The Langley, Marco Ardemagni, Head Chef talks about cooking with Charvet induction

Posted by on 10:52 am in Hotels, News, Pro 700, Pro 800, Video | 0 comments

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, both with black coloured panels for the teaching kitchen and Charvet...

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Perfect low temperature cooking

Posted by on 11:01 am in Bespoke, College, Cooking Modules, Garden Centres, Hotels, News, Pro 700, Pro 800, Pro 900, Pubs, Restaurants, Video | 0 comments

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 1degC, ensuring the sort of precision that chefs demand. The Pro700,...

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Posted by on 11:41 am in Bespoke, Charvet ONE, College, Cooking Modules, Extend, Garden Centres, Hotels, News, Pro 1000, Pro 700, Pro 800, Pro 900, Pubs, Restaurants, Video | 0 comments

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 or simply by resting the lid on top of the bag.) Cooking water is...

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The ultimate modular cooking suite for The Comet Hotel

Posted by on 4:22 pm in Hotels, News, Restaurants, Video | 0 comments

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 for example, is also working as a bains marie when we need that. “The...

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Fife Arms – top hotel

Posted by on 11:18 am in Hotels, News, Video | 0 comments

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 half solid top on GN2/1 gas ovenElectric twin pan/basket fryer Electric...

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Induction Hobs for the Lanesborough

Posted by on 10:36 am in Hotels, Induction, News, Pro 900 | 0 comments

The Lanesborough, London, installed the first of its Charvet cooking suites in its downstairs kitchen a decade ago, following up with another in the upstairs kitchen in 2015. The Charvet bespoke and Pro900 suites both feature extensive use of induction hobs. Steeven Gilles is Head Chef at The Lanesborough’s Michelin-starred Céleste restaurant and he kindly gave his comments on the Charvet equipment. Steeven has only worked in Michelin-starred restaurants, including the 3* Michelin Epicure restaurant at Hôtel Le Bristol, Paris and the 2*...

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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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Steeped in history, strong in tradition

Posted by on 4:41 pm in Charvet ONE, Hotels, Induction, News | Comments Off on Steeped in history, strong in tradition

The Open Championship returns to Carnoustie in July 2018, where the course will feature a fabulous new clubhouse. Foodservice facilities have been designed and installed by Inox Equip who selected Charvet’s ONE series for the cookline. At the centre of the line is Charvet’s new Multizone Induction Range, with oven under plus twin electric 2 x 8kw fryers. “Mounting induction over an electric oven helps to make use of limited kitchen space,” says Charvet UK Sales Director, Ian Clow. “There is a lot of induction equipment in the market but as...

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Corinthia Quality

Posted by on 3:50 pm in Hotels, News | Comments Off on Corinthia Quality

One of the Corinthia’s kitchens has just been re-fitted with a Charvet ONE Series cook-line including two Diamond point griddles, double fryer, four gas burners, bratt pan, static oven and a Rise and Fall Salamander with drawer refrigeration fitted underneath. You’ll be forgiven for thinking the cook-line was supplied with a one-piece counter top. It isn’t! The ONE Series fits together using Charvet’s own design mounting joint. The different components line up so perfectly and tightly, you can barely...

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Charvet One 6-Burner Oven Range Launched

Posted by on 10:32 am in Charvet ONE, Hotels, News, Pubs, Restaurants | Comments Off on Charvet One 6-Burner Oven Range Launched

The 6-burner with gas oven in the Charvet ONE heavy-duty equipment range is wide enough to cook a whole lamb and has launched in response to demand for better quality entry-level equipment from restaurant chain operators.   “Many of our customers asked for a classic 6-burner range in the Charvet ONE format because they find that other equipment simply does not stand up to the punishment of working in a modern kitchen,” says Pierre-Alain Augagneur, Charvet President and Export Office General Manager.   “The chains especially want...

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