The VarioCookingCentre, launched in New Zealand last week by Burns & Ferrall, has already proven its worth to Rydges Wellington Airport.
The Burns & Ferrall team did a site visit earlier this week to check on how the chefs were finding the innovative new system, and the response was nothing but positive from head chef Sumit Kumud. The VarioCookingCentre provided breakfast for 320 guests last weekend, cooking scrambled eggs in three and a half minutes with no sticking eggs. All the bacon was also cooked in the VCC.
“Sumit was stoked,” said Burns & Ferrall CEO Tony Broome. “A very happy customer.”
With the Vario Cooking Centre, conventional cooking appliances such as tilting pans, boilers, ranges and deep-fat fryers are combined in just one multifunctional unit, reducing the space requirement in a kitchen by up to 30 percent.