Tag Catering Equipment recently installed a Frima VarioCooking Center at the Oxo Tower for chef Jeremy Bloor – as part of a project that won the company a CEDA award.
Set in the iconic building on the Southbank, the Oxo Tower Restaurant offers an eclectic menu built around British and European classics and serves over 200 covers a day.
Like many urban restaurants, kitchen space is limited so when Bloor first saw the Frima at a catering exhibition he was so impressed by its versatility and ease of use he identified it as a ‘must have’ for the Oxo Tower.
Tag Catering Equipment supplied and fitted a 211+ model, which has a 100 litre cooking pan that can be used to boil, fry, deep fry, confit, slow cook and pressure cook.
“We use it for a range of different foods, using different techniques, from blanching asparagus to cooking pork belly under sous vide,” said Bloor.
“Our oxtail cooked under pressure is also great, falling from the bone, super-moist, in half the time it takes to cook conventionally.”
In fact, it was the pressure cooking option that attracted Bloor’s interest initially.
“Making stocks under pressure, in a controlled environment, gives us a yield and consistency we are very happy with,” he said.
‘In our Brasserie we have a bratt pan and a stock boiler that we are looking to upgrade. We’ll replace them with a second Frima."