Equipment: The right stuff

Related tags Ice cream

. LainoxThe combi-oven is the workhorse of any big pub kitchen - it can steam, bake, roast, and braise. For pubs with limited kitchen space yearning...

1. Lainox

The combi-oven is the workhorse of any big pub kitchen - it can steam, bake, roast, and braise. For pubs with limited kitchen space yearning for the same ease and convenience, the Lainox Compact Electric combi-oven is big on performance but small in stature, ideal for when space is at a premium. Fitting easily on countertop work space, its feature functionality can be personalised in accordance with the pub's demands. There are 88 programmable cooking functions and nine cycles for each cooking sequence. Using a USB connection, chefs can also load and download cooking programs, HACCP data and even software updates.

01226 350450

2. Foster Refrigerator

Foster Refrigerator has launched a new refrigerated undercounter cabinet with drawers making optimum use of space in small, busy pub kitchens. The new three drawer cabinet is designed to provide easy access to food, making it quick and easy to prepare starters and snacks, reducing prep time, food waste and making the best use of limited storage space. The front breathing, forced-air refrigeration system means the cabinet is suitable for use even in enclosed areas.

0500 691122

3. Parry Catering

For some reliable muscle in the kitchen, you could try the Paragon range by Parry. The range features a hardworking yet practical six burner hob and oven, a wide range of fryers and griddles available in counter top or pedestal style, a salamander, gas or electric hob units and a variety of bain maries. All can be bought as stand alone pieces, but will all suite together. Made and designed in the UK in Parry's own factory, it all comes with a full one-year onsite warranty.

01332 875544

4. Apuro

With the cocktail and smoothie culture gathering momentum, a ready supply of ice is more important than ever. Apuro has expanded its product portfolio with the introduction of a range of icemakers from Italian manufacturer Kastel. Space-saving while offering large storage capacities and ease of maintenance, they are especially suitable for smaller pubs where a full-size ice machine is not considered viable.

0121 744 0968

5. Imperial Catering Equipment

Imperial Catering Equipment can dangle a carat in front of caterers with its new Diamond Series. The styling ensures that the ranges will look the part in a modern kitchen. Constructed from stainless steel for a clean and professional finish, the series features a wide radius high shelf and front ledge and cast aluminium knobs, which boast a vylox heat protection grip for improved safety. Inside the oven is an M-shaped oven burner for even heat distribution, accompanied by extremely precise and robust thermostats to ensure accuracy of temperature. The interior porcelain surface guarantees better browning whilst also making cleaning a doddle. 01509 260150

6. Winterhalter

One of the biggest costs of providing clean glasses in a bar is the high temperature required to give a hygienic and clean wash. Winterhalter has launched an innovative range of undercounter glasswashers - dubbed ReTemp - that offer dramatic savings on running costs while still delivering a 'perfect' wash. ReTemp gains its low running costs by washing at a low temperature of 40ÞC instead of the standard 65ÞC. Specially developed ReTemp detergent and rinse aid ensure the system gives excellent washing results and hygiene at that lower temperature. By using the lower temperature, the ReTemp glasswasher costs much less to operate.

01908 359000

7. Carpigiani

For upmarket pubs looking to add a home-made touch to summer desserts the Pronto 4 Counter-Top Ice Cream Maker from Carpigiani is a handy piece of kit. Its vertical batch freezer has been specifically designed for the production of fresh, homemade ice cream in small quantities. An easy-to-use recipe book is included to help unlock the trade secrets of ice cream making - new flavours can be developed to create something really special. For busy pubs where ice cream on demand is particularly popular, Carpigiani also has soft ice cream equipment.

01432 346018

8. Meyer Commercial

Feedback from pubs suggests that Meyer pans are lasting at least twice as long in a busy kitchen as other pans. Meyer has launched a new range of Anolon tools and gadgets, which feature SureGrip ergonomic slip-free handles with a soft and cool feel, which are great for carvery use. Each has a cast steel loop for easy hanging. The range includes a ladle, fork, solid spoon, slotted spoon, slotted turner, spaghetti spoon and fish turner.

0151 482 8000

9. Grease Goblin

Up to 70 per cent of drain blockages in a commercial kitchen are caused by a build-up of fat, oil and grease. Watling Hope has installed grease removal systems in pubs and bars throughout the UK, including with Mitchells & Butlers, which named the company its Specialist Contractor of the Year. Its latest solution, the Grease Goblin handypack, designed for use with grease traps where it will control fat levels and odours and also act as a stand-alone biological drain cleaner. The handypack is a water-soluble sachet which contains billions of grease hungry bacteria and enzymes in a dormant state. To activate them, place in a bucket of warm water and leave to stand for just minutes.

01789 741825

10. E&R Moffat

Carveries have moved upmarket recently, with the best now offering well cooked joints of meat and all the trimmings, freshly cooked seasonal vegetables, sauces and crisp Yorkshire puddings. A high quality serving unit is essential, and Moffat Catering Equipment has produced a new prestigious servery unit. The smooth curves and granite surround of the units integrate into the pub, making use of the available space and avoiding unnecessary queues and bottlenecks while keeping the food at the optimum serving temperature. Moffat also supplies the carveries with a variety of finishes to suit the customer's décor. The units have three lift-off, heated stainless steel carving pads. Each pad has holding spikes and is individually controlled by an energy regulator.

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