The company is launching a range of induction hobs, including the new induction plancha.
A new achievement for this specialist in catering-sector drainage and waste removal is the winning of a contract across all Costa Coffee's new outlets. The company creates drainage filtration systems, to reduce maintenance costs associated with blocked drains. It has a programme called Removal At Source, which means that if you think about rubbish at the very point you create it, you have less chance of being closed down while the health and safety people unclog what you've done to the drainage system. The company's principle is "waste removal at source - no waste in means no waste out". On the same stand is Bar Olympic, the creator of rugged "behind the bar" equipment.
The most effective fire-extinguisher in the catering industry is offered by this maker of safety systems. Look for the Pyro-Chem Kitchen Knight II kitchen fire suppression system, designed to maximise reliable instantaneous protection against appliance, ventilation hood and grease fires.
21st-century components are promised by this maker of bespoke cooking suites.
New Premier and Futura meat slicers will be on show. The slicers deliver increased cutting capacity, a smaller counter-space footprint, and a twice-as-fast cleaning time. There is an improved knife design for consistent slicing across all kinds of meat.
The company is a supplier of components for microwave ovens, including the innovative Scancook system.
Many innovations are promised here, including the Metos Proveno Comi-Kettles. The company says that two kettles and four staff can feed a thousand schoolchildren across a conventional two-sitting lunchbreak. There will be the launch of Rieber banquet trolleys, and the Varithek self-ventilating plug-and-go system for front-of-house cooking on wok or griddle, without the need for a ventilation canopy.
A new and growing concept in protection against bacteria is known as Silver Technology. Silver ions on the surface of coated kitchen equipment can bind with bacteria, effectively breaking down the enzymes and stopping the bacteria reproducing. BioCote is an anti-microbial coating solution that reduces the levels of E coli, salmonella, listeria, and similar bacteria by up to 99.9%, the company claims.
The launch of the Zenith range will feature a new collection of commercial hobs, grills, chargrills, griddles, open fryers and ovens to complement the company's established range of rôtisseries and combi-ovens, in gas and electric options, and a choice of sizes to meet required cooking capacities. High performance and energy efficiency have been the driving factors in the development of the range, says the manufacturer. There will also be the launch of a pasta cooker, allowing some filled pastas to be cooked from frozen in 90 seconds, controlled by a touch-pad electronic programmer, and with a feature that automatically tilts the containers to drain the pasta before depositing it on to a plate. The new Combi King range of fully-programmable combi-ovens will be available in six models and eight sizes, and features an integral jet-wash cleaning system that uses minimum power, water and detergent, the company says.
Black Rock Grill
Faster serving and more "theatre" at the table are the main features of the new concept to be unveiled by Black Rock Grill. This system can be added to an existing menu as a special, or it is possible to create an entire restaurant around the idea. The theory is that food is cooked at the table on a black "rock", or flat stone, super-heated to 440ºC - the customer then lets the item cook through to the degree they like. The supplier says that it can give examples of spectacular business success from those who have adopted the concept.
Bournville Catering Equipment
Designer of servery counters, refrigeration and cooking equipment.
Buffet Enhancements International
This is the time to make the most of chocolate fountains, says this Alabama-based manufacturer. It has new 40-inch fountains which will hold 20lb of chocolate, and which feature a new heavy-duty, silent-running mechanism. There will be the launch of the New Age chafing dish with glass lid, touted as "the best thing to happen to chafers since canned heat - the most versatile chafing dish on the market".
The Steelite Organics range of tableware will be exhibited - the company says that it "combines fluid lines and flowing curves with crisp, white purity". Visitors will have the chance to win a set of tableware for six settings.
If Burco's new autofill boilers are easier to install, easier to use, and easier to maintainÉ then why, asks the company, do they also cost less than competing products? This, as well as the easy-to-use diagnostics and de-scaling features, will be explained at the show.
C Thru Solutions
"Stunning", "revolutionary", and "taking the market by storm", are just a few of the descriptions that C Thru has offered for its new range of display products. The major feature of the Static Butler and other new lines is that the range is made from clear acrylic, intended to show off food products with absolutely maximum visibility. However, there is the option of tinted and semi-opaque frosted finishes. A major feature of acrylic, says the company, is that its appearance is not affected by sunlight, and it is half the weight of glass.
