MITCHELL & COOPER
A Jolly Old Time with Nemox The Frozen Dessert Game Changer
FOOD & BEVERAGE
When Mitchell & Cooper were looking for the perfect chef to put the new Nemox i-green frozen dessert machine through its paces , they went a bit left field and chose chef Jolly of Chourangi restaurant in London ’ s Marylebone . It was an inspired choice . Chef Jolly was brilliant .
What was wonderful about how he made use of the technology was how quickly he understood its potential and the way that it would fit into his kitchen .
Kat Cooper , Project Director at Mitchell & Cooper was delighted to showcase the Nemox i-green and its suitability for making delicious kulfi , gelato and granita during a busy restaurant service , she said
“ Nemox have really created the ultimate green ice cream machine . We have learnt that continuous churning of ice cream and gelato can be bad for the environment and with sustainability at the forefront of everything we do at Mitchell & Cooper Ltd , this new improved model , using the propane gas R290 means the removal of harmful hydrofluorocarbons from professional kitchens . R290 can also reach lower temperatures faster , resulting in smaller crystals in the gelato or kulfi ( at Chourangi ) at the same time , which results in the all-important smaller ice crystal and superior mouth-feel or eating experience .”
Chef Jolly prides himself on introducing sustainable practice and equipment in his kitchens , at Chourangi
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