Charvet adds single phase induction to ONE Series suites

Posted by on 5:23 pm in News | 0 comments

Charvet has launched two new competitively priced single-phase modular induction units to expand the range of options for its entry level ONE Series. “Our distributors have been asking for modular induction hobs capable of working off single phase electric because the reduced overall electrical loading provides better flexibility in the design of the suite and the kitchen”, says Charvet Sales Director Ian Clow. “Access to 3-phase, which is the more usual power source for these powerful induction hobs, is often limited or not available....

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New issue of Premier News OUT NOW!

Posted by on 10:10 am in News | 0 comments

  Click here to read our latest issue of Premier News. Find out about our range of induction modules and see what suites some of the UK’s top restaurants have installed at Tast (Manchester), Rovi, Carnoustie Golf Links, The Midland Hotel, and...

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Premier Insight on Induction

Posted by on 1:14 pm in Induction, News | Comments Off on Premier Insight on Induction

What do leading chefs think of cooking with induction and why have they introduced it into their kitchens? Click on the link below to see the first of our “Premier Insights”, this one is on induction cooking in commercial kitchens. Watch out for more Premier Insight newsletters – coming...

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Chef Patron Simon Shaw talks about El Gato Negro and Charvet

Posted by on 9:53 am in Charvet ONE, News, Video | Comments Off on Chef Patron Simon Shaw talks about El Gato Negro and Charvet

  “Charvet enables us to do the job we need to do,” says El Gato Negro Chef Patron Simon Shaw about his Charvet cooking suite majoring on induction hobs. “I put my foot down to ensure we had Charvet. “We are serving 2000 covers a week so this equipment is getting really tested. “The induction helps keep the heat down in the kitchen – I’ve never worked in any other kitchen where it is so cool and that helps create a good working environment.” See the full interview here.      ...

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Posted by on 10:16 am in News, Pro 800, Pro 900 | Comments Off on Charvet Premium Finish FINALIST IN CATERING INSIGHT AWARDS

The 2018 Catering Insight Awards — highlighting the products and services selected by the UK’s catering equipment distributors — have announced that Charvet’s Premium Finish has achieve finalist status in the Heavy Equipment category. The heavy duty PRO Series modular cooking suites now allows distributors to use a palette of coloured panels to bring a touch of colour and individuality to the kitchen and adapt ranges to suit brand identities and designs.   Winners of the Awards will be announced later in...

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The sad passing of Pierre-Alain

Posted by on 11:11 am in News | Comments Off on The sad passing of Pierre-Alain

  Statement from Wayne Cuomo, Charvet UK MD on the sudden death of Charvet President Pierre-Alain Augagneur.  “It is with great sadness, that we announce the sudden passing of Pierre-Alain AUGAGNEUR, President of CHARVET, which took place in Dubai on October 27th. “The staff of Charvet – Premier Ranges extend our deepest sympathy to his family. “The loss has left all of us deeply shocked and saddened, as he was a wonderful colleague and a valued friend, respected by all.  “Pierre-Alain was just 50 and leaves a wife and...

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Charvet launches Premium Finish!

Posted by on 12:00 pm in News, Video | Comments Off on Charvet launches Premium Finish!

  DOWNLOAD BROCHURE HERE Charvet has always produced coloured enamel panels from our own factory for bespoke suites.  A limited palette was also used for other products, such as maroon for PPR700 suites. We have now decided to widen that choice to include colour for the heavy-duty PRO 700, 800 and 900 suites and matching Salamander. Coloured enamel panels are available for all front fascia panels, including the door and control panel on full and half modules, as well as the oven unit and service void end panel. Whether it’s Traffic...

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“You just need to see it” – Head Chef Miquel Villacrosa Tast Catala, Manchester

Posted by on 3:59 pm in Extend, Induction, News, Pro 800, Pro 900, Restaurants, Rise & Fall, Salamander, Video | Comments Off on “You just need to see it” – Head Chef Miquel Villacrosa Tast Catala, Manchester

Manchester’s classiest street now boasts a unique Catalan restaurant, Tast Cuina Catalana.  The menu at Tast is conceived by multi-Michelin starred Catalan chef Paco Pérez and backers include Manchester City manager Pep Guardiola. Tast Cuina Catalana translated means ‘taste from the Catalan kitchen’. Find out what Head Chef Miquel Villacrosa thinks of the plancha on his Charvet PRO800, PRO900 and Extend professional cooking suites.   Charvet has installed equipment over three floors including: A Charvet 800 Series stainless steel...

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Midland Hotel, Manchester – an interview with Executive Head Chef Brian Spark

Posted by on 3:31 pm in Bespoke, Hotels, Induction, News, Rise & Fall, Salamander, Video | Comments Off on Midland Hotel, Manchester – an interview with Executive Head Chef Brian Spark

Discover why Executive Head Chef Brian Spark chose Charvet Bespoke and Charvet One professional cooking suites for his busy kitchen, and what he thinks of induction.   Here’s just a taste of what he had to say… “Charvet was installed here two years ago. “Why did we choose Charvet? Because it is the best! “It lasts a long time, works perfectly and gives easy cleaning. Both our Charvet units are so easy to clean down at the end of the day and keep in pristine condition.” The Midland installed: Bespoke suite with one-piece top,...

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Charvet at Brown Sugar!

Posted by on 10:50 am in News, Pro 900, Restaurants | Comments Off on Charvet at Brown Sugar!

  Adapted from a story by Clare Nicholls (Author Catering Insight)   Lakes Catering Maintenance (LCM) has just completed a £270,000 project in Windermere to transform the former Lighthouse Restaurant into what has been renamed Brown Sugar. LCM MD Leigh Howard commented: “The project has been of one of our more challenging of the year. A basement kitchen in the heart of Windermere village has, of course, presented logistical challenges; the extraction system has not been straightforward to say the least and the kitchen had to be...

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