A Frima VarioCooking Center 112T has been fitted at the South of England Showground, Ardingly, West Sussex, on behalf of the catering company based there, called The Garden Chef.
The caterer covers all sorts of private and corporate functions from 12 to 1,000 people and so required equipment such as the tabletop 112T which can boil, grill, fry, low temperature cook and deep-fry, all in one unit.
Measuring 962mm wide by 800mm deep and 400mm high, the 112T has two 14 litre pans, giving it the same capacity as its larger sibling, the VCC 112.
“The Frima is so perfect for us,” said Jeremy Cook, co-owner of The Garden Chef. “Its flexibility and speed have been fantastic for saving time and making the kitchen more efficient. In one pan we can be slow cooking a wonderful beef bourguignon for a farmers’ supper while in the other we can be making a delicate crème anglaise to fill handmade sweet pastry cases for a ladies’ lunch or high tea.”
Organised by the South of England Agriculture Society, the Showground hosts the South of England Show, a countryside celebration with over 70,000 visitors in June, as well as spring and autumn fairs and the International Antiques Fair, which attracts buyers and vendors from all over the world. For these events The Garden Chef runs cafes throughout the day.
The showground facilities include flexible, scalable indoor and outdoor spaces, which is why The Garden Chef wanted its Frima to have wheels. The catering is based in two main kitchens – a prepping one downstairs and a cafe kitchen upstairs.
“Previously the upstairs kitchen had very limited facilities with lots of food having to be prepared in the downstairs kitchen, then taken up. Now we just pop our Frima into the lift and take it upstairs to use. This has proved hugely time saving and made our service much more efficient,” explained Cook.
Before deciding to buy the unit, The Garden Chef tried out the 112T by taking up Frima’s offer of a free 4 week trial. “The Frima’s flexibility allows us to expand and develop the business,” said Cook. “Every day we are finding more that it can do. Now we have integrated it into our production we probably couldn’t live without it!”