What’s on at IMBIBE LIVE 16.

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After a very successful Imbibe Live 15, Bonzer® are keen to return to the show this year and create something bigger and better on the Bonzer® Stand. So this year we have extended our product range, increased the size of the stand, added a bar and included a game of #CocktailPong.

The bar will be run in conjunction with Ladies and Gentleman Bar, Kentish Town powered and by Vestal Vodka™. Following a successful collaboration with Vestal Vodka™ to launch the Heritage Range, we liked the craft spirit so much we decided to include a range of delicious vodka cocktails at the bar to quench the thirst of our visitors.

Excellent cocktails require great tools and even greater skill. For this reason we are using the excellent mixologists from Ladies and Gentlemen Bar, Kentish Town to mix up 4 great cocktails for you to try. There will be hands on demonstrations of Bonzer® Barware during the show, plus you’re more than welcome to do some mixing and shaking with the quality kit yourself!

It wouldn’t be a proper exhibition without giveaways and a competition. So with this in mind we have jumped on the beer pong trend and created our own #CocktailPong. Just throw our brand new Jerry Spring Whisk into the waiting shaker tins. If you succeed then you can keep the spring whisk to achieve a perfect foam when using egg whites. Don’t forget to take a picture and post it on social media for a chance to win bigger prizes!

All of this before we have even mentioned the great range of tools on offer to see, touch and discuss using in your bar! New products including the Jerry Spring Whisk, Telescopic Bar Spoon and Heritage Cocktail Strainers.

We look forward to seeing you on stand F118!

Bonzer-BarMag-Advert-July

MitchellCooperProductGuide2016

The All New 2016 Product Catalogue By Mitchell and Cooper

THE LIGHT CATERING EQUIPMENT AND BARWARE SPECIALIST PROVIDES OPERATORS WITH AN ARRAY OF INNOVATIONS FOR INCREASED CREATIVITY AND FLAIR

Mitchell & Cooper’s 2016/17 product brochure is arguably its most customer-conscious yet, encompassing products that not only ensure precision preparation and superb service, but now also an increased consideration for chefs and bartenders with a passion for producing something special with every order.

With consumer expectations exponentially on the rise, it is more important than ever for caterers to ensure that each element of their dishes are crafted with flair as well as care. This also extends to the bar, where theatre has always been a key element of mixology; now, Mitchell & Cooper seeks to assist operators in going that step further, achieving an offering that is truly unique to their establishment.

Chefs are able to achieve exquisite designs on each plate using new Silikomart Moulds, which allow creams, liquids and gels to set in a variety of perfect formations. From individual hearts, spheres and quenelles through to full panels embossed with intricate patterns, this range is very well suited to the operator who prides themselves on delivering decadent desserts time and time again.

Complementary products include Nemox Gelato machines, with manual and fully automatic models available, so that anyone can be creative with flavour, as well as a full pastry and bakeware range from Matfer Bourgeat, ensuring exacting standards are met easily and effectively time and time again.

Following on from the launch of the Bonzer Heritage range – which encompasses re-vamped classics from the company’s own brand of barware – is the Excalibur 10 Tray Dehydrator with digital display. Operators are able to create all-natural decorations for drinks simply by adding slices of fruit to the machine, as well as delicious bar snacks; or, watch the customer’s amazement as rehydrated fruit is brought to life in their cocktail. Together with an array of brand new bar tools, these products ensure Mitchell & Cooper customers achieve the epitome of style behind the bar.

The catalogue also features must-have kitchen staples such as the Bonzer Can Opener with its renowned red knob, and award-winning items including Pac’n’Vac Containers. whilst the brand’s ethos of quality and innovation is reflected in state-of-the-art ice cream machines from Italian manufacturer Nemox.

With a growth of 16.5% in sales turnover in the first quarter of 2016 by comparison to last year, this UK distributor’s product portfolio is proven to be one to watch. A plethora of carefully selected lines from across the world – known for their quality and innovation – alongside the ability to manufacture and supply unique items created by a skilled team in their East Sussex factory guarantee Mitchell & Cooper customers durability and reliability with every single item.

