Hotelympia highlights
Our selection of the products that were on show at the great exhibition.
1. BEST OF BRITISH CHEFSWEAR
Oliver Harvey is a new brand name in chefswear and is described by its creators as "quintessentially British". The British-designed and manufactured collection has been developed to appeal to chefs who want the very best in style, comfort and durability and initially comprises four jackets (from entry-level to executive), two trousers, and both waist and bib aprons.
The Dorset is the flagship chef's jacket in the new range. This double-breasted jacket is manufactured from 100% Long Staple Egyptian Cotton and features hand-rolled buttons, French rounded double cuffs, Coolmax under-arm ventilation, a double pen pocket, top-stitched collar with inside collar ribbon and a deep double turned twin-needle hem. It comes in both short and long sleeve design and is also available in a tall cut, recommended for chefs over 6ft 1in tall.
To buy it, callOliver Harvey
0161-342 1032
2. CLASSY GLASS
Besides displaying its new cutlery range from Viners Professional comprising five lines - Passion, Dedication, Perfection, Obsession and Devotion, Oneida International launched its Walther Glass range.
Also comprising five collections - Angelina, Grandville, Nadine, Versailles and Francine - the range's glass edges are laser-cut and the whole range is fire polished for additional strength, stability and durability. The glassware is formed from an innovative magnesium-based crystaline which offers resilience, commercial dish- and glasswasher safety, incredible brilliance and shine, and absolute clarity that will not interfere with wine colour.
The Walther Glass range features Angelina wine glasses and Champagne flutes in a range of sizes; Grandville's angular, weighty-bottomed tumblers; Versailles' sleek and simple highball and tumbler glasses; Nadine's seamless look created by a smooth link between bowl and stem; and the classically sophisticated Francine.
To buy it, callOneida International020 8450 8900
3. FLEXIBLE REFRIGERATION
Another innovation from Adande Refrigeration is the Matchbox design where the refrigerated drawers can slide out on either side to provide extra flexibility.
Matchbox allows for the sharing of centrally located refrigeration for maximum footprint efficiency. Two chefs have access to refrigerated storage while using the worktop as prep space. Food is always within easy reach for faster preparation times and enhanced productivity.
The design is especially useful where space and/or access is restricted. In the cookline or service section, an Matchbox unit can be refilled from behind the server or chef without interfering with the workflow.
All Adande refrigeration products offer unrivalled temperature stability across the full range from +15°C to -22°C with both energy and operating cost savings.
To buy it, callAdande Refrigeration01502 537135
4. COMPACT INDUCTION HOB
The LITE2500 from Adventys is a 2.5kW table top induction hob manufactured to professional-quality standards but in a small footprint for use where space is restricted. The pressed stainless steel outer casing incorporates a flush fitted vitroceramic top and a Lexan touch control panel. The panel has six preset power settings with a manual plus/minus adjustment and an integrated 99-minute timer with audio and visual alarm and power shut down mode. Dimensions are 280mm wide x 360mm deep x 75mm high providing a usable surface of 280mm wide x 280mm which will accommodate a maximum pan size of 230mm in diameter.
Also from Adventys is the BGIC3000 latest generation 3kW table top direct cooking induction plancha. The Vitroceramic touch control panel now has 12 pre-set temperature levels from 50°C to 280°C, three programmable temperature settings, automatic turn off mode and high temperature indicator. The non-porous multi-ply cooking plate measures 340mm wide x 405mm, eliminates the need for pans and provides a consistent cooking temperature.
To buy it, callSignature FSE01908 745500
5. TOP TOILETRIES
Buwier has brought together two historic London names - Taylor of Old Bond Street and registered charity GWB Products - to produce a range of high-quality hotel toiletries.
Established in 1854, Taylor of Old Bond Street is a London family business with a proud heritage of formulating and developing exclusive skin and hair products emanating from Jeremiah Taylor's original botanical extract as a treatment for the hair, scalp and skin.
GWB was established in the same year by Elizabeth Gilbert as the General Welfare for the Blind with a mission to assist London's blind to secure a better life through gainful employment. Encouraged by its first patron, Queen Victoria, it received praise and recognition for its philanthropic efforts from William Gladstone and Charles Dickens. GWB produces products of the highest quality in London while providing opportunities for blind and disabled people.
The Taylor's range includes Revitalising Shampoo (60ml bottle), Softening Conditioner (60ml bottle), Invigorating Shampoo (60ml bottle), Soothing Bath Lotion (60ml bottle) and a 40gm luxury soap.
To buy it, callBunzl Guest Amenities
0845 604 1454
6. DRAIN WATER FOR PREWASH
Hobart's Drain Water Recovery System redirects drain water from a hood-type dishwasher to a sink-mounted prewash hand spray, replacing the two to seven litres of fresh water per rack a typical manual pre-wash hand spray uses.
