Posted by: Neil Willis
| Wednesday, October 09, 2013
The Vogue Restaurant Pots and Pans Starter Pack is designed to provide most of your basic requirements when establishing your new commercial kitchen, saving you both time & money in sourcing the necessary pots and pans to successfully cook in your new commercial kitchen.
Purchasing this starter pack will you SAVE over $210 from the recommended retail price.
This starter pack from the Vogue range includes professional quality stainless steel saucepans and cookware, with lids, as well as a selection of heavy duty cast iron frying pans, and they are suitable for any professional kitchen. The black cast iron pans require seasoning prior to use.
The complete pack comprises:
1 x VOGUE M943 SS Saucepan Capacity: 1.5Ltr. 160(dia)mm
2 x VOGUE M944 SS Saucepan Capacity: 3Ltr. 200(dia)mm
1 x VOGUE M945 SS Saucepan Capacity: 5Ltr. 240(dia)mm
2 x VOGUE M946 SS Saucepan Capacity: 8Ltr. 280(dia)mm
1 x VOGUE M948 SS Lid 160mm dia Lid, suit M943
2 x VOGUE M949 SS Lid 200mm dia Lid, suit M944
1 x VOGUE M950 SS Lid 240mm dia Lid, suit M945
2 x VOGUE M951 SS Lid 280mm dia Lid, suit M946
3 x VOGUE GD064 Black Iron Fry Pan, 250mm
3 x VOGUE GD006 Black Iron Fry Pan, 305mm
2 x VOGUE GD066 Black Iron Crepe Pan, 180mm
1 x VOGUE T193 SS Deep Stockpot 20 Ltr 300mm
1 x VOGUE T134 SS Lid 300mm
1 x VOGUE T556 SS Deep Stockpot 49 Ltr 400mm
1 x VOGUE T148 SS Lid 400mm
Posted by: Neil Willis
| Wednesday, December 14, 2011
The Waldorf 800 Series continues the tradition of bulletproof performance and dependability with a range of European inspired equipment that redefines how the ultimate kitchen should be.
An expanded range of equipment, with more features and creative possibilities. Cleaner lines and consistency in fit together to create an almost seamless workspace. use of space, while easily accommodating the advanced more combinations, means more options and unlimited modular design across the entire range enable units to The industry preferred 800mm depth ensures efficient performance features that define the 800 Series.
The advanced performance made possible by the open burner design of the 800 Series gives the workhorse in your kitchen serious power to burn. The 28MJ burners allow precise heat adjustment across the entire spectrum (from high to low heat/ simmer), providing just the right amount of heat, whatever the cooking task. Constructed from heavy-duty cast iron, with a forged brass cap for even flame spread, the non-clogging burner design ensures that continuous performance is never compromised.
The new Waldorf 800 Series low back units deliver a seamless solution for the island suite kitchen. Create the layout you desire, mix and match tops and bottoms for your perfect result.
On its own, or as part of a whole cooking line, every unit in the 800 Series is designed to look fantastic. The same design philosophy has been applied across all units to create a streamlined, consistent appearance, and increase the amount of useable work surface. Continuous workspaces make transferring pots and pans between units much easier.
Robust as always.
All 800 Series units are finished in thick gauge 304 grade stainless steel. Fully framed doors incorporate a new robust hinging system. All our ranges are built on a full galvanized steel chassis construction. And the superb finishing that has become the hallmark of Waldorf products includes fully welded seams (including all bullnoses) and polished stainless steel surfaces.
More of everything means more flexibility.
With an expanded range of products and features, the 800 Series can be configured to suit virtually any application.
New products include:
• Low back height option on all units, ideal for island suite applications
• 900mm 4 burner Cooktops - available with leg stand, cabinet base or refrigerated base
• 450mm 2 burner Cooktops - leg stand or cabinet base
• 900mm 4 burner Ranges - gas or electric, static or convection ovens
• 450mm electric Pasta Cooker - 7kW or 10.5kW options
• 450 and 900mm Induction Cooktops available with cabinet base
• Adjustable electric Salamander
• Refrigerated bases in 900 and 1200mm
• Open cabinet bases in 450, 600, 900 or 1200mm
• Modular stainless steel preparation benches in 450, 600, and 900mm
Gas and electric Cooktops, Target Tops and Griddles can be ordered in the following options:
• Bench mounted
• Leg stand with shelf
• Cabinet with optional racking
More power to cook.
