VarioCooking Center MULTIFICIENCY. Small outside Big inside

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1 Small outside Big inside Boiling, frying, deep frying... All in one unit, up to 4 times faster and 40 % less power consumption. *

2 I am the most modern cooking technology in the world! Have fun while cooking» Whatever dish you are preparing, you always have the right tools to hand! With the you can boil, sear, braise, fry, deep fry, cook at low temperatures, confit, sous-vide... without watching, without burning or sticking, and without having to cope with the stress of pots and pans. Arrange a free trial with your specialist FRIMA dealer. 2 3

3 With the slogan Small outside Big inside the 112T offers maximum possibilities, even on the smallest available surface Greatest flexibility on small surfaces! The 112T can be used anywhere: On a table, a work surface, a central cooking block, or in production areas...wherever you need it. Can be used anywhere, immediately... Small outside Big inside Boiling, frying, deep frying... All in one unit, up to 4 times faster and 40 % less power consumption. * * See comparative table on page 27.

4 Precision Quick cooking with precision timing I m a perfectionist For me, precise cooking times and exact temperatures are crucial.» Top results to impress my guests! Up to 50 portions of pasta cooked al dente in 28 minutes in the 112T instead of 86 minutes in a pan. The pan fills with water automatically, and is immediately brought to the boil. The power of the heating system means that it continues to simmer when the pasta is added. The cooking process is monitored and the food is automatically removed at the right moment. This means vegetables retain their colour and bite. Rice and pasta are cooked to perfection. Thanks to the power of the VarioBoost TM heating system, 10 litres of water comes to the boil after only 8 minutes. 4 5

5 Power Searing in record time I m a powerhouse When it comes to performance, there s no room for compromise in my kitchen.» Peak performance which pays off, and leaves time for me! Up to 50 portions of mouth-watering steak strips in 28 minutes in the 112T instead of up to 66 minutes in a pan. Mouthwatering pan-fried steak strips and ragouts are essential elements of traditional cookery, and show the quality of the cooking. The searing capacity of the means that you can sear twice as much meat, to the highest quality, than with traditional pans or grill plates. The juice stays in the meat, your guests will taste the difference, and you will use fewer raw ingredients. Thanks to the VarioBoost TM heating system, the full searing capacity is ready after only 2 minutes. This means meat can be seared without losing all the juices. 6 7

6 Tradition Traditional cooking with consistency every time I m a traditionalist Traditional cooking and classic dishes are my passion.» First class traditional meals can now be replicated at any time! Up to 80 portions of omelette can be produced in one hour within one pan in the 112T. Pink roasted duck breast, golden brown rostis, perfectly cooked fried eggs, delicious omelettes or paper-thin pancakes... the classics. These dishes require exact temperatures and even heat distribution. The cooking process is automatically monitored, so that even sensitive products are browned perfectly to your taste, without losing juice or burning. The immediately indicates when is the ideal time to turn the food. VarioBoost is the most modern heating technology. It combines power, precision and speed better than induction. 8 9

7 Multi-functionality Crispy deep frying or perfect confit I m multi-talented In my kitchen, I need flexibility and expertise.» Maximum flexibility in the smallest space, without compromise! Up to 12 kg of chips per pan in one hour in the 112T. With the you can not only cook and sear, but also blanche, confit or fry, quickly and effortlessly. The AutoLift raising and lowering system fitted as standard saves you from having to watch over the food, and ensures exact results. Fish and meat are tender and juicy, chips are golden brown and crispy. The oil heats to 180 C in 7 minutes, and the temperature does not drop during frying. The temperature is precisely maintained at all times

8 The art of cooking Modern technology for pure culinary art I m an artist For me, cooking means creating gastronomical experiences.» The time to create pure flavours from traditional ingredients. That s what I identify with. 60 portions of concentrated jus overnight with the 112T. The preparation of stocks, jus, sauces, bouillons and consommés is an art. The time-consuming preparation of bones to create a jus displays a chef s knowledge. With the, you can create works of art without having to watch over the cooking process, even overnight. With the, the days aren t too short! You can enrich your menu with soups and sauces made from scratch, and deliver taste in your restaurant. Thanks to the precise temperature control of the VarioBoost heating system, it is possible to prepare a range of dishes, from soups to reductions

