Red Nose Day 2017

RED NOSE DAY 2017

Today (The 24th of March 2017) team R H Hall raised money for Red Nose Day. We held a Bake sale and other games throughout the day including a Treasure Hunt and a Music Quiz, Sstaff raffle to win a FitBit.

Staff Raffle Winner - Kevin, Fabrication Manager

Music Quiz Winners - Steph & Hilary, Credit Control

Treasure Hunt Winner - Yvonne, Spares Supervisor 

We also donated £1 for every unit sold on Friday which adds another £336 to our donation.

Overall We Raised....

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

St Patricks Day

Happy #StPatricksDay why not use our #NEW Smeg ALFA43XUK Oven to cook up the perfect pot of gold cupcakes!

Need some ideas of what to cook this #StPatricksDay Take a look at our Pinterest board. http://bit.ly/28NktW2 

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

British Pie Week 2017

British Pie Week

Last week was British Pie Week. Take a look at the products we recommended to cook your perfect pies.

1. Smeg ALFA43XUK Oven (Brand New)

Our whole range of Smeg ovens our perfect for cooking pies. 

View our full range at www.rhhall.com

Buy your ALFA43XUK online now... http://bit.ly/2laripw

2. Burco Pie Warmers

Once you have cooked your perfect pies in one of our Smeg ovens why not use our Burco Pie Warmer to keep your pies hot.

Buy yours online today http://bit.ly/2lzHfan

3. Maestrowave Combi Chef 7

The Maestrowave Combi Chef 7 is another product that will you can cook yummy pies in.

Order yours today... http://bit.ly/2n2INdr

Follow our twitter page to keep up to date with all the updates and news at R H Hall

@RHHallCatering

Smeg ALFA43XUK Oven

SMEG ALFA43XUK Oven

Our BRAND NEW @smeguk Oven is featured in the March Edition of the @OOHmagazine Click here for more information... http://bit.ly/2mrBgS1  - Page 70

Buy yours online today at www.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

Ovens & Cookers Feature: SLTN March 16th 2017

OVENS & COOKERS FEATURE

SLTN MARCH 16TH 2017

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

How important is it to commercial kitchens that cookers and ovens operate at their best at all times? What impact can a temperamental/unreliable cooker or oven unit have on service?
An oven is a vital piece of equipment in any kitchen, whether it is part of a cooking range or a stand-alone 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. If this vital piece of kit cannot be relied upon, it can have serious consequences for any menu offering – particularly if it breaks down before or during a busy service.

What steps can operators take to best avoid inconvenient breakdowns?
Regular maintenance and cleaning will help to prolong the life of your oven, so it is very important that all staff are aware and capable of performing essential daily tasks. Most ovens should come with at least a 1 year On Site manufacturer Warranty as standard, but operators should also consider on-going maintenance contracts to ensure their equipment is operating at its peak.

What are the key considerations when replacing or upgrading a cooker/oven unit?
Operators should consider their equipment needs in line with current and future menu requirements, numbers and times/peaks in service – for example, it maybe that two smaller, versatile ovens that can adapt to changing service needs are better than investing in one large unit or that for example, one larger bake-off oven could cover a breakfast offering by itself and then bake-off products, such as baguettes, ready to be filled for the lunch service.
Space and installation aspects are also key considerations. Consider the footprint of some ovens in comparison to their potential output and whether products can be stacked, one on top of the other. Chefs can easily switch between one or two ovens depending on demand, which will give them great flexibility and potentially added profits when operating to full capacity, off-setting initial outlays. Alternatively a secondary smaller back-up oven such as the Smeg ALFA43XUK could be installed to help cater for peaks – or a microwave added for speed. There are a huge range of options to suit and fulfil all needs, whilst remaining cost effective.