Waldorf’s 28MJ advanced performance open burners give full heat control across the entire spectrum (from High to Low Heat/ Simmer), ensuring you’ll never be short on performance when you really need it. Made from cast iron for long-term durability, they have a forged brass cap for consistency of flame spread. Non-clogging design ensures optimum burner operation. Flame failure protection is fitted as standard with burner pilots optional. Robust gas controls are easy to use and designed to withstand the rigours of a busy commercial kitchen.
How do you like your griddle?
Waldorf Cooktop griddle sections can now be fitted anywhere within your Gas Cooktop layout. They are available in 300, 600 and 900mm sections, with smooth or ribbed surfaces, or a mixture of both.
Heavy-duty pot supports.
Heavyweight iron castings and full vitreous enamel finish add extra durability to the 800 Series. Levelled tops allow easy movement of pans between burners, while extended pot support fingers provide greater stability for small pan use.
Here comes the chill factor.
The addition of refrigeration units to the 800 Series range means food can be contained and cooked in one place. Cooktops, Griddles and Target Tops can be matched with 900 or 1200mm gastronorm refrigeration bases, available in a range of door/drawer combinations. All units accept 1/1 gastronorm sizing. Waldorf refrigeration units are rated for tropical temperatures up to 40°C and have a holding temperature of -2 to + 8°C. A digital temperature control and an automatic defrosting and condensate heater are standard on all units.
Simmer plates spread the heat.
A solid top simmer plate distributes heat evenly and provides excellent heat retention. It sits at the same level and is easily interchangeable with pot supports on all 800 Series Gas Cooktops.
Cleaning made easier.
The 800 Series range is designed for labour saving, easy cleaning. Rounded corners, internal and external edges enable easier wipe down and hygiene control. Streamlined surfaces make for effortless wiping down of a whole cooking line. Service while you cook. The 800 Series design allows full service and maintenance to be carried out while units are installed within the cooking line. This minimises the need to shut down a whole line to service one unit.
All Moffat technology is both a product of its environment and a product for the environment. That means that whether the design, development or construction stage every detail is checked to ensure that our equipment is as energy efficient and earth-friendly as possible. We will continue to use every tool at our disposal to work towards reducing environmental impact even further. This way our products can be enjoyed by not just those who use them, but everyone.
With the Performer Range you get precision control and efficient distribution of oven temperatures. Instant top heat whether open top burners, griddle plates or hot top sections are selected.
Scientifically engineered construction will be found in all series of the Performer Range, single or double oven models, including the modular units required for your own particular style of operaiton. They are available with solid even heat trivets that are interchangeable with open burner trivets.
The Radiant Char Broiler RB series have specially designed reversible cast iron grates to enable the cooking of fish on one side or meat products on the other side. A scientifically designed trough ensures optimum flaring. Flame failure is standard on all Goldstein Char Broilers.
Other features for the char broilers include:
Positive grease and flame control
Adjustable griddle top angle
Heavy duty radiants generate more heat
Economic and simple to use
GOLDSTEIN Radiant Gas Char Broiler RBA-12
GOLDSTEIN Radiant Gas Char Broiler RBA-24
GOLDSTEIN Radiant Gas Char Broiler RBA-36
GOLDSTEIN Radiant Gas Char Broiler RBA-48
PF Series Specifications:
Proudly Australian made.
All welded frame of heavy steel for rigidity and permanen alignment.
Construction is 1.6mm steel, including all linings.
Oven bottoms are 2mm steel with raised sides and back to catch spillovers. A 2mm steel baffle protects oven bottoms from direct burner flame.
Oven interior is completely porcelain enamelled, easy to clean, prevents rusting, Gastronorm sized.
Flame failure to 20mm griddle plate standard equipment with efficient H-type cast iron burners.
Large capacity, fully insulated and sealed ovens designed for even distribution of heat. Ovens are ample in size for large baking and roasting pans.
Satellite cast iron open top burners evenly and efficiently distribute heat at 26Mj each.
Heavy duty cast iron burners each rated at 32Mj per hour.
Thermostats are located out of the heat zone for accurate temperatures.
100% automatic oven safety pilots are standard equipment for positive oven lighting.
Spring balanced oven doorconstruction for trouble free operation.
2 chrome plated oven racks are supplied as standard. Non tilting with rear plate guard.
Oven base is easily removable for cleaning.
Rear gas or bottom entry connections are standard.
Posted by: Neil Willis
| Saturday, August 21, 2010
The City of Casey yesterday joined 19 other Victorian Councils in launching the brand new, state-of-the-art $24 million local government kitchen which, from December 2010, will supply Meals on Wheels for City of Casey residents.
