News

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 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

You may have seen on our Twitter page that we’re going to be exhibiting our products on the Signature FSE stand at Hotelympia in March!

This year Hotelympia has been split into four different exhibitions –
• The Professional Kitchen Show
• The Foodservice Show
• The Hospitality Show
• The Interior and Tableware Show

We will be exhibiting at the Professional Kitchen Show on stand 2020 so make sure you come along and say hello!

We’ll also have a brand new 28 litre Sauce Bottlewarmer™ being launched at the show! Visit our social media pages for more information on our new product shortly!

We will also be exhibiting some of our popular products which include our Portable Immersion Circulator, Stirred Water Baths and our Compact Duobaths™.

Christmas Orders
In order to receive your water bath in time for Christmas, please order before Monday 18th December. Orders placed after the 18th December will be delivered first week of January 2018. So, if you haven’t already, make sure you order your Clifton Food Range sous vide water bath in time for Christmas.

Christmas office hours
Our office will be closing on Friday 22nd December from 4:30pm and we will be open from 8:30am on Tuesday 2nd January 2018.
We hope you all have a Merry Christmas and a Happy New Year!

– The Clifton Food Range Team

Late last month we had a visitor from Sri Lanka in our development kitchen, bringing lots of culinary joy with her. Our friend Amina cooks sous vide in Colombo and wanted to learn more about how she could use her traditional recipes with this modern way of cooking.

Our Clifton kitchen is a place for chefs to come an experiment with our equipment in a relaxed environment. The kitchen will hold up to 20 visitors at any one time and is a suitable venue for sous vide and product training, workshops and demonstrations.

If you would like to bring a group down to the kitchen to experiment with the Clifton water baths and explore the sous vide cooking technique, then please get in contact and we will happily arrange it.

We have a visitor’s page on our website where you can find more details. We hope to see you soon!

This year we exhibited at The Restaurant Show at Olympia, London, where we shared a stand with Multivac.

It was great to meet distributors, suppliers and chefs who were interested in our famous orange handles as well as seeing our current distributors and chefs – thank you for coming to the stand.
The Restaurant Show is also home to National Chef of the Year – where ten finalists from across the nation battle it out, creating a three course meal. This year’s brief was a seafood starter, venison main and finally for dessert the theme was British apples!

It was great to see so many Clifton customers in the final – including third place winner Simon Webb, RAF chef David Davey-Smith and Will Holland.

We’d just like to say congratulations to all of the ten finalists for making it this far – you should all be proud!

Available in three sizes, the long, the short and the mini! There is a partition divider for every bath and every chef!

With special feet on the bottom of the dividers, they sit in the perforated tray at the bottom of all unstirred Clifton water baths. (The perforated tray should be situated in the water bath at all times, to allow even distribution of heat throughout the chamber.) The partitions allow the working area of the bath to be divided for portion control. They separate the food into different sections for easy identification when cooking. They can also separate products that have just been placed into the bath (and therefore not regenerated) from those ‘on hold’ ready to go.

Manufactured from high quality stainless steel. To find out more, click here.

The sturdy Clifton carry case is designed to fit the portable immersion stirrer unit perfectly, to prevent it from being damaged whilst in transit – it is ideal for chefs who travel or want a sous vide unit for demonstrations.

Designed in our signature ‘Clifton orange’, this case comes complete with protective foam inserts, which fits the stirrer, power lead and a pocket for plating tweezers.

There are two metal toggle catch clasps which ensure the case is securely fastened and a hinged lid which locks securely.

This case is an accessory and does not come complete with the Immersion circulator.

If you would like to find out more about the Clifton carry case, please click here.

This year we attended Gulfhost, the new hospitality equipment and food service exhibition launched by Gulfood, the world’s largest annual food trade event at the Dubai World Trade Centre.

We exhibited some Clifton products at the exhibition with support from our Exclusive U.A.E distributor, Muddle Me. Amongst the products on the stand, was the popular 28 litre unstirred water bath, portable immersion circulator with it’s Clifton orange carry case and the Sauce Bottlewarmer.

Thank you to everyone that visited the exhibition.

National Chef of the Year 2017

This year’s Restaurant Show at Olympia London, saw not only more that 450 suppliers within the food and drink industry all under one roof; but it also held the annual Craft Guild of Chefs’ National Chef of the Year competition on Tuesday 3^rd October.

Judged by top chefs including Clifton customers Tom Kerridge, Simon Hulstone and Gary Jones; they had their work cut out for them and their forks full, as they were set to taste and decide who would be 2018’s National Chef of the Year.

The finalists of the prestigious National award were:

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