News

We have launched a new exciting product. The Clifton Bottlewarmer is a stainless steel unit that keeps bottles warm for chefs to use when plating up. The compact 4 litre unit is ideal for busy, fast working kitchens and can be placed on the pass to keep the sauces bottles warm and to hand.

The Clifton Bottlewarmer can also be used front of house and in cocktail bars, ideal for fluid gels and purees. As well as in the pastry section in a kitchen, for chocolate sauce etc.

The unit has a removable stainless steel bottle holder with 8 holes that fit 8 clear plastic sauce bottles. (diameter of 50mm) The bottles are kept warm in the unit. The dial on the front of the Clifton Bottlewarmer can be easily adjusted to the desired temperature and to a maximum of 60 degrees celsius.

The bottles will stay upright in the stainless steel holder inside the unit. When not in use, the stainless steel bottle holder can be removed for easy cleaning. Easy on/off push button switch found on the front of the control unit. In common with all Clifton products, this Bottlewarmer is powered from a standard 13 amp wall socket.

Clifton Food Range® are pleased to announce the launch of their new integral bi-fold lids to fit a range of Clifton unstirred and compact water baths. These lids will fit the 14 litre, 28 litre and 56 litre baths.

The clever design of the concertina lid on the 28 litre and 56 litre baths means they can be pushed open to reveal the chamber and as the lid is attached to the bath, there is no need to find a place to put the lid when removed.

The 14 litre bath has a smaller hinged lid attached, which covers the surface area of the bath and can easily be lifted up to remain in position when adding food items to the water bath.

Made from high quality stainless steel, with an easy grip insulated handle, this is a registered design belonging to Clifton Food Range®.

These lids can be purchased as an accessory.

Clifton Food Range® attended Skills for Chefs this year where many high profile chefs were using the Clifton water bath during their demonstrations.

James McKenzie, Chef Proprietor of The Pipe & Glass Inn demonstrated a sous vide duck dish which was exquisite and the meat extremely succulent and tender.

Will Holland from Fine Dining restaurant La Becasse also used the Clifton water bath during his demonstration of smoked poached salmon. Will has been a long standing Clifton customer and gave praise to the sous vide equipment. “I’ve always used Clifton for my water baths. It’s impossible to over cook in the water bath.”

Adam Brown from Brockencote Hall demonstrated a sous vide salmon dish using the 8 litre Clifton duobath™ with pressed apple and garnished with micro herbs.  (more…)