• Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News

Hospitality & Catering News

hospitality and catering news

LoCooker, Saving money and improving food quality

July 17, 2013

LoCooker

Even in today’s environmentally-conscious age, chefs all over the world are wasting huge amounts of water, energy and money.

Is it because of a focus on better food quality? Is it because there is no alternative?

No – it is purely down to the techniques and equipment they use. The LoCooker represents a technological step forward in energy and water efficiency, saving money and improving food quality.

LoCooker

The LoCooker is a precise temperature water cooker that delivers.

The virtues of precise temperature cooking and ‘Sous Vide’ are well known.

Precise temperature-controlled cooking is an easy way of delivering consistently excellent food to customers, reducing wastage, and reducing costs. The LoCooker can be used to cook Sous Vide, or directly in gastronorm trays.

The LoCooker can be used to cook a wide range of food – meat, fish, vegetables, fruits . . . just about anything you can think of that can be cooked using water.

LoCooker

The LoCooker can be used throughout the day in any kitchen. For example, it can be used for:

pre-cooking and preparation ahead of service.

‘mis-en-place’ to speed up service.

call order, or refresh and regeneration during service.

slow cooking meats overnight.

The LoCooker is not just for restaurants and hotels. Alun Board, CEO of Clyne Energy Ltd, makers of the LoCooker, said “The LoCooker is a great tool for field caterers. It is flexible, and is up to cooking temperature in around five minutes. It is easy to use, portable, and can be installed and working in a few seconds.” The LoCooker runs off 13 amps so there is no need for any extra infrastructure. It does not need any extraction, so can be used virtually anywhere.

Email Newsletter

Subscribe to our email newsletter and keep a close eye on the UK hospitality and catering business

Subscribe to the H&C News email newsletter

Subscribe to the H&C News email newsletter

LBC’s James O’Brien reports on the people and skills shortages in hospitality

https://www.hospitalityandcateringnews.com/wp-content/uploads/2021/04/james-obrien-27-april.mp3

Hospitality & Catering Jobs

Display Advertising with H&C News

Display Advertising with H&C News

Institute of Hospitality Golf Day in partnership with Caterer.com

Institute of Hospitality Golf Day in partnership with Caterer.com

Supplier News

Waste in hospitality not inevitable and can be managed

Talking hand sanitisers

Talking hand sanitisers help out at Birmingham 2022

How Regularly Should I Have My Restaurant Cleaned?

Birmingham 2022 Commonwealth Games celebrates sustainable cleaning

unspent-apprenticeship-levy-hospitality

More than £3 billion in unspent apprenticeship levy lost to the Treasury

Waste in hospitality is not inevitable and it can be managed

Waste in hospitality is not inevitable and it can be managed

Closed-Loop Keg Recycling

Beer Distributor uses Closed-Loop Keg Recycling to raise sustainability awareness

Mezcal Matching Recipe: Classic Mexican Carnitas

Score this September with Country Range’s new Cookie Pucks

Keeping commercial kitchens safe and compliant

Search h&C NEWS

Content Advertising with H&C News

Content Advertising with H&C News
  • Facebook
  • Twitter

Event marketing with H&C News

Event marketing with H&C News

News Categories

  • Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News
Home | Privacy | Sitemap

Copyright © · Hospitality & Catering News