Falcon Foodservice and Williams Refrigeration will be supplying equipment for Hotelympia’s International Salon Culinaire competition again this year.
The Salon Culinaire chef contest features 80 classes within four categories, and celebrates the skills of the UK’s hospitality industry.
For more than 10 years, the organisers of the Live Theatre competition have chosen equipment from Falcon and Williams. These are timed cookery challenges, with the added pressure of a live audience watching every move.
Falcon has supplied 10 G3101 ranges, fitted with splashback and plateshelf, along with 10 Pro-Lite LD22 electric grills.
The G3101 oven range has six burners and an interior that can accommodate 2/1 Gastronorm pans, plus space for up to five shelves.
The LD22 grill is constructed from stainless steel and it can be mounted on a wall bracket, floor stand or on optional legs.
Barry Hill, marketing manager at Falcon Foodservice said: “The G3101 is one of the most versatile and reliable pieces of equipment available, which has earned it a place in professional kitchens large and small around the world. It’s equally at home back of house or on show in theatre kitchens.”
Williams has provided six Jade J1 upright fridges, along with one Jade LJ1 upright freezer. Jade J1 cabinets have an internal capacity of 611 litres, and are designed to be as energy efficient and sustainable as possible.
Williams’ CoolSmart controller is said to minimise power consumption and ensure consistent temperature control.
The Jade models have top-mounted refrigeration systems and are capable of holding both 1/1 and 2/1 pans.
“We are very pleased to have been selected for Salon Culinaire again,” said Martin Laws, marketing manager at Williams Refrigeration. “The organisers have a tough responsibility to provide the most reliable equipment for competitors, so to be given this seal of approval again is a vindication.”
The live theatre element of Salon Culinaire takes place throughout the four days of Hotelympia 2016, with challenges ranging from Perfect Pasta and the Dough Ball Challenge to the Freestyle Dessert, plus La Parade des Chefs, where two teams compete to produce a three course meal for up to 100 covers.