Frima equipment played a starring role in an acclaimed chef’s renovation project at a luxury hotel in Exmouth.
Grade-II listed Georgian manor house, Lympstone Manor, underwent a kitchen gutting and fit-out as part of a hotel-wide scheme, managed by Michelin-star chef Michael Caines MBE.
Caines, with the expert assistance of Salix, one of the UK’s leading commercial kitchen designers, chose the largest model in the Frima VarioCooking Center range, the VarioCooking Center 311+.
The unit is a single-pan unit with a capacity of 150 litres and combines the functions of a kettle, fryer, griddle, bratt pan, tilting pan and pressure cooker in one unit.
The integrated VarioCooking Control system constantly monitors the cooking processes and adjusts as necessary to produce consistent results.
“I first used Frima equipment six years ago at Bath Priory. The variety of uses and consistency of results is exactly what you need for a kitchen of this calibre,” said Caines.
“The key thing for me is that the Frima puts full control in the chef’s hands,” he added. “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.”
Frima claims that the advanced technology makes the VarioCooking Center very energy efficient.
Caines added: “Lympstone Manor is surrounded by nature, which really makes you aware of the importance of using sustainable equipment. Plus, it costs less to run, which doesn’t hurt.”
Caines was involved at every stage of designing the grade-II listed hotel, which saw the restaurant and bar areas refurbished.