The Caerwylan Hotel is a landmark Victorian building which faces stunning views over the main beach on the East shore of Criccieth’s Esplanade in North Wales. It has undergone extensive renovations since the current owners, Nick and Fiona Gillham, acquired the hotel at the end of 2007 and set about restoring it to its former glory as remembered by Nick from his childhood holiday visits.

All of the bedrooms have been refurbished and most of the ground floor was completely rebuilt over the winter of 2011/2012. The latest project, which was finished in March 2012, has been a new kitchen and restaurant. Bettaquip was awarded the contract to design and refurbish the kitchen.

Bettaquip worked closely with both the owners and the Head Chef to produce a design for the new kitchen to match the space, menu and ergonomic layout to improve the work flow and reduce movement through the kitchen during service. The brief included bringing modern kitchen facilities and décor into the Victorian building. One of the main improvements was to create a new screened entrance and exit between the kitchen and dining room to improve the ambience by reducing noise levels and providing a visual barrier from the kitchen. Part of the building works also involved creating a new fully covered goods inwards and staff area. The kitchen was completely refitted with new equipment including all new refrigeration, a new walk in cold room, and quality stainless steel pass and work stations.

Working alongside local building and M and E tradesmen Bettaquip installed new Altro Whiterock walls and floors providing durable, hygienic and easy to clean finishes to all areas. Different coloured floor finishes were used to create a clear demarcation of areas for kitchen and serving staff.

Bettaquip also installed a new extraction system to meet the current standards for Kitchen Ventilation DW172 and to meet DEFRA environmental standards. The ventilation system included three stage charcoal filtration to eliminate odour pollution and tempered fresh air input fully interlocked with the gas supply to meet gas safety regulations.

Nick and Fiona, owners of the Caerwylan, comment. “Whilst we have done residential developments and over the past 4 years we have rebuilt the Caerwylan, this was the first commercial kitchen we have installed. We did approach the task with some trepidation and initially contacted Bettaquip as they were members of CEDA. From the outset they were very responsive, helpful and not pushy. We went through a number of designs before we agreed on the final design and these design changes were produced quickly and without complaint. All of the installation was achieved on time and on budget. If we ever needed another commercial kitchen we would certainly use Bettaquip.”

To find out how BETTAquip can assist with your commercial kitchen project call BETTAquip on 0845 2263635 or email info@bettaquip.com.

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Foster Refrigerator has launched a revolutionary new Cold Storage range. The new EcoPro G2 range of products has been designed from the ground-up with customer needs in mind, and is designed to be the ultimate in energy efficiency.

The EcoPro G2 is loaded with new design, quality, reliability, efficiency and performance features. Manufactured to be as technologically and environmentally advanced as possible, the EcoPro G2 range is British design and manufacturing at its best, incorporating features such as Foster’s CFD modelling capability, otherwise known as ‘Fluid Food-Fresh Technology’, a high-visibility temperature display PVAM (power display) which allows for easy temperature monitoring at all times, and the use of cyclopentane foam which provides for a 15% energy saving.

Foster believes that the ‘whole life cost’ proposition offered by the new EcoPro G2 range will be outstanding. The range incorporates over fifty new innovations, many of which are designed to deliver world-beating efficiency and drive down running costs, while the strength of engineering and quality will undoubtedly result in exceptional reliability with minimal maintenance requirements.  “With all the engineering excellence that has gone into this new range, it’s easy to forget exactly what these products are designed to achieve”, continues Playford. “Our customers simply want their food stored to the best possible standard; caterers want their equipment to perform in such a way that there is a tangible benefit to the quality of what they produce. The EcoPro G2 range will exceed those expectations and contribute to the efficiency and profitability of a business along the way. It’s as simple as that.”

To develop the EcoPro G2 range, Foster has invested £4m in its British manufacturing facility at King’s Lynn. The new, state-of-the-art production line means that the new EcoPro range benefits from the most advanced manufacturing facility of its type anywhere in the world.

“The EcoPro G2 range has been designed to meet the most demanding catering environments and expectations”, says Chris Playford, Foster Refrigerator’s Market and Development Director. “We are confident that this range will be the absolute standard by which all other products will be judged.”

To find out more about the EcoPro G2 range call BETTAquip on 0845 2263635 or email info@bettaquip.com.

