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Scotland’s leading newspaper for the licensed trade

CIRCULATION • THE SCOTTISH MARKET • FEATURES • SLTN AWARDS • RATECARD • CLASSIFIED & SEPS • SLTN.CO.UK • CONTACTS

www.sltn.co.uk

October 17, 2013

SLTN - dedicated to the trade

insi

de

The best of

everythingA strong brand portfolio

has something for

everyone

pages 21-28

12 • SLTN • October 17, 2013

NEWS

• The outlet next to its namesake

oak tree (above) and (right) the

Frasers collect the award for

Independent Pub or Bar of the Year.

Ongoing investment from family-owned fi rm helping to keep business booming

Tree’s company at

Balmaha outletBy Dave Hunter

TO say that the Oak Tree

Inn in Balmaha is at the

heart of its local commu-

nity is something of an under-

statement.

The family-owned business

– it’s a disservice to refer to it

solely as a pub, a restaurant or

even an inn – has been contin-

ually evolving over the past 15

years and now includes a pub

with restaurant and rooms,

holiday cottages, microbrew-

ery, shop and a soon-to-be

opened tearoom.

And the outlet, which was last

year named SLTN Independent

Pub or Bar of the Year, in as-

sociation with Kopparberg, is

a focal point in the village of

Balmaha.

Right from the outset owners

Sandy and Lucy Fraser wanted

the business to be part of the lo-

cal area in every sense.

They accomplished this by us-

ing largely recycled materials

in the construction of the Oak

Tree, including timbers from

an old shooting lodge and stone

from a local quarry.

“I didn’t want to build a run

of the mill building,” Sandy

told SLTN last week.

“I wanted a building that re-

fl ected the area.”

Although initially trading it

as a bar and restaurant, the op-

erators quickly added accom-

modation.

The upper fl oor of the Oak

Tree had originally been staff

accommodation, but this space

was transformed into letting

rooms.

“We quickly realised that for

it (the Oak Tree) to be success-

ful we felt we needed to give the

opportunity for people to stay,”

explained Sandy.

“So we moved out the staff

and converted the upstairs into

en suite accommodation.”

In the following years the

Frasers expanded the accom-

modation even further, with

the purchase of several local

properties that were subse-

quently refurbished into holi-

day cottages. In total, the Oak

Tree Inn offers 30 letting bed-

rooms across all of its proper-

ties. In 2008 the business’s local

credentials were expanded fur-

ther when the Frasers opened

a ‘market garden’ in order to

grow their own vegetables.

The result, said Sandy, has

been an upturn in food rev-

enues at the Oak Tree.

“There’s always been a fairly

even split between accom-

modation, food and drink,”

said Sandy, “but I’d say in the

last three or four years our

food sales have surged on the

launch of the market garden;

that provenance and going that

extra mile to source local prod-

ucts and local food [pays off].

“It’s not possible to do it all. I’d

need a potato fi eld here to sup-

ply our own potatoes, but if we

can grow some of it, we show

an intent and people love that.”

Positioning not only the Oak

Tree Inn, but the village of Bal-

maha itself, as a destination

has been key to the success of

the business, said Sandy.

“You have to remember, I’m

not on the other side of the

loch,” he said.

“People need to come here, so

we’ve got to make it a destina-

tion. You’ve got to give people

that reason.”

Attracting holidaymakers

had previously been a chal-

lenge because of the lack of a

local shop and so, in 2009, the

Oak Tree opened its own.

Stocking a range of products

that includes Oak Tree-branded

sweets and biscuits, the shop is

used by locals as well as visitors

to the area.

“If you come up for a holiday

on east Loch Lomond-side, we

will look after you from the ba-

sic loaves of bread, to daily pa-

pers, to fresh rolls, to anything

you might need,” said Sandy.

Last year the Frasers broad-

ened the outlet’s appeal even

further with the launch of its

own microbrewery.