9 Creativity Amazing sensitivity nothing burns I m a tempter None of my guests can resist my desserts.» There is no better tool for the variety of pastries and desserts. 100 portions of panna cotta in one pan of the 112T without stirring, burning or undercooking. Smooth melted chocolate, golden caramel, soft panna cotta or creamy rice pudding... the art of sweet cooking requires the highest degree of precision and exact temperature control. The heat is gently transferred to the product to be cooked, and permanently monitored by the VarioCooking Control, the integrated cooking intelligence. Desserts don t burn, milk doesn t boil over. The precise heating system, VarioBoost, ensures the even distribution of heat, meaning that nothing burns or boils over

10 Diversity We are chefs The most modern cooking technology in the world!» Our guests expect perfectly cooked fish, vegetables with bite, and juicy meat. They love freshly prepared meals and special taste experiences. As chefs, we need to create high quality food that bears our signature. The is exactly what you need. You can use it in a wide variety of ways to prepare food. Produce sauces, stews, stocks, casseroles and goulash overnight, so that you win back more production capacity. With careful cooking techniques like sous-vide, confiting or slow-cooking, you can achieve great results. The time you save can then be used for creating delicious desserts or crystal clear consommés. Unrivalled flexibility and unlimited possibilities

11 Details Designed to help you cook better Core temperature probe 6-point measurement Automatic correction if inserted incorrectly AutoLift automatic raising/lowering device Automatic and accurate cooking of pasta and deep fried, poached or boiled products VarioDose Integral water inlet Accurate, precise water dosage Time-saving automatic filling VarioBoost heating system Power, speed and precision combined 200 C in 2 minutes Burn protection Unheated side walls No risk of burning on the edge of the pan Patented food recognition system No sticking Integrated water drain Allows the unit to be installed without a floor drain using a fixed connection Increases work safety and working speed by draining without moving the pan Integrated shower hose For easy deglazing and cleaning Infinitely-variable jet strength Ergonomic arrangement DVGW/SVGW approval Frame (optional) Holds containers for the safe emptying of the pans Frame for storing GN containers 18 19

12 Cooking overnight Depreciation Perfect cooking overnight A worthwhile investment In less than 1m 2 of space the 112T supplements, or replaces up to 50% of all conventional cooking equipment. The 112T, is economical in terms of space and price it pays for itself in no time at all. The average restaurant serving 100 meals a day with a 112T offers greater value for money compared to an operation with conventional ovens, griddle plates or deep-fryers. Your profits Meat Up to 10% less spent in purchasing raw materials for daily menus (steak strips and ragout) thanks to the VarioBoost TM searing power, plus 10% less spent on purchasing raw materials for stews when slow-cooking. Energy Average saving of 14 kwh in every service thanks to the higher efficiency of VarioBoost TM heating systems *. Calculation approach per year Cost of goods used in conventional ovens supplied with pots, pans and griddle plates 6,220. Cost of goods with 5,600. Your additional earnings per year = kwh x 2 departments x 6 days x 48 weeks x 0.12 per kwh = 970 Make your own calculations» Produce braised meat, bouillon, pot au feu, shoulder ham or goulash overnight and boost your production capacity. VarioCooking Control, the integrated cooking intelligence, monitors the cooking process for you. So your can work day and night without interruption. With careful cooking techniques like sous-vide, confiting or slow-cooking, you can achieve great results. The time you save can then be used for creating delicious desserts or crystal clear consommés. Working time Average saving of 60 minutes working time every day, thanks to the speed and power of the VarioBoost TM heating system, automatic cooking with VarioCooking Control and overnight function. Cleaning Average yearly saving in water, detergent and cleaning time. Fewer pots and pans need to be cleaned when using the. 288 hours fewer x 12 (joint costing hourly rate cooking/cleaning performance) Joint calculation of water and detergent consumption compared with conventional pots, pans, griddle plates and deep-fryers. = = 250 Your additional earnings per year = * Compared to conventional ovens using pots, pans, griddle plates and deep-fryers