Encompassing a variety of products to suit a wide range of needs, the new Mitchell & Cooper catalogue is sure to provide the perfect solution for any light catering or bar requirement.

Click here to download your copy now!

For more information about the Nemox range of products available in the UK, please contact Mitchell & Cooper on 01825 765511 or visit http://www.bonzer.co.uk.

Bonzer Exploring The Cocktails Of James Bond 007

Cocktail James Bond Vesper

It’s hard to think of certain types of cocktail without fictional secret service agent James Bond being brought to mind. This is particularly the case with Martinis , or any cocktail which is ‘shaken and not stirred’. Throughout the many novels and film adaptations, the suave MI6 operative has enjoyed numerous classic cocktails, sometimes even with an original twist of his own creation. With the latest film in the series, Spectre being recently released, we thought it would be the perfect time to run through some of the finest cocktails that Bond has enjoyed over the years, and often popularised in the process. So, let’s take a look at the favourite cocktails of James Bond 007, starting with the first book he appeared in Casino Royale in 1953, all the way through to 2015’s Spectre movie.

Casino Royale Americano and Vesper Martini
In this original entry of the James Bond series, he orders his first cocktail the Americano.An Americano is often enjoyed before a meal and has a long history dating back to the 1860s. It was originally called the Milano Torino due the origin of its primary ingredients, but was later renamed as it proved to be highly popular with American tourists during prohibition. The drink is also enjoyed in the subsequent books From Russia With Love and For Your Eyes Only . Later on in the story, Bond orders a Vesper Martini a drink of his own invention, but one which is still enjoyed today.

Americano ingredients and recipe:
● 1 ounce of Campari
● 1 ounce of sweet vermouth
● Club soda
● Lemon twist or a slice of orange
● Ice cubes
❖ Pour the Campari and sweet vermouth into an ice cube filled Old Fashioned glass
❖ Add the club soda to taste
❖ Garnish with the lemon twist or slice of orange

Vesper Martini ingredients and recipe:
● 3 measures of Gordon’s Gin
● 1 measure of vodka
● ½ a measure of Kina Lillet (now Lillet Blanc) or otherwise Cocchi Americano
● Lemon peel
❖ Pour the gin, vodka, and Lillet Blanc into a cocktail shaker and shake
❖ Pour the mixture into a champagne glass
❖ Garnish with the lemon peel

Diamonds Are Forever Old Fashioned, Black Velvet, and Stinger
In Diamonds Are Forever , bond makes his way through a fair share of cocktails. The Old Fashioned makes an appearance as it also does in Live and Let Die and Thunderball . So too do the lesser known Black Velvet and Stinger cocktails which we also take a look at how to create below.

Old Fashioned ingredients and recipe:
● 3 ounces of bourbon whiskey
● A couple of dashes of Angostura bitters
● 1 sugar cube
● 2 slices of orange
● 1 Maraschino cherry
● Ice cubes
❖ Place the sugar cube into an Old Fashioned glass and pour the bitters onto it
❖ Add one of the slices of orange
❖ Use a cocktail muddler to muddle these ingredients together
❖ Fill up the glass with ice cubes
❖ Add the bourbon whiskey
❖ Stir the ingredients together
❖ Garnish with the second slice of orange and the Maraschino cherry

Black Velvet ingredients and recipe:
● 4 ounces of Champagne (Bond is very partial to Bollinger , amongst others)
● 4 ounces of stout
❖ Pour in the Champagne
❖ Slowly pour the stout into the Champagne

Stinger ingredients and recipe:
● 1 ¾ ounces of Brandy
● ¾ of an ounce of white crème de menthe
● Crushed ice
❖ Add the crushed ice into an Old Fashioned glass
❖ Pour the brandy and white crème de menthe in and stir together

Thunderball Rum Collins
The Rum Collins is a variation on the classic Tom Collins cocktail which dates back to 1876. It is the Caribbean version of the drink and is sometimes known as the Ron Collins, due to the word Ron meaning rum in Spanish. It’s the ideal drink for Bond to enjoy while in Palmyra, Bahamas home to his nemesis in the movie, Emilio Largo.

