Convotherm Launches New Design Line With The Mini Black Combi Oven

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Convotherm, a global Welbilt brand, launches the new Mini Black. Designed with a black exterior and control panel, extra-large observation window and a small footprint, the combi oven is ideal for front-of-house use.

“The matt surface of the compact combi oven gives it a clean elegant look, and is perfect for serving areas at petrol stations, bakeries, snack bars, coffee shops, cafes and much more”, says Arndt Manter, Director of Product Management at Convotherm.

The Mini Black also features a clever interior design, with a large cooking chamber providing plenty of space for efficient cooking and baking. The black version is available for the 6.06 Mini and 10.10 Mini models from the end of September 2018.

The Mini Black complements Convotherm’s product range, and with this new design the combi oven is perfect for use alongside other Welbilt appliances such as the Merrychef eikon® e2s Trend black.

A visual highlight for serving areas

The new Convotherm Mini, available with a black or stainless steel body, sticks to the “form follows function” principle and offers high-quality design alongside a wide range of applications and practical features.

The combi oven fits into its surroundings perfectly and is ideal for combining with other appliances in serving areas. The large observation window and modern surface make the Convotherm Mini Black attractive in terms of more than just looks - they also give the user maximum visual control over their dishes at all times.

The matt black coating ensures that fingerprints are not visible, meaning that it retains its clean and elegant appearance even after a whole day’s use.

The Convotherm Mini Black is available in two control modes: the manual control variant utilizing buttons and a tilt selector switch, or the easyTouch® user interface with its intuitive touchscreen controls.

A genuine all-rounder in an extremely compact design

With a width of just 51.5cm the lightweight Convotherm Mini Black is the perfect all-round solution for professional food preparation and is ideal for retrofitting in kitchen, retail or servery areas.

Although compact, the clever interior creates a spacious chamber for efficient cooking, making the Convotherm Mini Black a winner no matter what is required, whether it’s roasting, grilling, steaming, au gratin cooking, convenience frying or regenerating.

High-quality baking results with BakePro

The BakePro feature in the Convotherm Mini easyTouch® means that “freshly” baked products can go into production: the multistage baking profile increases output and produces high-quality results which have a longer shelf-life at the serving point, thanks to a specific preparation sequence which includes additional steam and rest periods for the convection.

The user can then customize the profiles for frozen, pre-cooked or pre-baked products by setting the time and temperature. The entire preparation process can also be adapted to meet the user’s needs - all they need to do is save the BakePro profiles in the Mini’s Cookbook with a new name, and then all product steps can be adjusted as required.

Automated cooking processes

The “easyStart” feature in the Convotherm Mini easyTouch®, which handles baking and cooking for six different product categories, is a particular bonus for users. The touchscreen shows the user which products are suitable for mixed loads while ignoring the products which, owing to thier preparation requirements, are not appropriate for the current baking and cooking process.

This feature not only ensures that the Mini is loaded with the right amounts at all times - it also guarantees that all food produced in the combi oven is cooked to perfection.

The mini easyTouch® also has a intuitive picture-based user interface, meaning that unskilled can use the mini black without requiring time-consumin training.

The perfect combination for snacks bars

Alongside the Merrychef eikon® e2s Trend black, the Convotherm Mini Black is the ideal option for snack bars. The two Welbilt appliances are not just the perfect visual fit with their matt black surface - they go together hand in hand when it comes to preparing food for snack bars too.

The Convotherm Mini is especially suitable for use at peak times, for example lunchtime, as it can prepare larger quantities of foods at the same time which can then be moved directly to the sales area. Outside peak times, the Merrychef eikon® e2s is the quick and easy way to reheat food prepared beforehand in the Convotherm Mini without compromising on quality.

To learn more about the new Convotherm Mini Black visit www.convotherm.com

UK's First Chinese Food Diploma Launched as Industry Experiences Decline in Skilled Chefs

Fears of a demise of the Chinese restaurant industry due to lack of chefs has led to the launch of the first fully regulated Chinese-specific catering course in the UK.

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Backed by the Chinese Culinary Association and Tianjin Food Group, the new Chinese Culinary Arts course, which starts next month, will look to secure the industry's future by producing 'homegrown' Chinese chefs in the UK.

