Bristol-based dealer QCM Equipment has recently completed the outfit of Bridgwater College’s main restaurant kitchen in Somerset.
This venue serves up to 1,000 meals a day and is also used to cook products for some of the other onsite outlets – such as soup for a coffee shop and sauces for Subway-style eatery The Zone’s pasta dishes.
Therefore, multipurpose equipment was required and QCM chose to fit a Frima VarioCooking Center Multificiency. It allows chefs to boil, grill, shallow fry, deep fry, and use low temperature cooking techniques.
This 112T model is a table top unit that measures 962mm wide by 800mm deep and 400mm high and features two 14litre cooking pans. The college’s executive chef Scott Pring commented: “The size is perfect. Despite how much food it produces, it’s really compact. It feels like it was custom made for us.
“The heat up time is super-fast, too. It’s up to 50% faster than a stove. And the temperature control is incredibly precise – if I want 101°C, I get 101°C.
“It’s one of the most versatile pieces of kit in the kitchens. We wouldn’t be without it now.”