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.

Rational has launched a new combi oven that it claims is a “quantum leap forward” in terms of efficiency, output and cooking quality.   The SelfCooking Center® whitefficiency® combines two new technologies, HiDensityControl® and Efficient LevelControl®, with the established SelfCooking Control® and CareControl®.  It also features an entirely new control panel.  Collectively they deliver a groundbreaking combi that is faster, more efficient, easier  to use and more sustainable.

Rational claims that its new SelfCooking Center® has 30% more capacity, cuts consumption by 20% and is 30% faster than conventional combi ovens.  It’s brilliantly simple to use, because it intelligently adjusts to the way each chef works.  Plus, cooking results are outstanding.

HiDensityControl features patented dynamic air mixing technology, which precisely controls the speed of the unit’s fan to channel the heat and humidity to exactly where it is needed, depending on the state of the product being cooked.  HiDensityControl is supported by a new, highly efficient dehumidification process and the powerful new steam control feature, which guarantees maximum steam saturation.

HiDensityControl not only delivers outstanding cooking quality, but also allows chefs to maximise output, since they can load 30% more food into the same size cooking cabinet.  It also reduces energy consumption by 20% and cuts production time by 30%, compared to conventional combi ovens.

The new Efficient LevelControl technology not only tells the user which different foods can be cooked together, it also intelligently controls the cooking time for each rack, according to the amount of food and how often, and for how long, the door is opened during the cooking process.  It means that everything is cooked to perfection, every time.

Because different food types can be easily cooked simultaneously, Efficient LevelControl maximises the output of the SelfCooking Center whitefficiency – it’s especially useful in peak periods when the kitchen is at full stretch.

The new control panel makes operating the combi steamer brilliantly simple because it constantly learns and automatically adjusts to the habits of the individual user.  Meanwhile the ‘MyDisplay’ feature allows the display to be tailored to suit the user.  For example, any functions that are not needed can simply be removed from the display interface, keeping controls simple and eliminating operator error, even with untrained staff.

Whether you prepare thirty or several thousand meals per day, Rational have exactly the right size of SelfCookingCenter® whitefficiency® unit for you with a range of 6 models from 6 GN1/1 to 20 GN2/1 available as either electric or gas models.

“The SelfCooking Center whitefficiency sets a new benchmark in combi oven technology,” says Lee Norton, managing director of Rational UK.  “Chefs will know they have complete, precise control of the cooking process and perfect results are guaranteed, every time. For the market overall, the new combi will have a huge impact in three key areas: sustainability, ease of use and food quality.”

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

Lincat, has added an induction hob to its professional range of over 450 products for cooking, holding and display. The IH21’s energy-efficient induction technology can help businesses to reduce operating costs and maintain a more comfortable kitchen temperature, while delivering a highly responsive and controllable cooking method with a range of convenient features.

The new induction hob typically offers 90% efficiency as compared with a solid electric hotplate at 55% and a gas hob at 50%. 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. At the same time Lincat’s new induction hob delivers rapid heat-up and almost twice the cooking power of a similarly rated gas hob.

Other features include rotary controls with LED power level display, a pan detection safety function, easy-to-change filter and a powerful internal cooling fan with overheat protection. Its impact-resistant Scott Ceran® glass ceramic surface is hard-wearing and easy to clean, particularly as the induction process keeps the surface relatively cool.

Nick McDonald, Marketing Director of Lincat Ltd, said:  “Ideal for melting chocolate, simmering stocks or rapidly boiling a large pan of pasta, our new IH21 induction hob will help businesses to reduce energy consumption, cut costs and increase safety in the kitchen. Equal to the challenges of the busiest commercial kitchen, the IH21 is also a great choice for front of house or theatre style cooking, thanks to its attractive design and sleek profile.”

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

At a time when the search for the ultimate sustainable kitchen is headline news, Meiko UK has been developing and continuously introducing ground breaking energy saving technology across its range of warewashers for years.  The company has long been committed to finding sustainable solutions to cut energy and water consumption, as its impressive range of eco-friendly products bears this out.