The Balmaha Brewery pro-

duces a range of beers that

include Balmaha Best, Firkin

Point, Lomond Hop and Kilt-

walk (produced in honour of

the Glasgow Kiltwalk, a spon-

sored event that sees partici-

pants walking from Glasgow to

Loch Lomond).

“I was fed up with people

walking through the door and

asking what the local beer

was,” said Sandy.

“The local beer invariably was

Tennent’s Lager or Belhaven

Best. “So it was great to be able to

say that the local beer is now

Balmaha Best.”

And this year has seen even

more expansion for the busi-

and currently in the fi nal stages

of construction, the tearoom

will be able to accommodate 25

covers inside and a further ten

to 15 outdoors.

“It doesn’t matter what sort

of market is coming in to the

ness. Although the Oak Tree has

already broadened its appeal

to include holidaymakers, din-

ers and beer afi cionados, the

Frasers are targeting yet anoth-

er market with the opening of a

new tearoom.

Sandy said that older custom-

ers looking for a cup of tea or a

bite to eat had sometimes been

reluctant to eat in a pub.

And so, in what is becoming

standard practice for the fam-

ily, the Frasers have built a new

tearoom in order to cater to this

market as well.

Built on the side of the shop

I didn’t want to

build a run of the

mill building. I

wanted one that

refl ected the area.

We have to make it

a destination here.

We have to give

people a reason to

come.

sltnawardsthe

2012

p12&13 Oct 17, 13.indd 1

09/10/2013 15:12

Branch out

in BalmahaLoch Lomond outlet

continues expansion drive

pages 12&13

Plea for hours

consistencyLicensee calls for ‘level playing fi eld’ between boards

By Dave Hunter

A SOUTH Lanarkshire licensee

has called for greater consist-

ency between licensing boards

when it comes to trading

hours. As boards across Scotland

draw up their new licensing

policy statements, Lynn Ad-

ams, who runs the George bar

in Hamilton, said inconsistent

approaches to trading hours

in neighbouring areas could

prove damaging to the trade.

“You can have two local au-

thorities right next to each

other [with different operating

hours],” she said.

“In our case we’ve got it be-

tween South Lanarkshire and

North Lanarkshire. The prem-

ises in [the Hamilton division

of] South Lanarkshire can have

a late night one night of the

weekend, but North Lanark-

shire allows the pubs to have

both nights.

“So when there’s a boundary

between north and south, and

there’s a pub on one side of the

road and one on the other, the

one in South Lanarkshire has a

disadvantage.”

Adams’ comments come af-

ter Glasgow licensing board

revealed plans to consider al-

lowing pubs to open until 1am

seven nights a week, as part of

its licensing policy statement

consultation.

“If people were to start head-

ing into Glasgow and not using

their local bars, restaurants,

cafes whatever, it could have a

very detrimental effect on your

local businesses in the evening

economy,” said Adams.

“It’s safe to say they would

struggle quite considerably.”

However, Adams stressed

that she was not arguing for

21 • SLTN • October 17, 2013

Products should cater to all wallets and tastes, say drinks fi rms

• Selecting spirits for the back-bar can be a challenge, but drinks fi rms say a strong spirits range should cover a variety of price points and occasions.

distributors & brand portfolios

one cheaper and one more expensive

product.

Tailoring the offer and selecting the

right brands for your consumers is key,

say drinks fi rms.

“It depends on the venue and on their

consumers,” said Rob Curteis, head of

marketing at Proximo Spirits, the fi rm

behind The Kracken Black spiced rum,

Boodles gin and Jose Cuervo brands

in the UK.

“Different price points is key, but

not every bar should list the most

expensive and the cheapest products,”

he said.

“A few trade-up options is really

important, and commercially benefi cial

for operators. Consumers in general

are looking more and more for exciting

and new brands or variants, but they

want them to be authentic and of high

quality.

“However, some well-established

brands with great heritage behind them

are enjoying revivals at the moment.

“There are different schools of

thought for how best to display brands,

but clearly the more visible the bottle,

the more likely someone is to order it.”

