Please attribute any comments to Kris Brearley, Sales Director, R H Hall
Have you recently opened a demonstration kitchen or upgraded your existing one? If so, what facilities do you now have available?
Our 2,500 sq ft development kitchen opened in 2006 and is regularly upgraded to include the latest equipment and technologies available to the foodservice market. Our facilities include a fully operational test kitchen, various equipment available for evaluation and a large area for meetings and/or training.
What kind of equipment details can you impart to dealers by using a demonstration facility that would be difficult to explain otherwise?
The most important part of having a demonstration facility is the ability to see the quality of the product on offer and also the results that it can produce! Some equipment, particularly in the
accelerated cooking or combination steamer market, rely on the quality of the end cooking result. These items can also sometimes seem expensive until the item is fully demonstrated and the
full benefits seen.
How do your demonstration facilities help dealers themselves and help them sell to end users?
Our development kitchen provides facilities that dealers would not necessarily have access to at their own premises – and as a wholesaler we are able to provide a wide range of equipment and brands that a manufacturer cannot always do. We are also able to provide the crucial link between dealers, end users and food companies. We regularly arrange trials and testing via our Food Solutions team, giving the end user the confidence that they have the right product for their needs, particularly important for larger group customers and those who require complete product consistency.
Do you organise regular training events at your demonstration kitchen – if so, what form do they take?
Our development kitchen has hosted many industry training events, both scheduled events held by manufacturers and bespoke events organised at the request of our customers.
We have also played host to many industry meetings and seminars, as well as offering a perfect opportunity for chefs to test and trial equipment.
R H Hall are Exclusive UK Distributors for Sharp Commercial Microwave Ovens, Maestrowave Catering Equipment, iWave Automated Foodservice Solutions, Smeg Foodservice Ovens, Simply Stainless Modular Fabrications, Crown Verity Professional Barbecue Systems and the New Covent Garden Soup Server. We are also nationally appointed wholesalers for most other leading brands in foodservice equipment.
For more information, please visit:
FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith
01296 663400
RHHall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE
R H Hall have been dominating the microwave oven market for over 40 years, building an extensive knowledge of this kitchen essential and supplying more Commercial Microwaves per annum than any other UK distributor - both off the shelf and individually tailored, bespoke solutions. The company is well-established, highly regarded and reliable – with experienced in house Sales, Customer Service and Technical teams. The UK’s largest, most knowledgeable and innovative microwave oven supplier – R H Hall stock only models from leading commercial brands – such as Sharp, the UK’s no. 1 and Maestrowave – with relationships dating back as far 1983! 
What kind of equipment details can you impart to dealers by using a demonstration facility that would be difficult to explain otherwise?
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. There are 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