The course - a mix of online learning and practical assessments - is aimed at current and aspiring chefs in the catering industry that want to enhance their skills and forge a successful career path in this sector.

It is also targeted at restaurant and hotel owners looking to increase their existing dining options as well as saving them upwards of £15,000 to recruit a Chinese chef from the Far East.

Why is the course needed?

The current recruitment process for Chinese chefs is time consuming, costly and has to overcome UK government red tape, which prevents the recruitment of chefs for Chinese takeaways - which is the UK's favourite in a £30bn industry.

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At present, most Chinese chefs are recruited from overseas with owners using recruitment agents to find chefs willing to relocate to the UK. This comes at a considerable expense, which is estimated at £15,000 per chef. This does not take into account the substantial salaries that also have to be paid.

As a result of this, many restaurants are feeling the heat and facing the risk of closure because they cannot afford the sums required.

This course, the first step, aims to alleviate that by ensuring a stream of Chinese chefs - at a much-reduced cost - trained in the art of Chinese food.

It is envisaged this will re-energise the industry as a showcase for Chinese food and provide the stimulus for new business opportunities.

With growing new opportunities throughout the world for qualified chefs as well as to staff the many Chinese kitchens of Great Britain; chefs will be trained to the highest standards using the latest cooking technology designed to make kitchens greener more energy efficient, while addressing the health and well-being issues associated with old style traditional kitchens.

David Pedrette MD of Target Catering Equipment, says:

"This is the way forward for training providers to work with industry from around the world developing a global work force qualified to the highest standards".

What is the Chinese Culinary Arts course?

The course - which will follow Lu Ban workshop principles http://www.pameducation.com/portfolio/sino/ - has received significant inward investment from China to ensure that it will produce chefs of the future.

It is a level three qualification managed by Coventry-based PAM Education and run in conjunction with Chichester College Group and Tianjin 2nd School of Cuisine Food Group. Successful completion will secure a Diploma in Chinese Culinary Arts.

Course content is delivered primarily online, including weekly webinars, with practical assessments at Crawley College at the end of each term.

Topics include:

  • The origin and development of Chinese food culture
  • How to prepare and cook Chinese cold dishes
  • How to prepare and cook Chinese hot dishes
  • History and skills for making Chinese pastries
  • History and skills required for Chinese dough modelling
  • Development of skills for cutting, shaping and presentation
  • Awareness of the importance of seasonal and regional variations

Russell Grocott, PAM Education founder and director, says;

"Our work with the Tianjin School of cuisine has escalated from what started as the design of an Education programme into a mission to reintroduce authentic Chinese Culinary Arts across the UK."

"Our programme provides budding Chinese chefs and restaurant owners with the opportunitiy to learn skills and gain a regulated qualification recognised world-wide supported by the finest Master Chefs based in China."

"Students can complete the learning programmes and practice the skills from the comfort of their own kitchens. We have fantastic support for the National Cuisine Associations of Tianjin and China and we are thrilled to introduce this unique opportunity into the UK."

Julie Kapsalis, Managing Director (Commercial) for the Chichester College Group, says:

"We are delighted to launch this brand new course, in a unique, on-line learning format."

"Part of an exciting new partnership, the project has great potential for students and tutors at Crawley College and in China to learn from each other and to develop new skills."

"Working closely with international educational institutions is important to Crawley College and to the Chichester College Group as a whole - we want to see the group develop at home and abroad."

The course commences on Monday 24th September 2018. Registration is open now with limited places available.

For more information see the following:

Course website:

https://www.crawley.ac.uk/study-courses/course-list/81CCD3-Chinese-Culinary-Arts-Lu-Ban-Diploma-Level-3 

https://www.chineseculinaryart.co.uk

or

Contact Jo Chappel, Head of Learning (Service Industries) of Crawley College on 01293 442 466 or by emailing on jchappel@crawley.ac.uk

Target Engaged to Help Deliver UK's First Chinese Culinary Arts Qualification

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With the UK's Chinese restaurant industry suffering from a severe shortage of skilled staff, the launch of an industry recognised Chinese Culinary Arts (LuBan) Diploma qualification, specialising in Chinese cuisine, culture and culinary arts couldn't have come at a better time.

Traditionally, skills and techniques required in the Chinese foodservice industry have been passed down from generation to generation with businesses also being passed down through family members. However, with younger generations now favouring alternative careers, restaurant owners are having to look elsewhere for skilled staff.

