Wildfire was proud to showcase some exciting new products at the recent Fine Foods New Zealand 2016 hospitality show.
With live cooking demonstrations using a Mibrasa Charcoal Oven, Wildfire also demonstrated the combination of Sous Vide cooking in conjunction with the Charcoal Oven.
Combining the precise control of Fusion Chef Sous Vide and then finishing over charcoal, gives amazing results. The Tomahawk steaks slow cooked in the Fusion Chef Sous Vide then finished over charcoal in the Mibrasa Oven were mouth watering. The salmon steaks cooked slowly in the Fusion Chef Diamond immersion circulator and then finished on Oak planks in the Mibrasa were delicious. "Fusion Chef and Mibrasa are a match made in heaven."
Wildfire had a specialised free-standing AOM extraction hood built to extract and filter the charcoal smoke and food odours. It includes double ionising filters and a deodoriser to capture the smoke and any strong cooking smells. The hood successfully provided good indoor air quality in the large exhibition halls without the need for external ventilation. In a commercial kitchen this equates to significant benefits for duct cleaning, fire safety and the environment.
For more information or to discuss innovative design, sourcing or supply of kitchen equipment, contact:
Wildfire Commercial Kitchens & Bars
3 McDonald Street, Sandringham
PO Box 56-358 Dominion Road
Tel +64 9 815 1271
Fax +64 9 815 1274
Skype | wildfire.ckb
Nils Danielsen – Managing Director