norte ii penitentiary - fagor industrial · dh, tabuk, al kharj and jeddah. ... such as the...

Kepa Bedialauneta, General Manager at Fagor Industrial

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You might well think that the background of a global financial crisis is not the most

suitable to launch an expansion policy.However, there are still

business opportunities out there.

Interview with Mario López,Fagor Industrial Spain and

Portugal Sales Manager

#07 / MAY 2012

FAGOR STAFF

EDITORIAL

Norte II Penitentiary PAMPLONA, Spain

FAGORFOCUS

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TOGETHER WE EVOLVEFAGORNEWS 2012 TOGETHER WE EVOLVE

#07 / MAY 2012

When it came to presenting the latest is-sue of Fagor News, we wondered whether to refer to the international financial situ-ation (let’s say “crisis”) or to ignore it and move on to the specific issues... which is the most important thing. Our aim in this publication is to inform all our friends, work-ers and partners about not only the latest news regarding the different fields in which our activity is taking place but also about the results of our self-imposed customer service standards and our equipment per-formance and the quality improvement work we are undertaking. Comments on the macroeconomic environment situation would seem to be – and are – more suited to publications that are strictly linked to that sort of environment and written by people who are much more involved in the analysis of the ups and downs of the market than we are.

But the issue inevitably arises. Both in professional and informal environments, where both colleagues and friends, each in their own way, ask the same question concerning how we are coping with the crisis. Our answer is all very much the same.

KepaBedialaunetaGeneral Manager at Fagor Industrial

EDITORIAL

Yes, we can speak about the financial crisis

“You might well think that a global financial crisis environment is not the most suitable context to launch an expansion policy: however, there are still business opportunities out there”

The figures for 2011: Fagor Group had a turnover of over 182 Million Euros at the close of 2011.

How did Fagor do this? We also have an answer to this question. I am afraid it is not too original, though: by working. But I should add, all this work has had to be focused on the fields where there exists

greater potential growth (such fields do exist). Also, the aspects which have led us to taking on a reputation as a leader among our customers have had to be re-inforced.

You might well think that the background of a global financial crisis is the not the most suitable to launch an expansion po-licy. But there are still business opportuni-ties out there, just as there are also mar-kets where solid business plans can grow and find their way. Fagor Industrial has targeted certain markets, such the Ame-ricas market, with expansion and growth actions, where the highest business op-portunities exist such as the Caribbean where we have set up a sales and techni-cal team to fill the demand for hotel pro-jects in one of the areas in the continent with the highest potential tourist demand.

We have also opened a regional branch office in Brazil, and have entered the Uni-ted States market focusing on our washer extractor range, which is doing very well, particularly in the self-service market.

As far as Europe is concerned, we are still focused on France and Poland as our main markets. We also have new plans

to promote our oven and laundry lines in order to continue expanding business in Russia, which we started in early 2011.

The news about our business initiatives on the other side of the world is that Fagor Industrial Australia regional branch office is also increasing its presence in the hos-pitality market.

This expansion policy will be supported by new and spectacular product laun-ches. Following the success of our Visual oven range, 2012 will see the launch of our Advance range 2012, also aimed at making a cook’s work easier through the development of intelligent features and interaction with the digital environment. And in the laundry sector, October will see the launch of our new range of LN washer extractors.

SUMMARY

NEWS

INTERESTING TO YOU

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TOGETHER WE EVOLVEFAGORNEWS 2012

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#07 / MAY 2012

Nevertheless, when it comes to consi-dering the values that might enable a company to overcome a financial crisis, perhaps one of these values should be specially born in mind: helping customers to overcome the crisis should also be a useful tool. In our situation, this is achieved through the work of different departments. Our technical departments, where projects are designed according to individual cus-tomer requirements and unnecessary ex-penses are avoided; our R+D laboratories which work to create machines providing efficient energy consumption without sa-crificing power or features; our after-sales service department, whose effectiveness is valued by customers in all the countries we work in; and finally, thanks to the improve-ments which are being incorporated – such as SAP implementation – to increase our service quality.

It may indeed be hard to avoid talking about the crisis; but at least, when the subject comes up, we can talk about our working experience, our growth and our service to customers who continue to put their trust in us. And all this makes it possible to talk about how we are coping with the crisis and helping others to do so as well.

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LATEST NEWS

Fagor Industrial activities have increased remarkably in Saudi Arabia in recent years together with the distributor Gulf Wagar, thanks to the launch of projects in areas such as security forces, hotels and the hospitality and catering indus-try. Fagor Industrial is currently working on equipment plans for such demanding institutions as the King Abdulaziz Medi-cal City health centre in the city of Mecca, Security Forces in the cities of Mecca and Dammam and the Al Marai milk and juice product factory which has incorporated Fagor Industrial equipment to its latest kitchen and self-service facilities in Riya-dh, Tabuk, Al Kharj and Jeddah.

Fagor Industrial is present in all of these projects through Gulf Wagar, a market leader with 20 years experience in the field of in-dustrial kitchen equipment. “We work with the main companies in this sector”, says Ayman F. Rashad, Gulf Wagar director, “and we have a project and engineering team with wide experience in the design, installation and maintenance of all kinds of equipment, which allows us to ensure the achievement of large projects for private and public sec-tors. Customer service is our motto and we remain very close to customers at all times in our offices and showrooms in Riyadh, Jed-dah and Medina.”

