MacMillan Coffee Morning

MacMillan Coffee Morning!

On September the 30th we held a MacMillan Coffee Morning at both R H Hall HQ & R H Hall Fabrications in Berkhamsted!

Macmillan Cancer Support is one of the largest British charities and provides specialist health care, information and financial support to people affected by cancer.

As well as helping with the medical needs of people affected by cancer, Macmillan also looks at the social, emotional and practical impact cancer can have, and campaigns for better cancer care. Macmillan Cancer Support's goal is to reach and improve the lives of everyone living with cancer in the UK.

All Staff brought/baked cakes to be sold. A competition was held for the best baker, the award was given to Lisa (Marketing Administrator)

R H Hall HQ & R H Hall Fabrications 

Raised Over £60 for the Charity!

Fabrication Feature- Catering Insight October 2016

Catering Insight Magazine October 2016
Fabrication Feature

Please attribute any quotes Kevin Shepherd, General Manager, R H Hall Fabrications 

Has the impact of the Brexit vote affected your material costs at all? If so, how?
There are many influences that affect the price of steel and the fluctuation of the £ since Brexit is not the only factor to consider. The price of oil, plus general supply and demand have an equal effect. We are experiencing increased demand overall and this has been reflected throughout the manufacturing sector in August – with factory growth hitting a 10 month high. We utilise numerous suppliers to ensure we always purchase at the most competitive price and ensure we carry good levels of stock to avoid any unwanted surprises!

How do you see material prices progressing over the coming months? 
If demand for steel remains high, then the price will continue to rise. We are seeing an increasing order book from a varied range of customers and are not seeing any turndown – quite the opposite! The drop in the value of the pound has also made export very attractive. We continue to actively seek new customers in all areas and are confident in achieving this with our efficient, one-stop shop offering. Being competitive is a key factor and we back this up with high-quality product and great customer service. 

Have you considered changing your stainless steel or other material suppliers? Why/why not? 
We will always consider alternative suppliers to ensure we are always getting the most competitive prices. However, building strong relationships with suppliers is of strong importance and we are considering single contract supply as a possibility for the future. What are the main material supply challenges you face and how do you overcome these? Every customer may have a different requirement for the thickness, finish and profile of the finished product so it is important that we keep a wide range of stocks available to allow us to price any job competitively – and to continue to meet the needs of our existing customers quickly and efficiently. 

Website for further information: For more information, please visit www.rhhallfabrications.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, Bedfordshire, LU7 9GY 

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

Ovens & Microwaves - Hotel F&B October 2016

Hotel F & B Magazine October 2016
OVENS & MICROWAVES 

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

What types of oven are available to hotels? 
There are many choices available on the equipment market for ovens and the unit chosen often comes down to personal preference as well as space and budget restrictions. Whatever the preference, it has to be a versatile and flexible workhorse able to make light work of the most demanding dishes and be able to respond to the on-going changing demands that come with any professional commercial kitchen. Most operations want to offer a varied and attractive food offering and so without a doubt an oven that can ‘multi task’ in response to that will be a good investment. To help make the right choice, caterers must be clear on the intended use: the volume of throughput; the types of dishes/menu available; variations in service time; staffing skills and find out about the latest features and operational functions before they invest. Options range from large combination steamers, through bake off ovens and combination microwaves, to simple but essential microwave only. Microwaves today are split into 2 main categories – standard microwave only, which are perfect for reheating a wide range of foods – and combination microwaves, which offer huge versatility for cooking a wider range of products, with the speed of microwave cooking. The market leading Sharp range of microwaves available through RH Hall offer heavy and extra heavy duty build quality with total control, flexibility and versatility –with in-built features to save time and energy. The best-selling range goes from 1000W to 1900W to cater for all foodservice applications and are available in both touchpad or manual control versions. The Maestrowave Combi Chef 7 is able to operate in a variety and combination of cook modes making it the most flexible, efficient and easy to use oven yet! It can bake, roast, grill, steam, defrost, regenerate, microwave, boil or simply keep food warm - this is the oven that can do it all. This high speed oven features Menu Creator 2.0™ software. Packed with features, the oven will produce the best results at the simple touch of a button – a total combination of 11 cooking modes can be used to achieve top quality results. Up to 99 menus can be pre-programmed to ensure consistency time after time. But don’t be daunted, the Menu Creator 2.0™ is extremely easy to use; however, if required, full technical support is available from RH Hall. There is a web video available on line which demonstrates the benefits of combination Microwave ovens - visit www.rhhall.com and follow the link on the home page. 

What should caterers consider before buying new equipment?
To choose the right kind of equipment, operators should look at their menu and decide what tasks the oven should undertake. If to be used mainly for the simple reheat and defrosting of foods then a straight Commercial microwave will suffice. However, if you wish to reheat and cook food products then a convection oven or 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. 

What are the essential features of modern oven equipment?
The Maestrowave Combi Chef 7 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. Fitting into a skilled or nonskilled 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. 

