We have been very busy in the last few months coordinating the hand over of FriFri high specification fryers from their old base in Italy to our factory in Lincoln. Since the 1st August we have assumed full responsibility of the design, manufacture, technical support, sales and marketing of all FriFri products .
Though currently not widely known in the UK, FriFri (pronounced ‘free free’) fryers are recognised throughout the rest of the world for their extremely high specification. Delivering maximum output from a minimum of floor space, they also extend the life of cooking oil.
When we looked at redesigning our range of Panther hotcupboards one of the main obectives was to make them as robust as possible. We know the kind of environments they are used in, from hospitals and care homes, to schools and large restaurants. This means they need to withstand being moved from the kitchen to the service area fully loaded with food and plates, sometimes being taken outside across car parks and other rough surfaces.
So with this in mind we thought we would have a bit of fun ourselves and put one of our 800 Series hotcupboards to the test in the car park at Head Office. Speed bumps included!
Take a look at the video here.
It was incredibly exciting to see our products put through their paces by one of the UK’s finest chefs in the final of BBC cooking competition Great British Menu, which aired on Friday 8th June. The finalists were chosen to cook an Olympic Banquet hosted by British rowing legend Sir Steve Redgrave at the Old Royal Naval College in Greenwich, for a guest list which included Dame Kelly Holmes, Jonathan Edwards, Sir Matthew Pinsent and Steve Backley.
However, when the floorstanding gas fryers provided were failing to reach and maintain the required oil temperature to deep fry the main components of Daniel Clifford’s dish; he was faced with a serious problem.
After a few frantic phonecalls, Daniel was able to procure three Lincat Silverlink DF66 counter top fryers in the nick of time, which enabled him to cook the food to perfection and deliver a successful main course.
Our products are built to provide enduring reliability and high performance, and it was great to see them rise to the challenge for such a prestigious event.
Over a working day we monitored the time spent waiting for a kettle to boil. On average, each person waiting was making a round of drinks for five people, filling the kettle between half and two-thirds full.
We included the time spent filling the kettle from the tap, just a few feet away from the kettle base. We stopped recording when the kettle switched off at boiling point. Time spent pouring was not recorded.
For the second year running we decided to mark Christmas by making a donation of £2,000 to the hospitality and catering industry’s benevolent fund – Hospitality Action. This registered charity raises funds to help hospitality people who have fallen on hard times. We have just received a thank you letter from them and it is pleasing to know the money will be put to good use in the coming months.
Click here to learn more about the type of work undertaken by Hospitality Action. If you would like to join us in supporting this worthwhile cause, please click here to go to the Hospitality Action website donation page.