Not just new outdoor catering solutions but a series of seminars discussing all aspects of hosting outdoor events are on offer from Calor. The company maintains that hosted barbecues and pig roasts are now becoming familiar events all year round, and that the caterer really should assess just how the concept can fit into his business. Topics being covered will include staffing levels, profit margins and running costs as well as suggested outdoor catering menus. There will be practical barbecue demonstrations, and a free giveaway of barbecue fork thermometers.
Catering Equipment Suppliers' association
CESA represents 125 companies and offers buyers advice and guidance.
Cater-Kwik promises the most cost-effective way of buying catering equipment and "unbeatable" prices without any compromise on quality. The company also promises to beat any like-for-like quotation from competitor suppliers.
How do you ensure that you deal with a good and reputable supplier, asks the trade association for catering equipment distributors. The organisation says it will welcome visitors who want to learn about the CEDA Code of Good Practice and Customer Charter, and the fair-trading ethics that the association expects from its members.
An unusual feature of Charvet's 900 series of heavy-duty kitchen equipment, says the French company, is its use of easy-clean 3mm one-piece worktops that suite together into a semi-bespoke cooking range.
"The best pass-thru warewasher in its class" is offered from Classeq. This is the new Hydro 850, developed for very low water consumption and power usage, to provide a kitchen dishwashing package for small-to-medium hospitality sites. Also on show will be the front-loading Eco glasswashers, which have 120-second wash cycles and enough capacity for busy bars. A curiosity of the Classeq Alto 100-racks-per-hour model is that the direction of wash can be reversed - so if the kitchen layout has to be changed, it becomes easier to accommodate the washer.
Clifton Food Range
The first show appearance of the Clifton range will feature water baths designed for sous-vide and other low-temperature applications, with what is described as "unparalleled specific temperature control".
The Comark temperature and humidity measurement and monitoring systems are available with anti-microbial protection, waterproofing and the ability to store and download many readings. This, says the company, eliminates any uncertainty in data collection and record keeping for HACCP compliance.
The contents of the new catalogue will be on show, including energy-saving pots and pans suitable for use on induction hobs and a wide range of stainless steel tableware and utensils.
New ranges of salad bars, self-service counters, stainless steel fabrications (sink, table, hood, shelf), cooking equipment and dishwashers.
Dawson is the equipment sponsor for LaParade des Chefs and the Salon Culinaire, and the company advises visitors to watch for the launch of the new Lainox Heart combi-steamers.
Electrolux is sponsoring the Skillery, where the chefs will be cooking on a Molteni podium.
Combination cooking gets smaller, says Enodis Ð and for those who want the benefits of a steam combination oven, but have limited space, there is the launch of the Convotherm Mini. This is promoted as having the smallest footprint on the market. It can run off a normal 13amp socket, can roast, boil, bake or steam, and will take four 28cm plates.
Three award-winning products at one show, says Equip Line. They are the unique Roundup PastaJet steamer, which can cook from fresh or frozen, or rethermalise pasta portions in seconds; the Alto-Shaam Combi-Smoker, which has a unique feature allowing for touch-of-a-button changes of setting; and a Personal Ordering System, which is intended to give operators the opportunity to upsell and cross-sell.
Eurochef is showing self-contained fryers and pasta-cookers that require no ventilation or installation, offering "the advantage of cooking quality food without a proper commercial kitchen".
First Choice Catering Spares
There is a new FConline system, which will allow service companies to identify and order online an extensive range of original manufacturers' spares.
The centrepiece of the Frialator stand will be live cooking on a Blodgett conveyor oven. Other equipment on show will include Pitco fryers, MagiKitch'n chargrills, Moretti pizza equipment and Brema ice-makers.
The very latest in refrigeration is promised, with the appearance of a full collection of glass- and dishwashers.
Giles & Posner
As well as producing chocolate fountain equipment, Giles & Posner has devised its own luxury chocolate ingredient to be used in them.
Guy Degrenne will be showing imaginative designs in cutlery, porcelain, holloware, buffetware and glassware.