How important is staff training both in terms of optimum use and safety?
Understanding is still the key to success with any cooking. To maximise usage of an oven effectively, I think it is paramount that all caterers are educated as to the full potential of their unit. With basic training some units are able to be easily operated by any user. Features such as pre-programmable touchpads or menu development software, create an easy solution for consistent results.
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.

Website for further information:
For more information, please visit www.rhhall.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

Microwaves Feature: SLTN 16th March 2017

MICROWAVES FEATURE

SLTN 16TH MARCH 2017

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

What benefits can the right microwave bring to an outlet’s food operation?
The most obvious advantage of a microwave is speed of cooking, they are essential for speed of service – considerably faster than conventional ovens and they also allow an operator to offer a wider choice of menu. Microwaves are versatile, space saving (units can easily be stacked), have low running costs and are also extremely affordable. In comparison to the tasks they undertake, they provide great value for money.

What are some of the latest innovations in microwave technology? And what advantages therefore can newer models present to operators?
A subject of current discussion is the use of RF Solid State cooking technology, which provides far better and more consistent power control, along with many other benefits. The cost of this technology is currently very high, but we will see it introduced to the market in time.
Manufacturers are always looking for new and innovative ways that microwave technology can be used. The Combination Microwave market is continuing to grow – with these clever machines offering the speed of microwave cooking, combined with the versatility of more conventional methods. Many also include pre-programmable menu facilities, such as the Maestrowave Combi Chef 7 which includes Menu Creator 2.0™, allowing users to set up to 99 different menu settings and deploy these to as many machines as required via SD card – ensuring total consistency. We are currently seeing rapid progress with Combination Microwave technology and expect to see imminent changes in this area – we are currently working with some major manufacturers in developing the next generation!
The use of barcodes with microwave cooking continues to be exclusively marketed and developed by iWave. The company are currently planning an addition to the range which will be designed to appeal to the wider catering market. Keep an eye on www.maestrowave.com for the latest news.

What advice would you give to those unsure of when to replace their current microwave? Is there a certain time period licensees should follow, or does it vary based on how it’s maintained? What are the classic telltale signs that a microwave is nearing the end of its usable life?
The expected lifespan of a commercial microwave oven is around 5 years, provided it is well maintained and cared for during use. One thing 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, 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.

When replacing or upgrading to a new unit, what should an operator’s priorities be?
To choose the right kind of microwave, consumers should look at their menu offering and decide what tasks the microwave oven should undertake. If the microwave is to be used mainly for simple reheating and defrosting of foods then a straight-forward 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 select an oven with sufficient power, but just as importantly, do not over specify. If too low, frustrations can be caused by delays, and if too high, it will be difficult for the user 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, consumers 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. Always check the warranty offering available. A good quality commercial machine should come with a minimum of 1 year on site parts & labour warranty – with many of the leading manufacturers now offering up to 3 years.

In your view, how important is ease of use? And what benefits can a straightforward unit bring to an outlet’s kitchen?
Models with manual controls are incredibly straight forward to use and offer an out of the box solution for unskilled kitchen staff. However, these models can sometimes lack the advanced features that have become available in recent years. A touchpad, programmable model may seem daunting at first glance, but provided this is set up correctly from the start it can actually be the most straight forward option. With the correct programme settings, a touchpad machine will ensure consistent results and help to prevent user error.

Lastly, what kind of back up should operators expect from manufacturers?
The right supplier should be able to assist an operator in selecting the right model for their requirements, depending on predicted usage and the menu to be offered. Training should also be available if needed, as well as the potential for food trials and testing for larger operators and chains. In addition, operators should check that their supplier is able to offer them reliable service back up, perhaps also offering maintenance contracts if required – and has good availability of any spare parts required, with stock held for fast delivery.