James Bond Rum Collins

Rum Collins ingredients and recipe:
● 2 ounces of light rum
● The juice of 1 lime
● Club soda
● 1 teaspoon of powdered sugar
● A slice of lemon
● A Maraschino cherry
● Ice cubes
❖ Shake the rum, lime juice, and powdered sugar in a Boston shaker
❖ Pour the mixture into an ice cube filled Collins glass
❖ Add the club soda to taste and garnish with the lemon and Maraschino cherry

Dr. No Dry
Vodka Martini
The Dry Vodka Martini is surely James Bond’s most famous cocktail of choice and is the drink which brought the phrase ‘shaken and not stirred’ to public notoriety. In the movie, the phrase is spoken by the film’s namesake villain Dr. Julius No, and Bond (played by Sean Connery) doesn’t actually utter it himself until the Goldfinger film of 1964. Whatever its origins, it’s remained a classic cocktail to this day and is now as popular as the Gin Martini that it originally evolved from.

Dry Vodka Martini ingredients and recipe
● 1 ½ ounces of premium vodka (do not use a cheap substitute in this cocktail)
● ¾ of an ounce of dry vermouth (the less vermouth used, the drier the Martini will be)
● A lemon twist or 3 olives
● Ice cubes
❖ Pour the vodka and vermouth into a mixing tin filled with the ice cubes
❖ Shake the mixture don’t stir it!
❖ Strain off the liquid into a chilled Martini glass or else a cocktail glass
❖ Garnish with the lemon twist or olives

 

James Bond Mint Julep

Goldfinger Mint Julep
The film and novel Goldfinger is named after its antagonist, Auric Goldfinger. He and Bond meet at his horse ranch in Kentucky, so aptly enjoy a cocktail that is still consumed to this day in very large numbers at the annual Kentucky Derby a mint julep.

Mint julep ingredients and recipe:
● A handful of mint leaves
● 2 sugar cubes
● 2 ½ ounces of bourbon whiskey
● A sprig of mint
● Crushed ice
❖ Place the mint leaves and sugar cubes into a pewter julep cup, Collins, or double Old Fashioned glass
❖ Use a muddler to muddle the mixture until the sugar has broken down
❖ Add the bourbon whiskey
❖ Add the crushed ice and stir
❖ Garnish with the spring of mint
Risico may be an unfamiliar title to all but the most dedicated Bond fans. It is actually part of the short story collection For Your Eyes Only. In the book, the Negroni in question is enjoyed with a generous splash of Gordon’s Gin.

Negroni ingredients and recipe:
● 1 ½ ounces of Campari
● 1 ½ ounces of sweet vermouth
● 1 ½ ounces of Gordon’s Gin
● An orange twist or slice of orange
● Ice cubes
❖ Add the ice cubes to an Old Fashioned glass
❖ Pour in the liquids
❖ Garnish with the orange twist or slice of orange

On Her Majesty’s Secret Service Vodka Tonic with Angostura Bitters
If you’re busy fighting the world’s most devious criminals, you don’t always have too much time to create complicated cocktails, so most of James Bond’s drinks of choice are usually very quick to prepare. None more so than the Vodka Tonic he enjoys in On Her Majesty’s Secret Service , which is accentuated with a little Angostura bitters.

Vodka Tonic with Angostura bitters ingredients and recipe
● 2 ounces of premium vodka (do not use a cheap substitute in this cocktail)
● Tonic water
● A couple of dashes of Angostura bitters
● A wedge of lime
● Ice cubes
❖ Pour the vodka into an ice cube filled highball glass
❖ Add tonic water to taste
❖ Add the Angostura bitters
❖ Garnish with the wedge of lime
Die Another Day Mojito Die Another Day is a film that is not based on an original novel by James Bond creator and author Ian Fleming , but the filmmakers made sure there are plenty of Bond trademarks in it, including a classic cocktail. As much of the film is set in Cuba, this time it’s appropriately enough a Mojito.

