With less than 2 weeks to go until specialist catering equipment trade show Commercial Kitchen 2019, the event had given the industry a sneak peek at the latest products which will be on display.
More than 100 companies are set to showcase their newest offerings at the show, taking place on 4-5 June at the NEC Birmingham.
Billed as an essential visit for those wanting to get a first look at the latest launches and discover the best kitchen equipment on the market, the show offered the following taster of these new innovations.
Regale Microwave Ovens is demonstrating its new Microsave CPS3A cavity liner, specially designed to provide protection for the new 1,800W output microwave oven by Panasonic, which is made using the latest inverter technology. This is said to make the oven 12kg lighter than any other high-powered microwave, and give a smoother cook pattern with no cold spots and a saving of 6% on energy costs (stand G29).
Valentine Equipment is offering visitors a first look at the new Liguria table-top pasta cooker, which will launch later this year. This compact pasta cooking unit is manufactured to Swiss engineering standards and features rapid heating and easily controlled temperature. The Liguria suits foodservice operations that like the flexibility of pasta and want to change things around to keep customers interested and satisfied (stand A1).
Meiko UK is promoting its new M-iClean UM glasswasher, which is said to offer improved indoor air quality and 15% energy savings, thanks to its heat recovery M-iClean AirConcept system, and should ends the need for hand polishing of glassware due to its GiO reverse osmosis feature. Other features include Bluetooth data transfer for maintenance, blue colour coding to identify parts for daily cleaning, plus no more clouds of steam when the door is opened (stand G21).
Lincat is unveiling a new range of convection ovens at the show. These are available in several different specifications to meet the needs of various commercial kitchen set ups, and all use cutting-edge technology. The addition of these ovens to the product portfolio could enable caterers to purchase their complete kitchen from Lincat, providing a single-point solution (stand H45).
While Lincat’s Cibo brand is showcasing its innovative new fast oven, which can produce a wide range of cooked food in less than 3 minutes. It uses a patent-pending combination of three heat sources – convection, grill and a heated base – to cook, toast and reheat multiple fresh and frozen foods. Compact and ventless, Cibo provides a full cooking platform, said to enable outlets to deliver food of a consistent quality and maximise profit (stand H31).
Unox UK is introducing the new Deck oven at the show. The latest addition to its Bakerlux Shop Pro line, which includes 35 oven models aimed at the retail and convenience sector, this traditional stone deck oven completes the range. It offers the opportunity to build a bespoke column best suited to the style of operation, thereby providing suitable equipment for those tasks normally associated with a traditional baker’s oven (stand F3).
DC Warewashing & Icemaking Systems is introducing its new Maxima Series warewashing range, incorporating digital undercounter and passthrough machines. An LCD interface delivers information to the operator and gives access to a range of specialised programmes, manager-only functions and real-time temperature display. Chemical dosing can be adjusted via the control panel, as well as built-in features such as an energy-saving standby mode and sanitising wash-and-rinse thermo-lock (stand A31).
ETI is demonstrating its new Thermapen Blue Thermometer. This professional digital thermometer combines the latest Bluetooth wireless technology with the same accuracy, precision and speed as the previous model, the Thermapen Professional Thermometer. Connect to the host device (iOS or Android), then probe the item to be measured and press the button to securely transmit temperature data via a connection of up to 50metres (stand D29).
Shelfspan is launching a flexible, modular shelving system, which features a longest single shelf span of 2metres and 440 size variations, which should ensure best fit to maximise storage space. The anodised aluminium frames and polyethylene shelf slats are designed to provide strength with up to 250kg per shelf and 1,000kg per bay UDL. The slats can easily be removed and are dishwasher safe, meaning hygienic standards can be adhered to (stand K39).
