Falcon swoops for share of heavy duty cooking suite market

Falcon

Falcon Foodservice Equipment today signalled its intent to push into the hotel and restaurant market by launching its first ever range of 900mm heavy duty cooking equipment.

Developed and tested over the last three years, the F900 series is the most significant product development for the Stirling-based manufacturer since it brought out the Dominator Plus in 2011.

Distributor partners and consultants from around the UK were at the QE2 Conference Centre in the shadow of Westminster this morning to see the equipment unveiled for the first time.

The F900 series comprises ranges, boiling tops, griddles, chargrills, fryers, pasta cookers, bratt pans, boiling pans and rise and fall grills. Bosses at the firm said it had has already built up stocks of the new line ahead of the launch.

The market for 900mm deep cooking suites in the UK is dominated by European brands, but Falcon believes it has come up with a British-built range that is more than capable of holding its own.

“There’s an increasing demand for equipment that not only delivers on performance but is also aesthetically pleasing,” said Lawrence Hughes, sales director at Falcon. “Key sectors include casual dining, education, hotels and restaurants, where the customer can often see the equipment in action. Here the need is for quality appliances that can handle the busiest kitchen environments, and that look attractive, but are also cost-efficient.”

F900 suiteThe F900 range features a patent-pending ‘Dynamic Link System’ which promises to create a virtually seamless link between appliances giving the flexibility of a modular system with the looks and hygiene benefits of a one-piece island suite, but “without the price tag associated with one-piece tops”, according to Hughes.

Falcon said that ultra-fast induction hobs and sophisticated filtration systems on its fat fryers are among the features that meet requirements for energy efficient equipment and lower running costs.

Tim Tindle, managing director of Falcon Foodservice Equipment, told FEJ that the company is confident it now has the armoury to compete in market sectors that it hasn’t traditionally been associated with.

“This is a major step forward for the company,” he said. “Because we have been around for so long we have become a bit of an institution, and some of the more continental brands have come into the market with kit that looks a bit sexier. What we have done is taken our best brand values and we can now really target into the front-of-house market and the market of the ‘design’ kitchen for the high-end restaurant. Equally, because of all the gas tops we do, and the fact that we have got global approvals, it really does make the F900 a vehicle that we can export globally.”

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