Combine this need with the UK government's £750 million collaboration agreement to support China's One Belt One Road initiative and the result is the UK's first industry recognised Chinese Culinary Arts (LuBan) Diploma qualification.

Developed by PAM Education and Tianjin School of Commerce the Chinese Culinary Arts (LuBan) Level 3 Diploma has been created and approved by British Education qualification awarding body Qualifi.

Following multiple visits to various education providers it became apparent that traditional British training kitchens were not equipped towards Asian cuisine and were therefore unable to deliver the requirements of the course. With this in mind, PAM Education and Tianjin School of Commerce approached Target Catering Equipment as specialist commercial kitchen design consultants to prepare a training kitchen layout that would meet their exact needs and requirements.

Target, having previously worked with many Asian restaurants in the UK and recently completing a complete kitchen design for a staff canteen in a large leading electrical component factory based in China displayed the knowledge and services that were required to move the project forward to its next stage of implementation.

"Working within the foodservice industry for over 30 years, we regularly hear about the lack of skills and training available, specifically in the Asian sector. It is great that this is finally being recognised and something is being done about it as it plays a huge part within the entire foodservice industry." Says David Pedrette Managing Director of Target Catering Equipment.

Crawley College was selected as the site dedicated to the course, leading the way, offering the UK's first dedicated, industry recognised qualification in Chinese Culinary Arts. The new training kitchen was designed and featured the very latest induction wok ranges as requested by Tianjin School of Commerce, a decision highly supported by designers Target, as the technology is fast being recognised as the future of Chinese and other Asian commercial kitchens.

Designs approved, the dedicated kitchen was installed at the college and following an inspection by Tianjin School of Commerce Master Chefs, the facility was given the go-ahead to start offering the much-needed vocational skills training to a unique sector of the international food scene centred around the UK's Asian restaurant sector.

With the first course due to start in September 2018 at Crawley College, chefs and individuals either looking to begin a career or expand their knowledge and skill set within the Chinese foodservice industry are invited to enrol and open their career prospects across the world.

For more information visit: www.crawley.ac.uk/study-courses/course-list/81CCD3-Chinese-Culinary-Arts-Lu-Ban-Diploma-Level-3

Strict Planning Conditions Discharged by Target's In-House Design and Consultancy Team

Target Catering Equipment get local authority Test Valley Borough Council's strict ventilation system conditions discharged for new business's.

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Having submitted a planning application for 'Change of Use' from Public House to four units with multiple uses of retail, financial services, restaurant/cafe, drinking establishment with residential flats above, Amici Catering & Co Ltd was granted planning consent for The George Hotel, Andover, subject to conditions back in December 2017.

One of the conditions restricted the listed building from use as a restaurant/cafe by prohibiting the use of cooking equipment such as ovens, grills, chargrills and deep fat fryers except without the use of an approved internal ventilation system.

Ready to move the project forward, Amici Catering & Co contacted Target Catering Equipment as specialist commercial kitchen extraction design consultants to prepare a suitable ventilation system design and specification that would adhere to the planning authorities' requirements.

A main concern was that the property required a ventilation system which could withstand the demands of a commercial kitchen whilst remaining within the property. As found with many listed building, conservation and planning officers stipulate that there must be no changes to the external appearance of the building hence this specific condition being applied.

Target designed and specified a complete commercial kitchen ventilation system to suit the proposed kitchen layout and equipment specification. As the kitchen was designed with all-electric commercial kitchen equipment, there was no requirement for a high-level exhaust to atmosphere to dispose and disperse the harmful by-products of combustion and an alternative recirculating option could be implemented.

The system specified uses patented technology that removes particulates and odours and returns air independently certified as clean.

Independent air monitoring specialists, Validair confirms "The air quality from the proposed system is very clean and maintains a level of around ISO Class 7-8 for smaller particles. The larger particles are arrested during cooking periods and for these sizes ISO Class 5-8 is seen.

This means that the air returning from the proposed system unit is around a thousand times cleaner than typical atmospheric conditions."

By specifying this type of recirculating extraction system Target has made a previously unfeasible location for a commercial kitchen within a listed building, into a completely viable option with the condition being fully discharged by the local planning authorities.