13 FRIMA Forum FRIMA Service FRIMA Forum the information platform for chefs FRIMA Service we are always there for you A comprehensive service network of qualified FRIMA SERVICE PARTNERS guarantees fast help at all times. With the FRIMA Forum, FRIMA is offering all users the opportunity for further training, to exchange information with one another or to make use of one of the many other free services. FRIMA SERVICE PARTNERS guarantee the best quality service and receive regular training and certification. They also have access to a stock of spare parts and are able to provide qualified help on site very quickly. We also offer a Service Hotline for technical questions. The stands for maximum operational safety and service life. For this reason, FRIMA provides a 2-year warranty on all units. 2 year You will find the FRIMA Forum at: These include: On-site training, in your kitchen Free user seminars: Here you will learn tips and tricks that make lasting improvements to your day-to-day work in the kitchen with the. FRIMA Chef Hotline The FRIMA Chef advises you on tips and tricks for your specific situation. Recipe exchange Share your personal recipe for success with your colleagues. Free software upgrades Our Frima Forum members can download the latest software, free of charge, at any time. warranty 22 23

14 Accessories FRIMA CookingLIVE FRIMA accessories the perfect addition Try it out You should use original FRIMA accessories to make the most of all the possibilities of the. Original FRIMA accessories are specially designed for the VarioCooking Center. They are extremely robust, making them ideal for rigorous daily use in a professional kitchen. An underframe allows the 112T to be ideally positioned. The underframe has several shelves which provide storage for containers so that the pan may be safely drained. The underframe has its own base or is available on rollers. Colander to catch or separate any stray cooking matter. VarioMobil TM 1/1 for discharging and transporting cooked wares safely and effortlessly in 1/1 GN containers. Height-adjustable at 4 levels. The grid helps to prevent the food from making contact with the pan, e.g. during overnight cooking.» Arrange a free trial with your specialist FRIMA dealer Why not visit one of our FRIMACooking LIVE seminars near you. There you will have the opportunity to cook with the yourself and experience just how simple it can be to use it to pan-fry delicate fish, boil pasta, prepare crêpes or fry succulent steaks. The seminars are free of charge. You will find further information and the registration form online at: or simply give us a call! Would you be interested in a free trial in your own kitchen? One call is all it takes! Cooking basket and frying basket for cooking or deep-frying in baskets with AutoLift TM. FRIMA scraper for removing cooking residue from the pan. Closed and perforated baskets for apportioned preparation à la carte