Electrolux Professional has extended its standard warranty to two years parts and labour on all equipment.

The manufacturer claims the new warranty period removes the risk of unexpected costs and will give greater peace of mind for end-users when choosing to buy its kit. Stuart Flint, sales director at Electrolux Professional, insists the move is an important statement for the company. “The extension of the standard warranty is a reflection of our confidence in the products we manufacture,” he says. “Our products are reliable and innovative and this added value for customers only demonstrates this.”

Electrolux Professional manufactures kitchen equipment for all sectors of the foodservice industry, ranging from modular cooking suites to dynamic prep equipment. It also offers a range of extended warranty options including preventative maintenance checks to highlight any potential problems before they happen and further extend the life of equipment. The company claims to hold more than 200 exclusive patents relating to foodservice and laundry equipment.

The full range of Electrolux Professional products for the foodservice industry is available from BETTAquip. For more information call 0845 2263635 or email info@bettaquip.com.

The new Rational SelfCooking Center whitefficiency combi oven has been hailed as a ‘quantum leap forward’ in cooking technology. It’s been designed to get the maximum from everything – be it time, energy, water, space or raw ingredients. It cooks perfectly, and fully automatically, at the touch of a button and even cleans itself when necessary.

Rational has introduced a number of new features to the SelfCooking Center whitefficiency including HiDensity Control, which ensures uniformity of cooking throughout the entire cooking cabinet. HiDensity Control combines a powerful steam generator, dynamic air mixing and effective dehumidification to enable up to 30% more products to be loaded than in a conventional combi-steamer of the same size.

Another new feature, EfficientLevel Control, continuously monitors individual racks in the SelfCooking Center, intelligently adjusting the cooking parameters throughout the process to take into account load size, how the product is cooking, the number of times the door is opened, etc. EfficientLevel Control always controls the cooking process in the best way for each product, even telling the chef which foods can be cooked together.

Although the automatic mode is the simplest way of cooking, the SelfCooking Center whitefficiency can be used in manual mode, allowing experienced chefs to try out new ideas and save programs for future use. In this way they can customise the SelfCooking Center to do exactly what they want it to do, no matter who is pushing the buttons.

To discuss how SelfCooking Center whitefficiency can help your catering business call BETTAquip on 0845 2263635 or email info@bettaquip.com.

Electric cooking equipment has grown in popularity in recent years due, in part, to the legal requirement for gas models to be positioned under extraction canopies fitted with an interlock, which can add considerably to the cost of installation. To meet this trend Lincat has added additional electric models to its Opus 700 range of heavy duty equipment.

The OE7015 range is designed to provide the versatility and flexibility of a gas solid top for customers who, through choice or necessity, are looking for an electric option. Featuring a powerful electric solid top and fast, twin-fan assisted oven, the new OE7015 brings speed, control and reliability to the all-electric kitchen.

The new range’s twin zone, full width heavy duty hot plate maximises the available cooking space. Its two 2.7kW and two 2kW elements produce controllable heat gradient throughout the cast iron plate. The central areas are perfect for rapid boiling, the outer zones for simmering and holding. An outer edge channel helps to contain spills within the plate area.

The twin fan assisted oven, produces even heat leading to consistent results, with precise thermostatic control from 130ºC to 265ºC. Double insulated doors and side and back panels ensure safe operation, efficiency and economy. At the same time, removable vitreous enamelled oven liners, floor plate and shelf supports ensure that the oven is easy to clean. Three shelves and five shelf positions help to maximise oven space.

Lincat has also added two heavy duty induction hobs to its Opus 700 range. Designed to be suited with other Opus 700 equipment, the new models feature energy-efficient induction technology to help businesses reduce operating costs. At the same time, they deliver a highly responsive and controllable cooking method, whilst helping to maintain a safe and comfortable working environment. Because heat is generated in the pan, instead of the hob surface, very little energy is wasted into the kitchen’s atmosphere, which makes the cooking process more efficient and reduces demand on air conditioning systems. Added to that, Lincat’s new induction hobs deliver rapid heat-up and almost twice the cooking power of similarly rated gas hobs.

To discuss how electric cooking can benefit your catering business call BETTAquip on 0845 2263635 or email info@bettaquip.com.