Choosing between a large range of

products or a smaller selection will

also depend on the outlet, according

to James Shelbourne, sales and

marketing director at Love Drinks,

distributor of brands that include

Gosling’s rum, Hayman’s gin and

Jefferson’s rye.

“How these are managed comes

down to the personality of the venue

and it’s customers, for example having

a tightly-focused list works for new

starters, foodie pubs or some hotels,

whereas grand sweeping back bars

work for those who offer table service.

“We always offer a three-tiered

approach to our customer base,

COVERING a variety of price

points and categories is

essential when building a

successful spirits portfolio, say drinks

fi rms.

And these factors are just as

important to licensees as to brand

owners.

Distributors and drinks companies

have advised licensees to give careful

consideration to the range of spirits

and liqueurs on their back-bars,

making their range specifi c to the outlet

while ensuring a variety of price points

are catered for.

Julie Ingham, head of marketing at

Continental Wine and Food (CWF),

which sells and distributes a range of

wines, spirits and liqueurs in the UK,

said this is particularly true at a time

when some consumers are feeling

more positive about the economy,

while others continue to struggle.

“For the fi rst time in what feels like

many years, there are very strong

indications that the worst of the

recession is over, however while this

may be true for some consumers,

for others every penny matters,” said

Ingham.

“It is crucial, therefore, that operators

can choose from good quality value

for money options as well as the more

expensive brand leaders.”

Ingham’s comments were echoed

by Roy Summers, head of category

management at First Drinks, distributor

of brands such as Glenfi ddich,

Hendrick’s and Sailor Jerry, who said

that any successful spirits range,

regardless of the category, should

include mainstream as well as premium

products.

“It is important to stock a range of

category favourites at different price

points to meet varying consumer

budgets,” he said. “Stocks should

include mainstream variants as well as

premium brands.

“Consumers wish to treat themselves

when they go out and so this option is

essential.”

However, selecting the right product

range is about more than just picking

offering a simple serve, a classic serve

and a creative serve as potential menu

options.”

Tapping into popular consumer trends

is a key aspect of creating a product

range, said Ian Peart, on-trade channel

director for spirits at drinks fi rm Pernod

Ricard UK.

He said that a strong spirits offer

“consists of brands that differentiate

themselves from others and offer

variety, premium quality and versatility”.

And selecting spirits and liqueurs

which are versatile enough to be used

as cocktail ingredients was highlighted

as an increasingly important factor by

Terry Barker, director of marketing at

Cellar Trends, UK distributor of brands

such as Luxardo and Pusser’s rum.

“The size and growth of cocktails has

been seriously underestimated,” said

Barker.

“Cocktails are now asked for and

served in many pubs in Scotland where

previously it would have been thought

too sophisticated.

“Cocktails have opened opportunities

for pubs to fi nd new drinks income.”

Price and quality

are key to portfolio

Some well-established

brands with great

heritage behind them

are enjoying revivals at

the moment.

It is crucial that

operators choose from

good quality value for

money options.

p21 October 17, 13.indd 1

09/10/2013 16:40

Glasgow premises to be denied

a 1am terminal hour.

“It’s not that I’m against

Glasgow getting one o’clock,”

she said.

“It’s more that in the outly-

ing town centres the boards

should look at their hours and

make them a level playing fi eld

so they [licensed premises] are

able to compete with the city

centre pubs and nightclubs.”

SLTA chief executive Paul

Waterson said that while

boards should have a certain

amount of discretion on hours,

“why boards were given com-

plete autonomy on all hours

defeats us”.

“Permitted hours should

have been kept [in the 2005 Li-

censing Act],” said Waterson.

“The system for granting ex-

tensions to that should have

been kept. There could have

been consistency.”

ALL regulated security busi-

nesses, including those sup-

plying door stewards to the li-

censed trade, will be required to

hold a new SIA business licence

by April 2015, under new rules

unveiled by the Home Offi ce.