As the drain water is preheated (to 55˚C) and has a perfect pH concentration, the manual pre-wash requires significantly less water, with two-and-a-half litres of drain water achieving the same result as four litres of fresh cold water. Additionally, the heat of the drain water and the diluted detergent allows for a considerably quicker manual prewash spraying process.
Hobart claims that using drain water instead of fresh water facilitates tangible cost savings for the caterer, based on 120 cycles per day, of £350 per year. If warm water is normally used for manual prewashing instead of cold, the saving on water heating could be an additional £400 per year.
To buy it, callHobart
0844 888 7777
7. ECOLOGICAL COMBIS
The new EcoCooking Mode has been designed to reduce energy usage by up to 25% and will be added as standard to all Convotherm combi-oven models from this year onwards.
The integrated Advanced Closed Systems keeps almost all the heat inside the chamber and does not allow it to escape while cooking. This new feature uses pre-programmed pulses of energy to maintain the required temperature rather than keeping the power going throughout cooking. The food itself continues to cook by using the residual heat to prolong cooking and achieve the perfect result.
This new feature not only saves energy, but actually improves the quality of many cooked food products, such as roast meats, and reduces shrinkage.
To buy it, callManitowoc01753 485900
8. PORCELAIN POSSIBILITIES
In its 2010 catalogue, French culinary porcelain manufacturer Revol presents a range of configuration ideas for its collections to use in several situations - including for appetisers; bar/tapas/snacking; ready-cooked dishes and side dishes; table and accessories; buffet and cocktail; room service; and groups and self service.
For room service Revol proposes six tray configurations, one for each of six different tableware collections, carefully designed to showcase a hotel's in-room breakfast. The collections include Times Square, a mix and match range of stackable squares, rectangles and triangles; and Impulse, a range of cups, bowls and dishes featuring gentle curves and oval shapes.
To buy it, callSignature FSE
01908 745500
9. BRATT PAN MIXING ARM
No manual mixing is required with the Rosinox Multi Functional Bratt Pan, thanks to its patented non-stick automatic mixing arm which covers the entire area of the rectangular pan base with a to-and-fro movement. The speed of movement is adjustable and the drive system for the arm is located outside the kettle, making removal for cleaning a simple operation.
The mixing facility makes the pan suitable for cooking foods in a liquid medium such as stocks, and ingredients that need mixing, such as mashed potato, in addition to direct contact cooking of meats, fish or vegetables on the large pan base or as a tilting stock pot for cooking vegetables, rice, pasta or poached meats.
Two sizes offer capacities of 150 and 200 litres in gas or electric versions and temperatures up to 300°C.
To buy it, callDawson Food Service Equipment01226 350450
10. HIGH DENSITY STORAGE
Lack of storage space is a problem for many kitchens so Cambro, supplier of plastic equipment for food service, has developed a new range of shelving that it claims can increase storage capacity by up to 40%, without taking up extra room.
The Camshelving High Density Storage System is a simple yet effective idea, based on movable shelving units mounted on castors that run on a track. In a five-unit system, the three central units move while the end ones are stationary. To access any shelves on the central units, staff simply roll the others to one side.
The new High Density system can be used for any kind of storage - such as tableware, cookware and food - and is available in a wide range of sizes. Camshelving's robust steel core means it can hold 150kg to 200kg per shelf (depending on length), while the polypropylene surface ensures the shelving cannot rust and features Camguard, a patented technology that uses silver ions to suppress the growth of mould, fungus and bacteria. Its rust-free and microbe-suppressing features make it ideal for use in refrigerators, larders and coldrooms.
Shelves are available in a choice of 400mm, 500mm and 600mm widths and a choice of five lengths, from 980mm to 1580mm. Standard units are 1,800mm high.
The mobile shelving units have grooved castors that roll easily and securely, while the raised track can be laid over all sorts of flooring and can cope with uneven surfaces. The High Density track is raised so dirt can't get in and is made of easy to clean, non-corrosive aluminium and stainless steel.
To buy it, callFoodservice Equipment Marketing
01355 244111
11. AUTOMATIC KITCHENS
Kitchen automation is the future of food service, according to Call-Systems Technology. The ConnectSmart Hospitality Automation solution uses sophisticated software to bring to a busy operation high levels of efficiency, food quality and customer service by connecting front-of-house to back-of-house seamlessly.
At the core of the ConnectSmart system is ConnectSmart Kitchen (CSK), a graphical display system that tells chefs which order they need to prepare next. Using vivid, easy-to-understand graphical displays and information from waiting staff, it automatically assigns meal make-up tasks to individual chef workstations, so that all the food for a table's order is ready at the same time. The system speeds up ordering, enhances food quality, cuts food waste and streamlines food preparation.
Because of its hardwearing design, the equipment can be sited right in the heart of the kitchen. System features include kitchen-safe touchscreens and keyboards, with panels sealed against moisture and keypads tough enough to cope with up to 30 million presses.
To buy it, callCall-Systems Technology
0800 389 5642
