Charvet meets the masses

Charvet One series_1Charvet Premier Ranges has traditionally been associated with a quality, made to measure approach which has served it well in attracting sophisticated distributors and end users of catering equipment.

However, for those staring wistfully at these heavy duty ranges but who do not have deep pockets, the France-based manufacturer is entering a new arena.

Its new One range is very much a traditional modular offering, with CEO Pierre-Alain Augagneur explaining: “I think we have seen a market trend for reduced prices and there is an expectation for heavy duty products on which customers can have a quicker return on investment.

“Customer usage is changing now and a lot of restaurants don’t expect to retain the same concept for years and years as they might have done in the past. We therefore felt that it would be a good thing to offer them the opportunity to have access to heavy duty ranges at a more accessible price, which has led us to develop a more budget-led, base entry range.” He added that the company also wanted to create an easier to install product.

Wayne Cuomo, managing director of Charvet UK further detailed: “We have focused on making sure the range is durable, but we have taken off some of the bells and whistles. Whereas previously all the modular ranges had coloured enamel panels, there are now simple stainless panels with ‘Charvet One’ etched in; if you take off the red logo you save quite a few euros in the cost price. This is probably the first range that Charvet that has ever produced which is not ‘tailorable’ in the way that all the others were.”

The roll out is a global strategy, with the intention being that the range can adapt to restaurants which change concept. Furthermore, Augagneur estimated the equipment is 60% faster to install than its bespoke ranges.

Charvet UK may now be able to stock some of the One series. “We will probably have the more popular items available but we will gauge what’s needed once the sales team are out talking to people. This kit, for the first time in Charvet history, will be made to put in the warehouse and sold from stock. We have made great inroads in turning modular equipment from what used to be six weeks to about a three-week turnaround.”

With the price point about 20% cheaper than the firm’s current most affordable model, the Pro700 series, Cuomo says the saving is made due to the final assembly stage of production. “With the bespoke ranges, the equipment has to go through to a final, central area where there is four or five production staff, but with the Charvet One you can cut that out because once the product has been made in the bays it is boxed, marked up and held ready for order,” he explained.

Installation of top fan for Lincat OCM Oven

Cemcos latest job was to remove and old fan and install a new top fan for a Lincat OCM Oven for Monkton Combe School in Bath.

If you have a commercial kitchen and need any servicing or repairs, please contact Cemco today on 01202 377205

Balancing presentation and preservation

Kitchen CounterFront of house equipment is vital to make food appealing and transactions easy, particularly for cafes, schools and small independent chains, which are the most likely to require counters and server units.

Considering the smaller spaces and tighter budgets available, many manufacturers and distributors laid out their current developments to Catering Insight, as well as naval gazing as to the market’s future direction.

How is your product portfolio likely to develop in 2015?

Peter Brewin, marketing and communications manager, Victor Manufacturing: We have plans to re-launch our Jamaican modular counter range during 2015. It comprises hot and cold food service modules geared for the education, contract catering and general purpose markets. This will enable the caterer to customise each unit to meet their requirements, and through the application of CAD/CAM technology we plan to achieve this without having to increase manufacturing lead times.

Kurran Gadhvi, marketing manager, Valera: We have recently added a new range called the Twist, specifically for coffee bars. This range will offer the option of either a straight or curved front décor and can incorporate hot, cold and ambient sections as well as a support counter.

Sam Starling, group marketing co-ordinator, Parry: We have no plans to add any new ‘stock’ products to our portfolio. However with the space put aside for new and refurbished kitchens getting smaller all the time we do expect to see continued interest in our bespoke fabrication service.

Peter Wills, sales director, Counterline: We are in the process of setting up a full new marketing department in early 2015 to promote our products by the introduction of a new website, updated product catalogues and a more focused presence on social media platforms.

Shahida Bibi, marketing and media communications, Pentland Wholesale: 2015 will see the launch of the new Blizzard Sigma fresh meat counters, Blizzard hot and cold counter top displays, floor standing merchandisers, and many more products planned for later in the year. We will be offering new ranges from Mafirol – all available from our 2015/16 catalogue, effective from May 2015.

Heather Brooks, sales director, Primeware: Our new for 2015 ‘wood effect’ Hot Tiles butt up together like floorboards and can give counters a fresh look. Hot Tiles and our new Hot Trays for solid top counters present food well, plus offer long term value for money. These new products come hard on the heels of the launch of our silicone GN Flexepans. These display dishes are unbreakable, non-stick and can be used to freeze, bake and serve. We are adding two sizes to the range: GN1/1 20mm and GN1/3 65mm.

Yunus Sahin, director, DWM: We have now launched the Pico and Luzon ranges of refrigerated display equipment. These use straight glass held together by chrome brackets, fixing the top and side glass together to reduce accidental breakage. We have also launched a new line of serve overs called the Sumba. Slim at 94cm, the model has separately cooled under storage that is suitable for meat and a bigger display area that is cooled separately. Furthermore, we have introduced Gastroline Cube patisserie displays.

Mick Steele, technical director, Alan Nuttall: We are continuing to develop our Flexeserve portfolio, which includes enhancing our modifiable and interchangeable Flexeserve intelligent chassis counter system and an additional model of the Flexeserve Zone cabinet, our heated multideck which can offer a range of self-serve hot merchandising solutions in one cabinet.

Heather Beattie, Zoin brand manager, RB-Distributors: 2015 sees several additions to the Zoin brand portfolio, including the extended Harmony range. Harmony models are now available in a silver finish – offering an alternative to the more traditional wood-effect front panelled models. Available as both refrigerated and ambient serve over counters, Harmony comes in three different widths (GL591-GL596). Features include lit shelves for attractive display, an automatic defrost and evaporation system and two rear sliding doors for easy access and serving.

Services and Repairs to seven sites in Somerset.

One of Cemco’s latest jobs was to provide services and repairs to seven Wessex RFCA (The Wessex Reserve Forces & Cadets Association) sites in Somerset.

If you are looking to have your commercial kitchen serviced, please contact Cemco today on:  01202 377205 or 01208 280121

Supplied and Installed a complete new extraction system in Swanage, Dorset

Cemco have recently installed and supplied a new extraction system at The Chatsworth Centre in Swanage, Dorset.

One of the main reasons why they need a new extraction system for their commercial kitchen was because rust in the existing system was causing the fan to ingress with water.

The extraction system that Cemco supplied included a Flakt Woods Heavy Duty Fan, galvanised ducting and spigots.

If you need a new extraction system or need it repaired, please contact Cemco today for a quote: 01202 377205

Cemco are supplying catering equipment for this years Doc Martin television series

Cemco have recently landed the job of supplying catering equipment for this years Doc Martin filming at Port Isaac, Cornwall.

Cemco were approached by the filming production by SMS to supply 1x used oven range for set props. The props will be used in the on-screen restaurant ‘Bert Larges’ Restaurant.

Cemco manager ‘David Butler’ says “he hasn’t met the lead character Martin Clunes (screen character ‘Doc Martin’) yet, but when delivering the oven ranges to the set, he might be in luck”!

Doc Martin

Bert Large's Restaurant

Bert Large’s Restaurant where Cemco will be supplying 1 x Used Oven Range for Set Props

Repairs to Hot Cupboard in Salisbury

Cemco have recently visited Glenside Manor Accounts in Salisbury.

The reason for the site visit was to fit a new temperature display to their hotcupboard.

If you are looking to have repairs made to your commercial kitchen, please contact Cemco for a quote: 01202 377205

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