The kitchen is the very heart of any commercial catering operation and for the business to run efficiently it is essential that your kitchen matches your requirements. Here is a quick checklist of points to think about when planning a new kitchen:

1. Food style – understanding your menu and how this may evolve over time will determine what equipment you must have.

2. What is the standard you are seeking to achieve – the requirements of a fast food restaurant are very different to an upmarket a la carte establishment?

3. Daily operating hours – busy all day operations preparing breakfast, lunch and dinner will require heavy duty equipment designed for these demanding duties.

4. Number of covers – not just the daily total, but what is the maximum number you will need to serve at one time and do you anticipate large swings throughout the day.

5. Is there any equipment you have used in the past that is a ‘must have’ item and is there any equipment on your wish list?

6. How long do you expect your kitchen to last? Kitchens can be designed to last 25 years using the highest quality equipment. But are you moving on in three years, or staying put and building the business over the next 10?

7. What are your future plans for developing the business? Planning for this development from the beginning will prevent you having to throw out equipment in a couple of years as the business develops.

8. Service limitations – many premises will have limited existing gas and electricity supplies and costs to bring in more substantial supplies may be prohibitive.

9. Health and Safety requirements – if you are upgrading an existing kitchen are the floor and wall coverings meet current requirements and if gas equipment is involved you will need ventilation equipment that meets the latest guidelines.

10. What is the budget – tells us what you expect to spend’.

Bettaquip can help you clarify your requirements and produce a provisional estimate without obligation so both parties understand the scale of the project. Call BETTAquip on 0845 2263635 or email info@bettaquip.com.

While tap water is perfectly safe to drink it often contains impurities that can affect dishwashing performance. Temporary hardness in water, the cause of scale build-up, can have a significant impact on running costs together with the costly inconvenience of increased maintenance and downtime. Disolved minerals in the water can also result in cloudy glasses and spotting on crockery.

The usual solution is to use a water softener, but for efficient operation they must be regenerated regularly and staff must remember to keep them topped up with salt. If they forget, a busy catering operation or pub in a hard water area will see visible limescale build-up within a few days. Just 1mm of scale in the boiler can add 12% to the running costs. It is also estimated that as much as 15% of all commercial kitchen breakdown calls are linked to leaks, timer failures or lack of salt within the water softener itself.

These are now problems of the past with Meiko’s premium front-loading and hood-type glass, dish and utensil washers. The company has announced that in the 2012 range water softeners will be replaced by GIO reverse osmosis technology. Meiko first introduced its GiO reverse osmosis technology three years ago and it has proved to be a success where spot-free and sparkling glassware is required, as RO water removes all calcium and up to 98% of mineral particles from water. It also offers savings of as much as 1.5ml detergent and 0.75ml rinse aid per cycle, according to the company.
“We will no longer be offering integral or cabinet water softeners on these products,” confirmed Bill Downie, managing director of Meiko UK Limited. “This spells the end for softened water for warewashing. Replacing softeners with reverse osmosis will give publicans nationwide sparkling clean glassware and dishes and save them many hundreds of pounds annually.”
Meiko says that unlike other RO water treatment systems on the market, the GiO system is contained within the machine footprint and therefore needs no independent softener apparatus for pre-conditioning the incoming raw water as well as saving valuable floor space.

To discuss how GIO reverse osmosis technology can benefit your catering business call BETTAquip on 0845 2263635 or email info@bettaquip.com.

BGL Rieber’s multipurpose K-Pot chafing dish provides multiple heating and serving options, saves energy and improves sustainability and health and safety for the caterer, compared with conventional chafing equipment.

The new K-Pot uses precise Ceran heating to offer a chafing dish that will regenerate as well as cook, hot hold and griddle. Cold holding variants are also available, which use frozen ‘pellets’ to ensure a stable cool temperature.

Unlike conventional chafers which use smelly gel heaters (which only heat the food in separate spots) K-Pot ensures food will not burn or boil dry by evenly heating the whole of the pan. In cooking mode, food can also be finished at the point of service, offering the prospect of fresher food, served to order.

