Catering Equipment Distributors EDUcatering

EDUCatering Magazine September 2016

Catering Equipment Distributors

Please attribute any quotes from this information to Ray Hall, Managing Director, R H Hall

What are the benefits of a catering equipment distributor for schools?

     When dealing with RH Hall, caterers can benefit from professional, independent advice, coupled with sound customer service and after sales back-up. Our breadth of knowledge goes beyond the supply of products - we pride ourselves on understanding and anticipating the needs of our customers built up from almost 40 years of being established in the industry. We can consult and advise both caterers and food companies on how to get the optimum results from their food, enus and equipment - we are innovators and provide total foodservice solutions that meet clients’ needs perfectly.  We can even adapt standard foodservice equipment, tailoring it technically and cosmetically to suit the clients’ needs. We have our own fabrications business so we can also offer bespoke products from scratch, which is quite a unique position for a distributor.

   

     We have a nationwide network of approved distributors to offer advice and after sales care on a regional basis too, working with our own Area Sales Managers to understand and meet the needs of school caterers. We advocate that if possible, it best to see the equipment in the flesh to get the correct feel for build quality, functionality etc. Our distributors help here too in terms of showrooms and arranging on-site demonstrations and we also have a 3,000sq ft state of the art development kitchen facility at our Bedfordshire HQ which showcases a vast range of the equipment we offer from the leading brands we represent. This means clients can not only look at the equipment, but gain hands-on experience of how the pieces work and feel too – invaluable when investing in equipment.

Can catering equipment distributors help schools achieve the aims of the School Food Plan? 

Absolutely! Without the support of the right equipment behind them, schools cannot achieve the recommendations in place. This is where the right distributor steps in, ensuring the school has considered every element of their operation and recommending reliable and reputable products to suit their needs.

What are the most popular pieces of equipment in schools?

One of our most popular pieces of equipment is the Maestrowave Combi Chef 7, which offers speed of service, is multi-functional and versatile, plus can be ideal where space is at a premium. This oven is able to operate in a vast combination of modes – bake, roast, grill, steam, defrost, regenerate, microwave, boil or simply keep food warm – all of these stages of cooking can be pre programmed into the unit under individual menu dishes and then caterers can quickly regenerate dishes in super quick time - this oven can do it all and is extremely easy to use, producing quality results in minutes.

The oven also includes the latest Menu Creator 2.0™ software package, which allows you to ‘create your own menu’ and programme up to 99 menus, meaning it can be used in skilled and unskilled kitchens very easily.
We have produced a brand new video showing all the features and benefits of combi cooking using the latest and innovative Maestrowave Combi Chef 7. Simply log on to www.rhhall.com and follow the links from the home page.

·         
Should schools go to catering equipment distributors for advice on the market?
Yes definitely, if they have selected one of the established and highly regarded distributors. R H Hall has a vast and extensive knowledge of the market and of all foodservice equipment. Our breadth of knowledge goes beyond the supply of products - we pride ourselves on understanding and anticipating the needs of our customers built up from almost 40 years of being established in the industry. We can knowledgeably and independently advise clients on not only equipment solutions, but on market trends, menu’s and what is happening in other sectors of the industry that they may be able to adopt and adapt successfully for their own needs.

What one tip would you offer schools looking at using a catering equipment distributor?
If they select carefully, a caterer can use one distributor – but it will need to be one that carries a
large and comprehensive range of equipment and one that can advise on the equipment and overall project; manage the installation and then provide a complete after sales support in terms of servicing and spare parts. There are benefits also to using the one distributor i.e. a relationship and understanding will be built up between the two and that distributor should then be in a position to fully understand and anticipate the operational needs of the caterer and the organisation and give more informed advice accordingly.          

                       
Please include any other comments you feel our readers will be interested in 
It is best to choose a company that is well established, reputable and one that can give independent, professional and unbiased advice. Also one that operates to acknowledged standards e.g. ISO accredited. Also with regards to purchasing within the education sector, caterers can be sure of their supplier’s credentials through the ESPO buying agreement – RH Hall is an ESPO accredited supplier. All the financials, pricing, service have already been checked out at the tender stage, so caterers in the sector can buy with even greater confidence.

Please include a definitive website address where readers can go for more info on your company

Please visit www.rhhall.com or www.maestrowave.com for more information of our products and services.

