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