Roller Grill is introducing its Premium VC contact grill. Built around a vitro ceramic infrared heating system to deliver energy efficient cooking, it features glass plates which give direct heat transfer to food, which should make the cooking process quicker and healthier, while also reducing smoke and odour. Features include a self-levelling top plate, power on light, 300°C thermostat, front opening drainage drawer, and integral digital timer with three pre-sets (stand A19).
GreaseShield is demonstrating the latest addition to its range, the GS2000-SS model. Designed to be located directly under sink bowls to reduce space requirements in kitchens, it features a pull forward food filter draw that removes the need for additional height requirement under sinks. Offering ease of use and installation, the model is designed to enhance removal of food waste, fats, oils and grease, reduce drain blockages and cutting costs (stand F19).
Medem UK is previewing its SEC-K ventilation interlock system, which offers the capability of 24-hour CO and CO2 monitoring. On detection of gas, a fan or alarm can be activated to provide additional warning and protection when solid fuel appliances are used. The system’s fan boost mode allows catering staff to increase the ventilation for a time limited period to vent the atmosphere for comfort (stand K19).
Jongor Hire is showcasing its recently launched Cabin Kitchens. Offering an effective medium-term solution for those seeking a temporary kitchen, these rigid containers have an advanced fire suppression system, making them suitable for schools, care homes, prisons and hospitals. Tailored to individual catering requirements, they feature everything found in a standard kitchen, but available on a standalone, temporary basis (stand J1).
Kingspan Water & Energy is discussing its new ‘world-first’ #FogtoFuel initiative to reuse fat, oil and grease waste and turn it into fuel for vehicles. It will also be showcasing a suite of grease management solutions and presenting a unique perspective on the workings of grease management technology through an augmented reality app, which enables users to experience a three-dimensional view of the Kingspan SmartServ within a kitchen (stand J29).
Reco-Air is presenting its recirculating kitchen extract, which requires no duct or route to atmosphere, which should reduce fire risk and enable flexibility to locate a commercial kitchen anywhere. A range of model sizes and configurations are on offer to suit any layout and kitchen size, all of which are DW172 and CE compliant, and UL listed, approving them for high risk cooking in high risk locations such as airports, railway stations and shopping centres (stand G51).
Gamble Foodservice Solutions is promoting its foldaway bar, which offers a design that can be set up in less than a minute and stored away in a 2ft² space. This collapsible, heavy duty bar has been made for easy mobility, with a durable vinyl-coated aluminium body for protection when transporting that is also ideal for custom branding. Other features include an insulated ice bin in two sizes, making it suitable for cocktails and beers (stand H41).
rexmartins is showcasing its new induction-powered fryer. The fryer features an induction coil which generates heat directly in the tank base. This, combined with close-tolerance temperature control, should save energy and reduce oil usage. The absence of submerged elements or heating tubes, found in conventional electric and gas fryers, gives unobstructed access for cleaning (stand C39).
Hupfer is demonstrating its Therma Dry solution for serving piping hot food. Using the thermal energy of infrared waves, the system should ensure food remains at a constant temperature. With no added water, no preheating and a low wattage, it is said to deliver energy savings of up to 63%. The unit is designed to be ergonomic, safe and easy to clean, with removable access doors, allowing for convenience when loading or removing (stand E3).
Filta is promoting the latest addition to its range of grease recovery solutions, the GreaseMaster. This new grease management solution offers a five stage grease cleaning process for effectiveness. Available in five different sizes, the GreaseMaster is claimed to be versatile and ambidextrous, meaning it should be suitable for even the smallest of kitchens (stand E29).
Yellow Shield is presenting its Spill Kill Super Absorbent Powder. A fast spill response solution that contains and prevents further contamination, it’s said to be 99% antibacterial, food safe, non-combustible and eliminate up to 80% of lingering odours. Suitable for use in commercial kitchens of all kinds, it absorbs all oils, food and dairy liquids, alcohol, soft drinks, and body and animal waste fluids, and can be used on many surfaces. It should leave no residue, so surfaces are left clean and dry, reducing the risk of slips and falls (stand K51).