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Cooking Technology & Concepts, a specialist distributor of
innovative and cutting edge food preparation equipment for top chefs,
is sharing a stand at Hotelympia 2010 (28 February - 04 March at
Excel) with its parent company, Magrini Limited. Amongst a wide
portfolio of specialist equipment, CTC will be launching the new high
power Vita-Mix XL blender and introducing a new sous-vide slow
cooking kit by Polyscience.
As usual, experienced chefs will be on hand to demonstrate recipes
made using the world renowned Pacojet food processing system. Beloved
of top chefs around the world, Pacojet is a patented and unique food
processing system, acclaimed its ability to produce dishes with a
supreme texture and flavour intensity. In addition, visitors to the
stand will be able to see many other pieces of essential equipment in
the CTC portfolio, including the Anti-griddle, the Gastrovac and the
smoking gun.
The Vita-Mix XL, the largest capacity countertop blender on the
market, will make its UK debut at the Show. This is a more powerful
blender than anything before seen in this country. Imported by CTC on
an exclusive basis from Vita-Mix Foodservice in Cleveland, Ohio, it
features a 4.2 peak horsepower motor and an unprecedented 5.7 litre
blending capacity. Its additional size and power reduces preparation
time and increases efficiency. Now chefs can prepare multiple
servings in a single batch (up to twenty-four 8oz servings) while
eliminating unnecessary chopping.
The powerful 4.2 peak horsepower motor allows heavy viscosity
blending for foodstuffs as diverse as tomatoes and dense meat and the
extra large 5.7 litre capacity container safely blends both hot and
cold ingredients. The XL has a low countertop profile and removable
lid, which make it easy to add ingredients whilst blending. Its pulse
function and variable speed control increase blending versatility
The benefits of slow cooking using a thermal circulator and a water
bath are becoming widely acknowledged by top chefs. This new sous-vide
kit from Polyscience will appeal to many chefs wishing to harness
this new technique in their cuisine. It comprises a tried and tested
Polyscience 7306C thermal circulator with protective cage and an 18
litre clear polycarbonate cooking tank. A custom fit lid is included,
which is designed to keep heat and steam in the water bath. The kit
is complete with a free book entitled "Sous Vide" by Thomas
Keller, which is jam-packed with slow cooking recipes by the great chef.
Looking forward to the Show, Sales Director, Graham Bagnall,
commented: "We launched the CTC division of Magrini at the last
Hotelympia and have since been astonished by the level of interest
from chefs around the world visiting our website,
www.cookingconcepts.co.uk for detailed information. However, there is
nothing like the hands on nature of the Hotelympia exhibition for
chefs to see for themselves just what help and inspiration our
equipment can give them. As usual, at the heart of our stand, will be
continuous demonstrations of the Pacojet system, which always prove
so popular. " |
