New VarioCooking Center option makes classic pressure cooking technique simple and consistent.
[UKPRwire, Wed May 20 2009] Pressure cooking ought to be a lot more popular. The results can be tender and succulent, for example on meats, and for stews and goulash.
But in the professional catering kitchen the technique normally demands maximum attention. The pressure needs to be constant, otherwise meat may break up, and even very slight overcooking can have a detrimental effect on the results.
Now FRIMA has launched a version of its multi-function VarioCooking Center that is set to change the chef's attitude to pressure cooking, making the process easier to use in professional catering. With the new version the VarioCooking Center offers a completely reliable and accurate way to pressure-cook, doing it faster and more consistently than most dedicated units.
In the pressure cooking mode it cooks without needing monitoring. FRIMA has integrated a feature called 'VarioCooking Control', which constantly checks the temperature and the pressure throughout the entire cooking process, thus ensuring that the pressure in the cooking cabinet remains constant. This way, the cooking time is halved compared to conventional cooking methods. Totally accurate cooking results are guaranteed every time.
The pressure cooking mode can be used for a variety of recipes including, for example, all types of stew and for vegetables normally prepared by boiling. Simply select the relevant symbol on the touch screen and follow the suggestions from the unit's VarioCooking Control programming. That’s it! Chefs can also set the controls manually for their own specific recipes.
"The VarioCooking Center sets new standards in rapid cooking, not only in time but also in the quality of the food," says Carsten Pattberg of FRIMA UK. "Another key benefit is its versatility - it replaces several different types of equipment and can be used for a huge variety of cooking styles and processes. For example, it's not only a pressure cooker. It can be used as a bratt pan, a kettle pan or a deep fat fryer. This versatility means that kitchens with limited space can still have a pressure cooker."
The system uses 'VarioBoost', an exclusive heating technology developed by FRIMA. VarioBoost can heat to 200°C in just 90 seconds - and it also offers rapid cool-down, so that the next recipe can be quickly loaded. The VarioCooking controls ensure that food never burns or sticks - so the unit is also very quick and easy to clean between different items. For example, a unit might be used to prepare a stew in the morning, then pasta and pasta sauce just before opening for lunch, and finally deep frying during the lunch service itself.
FRIMA is currently expanding its distributor network in the UK. For information and brochures, or to come to a free Cooking Live demonstration, call FRIMA UK on 0870 312 0321,
email info@frima-uk.co.uk or visit www.frima-uk.co.uk