James Bond Mojito

Mojito ingredients and recipe:
● 2 ounces of light rum (do not use a cheap substitute in this cocktail)
● Club soda
● 2 teaspoons of sugar
● A handful of mint leaves
● 1 lime cut into two halves
● A sprig of mint
● Ice cubes
❖ Add the mint leaves, sugar, and a splash of club soda into a highball glass and muddle with a
cocktail muddler until the sugar has dissolved
❖ Squeeze both halves of the lime into the glass, then leave one half in the glass
❖ Pour in the rum, stir the mixture, then add the ice cubes
❖ Top up with the remaining club soda and garnish with the sprig of mint

Skyfall and Spectre
In the previously released Bond film, Skyfall , there was a little bit of a public outcry as Bond’s official drink of choice in the film was… Heineken. Yes, that’s right, a bottle of lager! This was obviously a classic example of sponsored product placement, but many viewers just didn’t seem to think it fit with Bond’s image even though in the novels he was occasionally partial to Löwenbräu, Red Stripe, and Miller High Life, so perhaps this is not so out of place after all. In the most recent film Spectre, Bond thankfully returns to form, indulging in the iconic vodka Martini as well as numerous other Champagne and whiskey drinks. This time the vodka in question is the premium brand Belvedere , so we imagine product placement was again in full swing. At least it was a bit more in line with his traditional image on this occasion!

At Bonzer we love to create classic cocktails and stock the cocktail supplies you need to make all manner of exotic drinks, so if you have any questions about our cocktail equipment , cocktail accessories, or any of our other products or services, please email sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.
So, why not treat yourself to one of the James Bond cocktails mentioned above and let us know how you fared in the comments section? After all, you only live twice!
If you found this article interesting or inspirational, you might like to view our related articles:

Bonfire Night Cocktail Recipes From Bonzer
Bonzer’s New Heritage Range Cocktail Strainers
Bonzer Christmas Cocktail Guide

NEMOX GELATO 4K TOUCH: EXQUISITE GELATO AT YOUR FINGERTIPS

BRAND NEW TO THE UK FROM RENOWNED CATERING EQUIPMENT SPECIALISTS MITCHELL & COOPER, THE NEMOX GELATO 4K TOUCH IS THE STARTING POINT OF YOUR ARTISAN GELATO JOURNEY. Available January 2016

Nemox 4K Touch
With one touch of the state-of-the-art user interface, consistently perfect gelato is created thanks to fully automatic production and storage processes, making it ideal for implementation in busy kitchens.

And for operators looking to expand on their dessert offering, the Gelato 4K Touch provides the ultimate solution. Capable of detecting ingredient consistency from the word go, the Gelato 4K Touch delivers delicious sorbet, ice cream, frozen yoghurt and granita too, allowing for a truly varied output depending on the choice of the chef.
The touch control pad ensures that the use of this state-of-the-art gelato machine is quick, simple and hygienic for the operator, making for a highly efficient kitchen addition.
Furthermore, the automatic detection feature even works when the cycle is finished to store each creation correctly. A multi-process control begins initiating a unique storage cycle depending on the type of dessert made. Whilst this useful feature allows operators to leave their gelato in the machine as they undertake other tasks for as long as needed, the cutting-edge blending and refrigeration systems – which are designed for long work cycles – also mean that this compact addition to the commercial kitchen is extremely robust and able to withstand heavy use throughout the day.

Renowned for technologically advanced gelato equipment the world over, Nemox’s new Gelato 4K Touch comes with the promise of easy operation and the effortless production of mouth-watering frozen sensations.

CREATIVE AND COMPACT

The Gelato 4K Touch also possesses a footprint of just 415 x 300 x 415mm, making this countertop machine not only highly efficient within a small space, but also a perfect example of how homemade gelato production need not mean devoting valuable kitchen space to a newly-introduced menu addition.

