The University of Warwick has taken ownership of a new Rieber Varithek unit, bringing its overall tally to five.
During fresher’s week, a mobile Varithek was used to show students how to cook simple dishes for themselves, including pasta, chicken casserole, savoury pancakes and a stir-fry.
“Varithek really is very versatile; you can just move it around for various events,” said Graham Crump, executive development chef at the University of Warwick.
He added: “You have to be careful with cooking smells; the Varithek’s built-in extraction does take the smoke away but not necessarily the smell of the food — say tuna. So where lingering food smells after lunch could be an issue, in a building used for lectures after lunch, for example, we cook dishes such as Japanese omelettes and warm salads.”
40 to 50 dishes can be cooked and served in an hour. To keep queuing to a minimum, customers pay for their food after ordering, by which time the dish has been cooked and plated.
Crump has been working with Rieber’s Varithek units since he introduced a new fusion-cooking concept four years ago.
“BGL Rieber gave us a trial model and it proved to work extremely well, so well we bought it. Yes, it initially sounds expensive and you expect the quality to be there. It is,” said Crump. “After delivery, the unit just plugs straight in and you can start cooking. It is simple and does its job. We can be operating virtually 24 hours a day with no hassle. We have now ordered a second unit!”