At Gulfood 2016, French kitchen equipment company Charvet debuted its new, space-saving and multi-purpose model.
The new combi-pan has been designed as part of the 700 Series, devised for economical use of space, and introduced in Dubai this week, at Gulfood 2016.
Demonstrated for Caterer Middle East by Charvet general manager Pierre-Alain Augagneur, the combi-pan is composed of two electrically heated hot surfaces, which can be used in conjunction, or separated with a bridge to create two entirely separate cooking surfaces.
The pan has been manufactured with a 12mm thick base, which Augagneur told Caterer Middle East provides a greater evenness of cooking.
The pan, he explained, can be used for several cooking techniques, such as basic griddling, braising, stewing and also steaming. The equipment also comes with additional accessories such as a cutting board, and a rack.
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Showing for the first time this week, Augagneur told Caterer Middle East, the combi-pan can be used to “save space, and save energy, where you need it.”
Charvet consider this product to be a solution for hotel F&B outlets where space is an issue, such as pool bars and kitchens.
According to Charvet’s Wayne Cuomo, despite the space-saving quality of the new model, the combi-pan comes with what the company consider Charvet’s assurance of longevity. “Our philosophy is durability and power. The Dorchester Hotel in London has had the same Charvet bespoke model for 28 years. With Charvet, you do not have the downtime that you get with cheaper equipment.”
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