Nickel–Electro, manufacturer of the Clifton Food Range®, will be exhibiting its range of products at Hotelympia 2008. The exhibition, which runs from 17th – 21st February 2008, is held at ExCeL, and the Clifton Food Range® will be on stand N2464 together with Multivac UK, specialists in vacuum packing equipment.
The Clifton Food Range® was designed specifically for use by chefs, as the unparalleled specific temperature control makes the water baths perfect for sous vide and low temperature cooking.
Visitors to the stand will be able to see the full range of water baths – including the new 8/22 litre Duobath™ – along with a range of accompanying accessories, such as Foam Gun Holders and Bath Partitions. They will also have a chance to meet the manufacturers and discuss the benefits the range provides, which include improved taste and texture and ease of operation.
2007 proved to be an excellent year for Clifton Food Range®, with Great British Menu chef Sat Bains using a 56 litre water bath to prepare his winning starter of ham, eggs and peas. This involved duck eggs being cooked in a Clifton Food Range® water bath for two and a half hours to achieve the perfect texture of just firm whites and runny yolks. Sat has praised the range for “allowing us to maintain consistency and accuracy.”
Melvin Dickson, Managing Director of Clifton Food Range says: “Clifton Food Range® is going from strength to strength as the popularity of slow and sous vide cooking is constantly growing. As the recognised market leader in sous vide water baths, we are looking forward to having the chance to show chefs visiting the exhibition our range, and highlighting what Clifton Food Range® products can do for them.”