The Opus SelfCooking Center – the complete breakfast solution
An Opus SelfCooking Center is an excellent choice for breakfast production. In fact it’s really the only piece of cooking equipment you need to prepare a cooked English breakfast.
Bacon, sausage, tomatoes, mushrooms and toast can all be grilled using the SelfCooking Center’s snack/breakfast mode. You can fry eggs in the MultiBaker’ tray, scramble eggs in a gastronorm or even grill kippers, all at the same time and with no taste transfer. It takes an average of just 6 minutes to prepare all the items you need for a cooked breakfast.
The ‘Spud’s Plaice fryer’ – a new Lincat record breaker…
In October last year, Rod Needham, the new owner of ‘Spud’s Plaice’, an Anglesey-based chip shop, called Lincat’s service department to order new elements for his counter-top fryer.
A straightforward request you might think, given the fact that Lincat maintains a stockholding of over half a million spare parts and components. However it soon became clear that Rod’s fryer was rather special – due to its advanced age.
Work Experience Jack Dickenson-Fogg
This week I have had my work experience at Lincat, and have thoroughly enjoyed it. To begin with I was quite nervous, but as soon as I arrived I was made very welcome. I have been in various departments throughout the week, which gave me a good insight into the many different roles within the company.
On my first day I had an introduction with Nick McDonald, the Marketing Director. In this Introduction I was informed of the many products made at the factory in Lincoln, and some of the basic background information of Lincat. This then set me up to begin working in the marketing department. During this time in the marketing department I had various different projects to complete, my first project was to evaluate the Lincat website and compare it to the other catering appliance manufacturer’s websites. Then I had my health and safety talk, with Paul Bilboa, this included a tour around the factory and a quick quiz on back injury. After completing a short course in health and safety I was awarded a certificate in manual handling.
Healthy chips in cost sector kitchens
I was recently asked by a journalist whether the widespread desire to offer ‘healthy food’ by cost sector kitchens has rung the death knell for everyone’s favourite – the ultimate comfort food – the chip!
My thoughts on the subject are that whereas a few years ago fryers were starting to be left out of new cost sector kitchens and refits, they’re now beginning to make a comeback.
I think that’s because there’s a greater understanding that what counts, when it comes to healthy eating, is a balanced diet. And fried foods can form part of that healthy eating programme.
It’s true too, especially in healthcare settings, that ‘a bit of what you fancy does you good’. Good nutrition is essential to recovery and, if you can tempt patients to eat with well cooked, familiar food then there are real benefits to be had at every level.
New energy efficient insect control
In the depths of winter it’s difficult to imagine warm summer sunshine, gentle breezes wafting through open windows, along with…flies and mosquitoes!
Nevertheless spring will soon be here and every catering establishment needs to take insect control seriously. So now’s the time to get ready and we’ve got just the thing to help – our new range of energy efficient insect control units.
Using 70% less energy than conventional models, they provide effective control of wasps, mosquitoes and other flying insects. The four new models also protect a wider area than their predecessors, providing more than double the coverage, ranging from 80 to 240m2. (more…)