Thursday 24 August 2017

Its #NationalBurgerDay

It's National Burger Day!!!

Don't miss out on our #TradeExcluisve Offer!!!
Contact our sales team on 01296 663 400 or email sales@rhhall.com

We also have a wide range of Crown Verity BBQ's that suit every size business, view the full range on our website - http://bit.ly/2a0rSNA



Offer only lasts for one day.

R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Tuesday 22 August 2017

National BBQ Day is approaching!

It's nearly cook up the perfect burgers on one of our BBQ's! Order yours today...





R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Eat Out Magazine full interview with Ray Hall

This month, Eat Out sat down with Ray Hall, managing director at independent catering supplier, RH Hall, to gain insight into the company and hear more about its future aspirations.


Click here to read the full interview with Eat Out Magazine and our

Managing director Ray Hall.




R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY

T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Friday 11 August 2017

2017 Summer Newsletter

Summer 2017

Check out our Summer 'Update'...
  
The summer 2017 Edition of Update'  has arrived! Some of the brilliant stories are featured below - but don't forget to download your PDF to get the full scoop... Happy reading!  
  
Five Star BBQ for a five star resort! 

The Grove, Watford is not only a five star hotel, but an award winning spa, championship golf course & unique events venue. Over 70 chefs create and serve a variety of dining experiences from fine-dining to hearty food for golfers. Working in partnership with ENSE dealer member Hallmark Kitchens, we've recently completed an installation of five Crown Verity BBQ's

Team changes for Midlands & Wales 
Simon brings a wealth of knowledge and experience from many years  working in the industry, for both manufacturers and distributors. He is currently completing a handover with current ASM Nick Sanders and will soon be travelling out in the area to meet the many varied distributors that work with us. 


 New top trio from Smeg

The next generation of Electro Mechanical bake off and catering ovens  have arrived. The new ALFA420H, ALFA425H and ALFA420MFH are packed full of new key features. We have all new and existing Smeg ovens in our Development Kitchen, so contact our sales office for more information or for a product demonstration.





R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

2017 Summer Promo has arrived...


The 2017 Summer promotion is in full swing, make sure you register!
View the full list of products here... http://bit.ly/1jdg7af 


Contact our sales team on 01296 663 400 or sales@rhhall.com for more information.


 R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY

T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Thursday 10 August 2017

Microwaves Feature, TUCO August 2017

MICROWAVES FEATURE
TUCO AUGUST 2017

How useful are microwaves in a busy university kitchen? How can they complement other cooking appliances?
Microwaves are essential for speed of service – considerably faster than conventional ovens and they also allow an operator to offer a wider choice of menu. Their versatility also provides advantages and the leading brands are developing models with new features and functionality in response to customers looking for product innovation so they can be easily operated from a de-skilled base. Microwaves are very energy efficient too. In fact, when cooking vegetables they use three times less energy than that of a gas hob. Their footprint is also smaller than conventional ovens, great where space is at a premium. Without a microwave, many basic reheating/defrosting tasks cannot be achieved and a kitchen may find that many cooking tasks take considerably longer that they are used to.

What dishes can be cooked in a microwave?
Today’s microwave ovens are sophisticated, yet easy to use and produce excellent cooking results in a fraction of the time it takes to cook foods conventionally and their versatility is under estimated. Many foods and dishes can be cooked very, very well in a microwave oven: cakes, sauces, meat, fish, vegetables, fruit, pasta, rice, eggs and jams can all be cooked with great results – you can even roast a chicken in one, but you won’t get a crispy, brown skin! However, a duck will cook well because of the amount of fat naturally found under the skin of the meat.
There is a great diversity of dishes that can be prepared quickly and easily from fresh ingredients. Not only that, but more nutrients are retained in microwave cooked food than by any other cooking method. In fact, correctly cooked vegetables contain 85% of their original vitamin content, when boiled they often contain none! A great benefit especially for growing children where they would only need to eat a little to get more of the vitamins they need.
Meat and pastry products are often better cooked conventionally then reheated in a microwave oven, but with the versatile combination microwave ovens available, these types of foods can be cooked with microwave technology with excellent results. It is likely that most caterers have a need for reheat, defrost and cooking tasks and in this case, it is recommended that both a combination microwave oven and a microwave oven be both purchased. A combination microwave oven will not replace the need for a microwave oven and vice versa. These two types of oven work extremely well in tandem together. For example, whilst reheating /cooking pastry products using the combination model the ordinary microwave is available for all your straightforward reheat/defrost requirements. The features available today allow a choice of manual and programmable models and some even allow the chef to enter the detailed names of individual dishes and daily/weekly specials (as with the Maestrowave Combi Chef 7). As the name suggests, the Combi Chef 7 is able to operate in a variety and combination of modes making it the most flexible, efficient and easy to use oven yet! If the chef wants to bake, roast, grill, steam, defrost, regenerate, microwave, boil or simply keep food warm this is the oven that can do it all.

