Much more than HOT
This year ScotHot - the 16th Scottish Hotel, Catering & Licensed Trade Exhibition - takes place at the SECC Glasgow 17 to 20 March.
Launched 30 years ago, visitors to the 1973 event would not recognise the show today. ScotHot will be hosting the biggest Salon Culinaire in the UK this year with features including the new Junior World Culinary Grand Prix.
This is an international competition where teams of young chefs from around the world compete in the purpose-built Restaurant of Nations.
Other ScotHot 2003 features include the Brakes Scottish Chef of the Year, the new Prisons Services Foodservice Competition, the Student Chef Team Challenge and the TUCO Scotland & Northern Ireland University Chefs' Competition, a team event for university caterers.
www.scot-hot.co.uk
ScotHot
How to get there… Situated just off junction 19 of the M8 motorway, the SECC is within five minutes drive of the city centre and 15 minutes from Glasgow International Airport. SECC has its own railway station and bus terminal linking with Glasgow's excellent public transport system.
By Road SECC is just off Junction 19 of the M8 motorway. On-site parking is available for 3000 vehicles at £3.00 per day. Click here to download an easy to print location.
By Train Exhibition Centre station is SECC's own dedicated railway station allowing easy access from the city centre and the suburbs. Four trains an hour from Central Station (Platform 14) will bring you to our front door in under 10 minutes. Call National Rail enquiries on 0845 7484950 for timetable and price details.
By Taxi There are taxi ranks throughout the city. Main pick up points include Buchanan Bus Station, Queen Street and Central Stations and most large hotels. An average journey from the city centre will cost no more than £3.50.
Ethnic burners at ScotHot The Fusion Dominator range launched this month by Falcon at ScotHot looks very like the company's best-selling medium-duty Dominator oven-range but crucial changes have been made in the top.
Burners have been upgraded to 5.5kW (20,000 BTU) to provide 25 per cent more power and an additional fast boil facility while one strategically located burner is to altogether more powerful vortex design rated at 8.2kW (28,000 BTU). This gives the fiercer heat demanded for authentic stir-fry and other ethnic cooking methods.
Specially adapted pan supports over this burner are able to cradle a large round-bottomed wok or can be used with standard pots which are more than 7 inches in diameter. The extra power of the burner enables an average stir-fry to be created in around 90 seconds or alternatively, the burner can boil three litres of water in 10 minutes, around 30 per cent faster than on the regular burners.
Falcon has already had notable success with full blooded Chinese wok stations. Its strategy with the Fusion is to offer a user-friendly way to meet growing demand on mainstream pub, restaurant and canteen menus for more authentic Asian dishes without significant extra investment in specialist equipment. The vortex burner adds less than £200 to the standard Dominator price and, as Falcon points out, it works just as well for simmering, with 40 per cent turndown possible. Approximate prices: £2595 (4-burner); £2895 (6-burner).
www.falconfoodservice.com
Falcon Foodservice Equipment
