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Frozen Food Europe January - February 2010
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Manufacturers
Blanco (www.blanco.de) Blanco offers as counter top models
induction
and ceramic hobs,
induction
woks,
grill
plates and roasting pans, a pasta cooker with up to six pasta baskets, a deep-fat fryer, a BainMarie as well as a hot plate. They can be combined flexibly with each other and fitted into a mobile front-
cooking
station. The equipment that is only
62 cm deep is operational in a short period of time. For example, the
grill
plates only need 4.5 minutes in order to heat up to 250°C; 5 l water boil on the
induction
hob already after 6.5 minutes. By request, a module can be installed with which the rising
cooking
steam, the so-called waste steam, is exhausted and the equipment can be cleaned from fat, moisture, and bad odors. Bohner (www.bohnergmbh.de) Teppanyaki are dishes from the Japanese cuisine that are prepared at the guest's table. The food is cooked on Teppanyaki
grill
plates. Bohner offers them in two thermostatic regulated variations: a counter top model (
grill
area:1140 x 540 mm) and as a front
cooking
Teppanyaki table (
grill
area: 1340 x 540 mm). The surface coating of the
grill
area is hard chrome plated. The special "heat storage" technology makes it possible to save up to 80% of the energy in comparison with similar
cooking
mediums. The advantages of the Teppanyaki
grill
ing are: fish, meat, side dishes, and vegetables can be cooked directly next to each other without essences being transferred - no sticking, scorching or burning even though one only has to spray a very thin film of oil - constant temperature on the
grill
plate even with maximum layout - very little EMC radiation - no air pollution. Rieber (www.k-pot.ch) With the K-Pot Rieber claims to
manage the complete work flow of a professional kitchen, i.e. storage, transportation, preparation, regeneration, serving with mobile and compatible units. According to this philosophy, it is produced without the infrastructure of a conventional commercial kitchen. Two products make up the core of the system: the energy unit K-Pot and the so-called thermo plates, a
cooking
ustensil made from highly thermal conductive material that is built on the worldwide standardized GN container principle and is offered as 1/3 resp. 2/3 GN. From storage to serving, the thermo plates can be used at all levels of the process chain. This makes the handling easier, saves time and money, optimizes food quality, and minimizes the cleaning effort. The energy unit KPot is equipped with an electronic control with twelve functions. Induction basic device with different attachments Courtesy of Scholl
Master of Teppanyaki Xiao Wang Courtesy of Rieber
K-POT Cooking at Allianz Arena, Munich/Germany
Scholl (www.scholl-gastro.de) Scholl calls its new
cooking
system for front-
cooking
Multi-Line 65. It is based on a piece of
induction
equipment that can be combined with a "Pasta cooker" attachment, a roasting pan and a
grill
attachment. After use, the attachments can be cleaned in the dishwasher. By means of
induction
, the manufacturer promises energy savings of up to 50% in comparison to equipment with conventional technology.
January/February 2010
33
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