Originally known as the “Society for the Development of Infra-Red”, Roller Grill International is one of the largest European manufacturers of commercial catering equipment.
The company, based in Bonneval, Eure-et-Loir, France, has a global presence. Known for their exceptional crepe machines, panini grills and heated displays, Roller Grill are also an established brand in the realm of convection ovens.
With a keen eye for design and a commitment to quality, Roller Grill’s range of convection ovens are suitable for a wide range of locations, but are especially favoured by convenience stores, delis and small scale bakeries.
For today’s blog post we’re going to look at two of their most popular convection ovens, the FC60 and the FC110E.
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Designed in Italy but manufactured in England, the Q90 range of catering equipment marries together two contrasting philosophies to create one outstanding collection.
Styled as a ‘catering range unlike any other’, the Q90 series features everything that a commercial kitchen could need, such as high-capacity boiling kettles through to powerful, heavy duty gas and electric oven ranges.
So what makes it stand out from the crowd?
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We’ve launched a brand new range of everyday catering essentials. This collection of products features everything that a commercial kitchen, bar, restaurant, canteen or caterer will need on a day-to-day basis.
All of the items are listed on our website in the Everyday Essentials category, and we will have a comprehensive catalogue that will be available to order and download in the coming days.
Neatly organised into sections, our janitorial range contains cleaning chemicals for kitchen floors, right through to refuse sacks, disposable paper coffee, plates and crockery, and a whole lot more.
So whether you want to keep your premises and equipment spick and span, cater for the ‘on the go’ market or ensure that you meet required health and safety standards, you’ll find all the items you need in our Everyday Essential range at a fantastic price.
There were plenty of moments when I thought about diving behind the sofa last night during The Great British Bake Off, but nothing terrified us more than when Alvin and Ugne had some rather messy moments when making their ice cream.
Jam inside ice cream and toxic coloured desserts? It’ll never catch on.
I screamed. Did you scream?
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We’re sure that you’ve seen or heard the news over the past couple of days, specifically the story that relates to the rise in hospital admissions for children suffering from tooth decay.
Responding in part to that worrying report and to studies which are showing a rise in obesity rates, the British Medical Association (BMA) has today called for an extra tax of 20% to be placed on sugary drinks.
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Whatever caused Mr Struchen to switch professions we fear we’ll never know, but in 1947, two years after the culmination of World War II, the former manufacturing manager of a prestigious watch company decided to try his hand in the world of gas fryers. Struchen, with the help of two initial employees, began to import specialist fryers from American for the commercial Swiss market.
After a year being strictly an import business, Struchen & Cie decides to manufacture their own range of electric fryers under the bespoke brand names of De Luxe, Room, Doppo and Captain.
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Spring is slowly turning into summer, though if the weather forecast for the next week is anything to go by it won’t be a smooth transition. But once the sun finally takes up residence in the clear blue sky, a new dawn of recipes and menus will come out to populate boards, cards and placards.
One perennial summer favourite is ice cream. Over the years the simple dish, which can trace its lineage back to 400BC, has been reinvented and has at times resembled both a staple of the desert menu and an abstract incarnation of contemporary culinary and chic trends.
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With competition fierce in the catering sector, bars and restaurants are increasingly looking for new ways to spruce up their dining and service areas. Never before has the visual appeal of an establishment played such a crucial role.
Ensuring that your main areas such as the kitchen, preparation stations and eating tables are well lit is imperative, not only to create a luminous working environment, but also to dictate the ambiance of your premises. To achieve this and offer an affordable and practical solution for the catering trade, Hatco have recently released a range of contemporary decorative lamps and luminaires.
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The Roman writer, senator and historian Tacitus once called described the British weather as being ‘objectionable’ and lamented that our climate wasn’t beneficial to the growing of certain types of vine and other crops, ones that would typically flourish in the warmer climes of Italy.
We’ll forgive him for his disparaging remarks, but at least we know that some Romans tried to establish vineyards here in Britain. And that should really come as no surprise given that by all accounts the Romans were fond of a glass of wine or two – a bit like us really.
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If you have had one eye on social media whilst dancing round the kitchen in preparation for the evening dinner rush, you surely can’t have missed the debate –and furore – surrounding the Twitter account @WeWantPlates. There have been some staunch defenders of traditional table-tops and some fierce critics of it, arguing that the current trend for theatrical centre-pieces adds to the enjoyment of dining out.
But are burgers on boards (surely standard practice?), bread in flat caps (how Yorkshire) and fry-ups on a spade (so customers can literally shovel down a few sausages and rashers of bacon) really necessary?
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Author
Damien Wilde