18 FHA2018 SHOWDAILY 26 April 2018
Andy Mannhart heats up FHA2018
SWITZERLAND’ S Andy Mannhart is wowing visitors with a sizzling display of its Induction Undercounter solutions, which promises to revolutionise front cooking.
Built primarily for hotel and buffet sectors, the InductWarm 130 undercounter can also be considered for private homes.
The InductWarm 130 is designed to be integrated almost invisibly underneath every counter-top that users can choose to individualise with wood, stone or glass, and in different colours and sizes.
Below the counter is an induction warming system integrated to keep food warm at four different temperature levels from 40 ° C to 95 ° C.
Any induction compatible dish can be used on top of it, while metal-coated dishes are heated by the InductWarm technology. Because of the low power consumption, a single 230V / 10 or 16A power outlet provides enough energy to supply up to three InductWarm 130 devices.
In order to operate the InductWarm 130 undercounter devices, an optional control unit— which can be built into the front panel— an optional infrared remote control or an integrated control unit are available.
Incorporated in 1985, Andy Mannhart is an international“ one-stop centre” for the
Andy Mannhart( in grey coat), CEO and president of Andy Mannhart, sharing the company’ s products and solutions with visitors.
sourcing and supply of kitchen equipment and utensils, as well as tabletop ranges for the professional chefs and cooks.
At booth 4D2-01, the company is also highlighting a range of pots and pans, utensils, knives and trolley systems, amongst others.
Akashi-Tai – for the sake of a top sake
WIDELY known in Japan for producing some of the best sake in the world, Akashi Sake Brewery is a small artisanal sake producer based in Akashi city, a fishing town in the Hyogo prefecture in western Japan, and the traditional sake brewing capital of the country.
“ Our signature range, Akashi-Tai, is true artisan sake, handmade in small batches by our Toji( master brewer), Kimio Yonezawa, and his close team of trusted craftsmen,” says Garry Leong, commercial manager – Asia, for Marussia Georgia, distributors for Akashi( booth 5K2-09).
“ Akashi uses traditional methods and only the highest quality, locally produced ingredients, namely rice water, rice koji and yeast.
“ However, traditional does not mean closed-minded, conservative or non-progressive; our artisans are always open, willing to challenge and question— after all, today’ s innovations are tomorrow’ s traditions.”
Leong explains that sake is brewed with more similarities to beer production than wine. Sake rice does not contain the kind of enzymes that barley does, and so, a different ingredient is needed to help convert the starch in the rice into sugar. This ingredient is rice koji, which is made with steamed rice and koji mould.
“ The rice grains we use are polished in
Garry Leong, commercial manager- Asia for Marussia Georgia, who is the representative for Akashi-Tai Japanese sake.
order to remove fat and proteins, and reveal the starchy core,” says Leong.“ The polishing process greatly influences the final taste of a sake. The more fat and proteins that are removed, the cleaner and fruitier the sake.”
In contrast, rice which has been less polished will result in savoury, grainy, rice-like flavours which are full-bodied.
All premium-grade sake like Akashi-Tai must use certified sake-specific rice.
The company sells three varieties of non-Junmai sake, and three types of Junmai sake. Among the latter varieties is the flavoured Shiraume Ginjo Umeshu, which has a dry fruit, date cherry and plum taste, and almond flavours with a refreshing clean finish.
“ Today’ s premium Ginjo-grade sake is a relatively new development, which has only been around for the past 40 years or so, compared with the origins of sake, which go back 2,500 years,” Leong explains.