INNOVATION WITH AUTOMATION

A magnetic safety device immediately stops the paddle when the lid is lifted, whilst the stainless steel blade with removable scrapers ensures the utmost in kitchen hygiene.

 

Nemox 4k Touch

Exclusive to Mitchell & Cooper in the UK, each purchase of a Nemox ice cream machine comes with a starter kit, which allows chefs to create up to 14kgs of gelato. Furthermore, Mitchell & Cooper guarantee an onsite warranty repair service for the first year after purchase.
The Nemox range presents infinite possibilities for chefs who pride themselves on combining the utmost quality with innovation. For more information on this range or any other within the Mitchell & Cooper portfolio, please call 01825 765511 or visit http://www.bonzer.co.uk.

Bonfire Night Cocktail Recipes From Bonzer

Fireworks-Cocktails2

Guy Fawkes Night is fast approaching and with it come the familiar sights and sounds of crackling fires, sparkling fireworks, and trails of smoke. At Bonzer, we always look for any excuse to fashion themed cocktails and with this in mind, we’ve decided to share some of our best Fireworks Night cocktail recipes. Whether you’re huddled around the local public bonfire, entertaining in your garden at home, or serving your customers in your establishment, these Fireworks Night cocktails will be sure to wow your guests. So without further ado, we run through our favourite Guy Fawkes Night cocktail recipes.

Old Smokey Old Fashioned

Old Smokey Old Fashioned

This smoked cocktail reinvigorates the 19th century classic and incorporates real hickory wood smoke for a true, authentic smoked flavour and an exciting visual display.

Ingredients and equipment:
● 60ml of bourbon
● 2 dashes of Peychaud’s Bitters (Angostura Bitters will also work)
● A few dashes of plain water
● 1 sugar cube
● Ice cubes or ice balls
● A portable smoker and smoking chips (ideally hickory)
● A jug or ‘pitcher’
● A decanter
● An ‘Old Fashioned’ glass or tumbler
Directions:
● Take a jug or pitcher and add the bourbon, Peychaud’s Bitters, water, and the sugar cube.
● Muddle the mixture with a cocktail muddler until the sugar cube has dissolved.
● Fire up your portable smoker with the smoking chips.
● Feed the smoke into the decanter and cover, so as to not lose any smoke.
● Pour the bourbon mixture you have blended into the smokefilled decanter and swirl to mix.
● Add the ice cubes into an Old Fashioned glass or tumbler.
● Pour the smoky bourbon mixture into the glass. As you pour the drink, the smoke will overflow and spill across your bar, stunning your guests. Once it
has subsided, the smoky taste will remain, infused into the drink.

Flaming Jacko’ Lantern

Flaming Jack O Lantern Shooter

Watch the back of your throat with this one! A true winter warmer that will fuel any Fireworks Night celebrations.

Ingredients and equipment:
● 10ml of Kahlua
● 10ml of Bailey’s Irish Cream
● 10ml of white tequila
● A sprinkle of cinnamon
● 1 shot glass
● A lighter or match.
Directions:
● Pour the Kahlua into the shot glass.
● Carefully layer the Bailey’s Irish Cream over the Kahlua using the Bonzer bar spoon.
● Carefully layer the tequila over the Bailey’s Irish Cream in the same way.
● Sprinkle the cinnamon on top of the tequila.
● Light the tequila on fire with a lighter or match.
Once alight, brace yourself and down this small but fiery fusion. We call this the Flaming Jacko’ Lantern as it tastes like a warm pumpkin pie. Just be careful and don’t have too many, or you’ll wake up with a very dry throat!

Gunpowder Guy ‘Charbaut’ Fawkes

Guy Fawkes Cocktail

Sparkling wine combines with Fireworks Night sparklers for a delicious and beautiful bubbly beverage.