Target Bespoke Induction Range Wins in Commercial Kitchen 2018 Innovation Challenge

British commercial catering equipment manufacturer, Target Catering Equipment, awarded bronze for innovation in industry challenge.

After a successful debut in 2017, British manufacturer’s Target Catering Equipment returned to this year’s dedicated catering equipment show ‘Commercial Kitchen’, held at Birmingham NEC, with a stand twice the size to showcase their very latest commercial induction products.

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Priding themselves on being pioneers in the application of induction technology, Target entered their bespoke induction range into this year’s innovation challenge. Facing a number of market leading brands, Target battled it out on Day 1 to win buyers votes which would result in being put through to Day 2, where they would be in with a chance of winning a coveted Bronze, Silver or Gold award for innovation, following a 90 second pitch to some of the biggest buyers and innovation experts from across the foodservice and hospitality sectors, including; Greene King Kitchen Design and Equipment Manager – Antony Bennett, Star Pubs and Bars Food Strategy and Implementation Manager – Mark Teed and Vision Commercial Kitchens MD – Jack Sharkey, amongst others.

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After progressing through round 1, Target delivered their pitch, speaking about how their bespoke induction ranges incorporate the very latest cooking technologies to enable customers to have an edge in the intensely competitive food service industry. How induction technology can reduce power requirements and energy consumption and that new computer-controlled induction generators can be programmed with different power levels and monitored for performance and use giving greater control within kitchens.

They also talked about how system faults within the induction components can be detected and engineers alerted remotely to diagnose potential faults prior to attending site, helping to minimise disruption in the kitchen during busy service times. And how enhanced efficiency improves reliability and life expectancy of the equipment, is important for management, and goes a long way to help in the running of a successful business.

And finally, how each Target bespoke induction range is individually designed and styled to suit the business’s needs and can combine other manufacturers latest cooking equipment therefore delivering the ultimately innovative cookline.

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Following all the competitors’ pitches, the judges panel decided to award the Target bespoke induction range with a Bronze award for innovation and commented: “It’s great to see companies like Target bringing new products and bespoke solutions to the market”.

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Managing Director of Target Catering Equipment, David Pedrette commented: “We are thrilled to have won a Bronze award for innovation, being a relatively small family business in comparison to many of the other competitors, and British manufacturers at that, it encourages us to continue in what we do, pioneering catering equipment for the future.”

Target were delighted to be one of the only manufacturers of induction cooking equipment to make it to the final and be awarded a Bronze award for innovation, proving bespoke catering equipment solutions are truly innovative.

For more information on any of the products showcased at Commercial Kitchen 2018, or any other products or services provided by Target Catering Equipment, please visit www.targetcatering.co.uk or call +44 (0) 1452 410 447.

English Vineyard Wins Thousands by Switching to Induction

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English wine producers, Three Choirs Vineyards, wins over three thousand nine hundred pounds in grant funding by switching to Target commercial induction equipment. Awarded by the Carbon Trust Green Business Fund, for the upgrade of out dated inefficient gas commercial kitchen equipment at their Gloucestershire site to induction, the energy efficient alternative.  

With the existing kitchen ventilation system struggling to cope with the waste heat being produced by the LPG gas cookline, combined with the rise in utilities costs, the decision was made to convert the current kitchen equipment to the latest energy saving induction technology.

Assisted by Target Catering Equipment accredited Carbon Trust suppliers, who completed the detailed energy saving assessment, the Three Choirs Vineyards applied for Green Business Funding for fifteen percent of the project cost up to the value of £5,000.

With potential energy saving figures predicted, the Carbon Trust granted the vineyard £3,942.84 towards the new equipment, which included, a bespoke Target commercial induction range complete with induction plancha, induction 4 zone solid top, induction 2 zone hob, twin tank FriFri fryer, Turbofan® convection oven and fast action rise and fall salamander grill.         

The Three Choirs Vineyard, Gloucestershire now operates an energy efficient kitchen delivering top quality food with award winning wines.  

For more information on the Carbon Trust – Green Business Funding opportunities to reduce energy consumption and costs when upgrading commercial kitchens contact Target Catering Equipment CALL NOW 01452 410 447

Carbon Trust Green Business Funding is limited an available on a first come first serve basis, so don’t delay in getting your application in. It costs nothing, and you could gain up to £5,000 towards the cost of new equipment when replacing in-efficient equipment.