Meiko diswashers feature  many of the latest energy-saving features included as standard.  For example, heat recovery condensers and heat pump modules are engineered into the majority of larger machines and the proof of the cost saving benefits is in the tiny amount of water and electricity they use.  Heat pumps deliver hourly energy savings ranging from 6.7kw on the K-Tronic series rack transport machines, through to a 42.0kw energy saving with the heat pump fitted to Meiko’s larger B-Tronic flight type machines. Cooled air from the heat reclaim process is introduced back into the wash-up space which greatly improves the working environment for kitchen staff and eliminates the need for a dedicated high cost, energy consuming vapour extractor system.

Water consumption is an ongoing concern as water rates soar, so the research and development team at Meiko’s Offenburg factory has taken these concerns on board and designed machines that not only minimise the hourly water consumption but also incorporate unique wash water filtration systems, wash and rinse spray arm patterns and fresh water saving features.

All Meiko machines are double wall insulated for first class sound and heat insulation  and use sophisticated electronic systems to:

• Increase efficiency of the waste air heat recovery condenser by up to 20%;

• Reduce heating energy in the rinse booster heater by 20%;

• Reduce motor and heating energy within the drying zone by between 30% and 50%.

Chemicals have also come under Meiko’s keen scrutiny and the company has come up with the CSS (chemical-saving system) which offers detergent savings of between 60% and 80%.

If you would like to discuss how Bettaquip can help reduce your dishwashing costs call Andy Bettany on 0845 2263635 or email info@bettaquip.com

A hot pannini is a simple and inexpensive midday meal that can be profitably added to any  cafe, pub or even hotel restaurant lunch menu But midday business can be busy and customers have little time to wait, so service has to be fast and efficient. The Electrolux Professional HSG Panini Grill provides the answer by combining three different heat sources to make it possible to serve a hot sandwich in around 40 seconds

• The top contact plate brands the bread for the traditional striped appearance
• The infrared surface crips the bread surface in a matter of seconds
• Microwave ensure the correct temperature is rapidly reached right to the core of the sandwhich

The result is crispy bread with piping hot filling. The HSG Panini Grill is up to six times faster than a standard sandwich grill without compromising on quality. Cafés using it can offer a sandwich that stays warm-to-the-last-bite in less than a minute, delivering crispness, flavour and visual appeal. It is a real innovator when it comes to quality food with incredibly fast and efficient service – helping operators to maximise their business potential. It.

In recognition of its innovation the HSG has already won four prestigious industry awards: Lunch! Innovation Gold Award, Café Society Innovation Award, Caterer and Hotelkeeper Innovation in Food and Drink Award and the Pret-a-Manger Trailblazer Award.  The HSG was given the Pret-a-Manger Trailblazer Supplier Innovation Award in recognition of its contribution and collaboration in Prets  successful toastie offering.

If you would like to discuss how the Electrolux HSG can transform your business call Andy Bettany on 0845 2263635 or email info@bettaquip.com

With gas prices rising yet again it is an appropriate time to take another look at energy efficient alternatives to the traditional gas hob. With induction technology the heat is generated in the cooking pan itself, it can be faster than gas whilst just as controllable and is much more efficient. At a recent CESA Induction Cooking Forum in London the audience heard that DEFRA’s own studies suggest that induction cooking offers potential energy savings of 50% to 86% in the commercial kitchen.

Induction offers a huge range of other benefits, according to Hayden Groves, Executive chef of Lloyds of London. The Lloyds building has four very different catering outlets – a cafe, staff canteen, directors dining plus a wine bar and all use induction in a variety of formats. Hayden left delegates to the Forum in no doubt about his passion for induction cooking. “It’s faster than gas and accuracy is incredible,” he said, “The technology can reduce a vigorous boil to a gentle roll very precisely and almost instantly.” Another benefit is that the induction hobs had both improved the working environment and reduced extraction costs significantly. “It’s much cooler working with induction,” he explained. “We used to have the air con on at 15°C, these days it’s 21°C.”

BETTAquip can provide a complete range of induction cooking options, from high output tops built into cooking suites to plug-in table top models. We can even supply tops shaped to fit a wok, ideal for front of house theatre style cooking. Read how Bettaquip brought the benefits of induction cooking to the award winning Anthony’s restaurant in Leeds and the headquarters of the Automobile Association.

View the video to see how you can cook faster and more efficiently with induction technology.

If you would like to discuss how induction technology can benefit your business speak to Andy Bettany on 0845 2263635 or email info@bettaquip.com