Do caterers use microwaves to their full potential?
Understanding is still the key to success with microwave cooking and if caterers do not fully understand what their equipment is capable of, they are unlikely to be using it to its full potential. To maximise usage of a microwave effectively, I think it is paramount that all caterers are educated and also be receptive to implementing the alternative cooking techniques required and then they’ll be able to fully appreciate the great results that are possible and implement its use more and more in the meals produced by their kitchen.
By fully understanding their microwave and getting the right techniques for each type of food, succulent meat, poultry and fish together with perfectly cooked vegetables that retain taste, texture
and nutritive value are all possible. Many of the techniques used in microwave cooking are the same as used in conventional cooking, but with a few minor adjustments.
Historically there has been a lot of negativity towards cooking with microwaves, but there shouldn’t be, microwaves can cook great food in a fraction of the time it would take with other methods. Not only do they save time, but money and nutrients too.
Be prepared for a bit of trial and error! Overcooking is one of the common problems experienced when new to microwave cooking or introducing new dishes. It is better to undercook first until you are familiar with a recipe, test it and then increase the cooking time. You should also factor in standing time and test a dish after this – a bit of trial and error will help establish the correct timing for a perfect result. You can always put it back in the oven for an extra minute – whereas overheated or overcooked food is ruined. Consider each of the foods you are cooking – every food has a different moisture, fat and sugar content and different starting temperatures – e.g. refrigerated, ambient etc. and these factors all affect cooking times and can affect the final result. If unsure, always start with a recipe you are familiar with – if you have cooked it before you will know exactly what the finished dish should look and taste like, so you can then compare and tweak the cooking procedure to get the same result.

Are there any new technologies in the microwave market?
Leading brands are developing models with new features and functionality in response to customers looking for product innovation. One key is not just the equipment itself, but in menu’s and food products to – the marrying of equipment and food/menu developments to get the maximum quality, value for money and labour saving solutions. We have been working with leading food producers and packaging companies to develop dishes specifically for microwave regeneration.
The revolutionary iWave® Foodservice Solution uses microwave technology to provide a fully automated, ‘straight to plate’ system. With barcode scanners replacing traditional touchpad or manual controls, the iWave® offers a ‘fool-proof’ solution for certain applications – vending, care homes, hospitals and schools to name just a few. We can work with various food companies to fully test and develop a bespoke menu for any site. With e-reporting options available, stock and budget control can be also managed easily.

Website's below for further info…
www.rhhall.com
www.microwaveassociation.org.uk
www.maestrowave.com

R H Hall are the Sole UK & Eire Distributor for the Sharp range of Professional Microwave Ovens, Maestrowave Catering Equipment and the iWave® Automated Foodservice Solution

FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith
01296 663400
emma.smith@rhhall.com

R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Wednesday 9 August 2017

Microwave & Light Equipment, Pub & Bar 21st August 2017

Microwave & Light Equipment 
Pub & Bar 21st August 2017

How important are microwaves to the UK on-trade?

Microwaves are definitely an essential part of today’s commercial kitchen – essential for speed of service and still allowing an operator to offer a wide choice of menu. Microwaves are also very energy efficient. If simple reheat and defrosting of foods is required then a microwave will suffice, but if an operator wants to reheat and cook food products then a combination microwave convection oven is well advised.

