A-Z of top catering equipment stands (H-M)


Hobart hits a high note with warewash rangeHobart

Hobart Warewash will be showcasing its new generation of easy-to-operate, high performance UX and UP utensil washers that are set to remove the headaches of manual pre-washing and significantly reduce the need for ‘second-runs’. The high capacity UPS-10A will be on stand for all to see. It employs patented steam and detergent injection technology to achieve 70% better results for all starch-based stains and 45% better results for protein-based soil. Alongside this, Hobart will be showcasing its AUP hood-type warewasher, which boasts a host of in-built technologies to give valuable time back to operators and help keep kitchens ticking in the heat of service.

STAND 3840

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Hoshizaki GramHoshizaki and Gram combine forces

Energy-saving refrigeration and ice making is the common theme behind Hoshizaki Gram’s joint display. Hoshizaki’s new Emerald Class hydrocarbon ice makers are environmentally friendly and also exceptionally energy efficient with savings of up to 40% possible, while Gram’s SUPERIORPLUS 72 line has won a string of awards for its efficiency and ground-breaking design. SUPERIORPLUS 72 is 44% more energy efficient than its ‘best in class’ predecessor with energy consumption and running costs significantly less, according to the company. Visitors to the duo’s stand can also quiz Gram’s sales team and management on the implications of the imminent EU Eco Design Directive, which is scheduled for implementation in July 2016.

STAND 3830, 3580

Hubbard Systems takes to the iceHubbard Products

Hubbard Systems is set to launch a host of new Scotsman icemakers at Hotelympia, including the MXG range of modular machines, which is capable of making thimble-shaped gourmet ‘Supercubes’. The MXG range combines productivity, reliability and ease of use with aesthetic appeal and quieter operation. One MXG unit has the ability to produce up to 500kg of gourmet ice per 24 hours on a standard footprint. Also on the stand will be the new DXG35 ice dispenser, designed to deliver the ideal self-serve ice provision while making superior ice cubes. The DXG35, which is deal for hotel operators, can produce up to 30kg of ice per day and has an 11kg storage bin.

STAND 3430

InstantaInstanta reveals breadth of its portfolio

Things will be hotting up on the Instanta stand, where the British commercial water boiler manufacturer will be displaying products that offer reliability and value for money, among them its brand new push button range, and a regeneration bath. The recently-introduced slimline SL13 water boiler, which will also be on show, is designed to fit into the most compact spaces, while the UCD range can cater for everything from a small office to a football arena, all with stylish chrome and stainless steel fonts. The CPF range offers models with high taps for filling cafetieres, tall jugs or teapots, as well as those designed for speedy delivery of large volumes of hot water, while the three wall-mounted models provide a plentiful supply of boiling water and are particularly suited to those working to a tight budget.

STAND 3511

Jestic takes operators on a sensory journeyJestic

Jestic Foodservice Equipment’s product portfolio offers a range of innovations that the company insists will add a touch of theatre to any kitchen, and these will all be on full view at Hotelympia. From traditional pizza ovens through to revolutionary blenders, the equipment on show can assist operators in creating a sensory journey for their customers. Henny Penny, Middleby Marshall, Atollspeed, Josper and Ugolini are among the brands that visitors can see up close, while Jestic will also launch a new appliance from distinguished Scandinavian bakery specialist, Sveba Dahlen, in the shape of the brand new S200 Flexismart. It combines a rack oven, deck oven and prover in one unit, making it ideal for the bakery sector or larger hotel and contract catering kitchens looking to offer home-baked breads and pastries throughout
the day.

STAND 4030

La CimbaliDawn of the internet age for La Cimbali

La Cimbali will reveal a major industry advance at Hotelympia with the UK premier of the S30 Perfect Touch, a new generation of ‘super smart’ superautomatics featuring future proof ‘Internet of Things’ technology that provides a powerful management information system while delivering exceptional coffee quality. The functional and aesthetic heart of the machine is the touch-screen display panel and intuitive graphic interface with integral cloud-based network connectivity for the two way exchange of data. By collecting and exchanging data automatically using bi-directional Wi-Fi, the S30 can be monitored remotely for quality control, consumption and output levels, fault diagnosis, and cleaning and maintenance purposes. Data can be viewed via a PC or smartphone, thereby optimising machine performance and minimising the service cycle.