Does the name or the brand of the oven being used matter to customers? 
If the customer has purchased equipment previously or been in the industry for some time, they may have a preference on the brand of equipment they use due to reputation and past experience. Some brand names, such as Smeg and Sharp, stand out in the industry and many will already be familiar with the brands even without knowledge of commercial equipment. This can provide peace of mind. 

How important a role do microwaves play in the modern kitchen?
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. 

Is there any training required on how to operate the oven units?
Understanding is still the key to success with any cooking. To maximise usage of a microwave or oven effectively, I think it is paramount that all caterers are educated as to the full potential of their unit. By fully understanding a 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.

If you could offer one tip to Hotel F&B managers deciding on a new oven unit, what would it be? 
First and foremost you should look at choosing from a recognised brand – the major manufacturers are often the most innovative and have developed machines with intelligent features that are time/labour saving and energy efficient too. So, choose a leading brand with an established reputation – don’t be tempted to go down the cheap import route. R H Hall are the Sole UK distributor for Sharp Professional Microwave Ovens and Smeg Foodservice Ovens. For more information: www.rhhall.com 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

Ovens - Tuco October 2016

Tuco Magazine October 2016
Ovens Feature 

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

What Ovens are essential to any university kitchen? 
An oven is a vital piece of equipment in any kitchen, whether it is part of a cooking range or a standalone model, it has to be a versatile and flexible workhorse able to make light work of the most demanding and varied dishes and be able to respond to the ongoing changing demands that come with any professional commercial kitchen. But with university caterers facing stiff competition from the High street for the student pound, they need to have a varied and attractive food offering and an oven that can ‘multi task’ in response to that will be a good investment. The Smeg ALFA Range of bake-off ovens provides an innovative and versatile solution. Savouries, breads and morning goods including the most delicate of products, like croissants, can be cooked to perfection, but what a lot of people don’t realise is that the equipment’s flexibility expands way beyond that – in fact, there is relatively little that these ovens can’t cook! Another big plus is that they look good enough to be sited ‘front of house’ with the aroma of freshly baking food, helping to maximise sales.

Do oven requirements change depending on the menu or if a kitchen serves more than one university catering outlet? 
University caterers should consider their equipment needs in line with current and future menu requirements, student numbers and times/peaks in service. They may also offer differing levels of service throughout the academic year so they should also assess this in line with their current catering facilities and any budgets available and look at the potential return in sales this additional equipment could bring. 

Is it better to have one large oven or multiple ovens that can be switched off when not in use?
It may be that two smaller, versatile ovens that can adapt to changing service needs are better than investing in one large unit or that one larger bake-off oven could cover the breakfast sitting by itself and then bake-off products, such as baguettes, ready to be filled for the lunch service. Having 2 or more ovens also provides peace of minds, particularly in busy periods. Should any down-time be experienced, due to faults or maintenance, the ‘back-up’ oven can cover crucial tasks to keep a food offering available. A model to look out for is the new Smeg ALFA140UK, launched in early 2016. Featuring a 4x 1/1 GN capacity, yet still operating from a 13amp plug, this oven provides an ideal back up unit in a busy kitchen. For more details, visit www.rhhall.com 

How important is it for caterers to consider energy use when buying a new oven? 
Energy efficiency is extremely important. As the leading independent catering equipment distributor in the UK we work on behalf of a number of the leading brands in the industry and the majority if not all of these companies now manufacture products that have sustainable and environmentally friendly technology in their designs. Equipment is evolving all the time and there are plenty of very good pieces of kit on the market which can help an operation build their green credentials and become more energy efficient. Many ovens will need hard wiring to a certain kW rating, but unique to Smeg is a switchable power supply that can be run from different kW ratings depending on the power on site – anything from 3kW plug-in to 8.3kW 3 phase hardwired - making them ideal for any site with no limitations. 

Are there any new oven technologies caterers should look out for? 
Manufacturers are always looking for new ways to improve cooking performance – features such as twin reversing fans on many of the Smeg ALFA models ensure even cooking temperatures and impressive results, time and time again. Whilst preset controls are not a new technology, things are continually being improved to provide ease of use and menu programmes offer a solution where consistency is key. Energy efficiency is fast becoming a key factor in many purchases. Many ovens will need hard wiring to a certain kW rating, but unique to Smeg is an adjustable kW rating on larger units. Operators can easily adjust the machine from 3kW to 8.3kW, dependent on the power supply available and the output required. Some units remain operational from a simple 13 amp plug, making the unit easy to install and keeping energy costs low. 

What tip would you offer caterers on getting the most out of their ovens? 
Whatever the choice of oven, caterers must carefully consider their purchase. Sturdy, commercial manufacture is a must, anything less won’t perform or last! Choose a leading brand with an established reputation – they shouldn’t be tempted to go down the cheap import route. They should also consider the availability of spare parts and after sales service, plus what length of warranty is available. Website for further information: For more information, please visit www.rhhall.com

Press Information Contact: Emma Smith, Marketing Assistant -  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