Community Chef is a collaborative project between all levels of government to ensure Meals on Wheels offers residents a wide choice of high quality, nutritious and diverse meals that also meet a variety of special dietary requirements.
City of Casey Mayor Cr Lorraine Wreford said it was extremely exciting to see the Community Chef project come to fruition after more than five years in the making.
‘Council is extremely pleased to be a shareholder in this leading-edge model of service provision which will ensure that Casey’s Meals on Wheels recipients receive quality food that meets a variety of dietary requirements and provide high nutritional value’, said Cr Wreford.
‘A dietician will oversee the menu development and qualified chefs will prepare meals which will include options from a range of different cultures including Asian, Mediterranean, Kosher and Halal.
‘Meals on Wheels is a vital service in the City of Casey. In fact, Council delivers more than 30,000 meals each year to help ensure that our frail aged and disabled residents can continue living independently in their own homes and be part of their community’, added Cr Wreford.
The Federal Government’s Minister for Health and Ageing, The Hon. Nicola Roxon MP, and the State Government’s Minister for Mental Health, Community Services and Senior Victorians, The Hon. Lisa Neville MP launched the Community Chef kitchen located in Altona.
Renowned chef, Gabriel Gaté, is the Community Chef Patron who provided advice on meal choice and menu.
The Community Chef kitchen uses the latest technology and techniques, and its design has won international awards and has been rated by the French food services magazine, Neo-Resterauration, as one of the five most important innovations in the kitchen alongside the microwave, ultrasonic washer, induction cooking and disposable packaging.
City of Casey Manager Community Care, Jo Smale, said ‘Community Chef is a fantastic initiative that will allow Casey’s Meals on Wheels service to be good value for money, more responsive and enable meals to be delivered with flexibility to meet individual requirements.
‘The meals will be packaged in environmentally-friendly packaging using recyclable containers that are easy to use and also microwaveable.
‘Recipients of Council’s Meals on Wheels service will be provided with a menu to make meal selections and be able to pay in the usual way’, added Ms Smale.
For more information contact City of Casey Customer Service on 9705 5200.
Posted by: Neil Willis
| Wednesday, August 11, 2010
Fagor Industrial presents a new generation of innovative ovens that are easy to use and intuitive: the new Visual Ovens, manufactured to respond to the needs of all chefs. The following characteristics are among the advantages of this new and innovative range of ovens: ergonomics, hygiene and perfect results thanks to the incorporation of state-of-the-art electronics. All of this together means you save time and money.
Five different sizes are available for the three model series: Visual Plus, Visual and Concept. From six 1/1 GN levels up to twenty 2/1 GN levels Each model series includes electric and gas versions.
VISUAL PLUS series
The user can use the “Menu” button to choose from various other options: wash, thermal stop, multi-tray timer, delta value change (multi-point probe), delayed programming, automatic blocking, humidity control, three speeds...
When the oven is turned on, it is in manual mode, with a choice of “Fagor Cooking” mode (your own recipes or those recommended by Fagor) or “Fagor Easy” mode, specially designed to make cooking easy: you simply choose the cooking method, temperature and time.
The oven’s HACCP can be downloaded via a standard USB connection and it can also be programmed externally.
Like the Visual Plus ovens, these ovens produce steam in a boiler that is separate from the cooking chamber.
The Visual ovens are equipped with a temperature core probe and a retractable shower.
In this series, cooking controls are located on a panel that includes a screen and push-buttons for selecting and confirming options. The user can easily choose the options that appear on the screen and programme the oven accordingly.
The VISUAL ovens
These ovens can be described with two words: precision and excellence. In this series, cooking controls are located on a panel that includes a VGA touch screen (Visual-Plus), a screen and push-buttons with scroll (Visual) or some displays and buttons (Concept) for selecting and confirming options.
The user can easily choose the options that appear on the screen or displays, and programme the oven accordingly. The new generation of ovens can be easily serviced without having to remove any exterior panels. The user can easily verify the correct functioning of all the oven’s components thanks to technical service help system. Furthermore, warning and error lights warn the user if the oven detects any type of malfunction or alarm.
This is the basic oven within the new generation offered by Fagor Industrial. The gas Concept ovens only offer convection cooking while the electric Concept models offer both steam and convection cooking.
The maximum dry heat temperature is 300ºC.
All Concept ovens include a cold down function and humidifier. Thanks to the Stop/Start button, the user can turn the oven on and off on demand.
Concept ovens have a technical service help system that allows users to verify that all the oven components are working properly without the need to remove any exterior panels.
