Last Open House before Christmas!

30 November 2010

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At The Ivy Chefs rely on their FRIMA Vario-Cooking Centre to cookand hold their poached eggs perfectly, whilst at The Brewery, their FRIMA is used in almost every cooking mode.

Yet it doesn't look like an Egg Poacher - and it also doesn't look like many other pieces of equipment including:

Frima Cooking Station
  • Pressure Cooker («1/2bar)
  • Sous Vide Water Bath
  • Bratt Pan
  • Tilting Kettle
  • Deep Fat Fryer
  • Saute Pan
  • Pasta Cooker
  • Rethermaliser
  • Slow Cooker
  • Basket Auto-Lift
  • Auto-Water Injection
  • Programmable or Manual
  • Works under a Condensing Hood
  • Auto-Drain

Short Order Cook Station for up to 60 Covers (as shown above) or 100Litre or 150Litre in-line models.

Come and see for yourself that it's all of the above when you want it to be. Watch it be cleaned and changed from one function to another in 3-4 MINUTES!. Already accepted by the Carbon Trust because it saves energy about 50%.