Frima is to showcase its latest hi-tech multifunctional cooking technology at the Commercial Kitchen Show with a live demonstration of its VarioCooking Center.
On stand F2 the supplier will aim to spotlight the equipment’s ability to boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers.
Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. Its main focus is multifunctionality.
Frima’s latest VarioCooking Center is the 112L, a twin-pan unit, each with a capacity of 25 litres. Like the recently launched 112T, the 112L is a counter top model that can easily be installed on the work bench, on a stand or elsewhere. The 112L’s two pans offer maximum flexibility.
The 50 litre capacity provides sufficient frying surface and boiling capacity even at peak times. The height of the pan base is ergonomically designed to make it easy for chefs to work with, which is an important benefit compared to tilting pans or other multifunctional appliances.
The 112L bridges the gap between the original, smaller 112 units and the larger 211 and 311 VarioCooking Centers.
Visitors will be able to watch as chefs fry, sear and boil a variety of different meals – and then they will be able to try the results for themselves. The chefs will also show how fast the Frima can be cleaned, in just a couple of minutes, so it’s ready for the next cooking process.
Frima is exhibiting alongside Rational, which it is part of. Visitors will be able to find out how a kitchen with a Frima and a combi steamer can cook everything that a modern foodservice operation requires – from a minimal footprint, using less energy than conventional appliances, the company says.