Cook and Hold ovens from Imperial – Hotelympia

31 January 2008 by
Cook and Hold ovens from Imperial – Hotelympia

Newcomers from Imperial Catering include the low-temperature LCH Cook and Hold Ovens designed by the Food Warming Equipment Company that require no outside venting or hoods, as the ovens automatically switch from cooking to holding modes.

The CrossFire broiler comes in two sizes, each with a 1in polished-steel searing plate and 4in stainless-steel splash guard, individually controlled burners, ceramic radiants that direct heat downwards to minimise meat shrinkage, flexible cooking grid adjustments, and removable full-width grease pan and front-mounted grease trough.

Also new are the 45- and 61-litre Imperial pasta cookers - available with manual or electronic controls - that use a water wash system to remove starch evenly to reduce foaming and a better-than-marine-grade 317 alloy stainless steel to allow higher levels of salt to speed up cooking without overboiling the water and thus impairing flavour.

The BTC-329 BarTec Blender, designed to prepare a wide range of drinks and cocktails, comprises 1.3-litre stackable PC containers with a swirling blade and rubber non-stick shock-absorbing feet.

Stand N2431Imperial Catering Equipment 01509 260150

17-21 February 2008
ExCel, London

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