What should operators look for when purchasing light equipment?
To choose the right kind of microwave, operators should look at their menu and decide what tasks the microwave oven should undertake. If you require the microwave to be used mainly for simple reheating and defrosting of foods then a straight Commercial microwave will suffice. However, if you wish to reheat and cook food products then a combination microwave oven is well advised. Items such as pastry will become soggy if reheated in an ordinary microwave whereas using a combination microwave the crisp, golden brown and conventional finished result will be achieved in microwave time!
It is very important to choose the correct microwave oven wattage. You need to choose an oven with sufficient power, but just as importantly, do not over specify. If too low, you can be frustrated by delays, and if too high, it will be difficult to judge the timing of small portions. Whilst it is common for caterers to choose speed (the higher the output the faster reheat times), it is also very important to understand that for some food products too much speed will destroy smaller portions of food or the delicate and sugary types of products.
Always choose from a commercial range of microwaves, operators shouldn’t be tempted to go down the domestic route – these units simply aren’t built for the rigours of a professional kitchen. Likewise we would also recommend that cheap imports are also avoided – the testing, safety and product back-up that are offered by the leading brand names are often not available with a cheap import.

How should operators ensure that they are getting the most out of their light kitchen equipment?
Understanding is still the key to success with microwave cooking. To maximise usage of a microwave effectively, I think it is paramount that all caterers are educated as to the full potential of their unit and also be receptive to implementing the alternative cooking techniques required and then they’ll be able to fully appreciate the great results that are possible and implement its use more and more in the meals produced by their kitchen. By fully understanding their microwave and getting the right techniques for each type of food, succulent meat, poultry and fish together with perfectly cooked vegetables that retain taste, texture and nutritive value are all possible. Many of the techniques used in microwave cooking are the same as used in conventional cooking, but with a few minor adjustments. There is a great deal of diversity of dishes that can be prepared quickly and easily from fresh ingredients. Not only that, but more nutrients are retained in microwave cooked food than by any other cooking method. In fact, correctly cooked vegetables contain 85% of their original vitamin content, when boiled they often contain none!
Depending on the use of the microwave and the dishes/menu offered, a combination microwave oven may be a good addition – it is likely that most caterers have a need for reheat, defrost and cooking tasks and in this case, it is recommended that both a combination microwave oven and a microwave oven be both purchased. A combination microwave oven will not replace the need for microwave oven and vice versa. These two types of oven work extremely well in tandem together. For example, whilst reheating /cooking pastry products using the combination model the ordinary
microwave is available for all your straightforward reheat/defrost requirements. The features available today allow a choice of manual and programmable models and some even allow the chef to enter the detailed names of individual dishes and daily/weekly specials (as with the Maestrowave Combi Chef 7). As the name suggests, the Combi Chef 7 is able to operate in a variety and combination of modes making it the most flexible, efficient and easy to use oven yet! If the chef wants to bake, roast, grill, steam, defrost, regenerate, microwave, boil or simply keep food warm this is the oven that can do it all.

How can operators ensure that their equipment enjoys a long life?
When using your microwave on a regular basis, one tip that shouldn’t be overlooked for getting the best from a microwave is regular cleaning - keep the oven’s cavity and inner
door clean of food spillage/deposits at all times. This will avoid cavity burn ups and prolong the life of its heart “The Magnetron”. This measure will also help the consistency and speed of reheat/ cook times. You could purchase the Microsave Cavity Protection System which is a unique and simple plastic cavity liner which is safer to use, easier to clean and provides long term financial benefits.

This invaluable accessory is exclusive to Sharp commercial microwave ovens. Every Sharp sold with the Microsave CPS comes with a lifetime warranty on the cavity.
With annual servicing in place and by buying a recognised quality brand, there is absolutely no reason why your commercial microwave oven shouldn’t last between 3-5 years and even more, dependent on site and on how the oven is cared for! Regular cleaning and servicing are key to ensure users get the maximum lifespan from their microwave.

For more information, please visit:
www.rhhall.com
www.microwaveassociation.org.uk www.maestrowave.com
FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith
01296 663400
emma.smith@rhhall.com


R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

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