Progressive Tipperary hotelier Tom Egan has left the competition behind with his new Palux Pressure Steamer. The steamer supplied by Smarter catering equipment people the CIA. Means that fresh vegetables and potatoes are always just moments away at the famous Tipperary eatery.
- 60 portions of boiled potatoes now take just 13 minutes and reduced energy consumption by 1kw for every cook
- 7.5kg of fresh cauliflower in six minutes saving 0.5kw per cook
- Vegetables are prepared “ala minute “ , the vitamins and colours stay retained
- And cooking times are 70% shortened compared to traditional methods
This allows the Horse and Jockey to cook fresh vegetables “to order” reducing food wastage as well as reducing cooking costs. It also has the added benefit of providing freshly cooked vegetables in the hotel at all times which in turn increases customer loyalty.
To learn how a new pressure steamer from Catering Innovation Agency Ireland can reduce your costs and food wastage contact us today on 01 5179088.