The Bonnet Compact Cooking Suite Proves that Less is More

The Bonnet Compact Cooking Suite Proves that Less is More
Hobart UK

Hobart UK

Standard Supplier 23rd October 2015
Hobart UK

Hobart UK

Standard Supplier

The Bonnet Compact Cooking Suite Proves that Less is More

Kitchen space is a luxury that needs to be optimised, and Hobart Cooking Solutions has more than fulfilled that need with the launch of its revolutionary Bonnet Compact Kitchen Concept, which allows restaurateurs to save up to 40 percent space from the kitchen to extend profitability.

Five years in the making, this energy efficient cooking range has a footprint of just 2.4 metres long, but more importantly offers 50 percent lower fuel use compared with a traditional range¹.

This latest evolution, produced with valuable input from chefs, brings state-of-the-art cooking equipment together as one compact unit and is proof positive of the manufacturer’s innovative thinking and ongoing commitment to consulting with its audience before embarking on new developments.

Fully optimised, more evolved, more productive, and better designed, the Bonnet Compact Kitchen solution is set to revolutionise the commercial kitchen as we know it, says Hobart.

Product Manager, Hobart Cooking Solutions, Paul Godfrey goes on to say: “The Bonnet Compact Kitchen Concept has been five years in the making and sets out to understand the real needs of chefs in a confused market and to clearly define the equipment of tomorrow.

“After significant customer feedback and engagement the Compact Kitchen Concept evolved to meet the needs of chefs, restaurateurs and operators deliver a highly efficient, superior cooking experience produced in a fraction of the space previously demanded by a full size professional range and with no compromise on performance.

“Hobart Cooking Solutions’ aim was to create something which could help future-proof: put the brakes on rising fuel prices; allow precision cooking and flexibility across any menu and at the same time help put more profit on the bottom line.”

The groundbreaking concept enters at a price point accessible to most operations and comprises these brand new pieces of Bonnet equipment, which can be purchased separately or seamlessly suited together to give chefs 11 different ways to cook.

The pieces of equipment are:
Bonnet Equapan
The multifunctional Bonnet Equapan, which can be used to fry, grill, pan work, simmer, sauté, braise, steam and boil is the most productive compact cooking unit on the market and allows operators to dispense with independent cooking units such as a sous-vide and regeneration unit.

Bonnet Precipan
Chefs may prefer to specify the more sophisticated tactile multifunction twin Bonnet Precipan, which takes things on a stage further and utilises Bonnet’s Intelligent Heating Technology (IHT). Controlled via the new touch sensitive FastPad II screen for increased production, IHT does away with the preheating phase, which means Bonnet Precipan is now the fastest braising pan of its time².
Bonnet Precipan also offers the greatest production capacity on the market with eight cooking modes per well and the capacity to ensure a service of over 100 covers. With three temperature zones per well chefs can cook a multitude of products simultaneously at different temperatures.
Meanwhile, Bonnet Precipan’s multi-timer calculates the time remaining for each item giving consistent results, from start to finish. A key point of difference is the benefits of a fixed pan for the chef, which include: safe, easy, fast decanting of product for a quick, convenient service.

Bonnet Minijet Combi
The Bonnet Minijet Combi delivers more compactness without compromise on build quality or cooking performance of a standard combi.
With its superior automatic cleaning system as standard, the new VisoPad intuitive interface, core control, precision cooking and flexibility, Minijet pushes the boundary of mini ovens in today’s market.

Bonnet FridgeBloc
Designed to complement Bonnet cooking equipment the new FridgeBloc suites seamlessly and flush with all modules. Being only 500mm wide and having a 90L capacity FridgeBloc is unique.
This unique refrigeration unit keeps ingredients within arm’s reach and ensures a more effective service, with the added bonus of its flush top access doubling as prep space.
To maximise the Compact Kitchen Concept even further, operators can suite existing Bonnet equipment e.g. the Bonnet High Speed Steamer or Advancia Induction unit for the ultimate, fully optimised cooking footprint.

Although when put together all these components create the perfect space-saving solution, each one can be purchased separately and used individually to help kitchens on their way to achieving a compact concept.


¹ A traditional range: solid top, griddle, two burners, and a fryer or boiler, with a traditional double oven and undercounter cupboards accounts for 4 metres of valuable kitchen space – compared with the 2.4 metres of the Bonnet Compact Kitchen concept.
² Compared to a supplier with equal surface area

Press Office Contact Details:
Sam Rooke or Jess Sewell, Jellybean Creative Solutions
Tel: 01372 227950 | Email: [email protected] or [email protected]

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