K-Pot offers significant health and safety advantages – there is no risk of fire, as with gels – and risk assessment is much easier. One user stated they could save over £5000 a year on gels alone (using 20 K-Pot units). Another factor to consider is that the carbon footprint will be improved because no praducts of combustion are generated using K-Pot. There is also a saving in road miles as transporting the heavy gels (mostly from China) is eliminated.

Available in 1/1 GN and 2/3 GN formats, the energy consumed by K-Pot is simply that required to keep food hot; heat is transferred directly to the food via a highly efficient Ceran hot plate.

K-Pot effectively replaces hot food serveries while offering much more flexibility and mobility. It is eminently suitable for ‘family service’ which is becoming increasingly popular in schools.

Designed to work only with the highly efficient Rieber Thermoplate (triple layer) pans, energy consumption is tailored to the cooking pan and the food. Users simply select the regen or holding option – the programme operates for a set time and then signals that the food is up to temperature.  K-Pot features six regeneration programmes, three warming programmes plus optional variable power levels, which make it possible to tailor individual cooking requirements for different types of food.

To discuss how the K-Pot can benefit your catering business call BETTAquip on 0845 2263635 or email info@bettaquip.com.

The new Vortech gas fryer from Lincat incorporates novel technology to deliver an extraordinary 97% level of energy efficiency – almost twice as efficient as normal fryers.  What’s more, the optional built-in oil filtration system will extend the cooking life of the cooking oil by up to 75% – reducing oil purchase and disposal costs.

The result of extensive research and development, the Vortech range heralds a new era in gas fryer technology. As energy prices continue to escalate, Vortech brings together a number of design innovations to deliver an unprecedented level of energy efficiency – efficiency that translates into unrivalled operating economy.

Normal fryers can only muster efficiency ratings as low as 50% – the minimum required by current European regulations.  Some ‘high-efficiency’ fryers achieve around 80%. But none can compare with the 97% energy efficiency offered by Vortech – verified in BSI tests.

This breakthrough in efficiency offers you a number of powerful benefits. Vortech saves energy, significantly reducing your operating costs and your carbon footprint. Output is substantially higher. So much so, you may need fewer fryers to satisfy your customers’ demand for fried food – reducing your costs still further. And that’s not all. Vortech’s advanced temperature control system ensures that your fried foods are cooked to perfection, order after order, after order.

Features

• 97% energy efficiency and lower running costs from advanced designResidual heat recovery system
• “Fuzzy logic” electronic temperature control
• Unique burner design eliminates hot spots and ensures fast heat recovery for higher output
• Convenient electronic ignition
• Unobstructed tank gives easy access for cleaning
• Optional built-in oil filtration system extends the working life of oil

To discuss how Vortech technology can benefit your catering business call BETTAquip on 0845 2263635 or email info@bettaquip.com.

1  Directs hot gases around the tank using a unique design creating turbulence to extract the maximum heat possible

2  Metallic alloy mesh pre-mix gas burner gives highly efficient combustion

3  Uses a very sensitive thermistor and ‘fuzzy logic’ control to limit the extent of temperature cycle variations either side of target temperature

Catering equipment provided by UK manufacturer, Lincat, was put through its paces by the world’s most talented young chefs in October, as they competed for the ultimate prize of a gold medal, in the cooking competition of WorldSkills London 2011, the world’s largest skills event.

The event attracted over 1000 young people, from over 50 countries across the globe, to compete to be the best of the best in a wide range of vocational skills, from cooking and creative arts to IT and engineering.

Lincat supplied 19 Lincat Opus OSC61 SelfCooking Centers and three Silverlink 600 electric salamander grills, having been chosen as an “Official Supplier of the WorldSkills Cooking Competition 2011.”

Nick McDonald, Marketing Director of Lincat, said:  “It was a great vote of confidence in our products that they were chosen for the WorldSkills Cooking Competition 2011. It was exciting to see our equipment being put through its paces by some of the world’s brightest young cooking talent, watched by the great and the good of the hospitality industry worldwide.

He continued…  “It’s satisfying too that our equipment will now, after the event, be supplied to further education colleges throughout the UK to create a positive, lasting legacy. Warm congratulations of course also go to Britain’s cooking gold medal winner, Ben Murphy.”

To discuss how the Lincat SelfCooking Center can make a medal winning difference to your catering business call BETTAquip on 0845 2263635 or email info@bettaquip.com.