A Michelin-starred British chef and MBE has placed Frima centre stage in his kitchen following a new catering fit-out in preparation for new business venture.
Michael Caines, who previously garnered two Michelin stars as head chef of Gidleigh Park, is readying for the launch of his newest kitchen at Lympstone Manor.
The chef, who is looking to earn a third Michelin star at the luxury hotel, recognised the importance of equipment selection when kitting out his kitchen.
Working with one of the UK’s leading commercial kitchen designers, Salix, Caines chose Frima VarioCooking Center Multificiency for Lympstone Manor.
The chef selected the largest model in the range, the VarioCooking Center 311+; a single-pan unit with a capacity of 150 litres it combines the functions of a kettle, fryer, griddle, bratt pan, tilting pan and pressure cooker in one unit.
Its speed and energy efficiency is a result of Frima’s patented VarioBoost system. The unit delivers precise heat distribution and rapid heat-up and cooking times, making it four times as fast as conventional cooking appliances, using up to 40% less energy.
Caines said: “I was designing a modern kitchen, so I wanted the most advanced equipment that fitted within that workflow, as well as being flexible enough to accommodate our future plans.
“The key thing for me is that the Frima puts full control in the chef’s hands,” he explains. “Being able to control the temperature precisely through each stage makes complex cooking processes simple. One of the things I pride myself on is the quality of my sauces, I wouldn’t leave something like that to chance, so the fact that I’m happy to use the Frima for it speaks volumes.”