More Info – Carbon Trust Green Business Funding

Guide to Commercial Plancha Cooking

Having recently introduced the commerical induction plancha as a bespoke induction range configuration option, Target brings to you a guide on plancha cooking, explaining the differences between electric griddles, electric planchas and induction planchas.

THE DEFINITION OF 'PLANCHA COOKING' IS, TO COOK FOOD DIRECTLY ON A HOT OILED PLATE.


 Electric Griddle

Electric Griddle

 Electric Plancha

Electric Plancha

 Induction Plancha

Induction Plancha

All three pieces of equipment listed above are typically hot metal plates used to cook food directly on. The type of metal plate will vary from each manufacturer of product, with each having different conductivity characteristics.

Heating Technology

How the hot metal plate is heated will affect the characteristics of the plate surface, resulting in different outcomes when cooking.

Electric Griddle

The electric griddle most commonly uses rod elements for heating the griddle plate surface. This type of electrical element is the slowest to react to change in temperature setting and can deliver inconsistent surface temperatures, with hotspots where the element is directly below or in contact with the metal surface.

Electric Plancha

The electric plancha or French plancha, as it is sometimes called, typically uses a filament element for heating the plancha plate surface. Filament elements tend not to cover the entire surface of the plate and rely on heat dispersion to distribute heat across the surface. This results in graduated temperatures from hot to cool from the middle to the edge of the plancha cooking surface, a characteristic similar to the gas solid top.

Heat up times of the electric plancha from 20°C to 230°C takes approx. 20-30minutes. However, this temperature would not be consistent across the entire plancha plate. 

Induction Plancha

The induction plancha uses the same type of coil elements as used with induction hobs. The induction coil element covers the entire plancha plate surface, optimizing operational efficiency by providing uniform heat distribution from corner to corner.

The speed of temperature control depends on the composition of metal used in the plate surface, however, is by far the fastest out of the three equipment types. The instant energy transmission from induction coil to plancha plate surface allows for fast start up times, for example;

The commercial induction plancha used in Target induction ranges heats up from 20°C to 230°C in just 4½ minutes on the single zone 3.5kW induction plancha and just 3 minutes on the single zone 5kW induction plancha.  

Temperature Monitoring & Recovery

For consistent cooking precise temperature monitoring is required.

Electric Griddle

Electric griddle plates are typically manufactured from mild steel which is a cheaper material when compared to chrome plated steel or composite stainless steel. Mild steel has relatively poor conductivity properties and therefore is affected when cold produce contacts the surface, fluctuating cooking temperatures. 

The rod elements used for heating the plate are thermostatically controlled and regulate the temperature of the cooking surface. Temperature regulation is electro mechanical, with a poor degree of accuracy and reactiveness, which results in users having to move product around the griddle as temperatures vary across the grill plate.

Electric Plancha

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Quality electric plancha plates are manufactured from thick steel, this maximises thermal retention and minimises fluctuations in surface temperatures when cold produce contact the surface. However, the use of thick steel reduces the conductivity which means heat up and temperature change times are prolonged. 

Surface temperatures are monitored using a temperature probe, situated between the plate and the element. However, the probe is usually unable to read the temperature at the centre of the element where it is hottest and can therefore be unreliable when it comes to temperature control.

The heat retention characteristics of the plancha plate minimises fluctuations in the surface temperature, therefore, there would need to be a dramatic drop for the probe to detect a change and bring the plate back to the temperature it was set at.

Induction Plancha

The commercial induction plancha plate is a composite of different metals. The induction plancha plates that are used in Target ranges are made up of steel and aluminium. Joining the magnetic characteristics required for use of induction technology with the heat conductivity characteristics found with aluminium. Combined, results in fast heat up times and rapid temperature control.

Having a thinner metal plate means the cooktop is more susceptible to plate temperature change, which occurs when cold food is placed on the plate, however this can be overcome with the use of RTCSmp® (Real-Time Temperature Control System Multi Point) providing precise temperature monitoring across the entire cooking surface.

RTCSmp® uses multiple sensors embedded across the plancha plate surface to detect a deviation in temperature as small as one-half degree, the temperature is then automatically adjusted in that specific area, providing a highly consistent, responsive, surface to cook on. 