Ingredients and equipment:
● 25ml whiskey
● 50ml cherry juice
● 20ml almond syrup (maple syrup will also work)
● A squeeze of lime
● Guy ‘Charbaut’ Reserve Brut Champagne (any champagne, prosecco, or cava will also work)
● 1 black cherry
● Ice cubes
● 1 cocktail sparkler
● 1 highball glass
Directions:
● Pour the whiskey, cherry juice, almond syrup, and squeezed lime into the glass and stir.
● Add the ice cubes.
● Pour in the Guy Charbaut Reserve Brut Champagne.
● Garnish the glass with the black cherry.
● Poke the cocktail sparkler vertically through the cherry.
● Light the sparkler.
We recommend the Guy Charbaut Reserve Brut Champagne as it has a rich and spicy flavour that perfectly complements the sour cherry juice, but really any type of sparkling wine will work well. A perfect Guy Fawkes Night cocktail that is sure to set the house alight.

So, if you’re planning to play host at this year’s Bonfire Night celebrations, be sure to try out one or all of our popular cocktail recipes. We guarantee you will receive a glowing review! Let us know if you have any suggestions or if you have any Fireworks Night cocktail recipes that you think we should know about.
If you would like to find out more about our cocktail recipes, our cocktail equipment and cocktail accessories, or any of our products or services, please email sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.

If you found this article helpful or inspiring, you might like to view our other related posts:

Bonzer’s New Heritage Range Cocktail Strainers
Bonzer Christmas Cocktail Guide
Bonzer Halloween Cocktail Guide

Set of ice cream with fantasy character face

Halloween Ice Cream Recipes – To Die For!

Set of ice cream with fantasy character face

It’s not long until Halloween’s shadow is cast upon us, and seeing as the frosts haven’t yet hit the local graveyards, we at Bonzer have decided there is still plenty of time to enjoy some chilling Halloween themed ice cream, gelato, and sorbet!
Whether you’re creating ice cream for your customers, or just for yourself and are calling it ‘gelato’ in an effort to pretend you’re not really a big kid at heart, these frightening flavours are sure to petrify your palate.
So, let’s get stuck in and run through our revolting recipes. (They’re actually delicious we promise)!

Terrifying Toffee Apple Spicy Ice Cream

Toffee Apple Icecream

This spicy toffee apple ice cream is perfect for tucking into after a productive night spent trick or treating and terrorising your neighbourhood!

Ingredients (serves 4 people):
● 290ml of full cream milk
● 300ml of double cream
● 1 vanilla pod
● 6 medium freerange egg yolks
● 175g of caster sugar
● 450g of dessert apples (cored, peeled, and chopped)
● 2 tbsp of lemon juice
● 1 tsp of ground cinnamon
● 75g of toffee pieces

Directions:
● Place the milk, double cream, and vanilla pod in a saucepan and bring to the boil.
● Remove the mixture from the heat and set aside for 15 minutes.
● Strain and remove the vanilla pod.
● Whisk the egg yolks and sugar in a bowl until the mixture goes a pale colour and becomes fluffy.
● Blend in the vanilla cream and pour into a separate saucepan.
● Cook the mixture over a very low heat, constantly stirring it until it becomes thick and will coat the back of a wooden spoon.
● Remove from the heat and let the mixture cool down.
● Put the apples and lemon juice in a saucepan and cook on a low heat until they become soft.
● Stir in the spices, mash the mixture, and allow it to cool.
● Stir the apple mixture and toffee pieces into the vanilla custard and pour into a bowl.
● Freeze the mixture by following your ice cream maker manufacturer’s instructions.
● Transfer the mixture into the chilled bowl and freeze until hard.
● The ice cream is now ready to serve.

Jacko’ lantern Gelato with Spine Chilling Spices

pumpkin-lrg

Our Jacko’ lantern gelato is essentially like a lighter pumpkin pie ice cream, with warming autumnal spices the ideal pick me up after a night spent carving creepy pumpkins.