The company is launching what is thought to be the largest online auction system for catering equipment. There will be a demonstration in which visitors will be able to view an extensive range of equipment in Hilditch's "cyber-showroom" on a 42in screen and be shown how to place bids online. This particular auction will close on the last day of the show, but Hilditch says that the concept now makes its services far more widely accessible than the conventional on-site auctions.
Two award-winners will be on show - the compact ASGW25C glasswasher and superior A200 planetary mixer.
There are new refrigerators with a wide range of temperature adjustability, and the particularly useful feature of front-loaded, cleanable air filters. The new range of sushi cases is made to a long and slim design, intended to allow them to sit on a counter or shelf, and only a 13amp power supply is needed.
Two unusual hygiene systems are on show - the award-winning Cryonite, a system that uses carbon dioxide to freeze crawling insects to death. There is also a remote 24-hour mouse and rat monitoring system.
Jestic Foodservice Equipment
The live demonstrations from Jestic are specifically to help visitors understand the features of the three kinds of oven being used - there is the Bakers Pride deck oven, the Wood Stone gas bistro, and the Middleby Marshall conveyor oven.
The launch of the Jiffy Comida will introduce a vehicle with increased ambient display space, increased heated section space, and a refrigerated display to hold 400 sandwich wedges. It is based on the 2.0 diesel Citroen Dispatch.
JohnsonDiversey will be exhibiting the DIFY 6 in1 soluble sachet and J-Watcher dosing alert (which gives the convenience of a controlled dosing system without the need to install equipment for the dishwasher), the award-winning dispensing system J-Flex (which minimises chemical use and protects end-users) and New Product Innovation Oxivir (which harnesses the same technology used to combat the SARS outbreak in Canada). Additionally there will be web support packages, comprehensive training and auditing tools demonstrated, and samples of the Jonmaster Microfibre System to take away.
This East Anglian company will be showing an exclusive range of Japanese kitchen knives alongside a ceramic sharpening stone and a range of Canadian maple chopping boards.
There will be a range of water softeners devised specifically for the catering market.
King Edward Catering Equipment
These counter-top potato bakers are still hand-made, and the company will be showing a range of capacities from 25 to 100 potatoes, with complementary merchandising and servery products.
The company will be showing ideas for flexibility in buffet presentation.
The company will be trying to prove that the Meyer Commercialware non-stick pans are the toughest available. Meyer will be using an abrasion test machine that will rub the surface of a frying pan with a 10kg weight at up to 25,000 times a day. Meyer claims that in like-for-like testing with competitor products, its non-stick cookware beat its rivals by more than 110,000 cycles.
There is a unique method of waste compression on show, which will compact cardboard, plastic and polystyrene waste. The "constant compression" process forms the waste into dense bales. Miltek points out that waste costs continue to rise, and is offering a free site survey and free 14-day trial.
The latest innovation on the Hans Dampf range is that the combi-oven is now available as a gas model. The Hans Dampf combi-cooking and OptimaExpress pressure-cooking technology have become award-winners for innovation. One feature to be highlighted is Wave Clean, an economical cleaning system that can be programmed to operate itself overnight.
Multivac vacuum-packing equipment is used both for portion control and to reduce wastage, says the company, and visitors will be invited to discuss how this leads to increased profitability.
Nelson Glasswashing Machines
There are redesigned Speedclean glasswashers and Speedwash dishwashers, which feature the fully moulded, stainless steel interior that dispenses with straight edges and joins, and therefore has no dirt traps. There are new energy-saving and low-noise features.
Profile Catering Equipment
The new Vision bake-and-display oven has been designed to bridge the gap between functionality and aesthetics. It is a fan-assisted convection oven which will cook 60 8oz potatoes in under an hour, but is intended to be just as at home with bakery products, pastries, breads and pizza.
The ultimate cooking machine is getting better, promises Rational. This is the opportunity to see enhancements to the Self Cooking Center, which include improvements to the overnight cooking and level control functions. One basic feature of the machine is the mode button, telling the unit whether it is cooking roasts or fish - and there are new cooking modes, for egg dishes and desserts, and for potato products. There are also new controls allowing for specialist dishes, such as "poached poultry" and a choice of "biscuits" and "biscuits with moisture" for American-style cookies.
