Frima will be demonstrating the cooking abilities of its multifunctional equipment on its stand at this year’s Commercial Kitchen exhibition.
On 6-7 June at the Birmingham NEC, visitors to stand F2 will be able to watch as chefs fry, sear and boil a variety of different meals – and then they will be able to try the results for themselves. The chefs will also show how fast the Frima can be cleaned, said to be just a couple of minutes, so it’s ready for the next cooking process.
Able to replace griddles, kettles, bratt pans, large pots and fryers, the Frima unit can also slow cook overnight and fast cook under pressure.
Frima’s latest VarioCooking Center is the 112L, a twin-pan unit, each with a capacity of 25litres. Like the recently launched 112T, the 112L is a counter top model that can be installed on the work bench, on a stand or elsewhere.
The 50litre capacity should provide sufficient frying surface and boiling capacity even at peak times. The height of the pan base is ergonomically designed to make it easy for chefs to work with.
The 112L is designed to bridge the gap between the original, smaller 112 units and the larger 211 and 311 VarioCooking Centers.
Frima is exhibiting alongside sister company Rational. Visitors will be able to find out how a kitchen with a Frima and a combi steamer can cook everything that a modern foodservice operation requires – said to be from a minimal footprint, using less energy than conventional appliances.