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24 Comcater Focus The surfing ‘Lone Ranger’ Like many chefs, my fascination for food and the hospitality industry was drummed into me in one of England’s oldest pubs, where at the age of fifteen I washed dishes for the likes of Gerry Rafferty and Koo Stark! Undoubtedly the best time of my life was when I first came to Australia - wrapped up in the Americas cup in ‘86, working in Alan Bond’s Observation City Hotel with 85 other chefs of 11 different nationalities. I was nineteen and had 600 new staff to hang out with, even on a Monday there would be 30 people at the pub... Life got a bit more serious when after another six years of cooking I decided to try a ‘shirt and tie’. My cooking career had taken me to many places from Royal Ascot in London to The Hunter Valley, doing a private function for Bob Hawke. But I was looking for something more. It took a few years and a few mistakes along the way to develop my selling skills and understand the benefits of ironing my shirt every morning. I spent the next ten years specialising in certain areas of our industry before being offered a full relocation to New Zealand to head up the Rational position. Whilst the business in NZ was in no way on the same level as Comcater, I had many interesting clients and projects and travelled all over the country. One thing I have learnt in my transition from the kitchen to business roles is to believe in the products and solutions we offer to our customers. It is so exhilarating to meet a new client with a vision for his operation and take it from conception through to opening day. Now my colleagues believe I go surfing every day where the reality is I cannot stand up on a board to save my life. However, Perth is a beautiful place to live and a big change from the railway line at the end of the garden where I grew up. Those that know me understand I am travelling a fair amount which I love, as long as I am allocated the exit row on the plane. Now, we don’t wear ties as much and I have the opportunity to be involved with one of our industry’s leading companies, telling the stories of the greatest kitchen equipment brands in the world. As ‘the lone ranger’ (as I am also referred to by my colleagues) my days at Comcater are always varied, from the prison kitchen in Port Augusta to the Cable Beach Club in Broome. We are now taking the WA and SA region to the next level, watch this space and I look forward to doing business with you soon. By Clive Gilbert Regional Sales Manager - Comcater SA/WA
World’s First FULLY PROGRAMMABLE warewasher One machine, limitless uses. Dishwasher, Glasswasher, Pot washer, Utensil washer all in the one unit. Warewashing specialist, Winterhalter has made a significant investment in developing technologies that reduce the amounts of energy, water, detergent, rinse aid and labour costs required for commercial dishwashing. The result is a completely re-engineered range of undercounter dishwashers, glasswashers, bistro washers and cutlery washers. How does a dishwasher achieve the best possible results? There are four factors that have to be balanced: Time The UC series is fully adjustable to limitless parametres of time Temperature The UC series can be adjusted to wash below 65°C and achieve the same results Chemicals The UC series can adjust the chemical and rinse aid dosing to save you money and help the environment whilst still achieving optimum wash and hygiene results. Water Pressure Water pressure can be adjusted depending on the type of soiled item eg. low pressure for expensive wine glasses, and high pressure for washing pots and pans. For more information, please contact Brett Duffy on 0409 025 839 or send enquiries to b.duffy@comcater.com.au Brett Duffy, National Product Manager for Winterhalter in Australia, says: "Winterhalter is the first manufacturer to develop a machine that allows you to adjust each and every aspect of the dishwashing and glasswashing programmes to suit the individual needs of any specific foodservice operation." Every UC Series machine has up to three standard programmes. They are preset to tailor the water pressure to the respective ware and how dirty it is. However, they also take account of other dishwashing factors, such as wash and rinse temperatures, rinse water volume, amount of detergent and rinse aid and the washing cycle time. For the first time in undercounter dishwashers, every aspect of the preset washing programme can be individually tailored and, if desired, adjusted to the specific needs on site. These new models are capable of being programmed for glasswashing, dishwashing, bistro items or a designated cutlery washer. It also has a modern and stylish design, single button operation, touch screen with easily programmable functions and numerous unique selling points unrivalled by competitor products on the market.
Page 1 and 2: front Brought to you from the world
Page 3 and 4: Contents News & Editorial Page 4 -
Page 5 and 6: NO MORE Soggy Sandwiches A new vari
Page 7 and 8: left to right: David Church, David
Page 9 and 10: MAJOR PROJECTS Project Name: Rectan
Page 11 and 12: How have YOUR customer’s needs ch
Page 13 and 14: Commercial Kitchen Equipment PLANNE
Page 15 and 16: How and where did it all start? 30
Page 17 and 18: Lemongrass creme brulee Lemongrass
Page 19 and 20: The only SelfCooking Center ® “I
Page 21 and 22: Day to day challenges... There are
Page 23: Which equipment did you purchase an
Page 27 and 28: Save up to 50% on oil costs with Fr

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