STAND 1440

Malibu makes mark with chrome griddleMalibu

Malibu Corporation will be out to impress catering equipment buyers at Hotelympia with a range of kit that can help operators address everything from prime cooking to dessert making. The company’s popular Miraclean Chrome Griddle, which is used by Nando’s, Burger & Lobster and Shake Shack, will be seen in all its glory during live cooking sessions at the show, with Malibu keen to demonstrate how the industry can save more than 30% in energy costs and reduce labour time through its use.

STAND 4260

ManitowocManitowoc makes case for efficient kitchens

Hospitality professionals looking to get acquainted with some of the most technologically-advanced catering equipment on the market today are likely to be impressed with what they find on Manitowoc’s stand. It will be showcasing the latest technology from brands such as Merrychef, Convotherm and Frymaster as it seeks to help operators meet their kitchen goals. One of the key lines of equipment on show will be the Merrychef eikon e2s, its smallest high-speed oven combining three heat technologies to provide cooking times up to 20 times faster than a conventional oven. Additionally, the Frymaster FilterQuick fryer featuring Auto Filtration will be available to view, while representatives from the company will be explaining why the Convotherm 4 is Manitowoc’s most advanced combi steamer to date.

STAND 4034

Meiko upbeat about UPster dishwasher rangeMeiko

Meiko will be whipping the covers off the all new UPster range of rack transport machines at Hotelympia, with the K-M250 model taking centre stage at its booth. The UPster rack transport dishwashing line consists of six basic models, with throughputs ranging from 95 to 250 racks per hour. Of particular significance is the increased machine entry height of 508mm and the integral heat recovery unit that comes as standard on all models. This feature means that direct ducting is not required, only general room ventilation providing that suitable air changes are available within the wash-up area. Other lines being highlighted by Meiko include its WasteStar CC food waste solution, M-iClean dishwashers and M-iQ GiOTech flight type dishwashers.

STAND 3769

MetcalfeMetcalfe weaves its food prep magic

Metcalfe Catering Equipment will be rolling out an updated version of the Roband Sycloid Toaster at Hotelympia, alongside a new range of its own-brand slicers and innovations from Flexsil-lid. The Roband Sycloid toaster is ideal for self-service breakfasts, using a cycloid motion to move the toast around the elements in a smooth, seamless stream. This unique feature eliminates the most common maintenance issues associated with conventional conveyor toasters, according to the company. The Flexsil-lid, meanwhile, is exclusive to Metcalfe in the UK. It is billed as a “revolutionary” reusable product designed to reduce the use of plastic film and foil on Gastronorm and steam pans.

STAND 3720

Miele makes waves with undercounter machinesMiele

Miele Professional is launching its new generation of undercounter tank dishwashers at Hotelympia. The PG 8164 and PG 8165 have heights of 725mm, making them ideal for bar use as well. The PG 8164 is a slimline machine with a reduced width of 460mm, while the PG 8166 has a height of 820mm and is perfect for washing glasses, crockery and cutlery, according to the company. Key benefits of the new machines include a touch-display screen, hygienic wash chamber, a leakage sensor and optional integrated reverse osmosis.

STAND 3369

MKNMKN gets in the Team spirit

The full breadth of German cooking equipment manufacturer MKN’s portfolio will be on show at Hotelympia, with products such as its FlexiCombi combi steamer and SpaceCombi likely to grab the attention of anyone in the market for a quality combi oven. However, the real crowd-pleaser could prove to be its FlexiCombi Team model, a single appliance equipped with two cooking chambers, allowing the user to work in an extremely flexible way with two cooking modes simultaneously. This technically means that croissants can bake in the upper cooking chamber at the same time as vegetables are steaming in the lower one. The appliance is operated using the brand’s MagicPilot touch control, with the panels for both cooking chambers situated at eye level in the upper part of the appliance.

STAND 3770

Monika monitors kitchen tasksMonika

With a portfolio of independent, franchise and chain foodservice clients across the country, Monika will be showcasing how its range of bespoke and affordable food safety monitoring solutions can make a real difference to commercial kitchens. Visitors to its stand will get to view its PathFinder device, which is a smart, paperless temperature monitoring system, as well as TaskMinder, a wireless safety task management solution designed for use in all food storage, preparation, servery and dining areas of a business. PathFinder uses new technology to remotely monitor and log temperature data continuously around the clock, while TaskMinder enables businesses to schedule routine jobs, with Smart Readers recording real-time task completion data. The system is able to log duties including cleaning, maintenance, stock rotation and temperature probing.

STAND 3774

Tags : Hotelympia
Andrew Seymour

The author Andrew Seymour

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