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

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

NEW!!!! Maestrowave MW10

New Product Information: MW10 Microwave Oven

Brand new for 2016, the Maestrowave MW10 is a reliable, durable and affordable option for smaller businesses – including Coffee Shops, Sandwich Bars, Cafés, Convenience Stores, Forecourts, Offices, Staff Rooms & many more commercial foodservice environments.
Built to top quality engineering standards of the well established Maestrowave brand, this machine has been designed exclusively for the commercial catering market with full commercial components and specification throughout.
The unique optimised Maestrowave microwave distribution system and cavity ensure perfect results every time - The MW10 offers amazing value for those on a tight budget, who still want to ensure they are buying a fully commercial product.

• 1000W output
• Unique microwave distribution system & cavity – perfect cooking every time!
• Perfect for all reheating and cooking tasks
• Easy to use touch controls
• 10 power levels
• 20 presets
• Large 21 litre capacity
• 3 stage cooking
• Durable Stainless Steel construction, inside and out
• Sealed base for easy cleaning
• Space saving compact footprint
• External Dimensions: 490 W 460 D 320 H (mm)
• Internal Dimensions: 320 W 330 D 230 H (mm)
• Premium 1 Year On Site Parts & Labour Warranty - with 3 Years on Magnetron
• 13 amp Plug & Go

SPECIAL LAUNCH OFFERS AVAILABLE!

Order online at www.rhhall.com or call 01296 663 400

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

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

Microwave Feature TUCO - August 2016

MICROWAVES FEATURETUCO AUGUST 2016

Please attribute any comments to Kris Brearley, Sales Director, R H Hall

How useful is it for university caterers to have a microwave in their kitchen?
Microwaves are essential for speed of service – considerably faster than conventional ovens  nd 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.

How much of a menu can be cooked using 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 re-heated 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 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 university caterers use their microwave to its full capabilities?
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.

What new technologies are there in the microwaves 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 too – 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.

Are modern microwaves more energy efficient?
Modern microwaves are incredibly energy efficient and in fact, when cooking vegetables they use three times less energy than that of a gas hob. Most models will operate from a standard 13 amp plug, even with high outputs of up to 1900W. 

What maintenance issues around microwaves do caterers need to be aware of?
Regular cleaning is essential to ensure your microwave is working at its best - 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. The Microsave Cavity Protection System is a unique and simple cavity liner which is safe to use, easy to clean and provides long term financial benefits. This invaluable add on is designed to work with the Sharp Commercial Microwave range and every Sharp sold with the Microsave CPS comes with a lifetime warranty on the cavity.

Please include a definitive website address where readers can go for more info on your company.
www.rhhall.com
Or for further information:
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

Microwaves Pub & Bar - August 2016

MICROWAVES & LIGHT EQUIPMENT: PUB & BAR 15TH AUGUST 2016

Please attribute any comments to Ray Hall, Managing Director, R H Hall

How important are microwaves to the UK on-trade? What other pieces of light equipment are essential for operators?
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 important is staff training when it comes to using and maintaining light 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!
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. 
We recommend that the correct training of staff on how to use and look after the equipment in the first instance will definitely help the life span of any equipment. In addition, simple regular low cost maintenance and cleaning will keep it in peak health and condition. At RH Hall we train our distributors to be able to offer the best advice and training to the end user. Such advice as to when and how to clean the oven, service interval recommendations and the best use of the oven are just part of the training given to customers. We also have an extensive facility at our HQ fitted out with all the very latest equipment so clients and distributors can see and operate a number of microwaves in addition to a very wide range of kitchen equipment.

How can operators ensure that their light 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.

Are there ways that operators use their light equipment to fulfil many different roles and save space?
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.

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

Follow our Socail Media pages!

Follow us on our other social media pages to never miss a thing again!