The new licensing regime,

which aims to cut down on the

number of ‘rogue operators’ in

the industry, will require com-

panies to demonstrate they are

‘fi t and proper’ to supply secu-

rity industry services. They will

also need to obtain approval for

each sector of the industry they

operate in.

Security fi rms will be able to

apply for a licence from April

2014 and must have their li-

cence in place by April 6, 2015.

The Home Offi ce has advised

fi rms to apply no later than Oc-

tober 1, 2014.

The regulation of the private

security industry is a devolved

concern. However, the Scot-

tish Government has already

indicated that it supports a UK-

wide regulatory regime.

IN THE LICENSING

WARS, CALL UP THE

FIGHTERS

HILL BROWN LICENSING

R & J M Hill Brown & Co

Solicitors, 3 Newton Place, Glasgow G3 7PU

Tel: 0141 333 0636 Email: licensing@hillbrown.co.uk

New business licences for

private security fi rms

• The warehouses were opened at the 60th anniversary celebration.

A mature celebration

for Beam in Glasgow

BEAM Global toasted

six decades of whisky

maturation in Glasgow this

month with the opening of

three new warehouses.

The £3 million expansion

of the company’s Westthorn

site, which is currently

used for the maturation

of Teacher’s, Laphroaig

and Ardmore whiskies, is

expected to increase Beam’s

storage capacity by close to

20%.At the offi cial opening

of the new warehouses

Albert Baladi, Beam Global

president for Europe, the

Middle East and Africa,

thanked staff in Glasgow

for their “commitment,

passion and dedication to

this site”.

Baladi said the increased

capacity of the site will

help Beam to meet a

growing demand for Scotch

in emerging markets,

particularly Russia and

Africa.

p1 Oct 17, 13.indd 1

14/10/2013 15:26

2014

1 Pubs 32%

2 Clubs/Nightclubs/Late Night Venues 14%

3 Hotels 20%

4 Restaurants 19%

5 Wholesalers/Cash & Carries/Licensed Retail 12%

6 Subscribers/Head Office 3%

• Pubs

• Clubs

• Nightclubs/Late Night Venues

• Hotels

• Restaurants

• Wholesalers/Cash & Carries/Licensed Retail

• Subscribers/Head Office

Sltn gives blanket coverage of the licensed and hospitality trade reaching:

TOTAL NET CIRCULATION:

SLTN

15,154(July 12 - June 13)

Average NET Circulation

Media PackThe Stats

Subscribers

Wholesalers

Restaurants

Hotels

Clubs

Pubs

1

5

4

32

6

2014

awardssltn2013

SLTN is the leading publication for the drinks, leisure and hospitality industry in Scotland

As the only fortnightly newspaper in the licensed trade north of the border, and recognised as the leading title in Scotland since its launch in 1964, SLTN is a must read publication throughout the Scottish trade.

SLTN is the trusted and authoritative medium to which publicans, bar owners and operators, nightclub owners, hoteliers and restaurateurs will turn to throughout 2014.

No other publication in the UK can match the coverage of the industry in Scotland provided by SLTN. That’s why it’s used by leading drinks companies, distributors, and service suppliers to reach the highly independent and very lucrative Scottish market.

2014 will be a big year for Scotland’s hospitality industry - SLTN will cover all related stories for The Commonwealth Games, Ryder Cup, Referendum and much more.