Ingredients (serves 5 people):
● 1 tsp of olive oil or canola oil
● 225g of fresh pumpkin flesh
● ½ litre of lowfat milk
● 40g of brown sugar
● 40g of honey
● 1 tsp of ground ginger
● ½ tsp of ground cinnamon
● ⅛ tsp of grated nutmeg
● A tiny pinch of ground cloves
● ½ a vanilla pod (split and scraped)

Directions:
● Cut your pumpkin flesh into pieces and pour the olive or canola oil over them.
● Place the pieces on a baking sheet on a baking tray and cover with kitchen foil.
● Roast them in an oven at 220°C/425°F for 1 to 1 ½ hours until completely tender.
● Place the milk, sugar, and honey in a saucepan and gently simmer.
● Once simmered, remove the mixture from the heat and stir until all the sugar has dissolved.
● Transfer the mixture into a mixing bowl and whisk in the other ingredients.
● Let the mixture cool down and then place it to chill in your refrigerator.
● Freeze the mixture by following your gelato maker’s instructions.
● Transfer the mixture into the chilled bowl and freeze for 2 hours.
● The gelato is now ready to serve.

Bonechilling Blood Orange Sorbet

orange-lrg

Bram Stoker himself would be proud of this vitamin C laden vampiric delight.
An easy to make and excellent palate cleanser, after those regular midnight feasts.

Ingredients (serves 6 people):
● 200g of caster sugar
● 600ml of freshly squeezed blood orange juice
● The juice of ½ a lemon
● 2 tbsp of Amaretto

Directions:
● Place the sugar and 150ml of water into a pan and simmer for around 10 minutes until the liquid becomes like a syrup.
● Remove the syrup from the heat and allow it to cool.
● Stir the blood orange juice and lemon juice into the syrup and add the Amaretto.
● Pour the sorbet mixture into your sorbet maker and freeze it following the manufacturer’s instructions. Alternatively, you can pour the mixture into a freezersafe container , cover it with its lid and freeze it for 1 hour, then whisk it every ½ hour for 2 hours in order to break up any ice crystals.
● Scoop and serve up the sorbet what could be easier?

Here at Bonzer, we like to ensure making delicious ice cream, gelato, or sorbet is easy and fun, so try out our Halloween ice cream recipes and let us know what you think. We guarantee you will bring both fright and delight to your guests or customers and have them wanting more, forever and ever and ever!…
So, if you would like to find out more about our professional ice cream and gelato machines or any of our other products, please email sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.

If you found this article amusing or useful, you might like to view our other related posts from the vaults of the Bonzer blog:

Which Is The Best Commercial Gelato Machine For You?

Bonzer Halloween Cocktail Guide
Sydney’s Bonzer® Orange Spider Web Cake

The Benefits Of Pac’N’Vac Containers & Pressdome Covers

Pressdome and PacNVac Image

If you work in a professional catering establishment, you will probably be only too aware of how much food can be wasted over the course of a year. Although in isolation wasted food may not seem to amount to much, it can soon add up to thousands and thousands of pounds.

One solution to this is careful food portioning, which can actually make a huge difference to a business’ costs, but another method that affects your customers less is to use vacuum storage containers and covers.

At Bonzer, we only stock the best professional kitchen equipment and are huge fans of the Pac’n’Vac and Pressdome ranges, so in this article, we take a look at the advantages that both of these fantastic products have to offer.

Pac’n’Vac

Pac’n’Vac set up their company in response to the expansion of their local council tip and the additional sites planned for nearby greenfield areas. Furthermore, in the UK where Pac’n’Vac are based, we throw away over 15 million tonnes of food each year and 50% of this comes from our homes. Food waste and packaging contributes to 32% of total waste collection, even though 48% of this could be recycled, so Pac’n’Vac decided to create products that are designed to prolong the life of food, whilst being made from recyclable and sustainable packaging.

Pac ‘n ‘Vac container features

PacNVac Product Image

 

Pac’n’Vac’s containers work by using their patented vacuum valve system which expels air and inhibits microorganism growth, providing a far more sterile environment than airtight seals can offer. All you have to do is close the lid and press on the vacuum lever to remove the excess air.