Not only does the RTCSmp® regulate the temperature of the cook zone, the technology also monitors continuously in real-time, the energy supply and the state of the components such as the induction coil. Should a malfunction occur, the integrated fault diagnostic system reports the malfunction instantly to the user. 

Correct Operation

Although seemingly similar to a solid top appliance, all three pieces of equipment featured in this guide are intended to be used for cooking produce directly on, without the use of a pan.

By using a pan on any of these pieces of equipment you run the risk of creating hot spots on the plate as heat can be conducted back into the surface which can cause plates to warp and can also create malfunctions in the technology systems beneath.

For those looking for an energy efficient alternative to the gas solid top, where multiple pans are to be used for cooking, a graduated slide top induction hob with single control is the best like for like option currently available on the market from Target Catering Equipment.

Overview

  • The electric griddle offers an appliance with a surface that delivers inconsistent temperatures across the plate with long heat up times and provides limited temperature controllability.
  • The electric plancha surface delivers gradient temperatures from the centre to the edges of the plate, suitable for varying product finishes. The plate characteristics result in longer heat up and temperature change reaction times.
  • The commerical induction plancha surface delivers consistent temperatures across the entire plate surface, suitable for cooking quantities of produce to the same finish. Heat up times are minimal, and controllability is highly reactive.

Tewkesbury Garden Centre Goes Green!

Thumbs up from Head Chef at Tewkesbury Garden Centre as owner Rachel Gallagher receives almost four thousand pounds Green Business Funding from the Carbon Trust to improve the restaurant's kitchen equipment making it more energy efficient and user friendly as the business continues to grow.

Famed for using local food produce and suppliers the garden centre restaurant goes from strength to strength, now working with local manufacturer and Carbon Trust accredited supplier Target Catering Equipment to provide the new kitchen equipment.

With the help from Target Catering Equipment Rachel was able to submit an application and prove to the Carbon Trust that switching from the existing electric hotplate hobs and basic electric oven to a Target six zone induction range with Blue Seal Turbofan ® convection oven would be more energy efficient and sustainable for the business. This in turn lead to the Green Business Funding capital contribution being awarded.

The small kitchen can now keep up with customers' demands, and with a team of dedicated staff, can continue to produce quality local farmhouse food.

For more information on the Carbon Trust - Green Business Funding opportunities to reduce energy consumption and costs when upgrading commercial kitchens contact Target Catering Equipment CALL NOW 01452 410 447.

Carbon Trust Green Business Funding is limited and available on a first come first serve basis, so don't delay in getting your application in. It costs nothing and you could gain up to £10,000 towards the cost of new equipment when replacing in-efficient equipment.

More Info - Carbon Trust Green Business Funding

The Advantages Of Using Induction Hobs

Gas hobs have long been the first choice for professional kitchens all over the world.  However in recent years we've seen an increasing number of restaurants and catering outlest across the UK and Europe adopting the induction style of cooking.  This method of hob based cooking is not only limited to homeowners, but professional kitchens are choosing to incorporate induction hobs into their new kitchen designs, here's a quick rundown of just why this type of cooking is becoming increasingly widespread.

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Asian Restaurant Kitchens - It's Out with Tradition!

Producing commercial kitchens for almost 30 years, Target Catering Equipment has seen many changes within the Asian Oriental Cuisine sector and experiences on a daily basis the hurdles that the industry is faced with, whether it's restrictions from local councils, staffing issues or energy costs. As equipment manufacturers and design consultants, it's Targets job to find solutions to overcome these issues. Here, Target's Managing Director, David Pedrette, discusses the future of Asian Oriental kitchens.

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Target Awarded Accredited Supplier Status for Carbon Trust Green Business Funding

Having been independently assessed by the Carbon Trust and exceeded criteria designed to examine capability and proven track record of delivering thoughtful, well-designed energy efficient and renewable energy systems, Target Catering Equipment has been awarded accredited supplier status.

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Target Leads the Way with Innovative Catering Equipment

Target Catering Equipment announced as winners of the Gloucestershire Business Show 2016 award for ‘Innovation in Business’. As trail-blazers within the foodservice industry, Target Catering Equipment have worked tirelessly over the past 8 years to change business owners and chefs’ perceptions of commercial kitchens across the UK, through the development of innovative catering equipment.

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