The Scottish Market& SLTN 2014

NB – more detailed synopses for the features in each edition will be sent out to our mailout list approximately four weeks before the feature editorial submissions deadline. We aim to publish these features but the final list for each issue is subject to change to reflect market and news developments. Further info from Gillian Mckenzie (gillian.mckenzie@peeblesmedia.com 0141 567 6071)

Features2014

January 9th• Bottled Beers/Craft Beers• Soft Drinks/Energy Drinks• New Year New Career• Entertainment• Burns Night/Chinese New Year• Electronic Cigarettes• Catering: Hot Beverages Kitchen CleaningB: 6th Dec C: 17th Dec

January 23rd• Wine• Valentines Drinks• Boutique/Niche Brands• Design & Refurbishment• 6 Nations Rugby Preview• Raising Finance• RecyclingB: 3rd Jan C: 14th Jan

February 6th• Beer• Vodka• Liqueurs• EPoS• Cellar Management• COMMONWEALTH GAMES

COUNTDOWN - Get Set• Catering: WorkwearB: 17th Jan C: 28th Jan

February 20th• Cider• St Patricks Day/ Mothers Day/

Easter• Outdoor Furniture• Cash & Carry/Wholesale• Training/Licensing & LegalB: 31st Jan C: 11th Feb

March 6th• Whisky• Young Adult Brands/RTD’s• Tequila• Environmental Issues• Utilities• CCTV & Security• Catering: Food Hygiene Health & SafetyB: 14th Feb C: 25th Feb

March 20th• Rum• Beer• Premium Spirits/Long Drinks• Backbar• Pub Technology• Promoting & Marketing Your

Outlet/Social mediaB: 28th Feb C: 11th Mar

April 3rd• Spirit Flavoured Beers• Wine• Soft Drinks• Energy Drinks• Snacks• Catering: Local Produce – Fish & Seafood Foods of the CommonwealthB: 14th Mar C: 25th Mar

April 17th• World Beers• RTD’s• WORLD CUP PREVIEW• Audio Visual• Preparing for Summer: Al Fresco/Outdoor Refurbishment & designB: 28th Mar C: 8th Apr

May 1st• Vodka• Summer Drinks• Ginger Products• Water• Tenancy & Leasing• Catering: BBQ/Outdoor Catering Ice Cream/DessertsB: 11th Apr C: 22nd Apr

May 15th• Beer • Gin• Cocktails• Entertainment• Training• Security• Cellar Management• WhiskyB: 25th Apr C: 6th May

May 29th• Summer Drinks• Microbreweries/Craft Beers/Ales• Fathers Day• Matching Beer & Ale with Food• Catering: Microwaves Griddles Fryers & OilsB: 9th May C: 20th May

June 12th• Drinks Brands and Scottish

Sport• Cider• Flavoured Vodka• Speciality Spirits• Soft Drinks/Kids Drinks• Crisps Nuts & Snacks• Refrigeration• COMMONWEALTH GAMES -

are you ready?B: 23rd May C: 3rd June

June 26th• Whisky/Bourbon/Root Beers• Liqueurs/Cream Liqueurs• Long Mixed Drinks• EPoS• RYDER CUP Preview• Finance• Catering: Local Produce – Fruit & Veg Wine & Food MatchingB: 6th June C: 17th June

July 10th• Summer Drinks/Young AdultBrands• World Beers• Wholesale/Cash & Carry• Energy Efficiency• Slot Machines, Jukeboxes,

Entertainment SystemsB: 20th June C: 1st July

July 24th• Draught Beer• Football Season Preview• Wine Suppliers in Scotland• Audio Visual• Glassware/ Back Bar &

Dispense• Catering: Ware washers & Glass washers Condiments & OilsB: 4th July C: 15th July

August 7th• Gin• Sparkling Wine & Prosecco• Premium Spirits & Cocktails• Prep for Christmas• Pub Opportunities• TrainingB: 18th July C: 29th July

August 21st• Top Selling Brands in

Scotland• Design & refurbishment• Vodka• Catering: Staff Uniforms & Workwear Hot BeveragesB: 1st Aug C: 12th Aug

September 4th• Keg Ale• Young Adult/Student Brands• Imported Whiskey• Tequila• RTD’s• Legal• CCTV & Security• Entertainment & Live MusicB: 15th Aug C: 26th Aug

September 18th• Rum• Brandy• Long Mixed Drinks• Soft Drinks/Energy Drinks/

Mixers• Speciality Spirits• Cellar Management• Catering: Local Produce – Meat & PoultryB: 29th Aug C: 9th Sept