They have been scientifically proven by PHE to keep food fresh for up to eight days longer, and as they cost the same as standard storage containers, they soon pay for themselves through the reduction in wasted food. In 2014, they were the proud winner in Caterer magazine’s Best Food Preparation Equipment category.

With Pac’n’Vac, you can save money by buying food in larger quantities as you know it will last for longer, and can maximise efficiency by preparing food ahead of time. Marinating food works very well as the vacuum that is created opens up the pores of the food, so the time it takes to marinate is reduced.

The containers themselves are made in the UK from high quality opaque BPA free polypropylene, and both they and their product packaging are recyclable and have a low carbon footprint. They are freezer, microwave (with the vacuum lever open), and dishwasher safe (with the vacuum lever closed) and can tolerate temperatures of up to 100°C.

Pac’n’Vac containers can be conveniently stacked on top of each other and come with an optional ‘Day Dot’ indicator which you can set to display either the day of the month that they were stored on, or the day when they should be used by. This can be easily removed for cleaning.

They are fully compliant with Environmental Health regulations and are come with HACCP colour coded lids in six different colours to prevent cross contamination. These are:

Red – raw meat
Green – fruit and salad
White – dairy and bakery
Yellow – cooked meat
Brown – vegetables
Blue – raw fish

Pac’n’Vac versions

At Bonzer, we stock both the Pac’N’Vac Gastronorm and Pac’n’Vac standard versions. Both share the same excellent features the only difference being that the Gastronorm containers have support wings on their sides. All containers are 100mm deep and are available in ⅓ (3.5L), ⅙ (1.5L), and 1/9 (0.8L) sizes.

 

Pressdome

The Pressdome is an invention of United Home Technologies, who specialise in vacuum food sealers.
Similarly to Pac’n’Vac, the company was formed by a group of young engineering friends who were disappointed by how quickly food spoils and how much disposable plastic was clogging their local landfill sites. For this reason they designed the Pressdome, which has since become extremely popular within the catering industry.

Features of the Pressdome

Pressdome product image

 

The Pressdome enables you to keep food fresh for up to three times longer and can be sealed directly onto plates, platters, bowls, skillets, counter tops, and cutting boards. Using its patented, powerful built in vacuum pump and a leak proof elastomer seal, Pressdome provides a vacuum seal when placed over food and pumped. It can also be placed over food on any smooth surface to provide an airtight seal during food preparation.

Requiring just one gentle press, with no electricity or extra equipment needed, the Pressdome allows you to prepare meals in advance, keep them warm for up to an hour, and easily transport them, so is very popular with establishments such as hotels, resorts, cruise ships, and hospitals. It eliminates the need for cling film and saves money on both food and disposable plastics.

Similarly to the Pac ‘n ‘Vac containers, Pressdome has a builtin DateDial™ which allows you to keep track of food freshness, and the vacuum created opens up the pores in food so marinating takes as little as fifteen minutes. It has been certified by some of the world’s top food laboratories TÜV SÜD Akademie GmbH and SGS SA.

Build quality

Pressdome is made from commercial grade scratch resistant plastic and is BPA free. Multiple Pressdomes can be safely stacked on top of each other to save space and they are dishwasher, freezer, and microwave safe (pull up the pump to release the vacuum seal first). It has been durability tested for over 20,000 vacuum pumps and operates at temperatures ranging from 30°C (22°F) to 85°C (185°F);short term 40°C (40°F) to 120°C (250°F).

With the savings made on potentially wasted food, the Pressdome pays for itself in less than a month.

At Bonzer, we stock four different models of the Pressdome the Classic Junior , Classic Junior Tall, classic Universal , and Classic Jumbo so every situation in your kitchen is covered.
Why not start saving food, money, and the environment today by investing in these ingenious containers and covers. Both the Pac’n’Vac and Pressdome come with a one year warranty, so there’s really no excuse not to try them out.

If you are interested in finding out more about these products, please send us an email to sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.