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For Sale – Angelo Po Combistar FX201E2 (20 Grid)

Angelo Po Combistar FX201
Commercial Oven - Angelo Po

Combistar FX has been developed in collaboration with the best chefs from around the world, invaluable allies in the professional kitchen.
Built of materials 95% recyclable, it is environmentally friendly in cooking and washing and allows a 60% reduction in power consumption compared to the traditional use. Easy to use thanks to LCD high resolution touch controls and handle push.

  • Efficient and Environmentally friendly. 60% saving of energy in the low-temperature cooking.
  •  TAS automatic washing triple sanitizing effect. The detergent is dosed internally, it permits to have a complete cleaning process without any contact with hazardous chemicals.
  •  MultyEasy and MultyCooking automatic cooking. The control board allows the simultaneous and automatic management of 20 different cooking processes.
  •  Color LCD display in high resolution. Large, eye-level, visible from a far distance. 
  •  Control panel board with push and turning handle.  Intuitive, fast and simple to use.
  •  Precision and performance.  Automatic humidity control and management of the cooking environment, and rotation speed fan.
  •  Probe cooking core multi-point. Perfect control of the core temperature of the product.
  •  Exclusive accessories. Smoking, pasteurisation and poultry cooking.

Product features

  • Capacity 20 x 1/1GN
  • Dimensions 1855(H) x 962(W) x 935(D)mm
  • Power Type Electric 400V 3N 50-60 Hz
  • Temperature Range 10°C to 300°C
  • Digital Controls
  • LED Display
  • ECO function for consumption reduction in cooking
  • Process cooking library in 4 phases (20 stored programs)
  • Low temperature steam and Superheated steam
  • Wi-Fi enabled (optional)
  • USB interface for data downloading to and from computers (HACCP, various cooking modes, …)

The Angelo Po Combistar FX is best suited for:

Schools, Hospitals, Universities, Prisons, Hotels, Stadiums, Event Venues, Care Homes, Farm Shops, Military Bases, Central Production Kitchens & Food Manufacturing sites.

Price – £8,525.00 + VAT

All delivery and installations are priced separately dependent on postcode.

We have 2 units immediately available for delivery. Grab yourself a lot of machine for a very good price.

 

Not the right size of unit for your business? Contact one of the Cook:Chill Team below to discuss your required specification. Remember to ask about our no obligation free site survey.

We also specialise in all types of catering equipmentmodular cold rooms, blast chilling equipment and full project management of any catering or refrigeration works.

 

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For Sale – Fracino Bambino Coffee Machine – £1,850 + VAT

Fracino Bambino 2 Group

DESCRIPTION

Fracino Bambino 2 Group Automatic Espresso Coffee Machine

The Fracino Bambino espresso coffee machine is a top quality two group coffee maker, ideal for use in cafes, coffee houses, pubs and hotels. Featuring a large capacity boiler, high powered elements and 304 stainless steel construction, the Bambino is sure to provide consistent, reliable operation thanks to being built using the highest quality materials. The steam and water pressure are separately controlled using brass safety valves, so the espresso maker is a versatile complement to the professional barista.

Extra Info

  • Material Stainless Steel
  • Output 2.85kW
  • Supplier Model Number BAM2E
  • Voltage 230V
  • Warranty 1 Year Parts & Labour
  • Weight 55kg
  • 10Ltr Boiler Capacity
  • 240 Cappuccinos / 400 Espressos per Hour
  • 40 to 50Ltr Hot Water per Hour
  • Thermosyphonic Circulation Ensures Group is constantly Heated Ready to Serve
  • Dimensions 485(H) x 580(W) x 500(D)mm
  • Capacity 10 Ltr Boiler Capacity

Why Use Fracino Coffee Machines

  • All coffee machines are manufactured in the UK and built to last.
  • When it comes to service, repairs, parts or advice, you are only 1 phone call away from a high level of technical aftercare support.
  • Each machine is hand-built by engineers for quality and endurance.

Price

£1,850.00 + VAT

Delivery

3 -5 working  days delivery (tested & freshly sent straight from the Fracino factory)

IMPORTANT: orders for Offshore and Remote locations (Ireland, Highlands, Islands etc) will incur additional charges with added delivery lead times, please call us for more details.

We also specialise in all types of commercial catering equipment, blast chilling equipment and full project management for all types catering or refrigeration works.

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Blast Chilling/Freezing

What is blast chilling/freezing?