Warning and error lights warn the user if the oven detects any type of malfunction or alarm.
Posted by: Neil Willis
| Saturday, August 07, 2010
The Angelo PO COMBISTAR FX Ovens range has advantages for all areas of the hospitality industry.
Restaurants: with the COMBISTAR FX, producing a complete menu will be easier and more profitable. Thanks to the FX, you will cook new and traditional courses. Mixing imagination and a new level of cooking performance. Quality will be enhanced, while spending less time and energy to achieve spectacular results.
Catering/Banqueting: with COMBISTAR FX managing together great quality and quantity will be less complicated and more profitable. You will cook precise and productive, which ever system is being purchased. Satisfy every palate with quick service, great taste and fantastic presentation.
Hospitals/Aged Care: with COMBISTAR FX, producing varied courses or special diets will be easy and safe. Thanks to the FX you will cook manually or by program with efficiency and reliability. You will reduce costs and keep time management under control, without compromise on quality and taste.
The Angelo Po COMBISTAR FX series comes as 2 levels.
TOP MODEL - LEVEL 3
Digital, programmable, with data selection control knob and interactive display. Cooking functions: Holding, Delta T, Reheating, Banqueting, Low Temperature, Pasteurization, Smoke, C3 Automatic, CF3 Programmed, Personalized by CMP User, Favourites, Multi-cooking key for cooking through 2 core probes or with core probe + multi-timer for 20 containers, Automatic Washing to the ADC drain and in TAS chamber, TMC long rinsing and Splash short rinsing. Touch-sensitive backlit selection keys.
Functions to: APM power control, DCR humidity, AOC management of the cooking environment, reverse AWC fan, MFC multispeed, PTM temperature state, ECO function for consumption reduction, PLUS extra power (gas models). RDC steam generator with low management cost. Interface with EVC active display. Alarm reset keys. Self-diagnosis with malfunction alarms. Multipoint product PDP core probe. Continuous halogen chamber lighting. HACCP data memory and interface.
PLUS MODEL - LEVEL 2
Digital, programmable (6 programs in 3 stages), with data selection control knob. Touch-sensitive backlit selection keys for the various cooking modes and relative digital displays. 6 cooking/reheating programs, automatic cooling, alarms reset, 2-speed fan (1 intermittent), ECO function for consumption reduction and PLUS extra power (gas models), manual steam injection. AOC automatic cooking control systems, UR2 humidity, reverse AWC fan and PTM temperature state. APM automatic power control (gas), RDC steam generator with low management cost. Self-diagnosis with malfunction alarms. Continuous halogen chamber lighting. HACCP data printout interface. SC2 automatic washing. Product core probe.
The best performing ideas in the
Turbofan range have been redesigned, redeveloped and reborn as a durable new
series of convection ovens designed for ease of use, increased application and
future-proof durability. Each product in the new series carries Turbofan
performance and durability in its DNA.
CSIRO Food and Nutritional Sciences has released a book – Make It Safe: A Guide to Food Safety – which provides small-scale food manufacturers with a practical guide to controlling food safety hazards.
All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks.
Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer.
This book is aimed at those small-scale businesses already in or considering entering food manufacture.
Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the 'start-up' phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety.
The book's content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation.
Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products.
The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers.
Small businesses make up around two-thirds of all business in Australia's food and beverage manufacturing industry.
Topics covered include:
Make It Safe (RRP AU$39.95) will be available at all good bookstores and through CSIRO PUBLISHING.
Posted by: Neil Willis
| Saturday, May 22, 2010
Built in full consultation with award winning chefs who have told us exactly what they want including highly accurate temperature control, circulated water for constant temperatures throughout the baths, plenty of options for separating the portions, timers for different portions and reliable boil dry protection. These baths will be a must for all chefs currently using Sous Vide and will give those who have not yet tried the method the perfect introduction to it.
1 - 38 litre and 25 litre models.
2 - Digital display includes both “Set” and “Actual” temperature control to within 0.1˚C. Temperature range from room temperature to 99.9˚C.
3 - Low water level warning including boil-dry protection.
4 - Unique agitation pumps the water regularly around the bath to eliminate hot and cold spots.
5 - Five timers including hours, minutes and seconds. As soon as these individual buttons are pressed the time
will count upwards allowing the chef to see at a glance exactly how long a particular portion has been in the bath.
Pressing the button again returns the time to zero.
6 - Heavy duty hinged safety glass lid
7 - Removable stainless steel rack system for suspending pouches as standard
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