News

PRESS RELEASE

September 16, 2008

The International Centre Kitchen Technology

The International Centre boasts a new 8,000 sq. ft. kitchen offering the most advanced cooking, chilling and serving equipment on the market.  This revolutionary technology allows for unparalleled food service flexibility, perfect for the large variety of events expected in the new Conference Centre.

The kitchen has been completely modernized for quality assurance and presentation accuracy.  The International Centre uses the industry’s leading equipment to deliver optimum quality and an eco-friendly practice. Conservation of fresh water is maximized through the use of a new organic waste system, capable of reducing close to 70 percent of water used, to create pure compost waste.

The kitchen is equipped with “Combi-therm” ovens, designed with EcoSmart™ technology to reduce energy use by up to 50 percent and water consumption by up to 70 percent, while increasing the production rate by 25 to 50 percent, when compared to other traditional ovens. Says Trevor Lui, the International Centre’s Director of Food & Beverage: “These ovens allow us to cook in various methods at high rates of heat, steam and time - bulk or plated. Think of the science of hospital bulk cooking merged with high end restaurant plating methods with no compromise on taste, texture or colour”.

These Alto-Shaam “Combi-therm” convection oven-steamers and Alto-Shaam “Quickchillers” have become leaders in advanced systems designed to save labour costs and improve operating efficiencies while simplifying the cooking process.

Combi-therm takes combi-oven / steamers into the future with an easy-to-use automatic electronic control. Cooking controls include an automatic humidity feature, with digital instructions in multiple languages. An optional programmable control has the memory capabilities for up to 250 cooking cycles - each with up to 20 cooking steps.

These technological improvements make the International Centre’s kitchen one of the finest in Canada. No matter the size of the event or the location within the building, the kitchen is fully adaptable; satellite stations are positioned throughout the facility to ensure timely food delivery and freshness.