In the first part of our week of product news stories featuring products set to launch next week at The Hospitality Show in Birmingham, we introduce readers to the Clifton Foodfuge, a centrifuge for chefs, which will launch later this month and will be displayed to chefs at the show.
The Clifton Foodfuge, a centrifuge designed for use by chefs, is to be launched by Clifton Food Range at The Hospitality Show this year
Product details:
The Clifton Foodfuge is a compact table-top, high-speed centrifuge which features a swing-out rotor and takes four 250ml tubes.
The equipment allows food items such as tomatoes or grapefruit to be spun at high speed after being juiced or blended which helps extract the pure flavour from the product.
By compressing the components of the food out by their density heavier components are pushed to the base and liquid to the top -this produces clear, intensely flavoured liquids which can be used as part of a dish or in a cocktail. The centrifuge can produce liquids, pastes and other butter-like textures.
The number of components produced by the equipment depends on the food type - peas separate into three items, the shells at the base, a thin layer of puree and then the clear pea liquid.
USP:
One of the first centrifuges to be available to caterers, the Clifton Foodfuge features rapid acceleration and deceleration and full safety features including a rotor imbalance warning and a lid lock.
Price:
The centrifuge will cost approximately pound 2,500.
Availability:
The Clifton Foodfuge will be launched on 21 January and will be available to purchase directly from Clifton Food Range. A specification sheet will be available to download soon from the company's website.
Why should you buy it?
Melvin Dickson, managing director of Clifton Food Range, said the equipment allowed flavours of food to become much more intense while colours changed dramatically.
"We are really pleased to be offering chefs a new and exciting product. Clifton Foodfuge is one of the first centrifuges to hit the catering market which offers a new and exciting technique, allowing chefs to push boundaries and cook in new experimental ways."
