Scottish exhibition of the year begins

This year's ScotHot, on March 20-23 at Glasgow's Scottish Exhibition & Conference Centre (SECC), is more than 25% bigger than the last. In addition to 500 top companies showing lots of new products, there's the 20th Salon Culinaire Scotland, plus the Wine Scotland Exhibition.

Add in all the topical seminars and the chance to give shape to the future of Scottish tourism and the whole show is unmissable. With so much happening, it's just as well the opening times have been extended this year.

Wine Scotland is on 21 and 22 March and is strictly limited to trade professionals responsible for selecting wines and spirits. This is an excellent chance to sample a wide range of wines and liqueurs from around the world.

Seminars at ScotHot cover the biggest concerns of the industry today. All take place in the Adam Room, the SL Suite, and, with the exception of Storm in a Teacup, are free of charge. But places are limited and it is recommended that tickets are booked in advance.

The Healthy Eating Forum on Monday 20 March, from 11am to 12.30pm, asks how caterers profit from introducing healthy cooking. Panelists include Jean Michel Gauffre, executive chef at the Edinburgh Sheraton; David Wilson, chef-proprietor at The Peat Inn, Fife, and Bruton Smith, senior lecturer at Napier University Department of Hospitality. Further information and tickets can be obtained from Samantha Gray on 0131-556 5152.

Quality Forum, presented by the Scottish Tourist Board on Tuesday 21 March from 10am to 12am, aims to get your views on maintaining the personality of Scottish tourism within the quality assurance scheme. Further information and tickets on this are available from Lorraine Thomson on 0131-332 2433.

The Scottish Licensed Trade Association is running a series of practical seminars on Tuesday 21 March from 11am to 2pm on the subjects of fire, drugs and food hygiene. This seminar is repeated on Wednesday 22 March. Further information and tickets from Alison Walker on 0131-225 5169.

The ScotHot Chefs' Conference, on Wednesday 22 March, from 2pm to 4pm, focuses on whether gaining Michelin stars is all it is cracked up to be, the highs and lows of competition and the future of Scotland's restaurant industry. Speakers include top chefs Antony Worrall Thomson and Bruce Sangster. Further information and tickets from Samantha Gray on 0131-556 5152.

Marketing on a Modest Budget is on Wednesday March 22 from 2.30pm to 3:30pm. Further information and tickets from Andrew Gray on 0141 332 3224.

Processors - The next generation

The first of the next generation of food processors from Robot Coupe will be making its debut at ScotHot.

The R302 is a state-of-the-art machine featuring an all metal body for greater strength and durability, making it better able to withstand the demands of a commercial kitchen.

Just like the previous models, the R302 will slice, shred, grate, produce ripple cuts, scallop cuts and julienne vegetables. It is fitted with a 3.5-litre stainless steel cutter bowl and is perfect for mixing, blending, chopping and kneading. With its large feed hopper and stainless steel vegetable prep attachment, the R302 claims to have a 40% greater output than comparable models.

Also on the stand will be a full range of vegetable prep equipment, the Waring blenders, mixers, juicers and Blixer Blender-Mixers which are equally useful in kitchen or bar areas. And to finish off, there is the Musso ice-cream maker.

Stand 4445

Truckloads of equipment ideas

Frialator brings a truckload of new products to ScotHot. This is the result of four exclusive distributor agreements signed since it was acquired by US catering equipment manufacturer GS Blodgett Corporation last summer.

There's Hatco's full range of food warming equipment, heated display and merchandising cabinets, holding ovens and toasters - all available in the UK for the first time.

Also new to the UK are the Wolf medium and heavy duty ranges. Frialator is also distributing Randell refrigeration equipment and Carter Hoffman's AccuFresh holding cabinet and banqueting trolleys.

Frialator's existing distributor agreements are still in force and the full range of products will be on display.

Stand 5608

Rubbermaid keeps up the innovation

Rubbermaid - voted the USA's Most Admired Company in this year's survey carried out by Fortune magazine - has made its reputation on continual product innovation and improvement.

There are almost 5,000 products in their range and new ones are introduced at the rate of about one a day, every day of the year.

The latest Rubbermaid products include a series of high heat scrapers which, it is claimed, resist heat up to 500ºF, a redesigned range of gastronorm containers, a range of polycarbonate covered pitchers, professional icing/ blade scrapers and a redesigned janitor cart.

Stand 5403

The coldroom that's made to fit

Williams Refrigeration is launching a new coldroom and two of the latest versions in its prep-counter refrigeration lines.

The Wilpak coldroom has a revised assembly that allows flexibility in internal layout and also in external shape and size to customers' specifications.

Other new features include a rebate door with magnetic seal and an easy-to-locate luminous interior safety handle.

Williams is also showing the latest version of the new Opal Food Prep Counter, which stores ingredients in wells mounted on top of the stainless steel work surface. The new Opal accommodates 1×1 gastronorm containers and is available in one- to four-door versions.

The third new product on show is the "value for money" Pearl Counter, a two-door unit with 12ft3 capacity, which also accepts gastronorm 1×1 containers. Designed to make the most of limited space, it lists at £1,250.

Stand 4446

Panasonic panorama

Electronic Catering Services will show the full Panasonic range of microwave ovens at the show.

The latest launch is the new budget-priced commercial microwave oven, the OCS. It has 900 watts of power and is designed without a turntable so the caterer can make full use of the oven cavity.

The Rotating Wave Guide ensures even distribution of energy and thorough cooking. The OCS also features a stainless steel interior, clear digital displays, programmable controls with memory, five power levels and a "stand" function for resting food.

System 4 is Panasonic's four in one microwave combination oven with grill, conventional baking and hot air or micro-wave and grill. The compact unit is suitable for kitchen or back bar and is built without a turntable.