October 2rd• Cider• World Beer• Scottish Breweries/Craft Beers

& Ales• Halloween• EPoS & Pub Technology• Refrigeration/Ice MachinesB: 12th Sept C: 25th Sept

October 16th• Gin • Brand Distributers Portfolio• Utilities• Wholesale Cash & Carry in

Scotland• Christmas Catering:B: 26th Sept C: 7th Oct

October 30th• Xmas Drinks• Liqueurs & Herbal Liqueurs• Premium Spirits• Environmental/Green Issues/

Recycling• Training • Tenancy & LeasingB: 10th Oct C: 21st Oct

November 13th• Xmas Drinks • Beer• Preparing your Cellar for Xmas• Brandy/Cognac• Ginger Products• Tobacco & Smoking Facilities• Christmas Catering: MicrowavesB: 24th Oct C: 4th Nov

November 27th• Xmas Drinks • Festive Ales• Cocktails & Liqueurs • Wine• Port • Sparkling Wines &

Champagne• Wholesale Cash & Carry• SLTN Awards ReviewB: 7th Nov C: 18th Nov

December 11th• Xmas Drinks • Malt Whisky• Hogmanay • Cognac• Burns Night Drinks• Must-Stock for 2015• Catering: Healthy Options Burns Night• SLTN Wallplanner 2015B: 21st Nov C: 2nd Dec

B: Booking Deadline C: Copy DeadlineTo book advertising call Lucie Cooney or Kimberley Williamson on 0141 567 6000

SLTN Awards18 years and counting

For 2014 sponsorship opportunities contact Lucie Cooney on 0141 567 6021

awardssltn2013

Light Background Dark Background

Regal Eagle

Managed Outlet of the Year

Cocktail Bar of the Year

Wine Award

Social Responsibility Award

Family Outlet of the Year

Community Pub of the Year

Restaurant of the Year

Beer Quality Award

Best Outdoor Area

Nightclub of the Year

Independent Pub/Bar of the Year

Licensee of the Year

Industry Achievement Award

Mixologist of the Year

Refurbishment Award

Unsung Hero

Late Night Bar of the Year

Barperson of the Year

Inspiration Award

Whisky Bar of the Year

Entrepreneur of the Year

Independent Multiple Operator of the Year

• Other categories are also available -

contact Lucie Cooney for more details.

2014

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COVER WRAPS2 Page Wrap: £61403 Page Wrap: £91404 Page Wrap: £11760

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Classified & sepsfor products, trades & services

40 - SLTN - October 27, 2011

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p40 classified.indd 1

21/10/2011 16:23

what’s cooking

To advertise in this section call Sean Robertson on 0141 567 6024

32 - SLTN - October 13, 2011

Cook pasta fasterFRIMA’s patented VarioBoost heating system boils water three

times as fast as conventional equipment.This means the smallest VarioCooking Center, model 112, can

cook 50 portions of pasta in less than 30 minutes – as opposed to

nearly 90 minutes in similar sized pans. The largest model, the VCC

311, can cook 300 portions in under 30 minutes.It’s not just faster: because it does everything automatically, the

VarioCooking Center allows chefs to get on with other tasks, safe in

the knowledge that the pasta will be perfectly cooked every time.

At the push of a button, the VarioCooking Center fills up with

water and VarioBoost brings it to the boil in just a few minutes – the

pan itself reaches 200ºC in 90 seconds. The unit then lowers the pasta into the boiling water and, as soon as it is cooked,

automatically raises it out again. “Nothing is ever overdone,” said Wentworth Club executive chef Stephen Tonkin. “The VCC gives us better control of

our cooking.”