Blast Chilling and Freezing is a popular process used throughout the food industry for many different operational benefits. It is a term used to describe the method of cooling food to a low temperature quickly meaning that it passes through the food danger zone quickly therefore harmful bacteria is not given the opportunity to develop and multiply.

Why are they essential?

Not only do these units guarantee that there will be no future risk of any unwanted bacteria being passed to your customers, the products which you are storing will be kept in almost fresh condition with regards to nutritional value, colour, taste and texture. Government legislation also dictates that cooked food must be cooled as quickly as possible. This means that whenever food is chilled or frozen, it must be in the “Danger Zone” between +5°C and +63°C, where bacteria multiply fastest, for as little time as possible. Standard refrigeration equipment just isn’t capable of achieving this.

Food Danger Zone

How do I know which type is best for me?

There are very well-known brands on the market offering off-the-shelf blast chilling and freezing capabilities solutions on a relatively small scale.  These reach-in or roll-in models are more suited to cafes, care homes or even small hotels.

The modular blast chillers are designed to meet the versatile requirements of the food industry. Typically used in operations that are dealing with larger quantities, our most popular blast chillers and freezers are between 2 and 8 pallets of floor space. These units can sit internally or externally and linked into the main building and are more suited to central production kitchens, large hotels and small industrial operations.

For industrial operations such as a large food manufacturer, depending on the process flows, a mixture of the above solutions may work best. For example, one unit set up at the end of every line. Alternatively, there are companies who will supply and install either portable, container type blasting solutions or large bespoke units.

What should I do now?

Our advice is to always talk to a professional, as these types of unit take on an extra scientific dimension when compare with a commercial fridge or freezer. Have it clear in your mind how the process will work and how it will fit in with your existing operation, bearing in mind that the specialist will always work on the worst case scenario.   The more information you can give them, the better the end result will be. Over or under spec’ing a unit will result in costs (and chaos) being driven up due to inefficiencies in one area or another.

Cook:Chill specialise in the supply and install of Blast Chillers, Blast Freezers and Quick Thaw equipment.  All of our refrigeration equipment delivers a performance that exceeds both food safety legislation and HACCP compliance. As part of the Cook:Chill service, we will attend site offering unbiased advice to assist in the specification of the correct solution for your business and budget.  Give one of the Team a call on +441179 646 497 or follow the link below.

C:C

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VarioCookingCenter

Rational VCC

Want to know more about the Rational VarioCookingCenter?

If you’re planning on increasing profits, maximising time, reducing waste and heightening the customer experience – check out the versatility this machine can bring to your #CommercialKitchen

For further information, contact one of the Cook:Chill team today.

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Case Study – Bournemouth

As part of a phased refurbishment project to our entire site, we decided to relocate our existing staff canteen and kitchen to another part of the main building. The facilities had originally been installed in the late 1980’s and with staff numbers increasing year on year, they were no longer fit for purpose.

“We were recommended Cook:Chill by our architect and quickly got in touch.  Our Project Manager (PM), suggested having a look around both the current and proposed sites so that we could talk through existing menus, any equipment to be transferred and what the food future looked like. To us, this was ideal as we hadn’t yet mentioned that the new site was on the 3rd floor!!”

“The remit was to turn an empty office space into a commercial kitchen and staff canteen. The PM took everything in her stride as the stairwells were quite large, the only worry was getting the roller shutter installed in one piece. Once clarity had been sought on this aspect and clarifications were gained form the architects the quote was produced quickly and subsequently approved by the Board of Directors (subject to planning).”

“16 weeks later, Cook:Chill arrived on site to start the conversion works. Pricing aside, what really impressed us by the entire Cook:Chill Team was the service.  I couldn’t tell you how many times a I phoned the PM with an alteration or asking advice on a change and either she, or the Installations Manager came to site to talk it through.  It allowed myself and anyone else involved to visualise the solution. By the time the install happened, it all went like clockwork, it really felt like they new every inch of their project space.  From the plasterers, to aircon and extraction, to the catering equipment fitters, they were all excellent with a quality of workmanship to match.”

“I would have no hesitation in having the Cook:Chill Team working we me again.”

J. Porter

Facilities Manager

If you are thinking of a commercial kitchen refurbishment, please contact one of the Team today.

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A Message To Pub and Restaurant Owners During Covid-19

Are you using this pandemic as an opportunity to plan for the future? Follow the link below to find out how you can streamline your food offering to reduce waste, save time and increase your margin.

Know someone in the industry who can benefit from this process share this article with them using the buttons below

Find out for free how we can help by getting in touch