News

In six weeks time we’ll be heading back up to the Midlands for the second Commercial Kitchen Show. Last year we met a lot of great chefs and distributors with whom we have built up some great relationships.

This year we’ll featuring some of our popular sous vide water baths and our Sauce Bottlewarmer™ which have all been designed and manufactured in our Weston-super-Mare factory.

We’ll have a range of our popular water baths on our stand, including our Portable Immersion Circulator which is great for chefs who want portability in a kitchen. Our unstirred water bath range to which our larger models have an accessory of a bi-fold lid to allow ease for chefs in the kitchen will also be on show.

We’ll also have a large range of accessories which includes our carry case which has been specifically designed for the Immersion Circulator so that is stays safe in the kitchen and whilst in transit. On the stand will also be a variety of plating tweezers and double-ended tasting spoons.

Come and see us on Stand J38 at the NEC, Birmingham on the 6^th & 7^th June 2017.

If you want more space and even more diversity in the kitchen then our 14/14 Duobath™ could be what you’re looking for.

All of our Duobaths™ have been designed and manufactured so that each individual side can be operated at two different temperatures simultaneously. All times and temperatures are retained in the bath’s memory even after it has been switched off.

If only one side is needed during service, it is possible to switch off one of the controllers to allow only one side of the Duobath™ to be used.

As with all of our water baths the temperature can be set between ambient +5°C – 95°C, the temperature is displayed to 0.1°C. The timer can be set between 1 minute and 99 hours so can be used for short periods or for long overnight cooks.

The 14/14 litre Duobath™ is large enough to suit 50+ covers.

As with all our Duobaths™, there are two drain taps on the unit for easy emptying and comes complete with two perforated trays for even heat distribution and two flat stainless steel lids with our insulated signature orange handle.

You may have seen at the begining of the month we had a hashtag running on Twitter which read ‘#CliftoninBristol’. This was because we travelled to the centre of Bristol to The Bristol Harbour Hotel.

This was in to support our long-term friends The Chefs’ Forum who had created a fabulous fish themed event where Head Chef of The Bristol Harbour Hotel, Christian Wragg, showcased a delicous octopus starter which he had cooked sous vide for six hours prior to the event. He then went on to explain how useful a Clifton water bath is in his kitchen and described his experience with using the bath.

Wednesday 17th May

Westminster Kingsway, London

As part of CESA, Catering Equipment Suppliers’ Association, Clifton are taking part in a sous vide day held at Westminster Kingsway, London on 17th May.

The event is an opportunity to educate as well as inform the foodservice industry on all aspects of sous vide cooking.

The day will be a platform to share knowledge, experience and best practice on the popular cooking technique.

Product manufacturers, suppliers and top chefs will come together for this valuable training day to offer guidance and support to delegates.

The day will include demonstrations from chefs and industry icons as well as talks from manufacturers and suppliers.

Tuesday 25th & Wednesday 26th April

Drayton Manor Hotel.

CESA, Catering Equipment Suppliers’ Association, are hosting their annual forum in a bid for distributors to learn more about their suppliers and the products on offer.

This event is a chance to see Clifton Food Range demonstrate the popular Sauce Bottlewarmer™ and also learn more about the British manufactured water baths. If you’d like to see our products in action, click on the buttons above to watch our videos.