Food File - Tools of the trade
PubChef looks at some latest equipment launches.
A UK company has been set up to import modular brick ovens from Italy to UK restaurants. FORNO BRAVO aims to bring authentic Mediterranean wood-fired cooking to Britain. Alf Armstrong, a respected UK expert on brick ovens, will be heading up the new office. The Forno Bravo UK office will be responsible for the installation, support and service of all Forno Bravo ovens in Britain, and will offer training and cooking education services. The company's ovens include both handmade brick ovens, built in the traditional freestanding dome shape, and prefabricated ovens made from refractory materials. Forno Bravo modular ovens start at about £1,000 for a package that includes the oven chamber, cooking surface, vent and chimney manifold, insulating blanket, steel door, internal barbecue grill and oven tool set. For more information visit www.fornobravo.com or call 07984 10528
FALCON FOODSERVICE claims its new fryers will reduce the amount of oil and energy used and save pub chefs money. The flat-bottom pan design of the Infinity has a 16-litre capacity, has quick heat-up times, a guaranteed doubled life-span and annual oil usage reduced by in-built oil-care technology. The company claims the fryer offers pub chefs up to 65% reduction in oil use over a year. For more information visit www.infinityfryers.com or www.falconfoodservice.com
Equipment tips
This month we focus on gettign the best from your deep fryer.
Ruth Allen, McCain's foodservice technical support adviser: 1. Always deep-fry frozen foods from frozen and chilled foods from chilled 2. Heat oil slowly to the correct temperature for cooking chips -180°C/350°F. check occasionally with a thermometer to ensure accuracy 3. Never leave a fryer unattended when in use 4. Always turn the fryer off when not in use 5. Filter oil daily, remove floating debris and top up oil to level indicator 6. Gently shake baskets part way through the frying process