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

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

Combi Ovens Feature - August 2016

COMBI OVENS FEATURE:  EDUCATERING AUGUST 2016

Please attributes any quotes to Ray Hall, Managing Director, R H Hall

What is a combi oven?
Combi Oven options range from large combination steamers – available in various sizes and with either gas or electric power – down to versatile combination microwaves, which offer many cooking features in a compact space. All combi models are designed to improve speed of service and offer versatility to cook a varied menu in a single machine. The Maestrowave Combi Chef 7 Combination Microwave has many features to offer including the latest Menu Creator 2.0™ software package, which allows you to ‘create your own menu’ and programme up to 99 menus using any method of oven, microwave, grill or combination and with or without the turbo fan! This oven is the most flexible, efficient and easy to use oven yet and will help you produce the best results ever, in super quick time – it’s really an oven that can do it all and produce consistent results time after time. Fits into a skilled or non-skilled kitchen with complete ease, this piece of equipment is very easy to operate with sophisticated results being possible within both operations. The model sits on a counter and operates from a single 13 amp supply. We have produced a brand new video showing all the features and benefits of combi cooking using the latest and innovative Maestrowave Combi Chef 7. Simply log on to www.rhhall.com and follow the links from the home page.

How can combis improve the efficiency and menu development of a school catering service?
The main advantage with any Combi Oven is speed, particularly when looking at Combi Microwaves. The many features of a modern combination microwave also offer huge versatility, meaning these are capable of the different techniques needed in turning out various courses.

Can schools make do with just one combi or is it worth having more than one?
This really depends on the menu offering and peak times in service. If the combi is absolutely crucial to the day to day running of the kitchen, then having more than one machine will provide support and peace of mind. Combination Microwaves are a relatively small investment in comparison to combi steamers, which can be expensive pieces of kit – so budget will be a consideration.

How can combi ovens be used to their full potential? Does this require training from the manufacturer?
Getting the correct training for staff on how to use and look after the equipment in the first instance will help a caterer get the best from their equipment. With the Maestrowave Combi Chef 7, the menus are easily pre-programmed and then operation is extremely easy, even from a completely de-skilled staff base. Understanding is still the key to success with combination microwave cooking though. To maximise usage of a combi 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 combi 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. With the pre-programmed options available, if used correctly a combination microwave can operate at the touch of a button – with consistent and quality results.

What cleaning procedures are required for a modern combi?
Regular cleaning and maintenance is a must to prolong the life of your equipment and ensure it continues to work to its optimum performance. As with any microwave, regular maintenance to prevent build-up of food deposits is key to a healthy, long-lasting machine. Many combi steamers come with self-clean options – this is a feature that users should investigate before purchase.

What one tip would you offer schools looking at purchasing a new combi oven?
Choose a leading brand and buy the best equipment you can afford – take a close look at build quality don't be fooled into buying cheaper imports. Go for peace of mind - the leading brands, with an established and good reputation for quality, reliability and genuine service back up in a commercial situation is crucial.

Please include a definitive website address where readers can go for more info on your company.  www.rhhall.com or www.maestrowave.com

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

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

Crown Verity Product Endorsement!

CROWN VERITY WIN CRAFT GUILD OF CHEFS PRODUCT ENDORSEMENT!

Please attribute any quotes to Kris Brearley, Sales Director, R H Hall

R H Hall are pleased to announce that they have achieved Craft Guild of Chefs Product Endorsement for the esteemed Crown Verity MCB range of barbecues. 

On 29th June 2016, 3 of the Craft Guild’s expert product testers visited R H Hall HQ for an extensive day of BBQ cooking. Supplied with a diverse selection of meats, marinades and even desserts, Fergus Martin, Luke Stevens and Albert Robinson all set to work with a Crown Verity MCB-30 Barbecue, to make sure the product was up to
the high standards of a discerning chef! The chefs were looking for “a good cooking area, even heat distribution, easy to clean and looks the part” as well as “different cooking zones , racks and a lid/roll dome”. 

The Crown Verity passed with flying colours, gaining high praise… “The MCB30 heated very quickly with the lid down and stayed hot even when loaded” “Very robust and it also looks the part for exclusive functions” “The build quality is strong & sturdy, the consumer would regard this BBQ as a quality luxury item” 

Available in sizes from compact 30” to huge 72”, the Crown Verity MCB range is supplied as standard with a removable end shelf, adjustable bun rack and roll dome – and can be adapted with a wide range of accessories including griddles, side burners and rotisseries – allowing any chef to create his ideal BBQ for any outdoor kitchen set up.


For more details on the Crown Verity range, please visit www.rhhall.com
or contact the R H Hall Sales Team – 01296 663400 or sales@rhhall.com
R H Hall are the Exclusive UK Distributor for the full range of Crown Verity Professional Barbecue Systems.

For press information contact:
Emma Smith
emma.smith@rhhall.com
01296 663400

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