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 .