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

Microwaves Feature: Catering Insight March 2017

MICROWAVES FEATURE

CATERING INSIGHT – MARCH 2017

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

What do you think the future holds for professional microwaves?
The place of microwaves in the commercial kitchen is showing no signs of changing and has a very bright future ahead! Used by almost every establishment – from multi sited operator, to independent businesses – this true kitchen essential can produce excellent results in a fraction of the time it takes conventional cooking and reheat methods. Many food chains are now using banks of 6 or more machines! Today’s budding chefs have been brought up on the ease of microwave cooking and have become reliant on their versatility in today’s fast paced market, ensured continued demand.

Do you see microwave technology imminently changing at all?
A subject of current discussion is the use of RF Solid State cooking technology, which provides far better and more consistent power control, along with many other benefits. The cost of this technology is currently very high, but we will see it introduced to the market in time.
Manufacturers are always looking for new and innovative ways that microwave technology can be used. The Combination Microwave market is continuing to grow – with these clever machines offering the speed of microwave cooking, combined with the versatility of more conventional methods. Many also include pre-programmable menu facilities, such as the Maestrowave Combi Chef 7 which includes Menu Creator 2.0™, allowing users to set up to 99 different menu settings and deploy these to as many machines as required via SD card – ensuring total consistency. We are currently seeing rapid progress with Combination Microwave technology and expect to see imminent changes in this area – we are currently working with some major manufacturers in developing the next generation!
The use of barcodes with microwave cooking continues to be exclusively marketed and developed by iWave. The company are currently planning an addition to the range which will be designed to appeal to the wider catering market. Keep an eye on www.maestrowave.com for the latest news.
How will microwaves compete in an increasingly crowded quick cooking marketplace?
Microwaves compete very favourably indeed. They are versatile, space saving (units can easily be stacked), have low running costs and are also extremely affordable. In comparison to the tasks they undertake, they provide great value for money and because of this we predict that they will continue to innovate and lead the Accelerated Cooking market.

What should dealers look out for when specifying microwaves, going forwards?
Importantly, dealers should understand the needs of the customer and their intended usage. Deal with a commercial microwave oven specialist distributor/importer and stick with established and proven brands. Also, consider and discuss the benefits of Combination Microwave Ovens, with many specialists and brands providing demonstration services – potentially from their own Development Kitchens. Combined use of Microwaves and Combination Microwaves provides caterers with such versatility and are a great space saving product.
Avoid low cost cheap imports as many are domestic quality and will not withstand commercial use. Importantly they will falter in performance leading to core temperature of food issues.
Consider features such as Pre-Programmable Menu settings, or perhaps even barcode technology for a complete de-skilled operation.
Power output is also very important to specify correctly. Too low and the caterer will be frustrated with reheating times. Higher power machines can always be used on a lower power setting by using the variable power control - a standard feature with all established brands.
Multi-sited chains may require further support in the form of food testing, demonstrations or training, pre-programming, branding and more. Your specialist microwave supplier should always be able to work in partnership with you and your customer to offer these services. Using this approach, we have had notable successes with our Distributor partners – signing up a number of chain accounts in the last 18 months. We’re here and ready to work with you!

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

Combi Ovens, Cookers Grills and Barbecues: Pub & Bar March 2017

COMBI OVENS, COOKERS GRILLS & BARBECUES

PUB & BAR MARCH 20TH 2017

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

How important are combi ovens, cookers, grills and barbecues to the on trade?
Barbecues may not previously have been seen as an essential item, but outdoor eating is a growing area of the UK market and operators should be taking the opportunities for extra revenue that barbecues can provide seriously. Provided some sort of outdoor area is available, any establishment can quickly and easily set up a barbecue for use almost immediately.

What should operators look for when purchasing this equipment – size, energy consumption, power? How important are warranties?
First and foremost, caterers should ensure that they are purchasing truly commercial equipment. Many domestic barbecues look the part, but will not last or be able to recover quickly during a busy service. Importantly, ensure the product comes with a full commercial warranty. Some have a lifetime guarantee! Remember that you would not buy a domestic cooker for your commercial kitchen so apply the same thought process for your outdoor Barbecue.
As with any equipment, efficiency and longevity should be key factors in a purchasing decision. Look for models with fast heat up and recovery times and those that are designed to survive the rigours of outdoor use. Look for Stainless Steel construction - including cooking grids, easy portability and quality components throughout.