15 Technology Features for individual demand Size 112T Number of meals up to 30 up to Working capacity 14 litre + 14 litre 14 litre + 14 litre 100 litre 150 litre Cooking surface 12 dm dm 2 12 dm dm 2 42 dm 2 65 dm 2 Width 962 mm 1224 mm 1164 mm 1542 mm Depth 800 mm 777 mm 914 mm 914 mm Height 400 mm 1100 mm 1100 mm 1100 mm Weight 99 kg 168 kg 195 kg 251 kg Pan edge height 900 mm 900 mm 900 mm Water inlet R3/4 " R3/4 " R3/4 " R3/4 " Water drain DN 40 mm DN 40 mm DN 50 mm DN 50 mm Electrical rating 17 kw 17 kw 28,2 kw 45 kw Rating (Ceran) 19,5 kw 30,7 kw 47,5 kw Unit type 112T 112, 112+ (with pressure) 211, 211+ (with pressure) 311, 311+ (with pressure) Power Electric models Cooking media VarioCooking Control mode with 7 process groups: Meat, Fish, Vegetables and Side Dishes, Egg Dishes, Soups and Sauces, Milk / Desserts, Finishing and Service Manual mode with 3 cooking modes: Pan-frying, Boiling. Deep-frying Programming mode Temperature range: C Additional functions Core temperature detection with 6 measuring points Cooking with two different media at the same time in the VarioCooking Center 112(e.g. pasta / sauce or steaks /deepfried food) Comparative table AutoLift automatic raising/ lowering device (baskets for boiling pasta and deep-frying) Detection of the cooking medium in the pan: Not possible to burn the oil À la carte view for boiling, panfryingor deep-frying individual portions to perfection HACCP data memory and output via USB port 350 memory slots for individual processes Equipment Socket Integral hand shower with automatic retraction mechanism, integral water shut-off function and infinitely variable jet strength Core temperature detection with 6 measuring points Boiling or washing water is drained directly by the pan (without tilting or floor drain) VarioDose automatic water filling device TFT display with self-explanatorysymbols for ease of operation Integral On/Off switch Additional functions can be selected at the push of a button Clear text displays for all cooking processes Variable foreign language display for messages from the unit Central dial Operating and warning display, e.g. hot oil for deep frying Digital temperature displays Actual and target value displays Digital timer, 0-24 hours with permanent settings Safety temperature limiter VarioBoost patented heating system FrimaTherm pan base for model 211 and 311 Patented core temperature probeholder USB-port Connection and set-up, marks of conformity CE Electrical safety: SEMKO Intertek Operating safety: GS Drinking water safety: SVGW Fixed waste water connection possible as unit incorporates integral pipe isolating section. PX5 water jet protection VDE approved for unsupervised operation Options Option of connecting to Sicotronic (other energy optimisation systems on request) Hot water connection (without112t) Special voltages on request Optional accessories Pedestal 112T Underframe 112T Colander Spatula Arm for automatic raising/lowering mechanism Boiling baskets Portion basket with handle (112/112T) Deep-frying baskets Basket insert Bain-Marie attachment portion container Basket cart Oil cart VarioMobil UltraVent condensation hood Kit for mounting on castors Kit for mounting on a plinth FRIMA KitchenManagement System your virtual assistant Fuse 32 A 40 A 50 A 80 A Energy and time Multifunctional cooking appliance 2 GN, 17,5 kw Tilting pan 2 GN, 15 kw 211 Difference Deep-frying * Output examples 112T/ Omelette 80 portion/pan/h 300 portion/h 450 portion/h Beefburgers 60 portion/pan/h 240 portion/h 360 portion/h Sear goulash 3 kg/batch/pan 12 kg/batch 20 kg/batch Goulash (pressure cooking) 6 kg/pan/h 45 kg 70 kg Lentils (dried) 3 kg/batch/pan 20 kg/batch 30 kg/batch Rice (dried) 3 kg/batch/pan 20 kg/batch 30 kg/batch Tagliatelle (dried) 6 kg/pan/h 36 kg/h 54 kg/h Pudding 10 litre/batch/pan 60 litre/batch 100 litre/batch French fries 12 kg/pan/h 70 kg/h 110 kg/h Fish fingers (frozen) deep-fry 400 portion/pan/h 1800 portion/h 2700 portion/h Smoked loin of pork 5 kg/pan 45 kg 70 kg Energy per kg French fries [kwh/kg] 1,457 0,919 36,9 % less French fries per hour [kg/h] 7,4 26,75 3,6 times faster Frying ** Energy for preheating [kwh/dm 2 ) 0,067 *** 0,047 0,026 *** % less Preheating (Time until steady-state) [min] Frying minced meat: Energy per kg minced meat [kwh/kg] Boil ** 26,5 *** 9,5 6 *** 1,6 4,4 times faster 0,57 *** 0,48 0,43 *** % less Preheating of water [kwh/kg] 0,094 *** 0,099 0,089 *** 5 10 % less Preheating of water [min] 35,25 *** 27,41 20,75 *** 1,3 1,7 times faster Use of raw goods Weight loss when searing 10 kg of pork cutlets [%] Pan 3 GN, 16,3 kw Tilting pan 3 GN, 16,5 kw % 40 % 34 % * according to DIN : / ** according to DIN : / *** established by an independent testing Difference % less 26 27

16 FRIMA Deutschland GmbH Heinrich-Lanz-Allee 4 D Frankfurt am Main Tel Fax info@frima-deutschland.de Your FRIMA-Partner: FRIMA France S.A.S. 4 rue de la Charente, BP 52 F Wittenheim Cedex Tel Fax cial@frima.fr FRIMA International AG Heinrich-Wild-Strasse 202 CH-9435 Heerbrugg Tel Fax info@frima-international.ch FRIMA UK Ltd. Dalton House 60 Windsor Avenue London, SW19 2RR Tel Fax info@frima-uk.co.uk V-03 englisch international MDS/Ad 11s/14