Case study: Frima cooking centre maximises space at Ruskin University Cambridge

29 June 2012 by
Case study: Frima cooking centre maximises space at Ruskin University Cambridge

When Anglia Ruskin University Cambridge campus was refurbishing its main catering facilities, it needed to convert a small café to act as a temporary restaurant. Given the extreme limitations of space, but the need for maximum production, head of catering services Terry Hope decided to install a FRIMA VarioCooking Centre.

"The FRIMA unit was ideal because it is multi-functional, so we didn't need to buy lots of different equipment, and it can produce large quantities of food from a compact footprint."

In fact, the team were so impressed that when it came to fitting out the new production kitchen they ordered a second unit - only this time they went for its big brother, the VCC 311.

The VarioCooking Centers are now integral to the university's catering operation and with a student population of more than 30,000, the machines are being used to prepare student and staff meals as well as other hospitality events, including hot buffets and black-tie dinners.

Sustainability is also a key factor in the choice of catering equipment at Anglia Ruskin. Their environment managers monitor energy use and the VarioCooking Center is proving to be energy-efficient, which fits in with the university's commitment to reducing its carbon footprint.

The system uses a compact, network-like heating structure beneath the base of the pan that transfers heat directly and evenly to the food which, compared to conventional equipment, claims to cut energy consumption by 40% and cooks three times faster.

"The VarioCooking Center's hi-tech flexibility, with so many cooking methods, is a real boon for any large scale caterer," says Hope.

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