What are the opportunities for outdoor catering with grills and barbecues?
The main opportunity of introducing a barbecue is that it can be used to create a completely new menu - in addition to a standard food offering - and is a great way to generate extra revenue during the Spring and Summer months. A barbecue can enhance special events or even just add an extra dimension to Summer weekends.
Traditional barbecue foods such as burgers, sausages and steaks will always be a hit with customers and very few will be able to resist the smell of a barbecue on a summer afternoon. The Crown Verity MCB range includes models capable of cooking anything from 210 – 560 burgers per hour, with a grill to suit to output of any user!
However, events such as the British BBQ Battle demonstrate that Barbecue cooking need not be restricted to food served in a bun! Chefs from across the industry have been able to turn out very impressive 3 course menu’s year after year and with a little bit of creative thinking venues can offer exciting menu options to appeal to a wide range of customers. Past BBQ Champion, Ben Bartlett, regularly demonstrates innovative ways to spice up your BBQ menu – Follow him on Twitter - @bbqben1 – for the latest news.
The Crown Verity range of Professional Barbecue systems includes a wide range of accessories such as griddles, steam pans and additional side burners to allow a vast and varied menu.

What can operators do to maintain their equipment? How important is staff training in this?
Regular maintenance and cleaning will help to prolong the life of your equipment, so it is very important that all staff are aware and capable of performing essential daily tasks. Look for products that are easy to clean and maintain – removable parts such as grease traps, particularly on barbecues, are invaluable.
Also consider that extra measures should be taken for equipment that will be stored outside. Look for equipment that can be easily manoeuvred for storage and purchase a purpose built cover for extra protection when not in use.

How important is staff training for safety issues?
Staff should always be fully trained on how to operate their equipment safely, to avoid injuries such as burns. Outdoor cooking may also involve greater customer interaction, so operators should ensure that measures have been taken to warn of any hot surfaces or potential hazards.
Hygiene is also of prime importance when cooking outdoors and operators should also consider some kind of portable hand wash station and also prep/serving areas to avoid constant back & forth to the main kitchen.

Do you have any high res lifestyle shots of combi ovens, cookers, grills and barbecues?
Yes – some examples attached. More available on request.

For more information, visit:
www.rhhall.com, www.crownverity.com or our You Tube channel for videos showing the versatility of the Crown Verity range.
R H Hall are the Exclusive UK Distributor for the Crown Verity range of 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

BBQ & Outdoor Feature: SLTN March/April 2017

BBQ & OUTDOOR FEATURE

SLTN APRIL MARCH 2ND 2017

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

Is it worthwhile for operators to review their outdoor equipment ahead of the summer months?
Barbecues may not previously have been seen as an essential item, but outdoor eating is a growing area of the UK market and operators should be taking the opportunities for extra revenue that barbecues can provide seriously. Provided some sort of outdoor area is available, any establishment can quickly and easily set up a barbecue for use almost immediately.

The trade is under a lot of pressure, cost-wise, at present. Why should operators invest in new equipment when trying to keep costs down?
Cooking outdoors can become a regular feature during the Spring and Summer months, and perhaps even further with the right equipment! Barbecue menus can provide a great focus for special events such as bank holidays, but can also provide a great source of extra income every weekend. Few can resist the smell of a barbecue on a summer afternoon and caterers can offer a simple barbecue menu without a great deal of expense or planning, providing they have the right equipment in place. Outdoor events also often bring in new customers, particularly on sunny days.

