Synergy Grill launches eGrill range
The company that shook up the grill market with a patented vaporisation system a decade ago has launched a new version of its Synergy Grill Technology. The Synergy eGrill range is built around a system of elements which delivers focused and exceptionally high heat to enable faster cooking times and electricity savings up to 25%. Thanks to a patented atomisation process, that is similar to that found in Synergy gas grills, the natural food oils are used as a secondary heat source, thus turning fat into free fuel. This delivers an “environmentally responsible grill” which saves 12 tons of CO2 residue per year, in comparison to a standard electric grill. As the eGrill range also atomises fat, there is no fat tray for chefs to clean and no risk of irresponsible disposal of fatty waste.
‘Next level’ blast chilling
Jestic Foodservice Solutions has extended its range of Irinox blast chillers with the launch of MultiFresh® Next, which its billing as being the most powerful and efficient blast chillers on the market. With a new natural refrigerant that offers up to 40% quicker chilling and freezing for faster cycles and optimised working times, this new environmentally friendly range is said to guarantee top performance and zero emissions. MultiFresh® Next is the first range of blast chillers in the world to work with the green refrigerant gas R290, better known as propane. When used in conjunction with Irinox’s latest technology, the MultiCircuit, it ensures the ‘best performance on the market’ even at partial load, saving up to 40% of energy in chilling and freezing cycles. The MultiFresh Next is available in six models designed to hold various combinations of GN trays.
Range-boosting delivery bags
FEM has launched a new Vollrath delivery bag that features a removable heat pad designed to maintain food temperature and therefore increase delivery ranges. The electric head pads are charged up via the mains and slipped into the bag with the food. There are five heat settings to choose from and, depending on the setting and bag size, the power pack will last from three to four hours. The new Tower bag joins Vollrath’s existing pizza bags, catering bags and backpack carriers. The Tower bags are designed for bike and scooter delivery, with adjustable backstraps plus an anchor strap and headrest strap for extra comfort and security. Other features include a metal steam port release moisture without releasing heat during transportation.
Kraft Heinz launches vegan mayo into foodservice
Kraft Heinz has introduced its Heinz [Seriously] Good Vegan Mayo to foodservice following a successful retail debut. Kraft Heinz says the product has the same ‘great taste and creaminess’ as its non-vegan counterpart and that the launch is perfectly timed to tap into increased interest in vegan, plant-based and flexitarian diets. The mayonnaise can be used as a condiment but is also recommended as a base for hot sauces due to its heat-resistant formulation. “Our taste test research reveals that 71% of chefs would use Heinz [Seriously] Good Vegan Mayo in some way at their restaurants, with most chefs saying they prefer Heinz over competitors as it tastes closer to regular mayo,” says Kraft Heinz’s head of foodservice UK&I Claire Traynor. Heinz [Seriously] Good Vegan Mayo is available in 875ml squeezable bottles and 5l tubs. Kraft Heinz is promoting the launch via a collaboration with vegan doner kebab specialist What The Pitta!
McCain has partnered with and made a £1m donation to the Family Fund, an organisation that helps thousands of UK families in need who are raising disabled or seriously ill children. “Our partnership with McCain brings together a shared passion to support and nurture the precious time that families share, and comes at a point where most are in greater need than ever before,” says family fund CEO Cheryl Ward. The McCain will continue to work alongside their foodservice customers to support the charity through 2021.
At the end of last year, members of the Unilever Foodservice Solutions UK team embarked on the challenge to ‘virtually’ walk the length of the country, from Lands End to John O’Groats and back again raising £1,140. “I wanted to find a way that we could support the people in the hospitality industry whilst bringing the team together towards a common goal and get us moving! The challenge meant we could do all of this whilst spreading awareness of the amazing work Hospitality Action continue to do,” says brand manager Lisa Riley.
During the 2020 lockdown Dr. Oetker Professional offered free cases of its 1-of-5 a day Deep Dish pizzas to support open schools and feed the children of key workers. With 50,000 servings available, the free pizzas were provided to support the pressures open schools faced during lockdown. The donation was part of Dr. Oetker Professional’s ongoing commitment to the education sector; supporting the needs of children, school caterers and key worker parents.