Also on the stand are Panasonic's compact microwave models and the Gastronorm Series.

Stand 4414

Garland goes it alone

Garland is exhibiting at ScotHot for the first time in its own right. On show are six of the company's most popular product lines.

The Challenger Oven Series of combi-ovens, convection ovens and pressureless steamers come in seven sizes, as well as custom combinations.

The Master Convection Oven is more energy efficient, rated at only 40,000 btu.

Wittco Cook and Hold ovens allow meat to absorb heat more slowly, with the liquid in the meat transferring heat to the centre. This is claimed to mean 20-25% less shrinkage than in a convection oven.

Also on show are gas and electric counter units, the Starfire Sentry Series of medium duty restaurant ranges and the Master Jet Fryers.

Stand 5307

Undercounter activity

Zanussi will be showing the LS6 undercounter dishwasher, first shown at Hospitality Week, and aimed primarily at pubs, café-bars, smaller restaurants, hospital wards and residential care units.

The unit is highly compact, low priced and has three separate cycles, a 12-litre boiler giving 82.5ºC rinse water and can take full-size gastronorm containers. A full rack can be washed in two minutes.

Prime cooking equipment includes the 700 and 900 series of medium and heavy duty. There are more than 100 variants in each series. Combination ovens include the ten-grid, boilerless Sprint with a 20% saving against other similar listed items and a 45% saving in running cost.

The Combi Wave prime cooking equipment combines convection, steam and microwave simultaneously, individually or in various combinations. Zanussi will also show the refrigeration equipment that made it famous.

Stand 5603

Dispense system for scum-free tea

No More scum floating on top of tea! This is the claim of the new Bravilor Quooker, a hot water dispense system plumbed under counter launched at the recent Hospitality Week and on show for the first time in Scotland.

The Quooker delivers water at 100ºC at the rate of 70 litres per hour. The filtering system improves water quality and, claims the company, puts an end to scum.

Stand 5214

Sweet and savoury at orchard farm

Foodservice distributor Watson & Philip is exhibiting at ScotHot for the first time with a range of new sweet and savoury products under the Orchard Farm brand.

New to the Orchard Farm preserves portion pack selection are deluxe and standard jam assortments.

The deluxe pack comprises four flavours, morello cherry, blackcurrant, blueberry and forest fruit.

All have 45% fruit content. The standard pack comprises 25g pots of apricot, blackcurrant, raspberry and strawberry.

Orchard Farm pickles include onions, silverskin onions, chip onions, red cabbage and baby, sliced or shredded beetroot. All come in half-gallon jars.

Stand 4337

Balmoral offers a triple beverage

Balmoral is showing new Scanomat coffee machines at ScotHot.

The Multi-Brewing machine can dispense three hot beverages at the same time.

The Super Compact's footprint is only 21cm x 29cm and can dispense black coffee, cappuccino, espresso, chocolate, café au lait, cappuccino with chocolate and hot water.

The Classic 1 is being previewed in a coffee cart with refrigerator for snacks and a hot and cold water washbasin.

Stand 4125

The med hits Scotland

Unimerchants Limited is displaying a range of Mediterranean products, available in catering packs in Scotland for the first time.

The Pasta Italia 3kg catering range of 100% durum wheat Italian dry pasta comes in spaghetti, lasagne, tagliatelle and shapes. There is a speciality range of vegetables from Spain's leading supplier, along with olive oils, olive varieties and tomato purée. There is also a range of Greek products - herb and olive pâtés and spreads in catering packs.

Stand 4500

Watch out for the nobblies

Kitchen Range is showing three new products at ScotHot.

Nobblies are creamy potato noisettes with a knobbly texture that can be oven-baked or fried from frozen.

Crispy coated broccoli florets are coated in breadcrumb with a cheese flavour and can be deep-fried from frozen.

American fruit pies come in apple, strawberry and chocorange.

Stand 4645

Personalised toiletries

Bronnley's new Oasis Hotel Range of toiletries comes packed in a neutral oyster-coloured packaging and can be personalised for individual hotels.

The range of fresh-fragranced toiletries includes soap, bath/shower gel, shampoo/shower gel, shampoo/conditioner, moisturising lotion and bath foam. The light fragrance is equally suitable for men or women.

Stand 4644

Matthews' school meals

Bernard Matthews goes back to school at ScotHot with four products aimed at the school meal market.

Premium turkey burgers are a 50g portion of white turkey meat with no MSG. Golden Whales are an 80g portion of flaked white fish covered in crispy crumb.

Vegetable Taco Triangles are mixed vegetables, kidney beans and vegetarian cheddar cheese in a wrapping of spiced breadcrumb and tortilla chips.

Vegetable Tikka Triangles are made of mixed vegetables, tikka sauce and soft cheese, coated with spiced bread crumb and chick peas.

Stand 5402

Syrup specials for coffee

Matthew Algie is showing a range of 12 new coffee flavour syrups at ScotHot.

They are: almond, Irish cream, chocolate fudge, hazelnut, banana, coconut, liquorice, chocolate mint, cinnamon, caramel, vanilla and butter rum.

The flavour pack includes all 12 syrups, posters, mobiles and tent cards and costs £62.

To celebrate the launch of the new syrups, Matthew Algie will be demonstrating how to prepare cappuccino cocktails on 3pm on Tuesday 21 March.

Stand 4450

Food for thought at pullman's

Hungry visitors should make their way to Pullman Foods' stand where they will be able to sample croissants in the morning, pies and pasties at lunchtime and scones and pastries in the afternoon.

There will also be the opportunity to enter the Guess the Calories competition. Visitors will be asked to guess the number of calories per slice of the newly-launched Pullman Select Forget the Diet gêteau with a bottle of Champagne going to each day's winner.

Stand 5314