What advice can you give with regard to purchasing new equipment for the outdoor area of a licensed premises?
For any outdoor cooking set up, the most important piece of equipment to get right is the Barbecue itself! First and foremost, caterers should ensure that they are purchasing truly commercial equipment. Many domestic barbecues look the part, but will not last or be able to recover quickly during a busy service. Look for a Barbecue that uses commercial grade stainless steel (be wary that many domestic models use stainless steel but are of light duty construction) and also check out the grid racks - stainless steel work much better than coated ones that invariably chip and flake off in time. Look for good portability as many barbecues have poorly constructed wheels. Importantly, ensure the product comes with a full commercial warranty. Some have a lifetime guarantee! Remember that you would not buy a domestic cooker for your commercial kitchen so apply the same thought process for your outdoor Barbecue.
Provided some sort of outdoor area is available, any establishment can quickly and easily set up a barbecue for use almost immediately. Charcoal and Gas options are available, with gas options using portable gas cylinders. Operators should also consider some kind of portable hand wash station and also prep/serving areas to avoid constant back & forth to the main kitchen. The Crown Verity range includes both simple charcoal barbecues and versatile, portable gas options. Also available in the CVEHS hand wash station and the range can easily be paired with Simply Stainless Modular Fabrication to create a complete outdoor kitchen!
With the Crown Verity Professional Barbecue range, operators can either create their own BBQ Station by combining a barbecue with prep areas, refrigeration and even branding – or look at ready made options, such as the MBI80 which includes a 36” barbecue with side burner and storage.

Is there anything operators can do to ‘weather proof’ their outdoor equipment in the event of wet weather?
Operators should always ensure they are prepared for traditional English weather! By creating covered seating areas with gazebos and marquees, customers will still be able to enjoy outdoor events – just make sure that if any entertainment is available, these seated areas provide an easy view – and also that the BBQ itself is positioned elsewhere to prevent any smoke or excessive food odours.

What maintenance/upkeep is required to ensure equipment remains in top condition throughout the summer months?
Regular maintenance and cleaning will help to prolong the life of your equipment, so it is very important that all staff are aware and capable of performing essential daily tasks. Look for products that are easy to clean and maintain – removable parts such as grease traps, particularly on barbecues, are invaluable.
Also consider that extra measures should be taken for equipment that will be stored outside. Look for equipment that can be easily manoeuvred for storage and purchase a purpose built cover for extra protection when not in use

Do you have any top tips for hosting barbecue events over the Summer?
Events can be kept as simple as firing up the BBQ on a Summers day, but can also be enhanced with live music or family entertainment to increase the draw. The bigger the event, the more planning will be required. Advertising locally with posters and banners is likely to draw attention – and also ensuring regular customers are aware of the event in advance, so they can spread the word! If the weather forecast is looking good and large numbers are expected, operators should ensure staff levels are considered and also ensure the bar is well stocked – when the sun comes out, record sales can be achieved! It almost goes without saying, but make sure the BBQ has been fired up in advance and if recently purchased, ensure that the chef has tested his menu prior to the event.
Traditional barbecue foods such as burgers, sausages and steaks will always be a hit with customers and very few will be able to resist the smell of a barbecue on a summer afternoon. The Crown Verity MCB range includes models capable of cooking anything from 210 – 560 burgers per hour, with a grill to suit to output of any user!
However, events such as the British BBQ Battle demonstrate that Barbecue cooking need not be restricted to food served in a bun! Chefs from across the industry have been able to turn out very impressive 3 course menu’s year after year and with a little bit of creative thinking venues can offer exciting menu options to appeal to a wide range of customers. Past BBQ Champion, Ben Bartlett, regularly demonstrates innovative ways to spice up your BBQ menu – Follow him on Twitter - @bbqben1 – for the latest news.

The Crown Verity range of Professional Barbecue systems includes a wide range of accessories such as griddles, steam pans and additional side burners to allow a vast and varied menu.

For more information:
www.rhhall.com, www.crownverity.com or our You Tube channel for videos showing the versatility of the Crown Verity range.
R H Hall are the Exclusive UK Distributor for the Crown Verity range of 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