible time. 

RATIONAL is starting the new year with a World Premiere: With the new iHexagon, the world market leader has succeeded in coordinating steam, hot air and microwave technology so intelligently that the highest food quality is possible in the shortest possible time, evenly across all racks in the 6-1/1 unit. After introducing the combi-steamer and the iVario, this marks the third instance in the company’s history where it has pioneered a new product category. 

At the end of February, Markus Paschmann, Chief Sales & Marketing Officer at RATIONAL, presented the iHexagon in an online keynote speech together with RATIONAL experts from Research & Development and the project team. The focus of the presentation was on the core element of the new model: iClimateBoost. The cooking assistant intelligently adjusts steam, convection and microwave heat to the respective food. This allows operators to produce the highest food quality in the shortest possible time.

Markus Paschmann says: “With the iHexagon, we are the first on the market to succeed in combining hot air, steam and microwave heat in the cooking cabinet so intelligently that the energy is distributed evenly across all six racks.” This means that the user achieves consistently excellent results across all levels and can even simultaneously cook various types of food. Despite our culinary expertise in the market, achieving this milestone presented a formidable challenge for us.” We weren’t satisfied with the quality of the food at the beginning,” Paschmann continues. But the product developers quickly found the solution: The microwave has been set against the most powerful heating power that RATIONAL has ever developed. This has restored the balance of power. Together with the fresh steam, the two types of energy are intelligently controlled to produce succulent food with the desired browning and rich roasted flavours. “It fills me with pride to present such a technical masterpiece and launch it on the market. With the iHexagon, we are demonstrating that we recognise our customers’ challenges and are responding to them with innovations,” explains the CEO.

The iHexagon is aimed in particular at customers whose business concept is focussed equally on quality and speed. The iHexagon is capable of generating substantial quantities, it is ideal for preparing meals for large gatherings or catering events, such as buffets. Secondly, thanks to its speed, it is able to quickly serve fresh food or heat up snacks in just a few seconds, even during rush hour. This translates to an end of queues and a boost in sales instead. 

The iHexagon is of particular interest for kitchens that are geared towards standardised dishes and processes. This is where ConnectedCooking, RATIONAL’s digital kitchen management system, really comes into its own. MyDisplay, for example, which shows the most important functions individually on the display, can be set up via ConnectedCooking and distributed to all cooking systems, enables operation at the touch of a button and makes life easier, especially in kitchens with lower skilled staff.

The concept of the iHexagon is rounded off by autonomous cleaning with iCareSystem AutoDose. Cleaner and care cartridges are integrated into the cooking system and therefore securely contained. There is no contact with chemicals, and incorrect dosing is prevented. Instead, you’ll experience enhanced workplace safety and reduced costs.

All in all, it makes the iHexagon an intelligent specialist for certain applications; RATIONAL continues to see the iCombi and iVario as the primary solution for all other professional kitchens. For this reason, the company has also decided to employ product and application specialists for sales who can provide expert advice and identify whether the iHexagon is the right choice.

The iHexagon is now available in Germany, the UK and the USA, with other countries to follow gradually.

Markus Paschmann sums up the market launch as follows: “With the iHexagon, we have created a new, intelligent product category with performance features that are unique on the market. We are already speaking of a New Era.” Detailed information is available at rational-online.com, where you can also watch the keynote speech again.

We understand, that when it comes to commercial refrigeration, chefs want equipment they can rely on. With the ability to work through hot kitchen climates, fit into their workspace and not drain their bank with high energy bills.

But what if refrigeration could do more for them? With Adande, we put the customer first with a vast list of highly efficient pros to make chef’s lives easier. To keep it simple, we’ve put together the majority of reasons to choose Adande in the video below, including points such as:

-Flexibility that allows you to switch from fridge to freezer

-5-year parts warranty

-Blast chill functionality option

Discover more by watching below. Or contact the Adande team today CET@adande.com or 01502 537135

Subscribe here for more informative videos and testimonials from Adande.

Rational the leading provider in all hot food preparation extends a warm invitation to visitors at the Hotel, Restaurant and Catering Show 2024, taking place 25- 27 March, at ExCeL, London.

Visitors to the Rational stand, H2011 are invited to to explore and engage with the Rational experts as they introduce you to their innovative, intelligent cooking systems, the iVario advanced bratt pan and the iCombi Pro combi-steamer.

Arena Shows: a culinary experience

Rational has introduced a packed programme of Arena Shows, where visitors can embark on a culinary journey like never before. The exclusive 12-seater arena offers visitors an intimate experience, where they can witness the artistry of Rational cooking, showcasing the powerful performance of their cooking systems, and to sample the plated dishes.

The fantastic lineup of Rational chefs and special guests include:

Simon Rogan MBE, Rational Ambassador and Chef/Owner L’Enclume
Tom Barnes, Rational Ambassador and Executive Chef of Umbel Restaurant Group
Keziah Whittaker, Young MasterChef Winner 2023
Rehan Uddin, Rational Ambassador and Head Chef Owner of Indi Yang
Holly Charnock, Rational Ambassador and Head Chef at Woodlands Primary School
Rational Corporate Chefs

Visitors are invited to register their interest to attend the arena shows at: HRC 2024 Registration | RATIONAL (rational-online.com)

In addition to the live cooking demonstrations, the stand features the iVario Experience Island where visitors can join a professional Rational chef for personalised cooking sessions, to experience the appliance first-hand. It’s a unique opportunity to witness and participate in the cutting-edge culinary technology Rational has to offer.

Showcasing on the stand will also be the new cleaning system for iCombi Pro tabletop units, iCareSystem AutoDose. The integrated cleaning and reserve cartridge system enables autonomous cleaning, increasing work safety, saving time and ensuring HACCP hygiene safety.

Rational are also proud sponsors of the Healthcare Chefs‘ Knowledge book, hosting the launch of the book alongside a cooking demonstration with Shelley Pearson-Smith and Erica Bell, Chef of the Year 2022 from Stepping Hill Hospital.