Charvet Premier Ranges’ operations director Richard Acton features in ‘Market Talk’ – the innovative online discussion from FEJ and Catering Insight magazines. Richard (pictured bottom right) described how the cooking range manufacturer has restarted production using a two-shift manufacturing system to allow staff to stick to hygiene and distancing requirements while clearing a backlog of orders as the factory re-opens. The Charvet factory can now provide...
Read MoreThe Langley, Marco Ardemagni, Head Chef talks about cooking with Charvet induction
Chef Marco’s background, like most, includes spells in all gas kitchens. “They could be very, very hot to work in,” says Marco. “I have used induction previously but this new Charvet induction is so much more controllable. Why would you build a new kitchen now with anything else!” Kitchen facilities were designed and installed by Court Catering Equipment. Two sets of Charvet commercial cooking suites were chosen, Charvet Pro700 Series induction hob and separate griddle,...
Read MoreTom Aikens, Muse
“Something just a tiny bit magical happens.“ “I wanted to put more thought process into a dish; to create an effect and a reaction.” Tom Aikens Part of Tom’s inspiration came from his childhood living in the Norfolk coastal beauty spot of Blakeney, where he and his brother would catch crab lured with smoky bacon pieces… so why wouldn’t it work on a menu? Muse marks Tom Aikens’ return to experience-led fine dining in an intimate...
Read MorePerfect low temperature cooking
Charvet is renowned for the cooking power of its ranges and cooking modules and has now launched Low Temperature Cooking. Working in combination with bains marie and available on the Pro700, 800 and 900 Series and bespoke ranges, Charvet has launched a drop-in Low Temperature Cooking unit featuring digital controls, automatic water filling and water agitation to ensure consistent temperatures. Says Charvet UK Sales Director Ian Clow, “Temperatures can be set to within...
Read MorePASTA COOKER, POACHER
There is no doubting the sheer power that comes with Charvet pasta cookers. At 11 kW for the electric and 13.5 kW for gas they have plenty of ‘grunt’ to suit the busiest of sites, but they are also very controllable thanks to a digital thermostat which also makes the Pasta Cooker ideal for other tasks such as sous vide poaching and slow-poached eggs. (For hygiene and ease of removal cook the eggs in a ziplock-style bag and attach the bag to the side of the bath with a clip...
Read MoreThe ultimate modular cooking suite for The Comet Hotel
Element Bar & Kitchen at The Comet Hotel, Hatfield “It’s a relief not to have to bend down onto your knees to light a fryer,” says Comet Hotel Executive Chef Stephen Rey. That’s just one of the positives that Rey has noted about working with the Charvet ONE Series 4-metre long commercial cooking range, installed at Element Bar & Kitchen. “The range really puts out a lot of heat and there is a good mix of elements, some of which can do a double job – the pasta boiler...
Read MoreFife Arms – top hotel
The Times has just named the Fife Arms (Braemar), as winner of its Top 100 British hotels, a huge achievement. The Fife Arms is a wonderful hotel, as seen in our video above, in an area of outstanding beauty. Charvet is incredibly proud to be The Fife Arms’ choice of professional cooking suite, with the PRO 800 modular island with one piece worktop: Double solid top with GN2/1 gas oven Two Gas chrome Plancha’sFour open burner with gas GN2/1 oven Two open burners and...
Read MoreCharvet in action at Rovi
It’s always good to see our Charvet professional cooking ranges being used well. See the Charvet PRO800 island suite being used by the fantastic team at Rovi, London. PRO800 Island Suite with: 2x four zone 5kW induction hobs 1x four zone PCF with oven under 1x twin pan electric fryer 1x 66l bratt pan Pot rack over with 2x taps All under a 3mm thick one piece work top...
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