Hobart Warewash will be giving show visitors their very first look at a revolutionary new generation of its class leading FX undercounter machines when the market leading company returns to the Hotelympia show floor next week.
Launching in the summer, visitors will be the very first in the UK to experience the FX’s touchscreen functionality and an innovative drying function that ensures a perfect end result without the need for manual drying and polishing.
Elsewhere the company’s newly launched WashSmart app, which allows users to control the running of multiple machines from their phone or tablet, will be on show.
Meanwhile, its Cooking Solutions division will be revealing a pioneering Bonnet Maestro suite, cooking up some small plates and encouraging its partners to use its stand (1350) as a networking space at The Professional Kitchen Show.
The company is challenging the status quo with its bespoke Bonnet Maestro suited with the multifunctional Bonnet Equapan – which can be used for various cooking methods – demonstrating how Hobart Cooking Solutions can marry traditional and modern equipment.
Corporate chef Greg Crump, will be demonstrating just how easy it is to cook small plates of food throughout the day for key customers, as well as providing pastries for the reception area.
Iain Munro, director at Hobart Cooking Solutions says: “Hotelympia is associated with the latest industry innovations, so we wanted to showcase how we are working with chefs to incorporate new equipment within more traditional tailor-made suites.
“The show is also the perfect opportunity for us to host our partners and provide them with an area where they can talk business with their customers. The whole team is looking forward to the four days and meeting up with some old and new faces.”
Stand visitors will be able to see the extensive range of prime cooking equipment under the Hobart Cooking Solutions umbrella – Elro, Bonnet and Hobart products will all be on display.
In addition, Hobart Cooking Solutions will be providing the equipment for The Bonnet Kitchen at La Parade des Chefs, where brigades are tasked to cook up a fine-dining experience for visitors to the show and are in for a chance of winning a medal at the Salon Culinaire competition.
Hobart also provides the warewashing facilities for La Parade des Chefs and Salon Culinaire.