News

Food Wastage

The Modern day kitchen is evolving and changing everyday.  Everyone is doing their best to be friendly to the environment and reduce waste and costs in the kitchen. There are plenty of moral reasons to ‘go green’ but one of the main deciding factors is of course cost. Kitchens waste tons of food on a daily basis, According to the food app ‘Too Good to go’ in the UK alone we throw away 320 million meals a year and costing nearly £2.5 billion a year.

At Clifton Food Range we have always been environmentally friendly. From our own company garden to our products, our Clifton Food Range sous vide water baths are designed to use as little energy as possible to reduce the energy costs. Once the baths are at a set temperature the controller is specifically programmed to use minimum energy to maintain temperature.

With the sous vide process the food can be precooked, stored in chilled conditions and regenerated to order.

By using a Clifton Food Range sous vide water bath you are not only making all your meals to a high precision, enhanced textured, great tasting meal with minimal shrinkage and yield but you will be also be cutting the costs of food wastage in the kitchen and your energy bills.

Some Advantages of using sous vide:

Less portion shrinkage

Lower energy consumption

Less food wastage

Lower recipe ingredients cost.

Leads to improved margin

Building Information Modelling

Clifton Food Range® have teamed up with specifi® global to bring our cutting edge sous vide equipment to the modern day kitchen, specifi global offer a 3D tool that allows you to synchronize your design to quote and from quote to design, making it perfect to create the dream kitchen whilst keeping an eye on the costs

At Clifton Food Range® we want our customers to have the ability to create the perfect modern kitchen and more importantly get a visual of how it will look with the Clifton Food Range® products part of it. With a simple drag and drop process you can easily select which product you want and the cost and specifications available to viewed.

Navy Day

In February we had visitors from the Navy in our demo kitchen with head chef Colin Bussey preparing the food. Colin has worked for some of the most prestigious establishments in the catering business and has always used Clifton Food Range products. With Clifton Food sous vide water baths range on show, Colin demonstrated how the perfect meal can be cooked to high number of covers. A selection of dishes was prepared; like pork, beef, salmon and even pineapple all cooked in our Clifton water baths.

During the cooking period the guests were shown around the factory highlighting the process of all our range being made here in Britain using only the best materials on offer.

Demo days are a great way to see our range working and finding which product best suits your needs and requirements. For more information on our demo days click here.

Christmas Dates & Last Orders

This year our last orders are as follows:

UK customers: 18th December 2018.

Export customers: 11th December 2018. 

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Factory Raise over £2,000 in Open Garden for Weston Hospicecare

On Sunday 8th July local manufacturing company, Clifton Food Range opened their garden to the public in aid of Weston Hospicecare.

The staff at Clifton Food Range worked hard to make the day a success ensuring that the garden was looking its best, ready for its’ ‘big day’. Cakes were also being baked all weekend ready for the Sunday afternoon event.

Sunday’s event saw around 250 people gather together in the Clifton garden for an afternoon of tea, homemade cake, a raffle, book stalls and homemade gifts.

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Commercial Kitchen Show 2018

Earlier this month we exhibited at the third annual Commercial Kitchen Show which took place and the NEC, Birmingham.

Due to the success we had at the show last year, we took the opportunity to have a bigger exhibition stand and show off more products, including our new 28 litre bottle warmer, which comes with 10 x 1 litre bottles, perfect for establishments who use a large volume of sauces. We also had a range of unstirred and stirred sous vide machines to show off, alongside the integrated water bath which is growing in popularity.

The catering exhibition which took place on the 5th and 6th of June saw nationwide companies go to the NEC to see new and innovative products in the catering industry.

We met some fantastic new people, as well as some familiar faces with some exciting new opportunities as well as developing our relationships with our existing distributors.

There were plenty of orange handles to be spotted on our bright and colourful stand and it was brilliant to hear chefs tell us how much they love our British manufactured sous vide water baths.

We were also praised by visitors who wanted to know more about the cooking method, as we have the knowledge and facts to confidently talk to them and give them all the information they needed.

As always, this was a brilliant show for us and we shall be returning next year on stand G25.

National Chef of the Year Finalist Cooks Sous Vide Live in Banqueting Suite

Last week we hosted an event at Grosvenor House, Mayfair, London, with our UK Sales Agents Signature FSE.

The Live Cooking Event took place on the 23rd and 24th April, promoting the three brands (Clifton Food Range, Livecookintable and Signature FSE Limited) to chefs and catering distributors from around the London area, showcasing the products through a live cooking demonstration with RAF Chef Lecturer and National Chef of the Year 2018 finalist, David Davey-Smith.

Signature FSE Limited are London based sales agents who support leading European brands of premium food service equipment for cooking, preparation, display and serving. Established since 2003, the company has become a specialist in light equipment and buffet presentation.

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Top Military Chefs Cook Sous Vide in Preparation to Win Culinary Competition

In late January, Clifton Food Range had the Combined Services Culinary Arts Team (CSCAT) visit their development kitchen in Weston-super-Mare, North Somerset in preparation for a competition in March at the catering exhibition, Hotelympia held at Excel London.

Clifton Food Range is known in the catering industry for their temperature controlled, British manufactured, high quality, stainless steel sous vide water baths.

The chefs’ trialled various fresh produce using the sous vide water baths including steak, pineapple, fennel and salmon.

Sous vide is an innovative method of slow cooking using a water bath. Foods are cooked for longer at precise temperatures which results in enhanced flavours, melt in the mouth textures and no shrinkage to the produce. (more…)

Stirred 28 Litre Water Bath

One of the products which we will be exhibiting at Hotelympia is our popular 28 litre stirred water bath which consists of an unheated stainless steel tank housed in a stainless steel case.

To one side is a bridge unit which has an immersion circulator fitted. This simultaneously heats and stirs the water creating a highly stable environment.

The controller can be rotated so that the bath can be used ‘side to side’ or end on to optimise ’left to right’ counter top space. It can also be rotated so it can be viewed from virtually any angle.

The Cliftonfoodfuge

The Cliftonfoodfuge centrifuge separates particulates from liquids extracting all the flavour; separating the components of food by density so that heavier components are at the base and liquid at the top.

When foods are spun down, flavours alter and colours change dramatically. For example, tomatoes are separated into three layers and create an intense clear transparent liquid.

The number of components produced can vary on the food type. For example peas separate into three items, the shells at the base, a thin layer of a puree type substance and then the clear pea liquid.

If you’d like to learn more about the Cliftonfoodfuge and see it in action, please contact us here