Regale is showing the range of Sharp commercial microwaves featuring the new "cavity liner" which helps avoid downtime and cross-contamination by making the oven easy to keep clean.
Remote Analysis Generation
There will be the launch of the RAG t-Probe 100, a hand-held device that logs temperatures in seconds, offering an "unlimited" number of temperature recordings. Real-time data is transferred, through Wi-Fi connectivity, direct to a computer. The t-probe 100 offers the ability to monitor the temperature of stored food and the core temperature of cooked foods.
Turn your rubbish into revenue, says Rockside, who will be showing its Euro-Pac range of card balers along with reconditioned bag compactors. The offer is of a free site survey and cost-savings exercise for any potential client.
Can eco-friendly kitchen hygiene really be effective? Scotmas's range of eco-friendly cleaners and sanitisers provide an effective alternative to chlorine-based products, and the range developed for use in food manufacturing plants is now the basis of a range designed for commercial kitchens. The products are biodegradable, do not produce fumes or toxic by-products, are effective at very low dose rates, and can be used in areas where incidental food contact is inevitable. The company says the products are so safe they can be used for washing vegetables. There will be the launch of Scotmas's Energy Conservation Through Legionella Control Programme - this programme is intended to allow hotel managers to comply with legislative demands.
As agents for several manufacturers, Signature FSE will use its stand to demonstrate products under many well-known names Ð there will be the Adventys range of induction hobs, including the new Induction Plancha. There will be a display of the Guy Degrenne French tableware, which has several new ranges for 2007, and there will be King's Buffet, showing the new cantilevered buffet table, and new additions from Staub cast-iron cookware.
The only knife sharpener for smooth and serrated blades will be presented by Vulkanus. This is available in stainless steel, plastic or as a pocket-version.
Ease of use in food hygiene thermometers is the big subject at Testo, where the company will be showing the Testo 106 "virtually unbreakable" penetration thermometer. It can measure from -50ºC to +275ºC, with a measuring rate of just 0.5 seconds. The unit has an alarm for when a pre-set limit is exceeded or undershot.
The Contact Grill Company
The widest selection of contact and panini grills available, is the offer from this company.
TME will highlight its handheld Solo themometer, shortlisted for a product award last year. New products include the MM-Combi, a value-for-money package, combining in one unit the TP05 needle probe and MM2000 waterproof thermometer. There will be a prize draw to win a day at the Lesley Waters cookery school in Dorset.
Chandleys will be showing a range of commercial baking ovens, from shop ovens to large catering ovens.
There will be the offer of a "total waste management" package, which gives customers access to a range of contractors for both the collection of compacted waste and recyclable products.
The winner of the Basildon District Excellent Customer Service Award 2006, will be presenting a total-service kitchen hygiene service.
The "Juice Bar" concept, once almost solely a US phenomenon, is now starting to appear in the high streets of most major towns in the UK, says this specialist company. And so, says UK Juicers, now is the time to investigate the phenomenon, and assess what is involved in the sector, and what the likely returns can be. UK Juicers is an independent importer and supplier of commercial juicing and blending equipment.
Valentine's new VMC 3 will be featured at the show. This unit can be used for a number of cooking methods with various combinations of baskets and plates available to enable the operator to steam, poach, boil or hold products including pasta, noodles, rice, fish and vegetables.
The subjects for discussion at Velox will be how to achieve versatility and economy, while virtually eliminating wastage. This, says the company, is the way to produce healthy, natural and safe high-speed cooking without sacrificing quality.
Victorian Baking Ovens
The latest idea from Victorian Ovens is the "spuddy buddy" - this is a self-contained concept cart designed to promote healthy eating in schools.
The environmentally friendly solution to grease problems in the kitchen is more complex than it seems, says WPL. At a time when there is greater demand for "green" products in general, WPL points out that it is equally important to have acceptable solutions for waste-water treatment, grease management and rainwater harvesting. The Grease Guzzler is promoted as a fit-and-forget automated grease management system based on an eco-friendly bacteria digestion technique, eliminating both chemicals and the need for grease traps.