0208 996 5102 www.frima-uk.co.uk

Go with the flowLincat has added a stylish, compact wall mounted water boiler to its award winning FilterFlow range. Equipped with Lincat’s unique, built-in FilterFlow water filtration system, the WMB3F delivers up to 31 litres

of high quality, filtered, piping hot water per hour.the new boiler’s slim design enables it to be installed

over a sink, which is ideal when space is limited. at the same time, its sleek white or black glass finish makes it an excellent choice for front of house use. a drip tray is available as an optional extra.“By introducing a wall mounted model, we’re aiming to widen the appeal yet further of our best selling FilterFlow range,” said nick McDonald, marketing director of Lincat. “able to produce a continuous supply of hot, filtered

water, this new model is perfect for busy catering establishments, office kitchens or staff rooms.” as well as producing premium water quality, Lincat’s

unique filter cartridges reduce the damaging build-up of limescale, which can seriously damage performance over time.

www.filterflow.co.uk.

Efficient icecatErErs need a ready stock of ice when they are preparing for a big event. However, storing ice in peak condition can be a problem. classeq’s ice-O-Matic storage bins are designed to maintain the quality of the ice prior to serving.caterers can reduce running costs and increase energy efficiency by combining a smaller ice-O-Matic modular ice machine with a larger storage unit,

preparing the ice in advance and storing it in the bin until it

is needed.ice-O-Matic storage bins offer a range of features for easy

use. a safe-Hold hinge keeps the door of the unit open while ice is collected. the built-in scoop holder keeps the scoop handle away from the ice, but still easy to locate and

access. this avoids hand contact with the ice and ensures

the necessary hygiene requirements are met.the five different ice-O-Matic bins currently available suit

different scales of commercial banqueting. the 152.4cm wide B170 has the largest capacity, with a maximum volume

of 820kgs of cube ice. 0844 225 9249www.classeq.co.uk

Steaming aheadLincat has launched a new range of Opus combi steamers.

the models fall into two product groups: the Opus selfcooking center

Whitefficiency, which is set to help caterers achieve ever greater levels

of efficiency, and the Opus combiMaster Plus, which brings a new level

of sophistication to the manual combi, with the inclusion of climaPlus

control and a programming function.“there is huge pressure on every commercial caterer to improve

efficiency – to produce more, to work faster and to waste less. the list

goes on,” said nick McDonald, marketing director of Lincat.

“the good news is that our new combi steamers, and in particular the

Opus selfcooking center Whitefficiency, are both extremely easy to use

and can make a significant contribution on each count.” Lincat Ltd manufactures one of the world’s most comprehensive

ranges of catering equipment and water boilers. Products are sold in

the UK and in over 50 countries worldwide through a comprehensive

network of distributors. Lincat Ltd is a member company of the

Middleby corporation. www.lincat.co.uk

Quantum leap from RationalratiOnaL has launched a new combi oven that it claims is a ‘quantum leap forward’ in terms of efficiency, output and cooking quality.the selfcooking center Whitefficiency has 30% more capacity, cuts consumption by 20% and is 30% faster than conventional combi ovens. it combines two new technologies, HiDensitycontrol and Efficient Levelcontrol, with the established selfcooking control and the recently launched carecontrol. it also features an entirely new control panel. collectively, they deliver a combi that is faster, more efficient, easier to use and more sustainable.

HiDensityControl not only delivers outstanding cooking quality, but also allows chefs to maximise output, since they can load 30% more food into the same size cooking cabinet. It also reduces energy consumption by 20% and cuts production time by 30%, compared to conventional combi ovens. The new Efficient LevelControl technology not only tells the user which different foods can be cooked together, it also intelligently controls the cooking time for each rack, according to the amount of food and how often, and for how long, the door is opened during the cooking process. It means that everything is cooked to perfection, every time. “the selfcooking center Whitefficiency sets a new benchmark in combi oven technology,” said Lee norton, managing director of rational UK.

“chefs will know they have complete, precise control of the cooking process and perfect results are guaranteed, every time. “For the market overall, the new combi will have a huge impact in three key areas: sustainability, ease of use and food quality.” 0800 389 2944www.rational-uk.com

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07/10/2011 14:47

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