NEW! Hot Boxes by VAUCONSANT

Vauconsant commercial kitchen equipment

The ventilated heating cupboards designed by Vauconsant allow you to link cooking and distribution, whilst also guaranteeing meals at the right temperature
and with no loss of taste for the
consumer.

Capacity
• 3 drawers GN1/1
• From 4 to 17 levels GN1/1
• From 10 to 20 levels GN2/1


Standard equipments
• Regulation by thermostat with control light, temperature
display by mechanical thermometer
• Tray racks designed to hold GN1/1 & GN2/1 racks
(not supplied) or GN1/1 containers (not supplied)
• 4 swivel wheels W 125 mm

Construction
• Stainless steel K41 (TNB)
• Opening steel or glass door (except for models
with 4 levels and 3 drawers, only steel door or
drawers)
• Ventilated heating with stainless steel heating
element
• Rock wool insulation, 30 mm thick
• Grab handle and corner scuff protections in rubber,
except for the “4 levels” cupboard


Options
• Manual humidity control (GN1/1-65 container
with anti-wave facility)

• Digital Thermometer Display

More information on www.phoeniks.com.au/newproducts_vauconsant.html

ELRO Kettle JRW 2200 and LushDesserts

Commercial kettles by Elro

There are many important steps in the process of creating a great product for manufacture, at lush desserts one of our key components in manufacturing is not just the recipe but the equipment to prepare our production runs.For many chefs there is nothing glamorous about a large 120 litre auto rotating, thermo reversible, digitally controlled, double jacketed steam kettle, but  all  chefs would agree that the most expensive part of cooking is in the ingredients. Having precise and perfect control over hundreds of dollars worth of ingredients that are in each of our production runs is extremely important and cannot be understated.

The recipes that I use for production are developed from scratch in 1 Litre pots, using precise heat ranges and expensive gourmet ingredients, so that when I scale up to the 120 Litre production batches using the ELRO commercial kettles, I know that it will be a perfect result, I encourage chefs/manufacturers to take a close look at the ELRO kettle and the benefits it will bring to the quality of their product.

Many chefs and production managers will beware that when preparing delicate sauces and crèmes for the retail or food service market, precise temperature control is paramount, not only from a HACCP point of view but also that some ingredients will only work when added at a certain heat stage or correctly hydrolysed.The elro kettle really is in a class of its own.

When our desserts crèmes are ready, we hold at the desired temperature while at the same time the ELRO commercial kettles unique paddle rotates at a set speed while evenly distributing the precise holding heat, we then connect to the well engineered tap at the base of the kettle and fill our retail and food service tubs via a piston filler, sealing straight after filling to ensure product integrity.

On first inspection of the elro kettle you will notice that is as precisely built as a Swiss watch and runs equally well, no surprise here, as it is designed and manufactured in Switzerland and true to Swiss workmanship everything is well engineered .On second inspection you will see there is not much more to think about except where to put it in your commercial kitchen or factory.

For more detailed information on the elro commercial kettles contact Jacques Morin from Phoeniks

PO box 1314 Camberwell VIC 3124 Australia
Email Jacques@phoeniks.com.au
Web   www.phoeniks.com.au

Peter Little
Director
Lush desserts
Peter@lushdesserts.com.au
www.lushdesserts.com.au

Brunner - Swissbidone - The only bowl cutter / citrus juicer

Commercial vegetable slicers

Swissbidone is a bowl commercial vegetable cutter and citrus juicer combined in one machine only.

The worldwide patented "easy swing" mechanism makes emptying the bowl cutter as easy as ever possible.

The cutter is fully made in stainless steel and has variable speed.

Advantages of Swissbidone:

• Multi functional bowl cutter and citrus juicer

• Fully stainless steel - reaches the highest hygiene HACCP standards

• Direct drive - powerful, long life, reliable

• Swiss Quality - Swissbidone is made in Switzerland

More information on 
www.phoeniks.com.au/newproducts_brunner.html

The Swissbidone will be soon available in Australia and at disposal for tests or demonstrations. Just call us to organize a time.

Tel: 1300 405 404

HoldOMat (SALVIS) - The precise and economical warming oven

Commercial cooking equipment

While you sleep peacefully, the Hold-o-mat designed by Salvis cooks tomorrow’s menu of the day for you! Slowcooking «overnight» in the Hold-o-mat utilises cheap off-peak electricity – allowing you to keep your cool while keeping your electricity bill down. The Hold-o-mat is also your perfect partner for keeping joints, à la carte and menu grilled meats hot – and at top quality – as leading chefs from all over the world testify.

Lighten your work load.

• Store quick fried food and breaded dishes until serving in the Hold-o-Mat. (Everything is always fresh and crispy because of the dehumidifier).
• Quick searing is sufficient, the Hold-o-Mat gently simmers the food leaving your grill free to prepare more dishes.

Make more efficient use of your combi-steamer.

• The Hold-o-mat provides a «cook and hold» capability.
• Meat is kept warm in the Hold-o-mat and improves in quality.

Also suitable for parties and outside catering.

• Food ready-prepared in the commercial kitchen can be transported in the Hold-o-Mat and served warm.
• The fold-out handles ensure optimum ease of carrying in quality.

Calm orderliness at the serving point.

• From the Hold-o-mat directly to the guest.
• continuously prepare set menues and ... let’s go!

Reduce energy consumption

• The Hold-o-Mat runs on domestic current 230 V and so avoids excessive energy use.

Comparison:
combi-steamer power consumption:

400 V/12-18 kW

Hold-o-Mat power consumption:

230 V/1 kW

Example:

For simmering roast beef a fully-laden Hold-o-mat uses only 0.4 kW/h

More information on www.phoeniks.com.au/newproducts_salvis.html

Vauconsant - New Visio Line built-in modules Better design, greater efficiency, more savings

With a sleek yet understated design, the new Visio Line modules provide a style that will make your restaurant a warm, hospitable and elegant place to be. Refrigerated and heated modules have the same design to enhance the harmonious style of the units. Being highly compact, the Visio Line range of built-in modules creates more space to receive your customers.

In contrast to units of other manufacture, our completely open self-service displays guarantee an unrivalled level of performance. Greater accessibility allows your customers to be served easily and quickly. Customer numbers are optimised and your restaurant becomes more profitable.

It’s proven; Vauconsant long term refrigerated displays perform better than units manufactured by others. +5°C core product temperature is guaranteed in an ambient room temperature of +25°C (even after 24 hours). Vauconsant refrigerated display performance far exceeds the industry standard. The use of the curtain allows preparations to be left over night (thanks to 24 hours storage capability). Your stock control is increased.

With the use of the optional UVC system within the interior of the well (type C shortwave ultra-violet), the development and proliferation of any germs or bacteria circulating throughout the

system is curtailed.

With the new Visio Line built-in modules, cleaning has never been so quick and easy! All parts are removable without tools; radiused corners and a sloping well to the drain, lift-up evaporator, hinged front glass and removable ventilation ducts. Everything has been designed to make cleaning easy.

Vauconsant uses new generation Eco-Power compressors which are more efficient and more economical. These compressors enable energy savings up to 20%.

By re-cycling ventilated cold-air (GN containers placed in the well guarantee the sealed-air circulation). The Reverso is 40% more efficient than a traditional appliance.

The same re-cycling principal allows the Reverso hot-air and bain- marie to reduce electricity consumption by around 40% compared to a traditional bain-marie.

More information on www.phoeniks.com.au/newproducts_vauconsant.html