Gulf Wagar is a part of the Al Dhahry group, one of the leading companies in Saudi Arabia and the entire Gulf region. Gulf Wagar was founded in 1983 and its activities are divided

1- Sheikh Mohammed bin Saleh Al Dhahry

2- Al Marai

3- Jeddah Showroom

4- Mr. Ayman

5- Meeting

SAUDI ARABIA

into more than ten branches or companies. This Group’s success has been recognised by its being listed in the Top 100 Compa-nies and Economic Entities in the Gulf Coop-eration Council (GCC) Economic Report. Al Dhahry employs more than 7,000 employ-ees and belongs to Dr Sheikh Mohammed bin Saleh Al Dhahry, who is the owner and the Chairman of the Board as well as one of the foremost figures in the economy of Saudi Arabia and the Gulf region.

Gulf Wagar is supported by the strength of Al Dhahry and has an overwhelming pres-ence in the country, taking part in public and private sector projects involving institutions such as the Ministry of Defence, the Ministry of Health - with 23 projects in hospitals all over the country- and the Ministry of Social

FAGOR INDUSTRIAL IS PRESENT INSEVERAL TOP-RANKING PROJECTSIN SAUDI ARABIA

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Affairs, in addition to restaurants, hotels and several Royal palaces all over the country.

Collaboration between Gulf Wagar and Fa-gor Industrial dates back fifteen years, “and currently follows the same spirit in which we started working together”, says Ayman F. Rashad. “We are very proud to represent a company as professional as Fagor Indus-trial in Saudi Arabia. Not only because they

have quality products and a wide range of equipment but also thanks to the people working there. We believe that we make

a highly professional serious reliable team when working together”.

Apart from the aforementioned King Ab- dulaziz Medical City work there are some other projects in Saudi Arabia where Fagor Industrial equipment has been installed: Hil-

“We are proud to represent a company as professional as Fagor Industrial”

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ton Hotel, Al Mena Hotel, Movenpick Hotel, Golden Tulip Hotel, Saudi Oger Company, Al Seif Engineering Company, Saudi Sabic Industries and Costa Coffee. “Thanks to our excellent cooperation with Fagor Indus-trial, our professional knowledge and our specific service departments, we are now able to succeed in any project,” -concludes Ayman F. Rashad- “Also, we are sure that our customers are satisfied, which is our main goal!”

#07 / MAY 20126


When ex Aman Resorts Development Manager and former Rockpool execu-tive chef Ross Lusted, along with his wife Sunny Lusted, were first thinking about opening their new restaurant, The Bridge Room, in Sydney, Australia, they decided to visit the Fine Food Exhibition in Mel-bourne, Upon seeing the Fagor Australa-sia stand with its classy, robust, Europe-an-made equipment they knew they had found their kitchen equipment supplier.

Housed on the ground level of a low-rise 1930’s Heritage Listed building on the cor-ner of Bridge and Young Streets, The Bridge Room is fitted out with solid oak tables, Autobahn Deer chairs and hand-made ce-ramics. This relaxed aesthetic needed to be complemented by the equipment in the open-plan kitchen and Fagor’s ‘one brand, one solution’ philosophy enabled them to supply smart, reliable equipment for the en-tire kitchen.

Designed and installed by renowned kitchen contractor Ken’s Commercial Kitchens, the kitchen features a complete cooking line-up of the Fagor 900 series with a trademark seamless front top panel. Not only does this panel provide a stylish finish to the line-up but it also makes the equipment easy to clean and, coupled with the easy-to-remove components on much of the kitchen equip-ment, helps Ross’ team keep the kitchen neat and tidy. Fagor’s unique status as the

AUSTRALIA

only major European brand of commercial catering equipment with direct representa-tion in Australia (through its factory office in Sydney) meant that all the equipment sup-plied, such as the fridges, could be custom-made to suit The Bridge Room’s specific requirements. The equipment is also high-performing, a must for preparing The Bridge Room’s unique cuisine which is inspired by both Europe and South East Asia. The Fagor VPE-101 combi oven, for example, encom-passes all the latest technology that is availa-ble in a modern, attractive finish yet is offered at a very affordable price.

FAGOR AUSTRALIA BECOMES SUPPLIER TO THE BRAND NEW BRIDGE ROOM RESTAURANT

1- Bridge Room

2- Ross Lusted

3- Kitchen

“Fagor’s unique status as the only major European brand of commercial catering equipment with direct representation in Australia (through its factory office in Sydney) meant that all the equipment supplied, such as the fridges, could be custom-made to suit The Bridge Room’s specific requirements. ”

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The sense of style evident across the entire range of Fagor commercial catering equip-ment, as showcased at The Bridge Room, makes it particularly well-suited to the in-creasingly popular use of open kitchens. Fagor’s experienced Australian team realise the importance of supplying elegant equip-ment that meets the needs of each customer and they are able to provide quality solutions for kitchens all around Australia.

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Fagor Industrial Dominican Republic has become the kitchen equipment supplier at the new Henri Christophe University in Haiti. This school was donated by the Dominican Government to Haiti authori-ties within a framework of rebuilding Haiti after the earthquake that devastated this island on 12 January, 2010. Fagor Indus-trial has been responsible for installing and supplying all the kitchen equipment, which will cater for up to 10,000 students in this academic centre. Given the di-mensions and deadline, this has been a record project with which Fagor wanted to contribute to the reconstruction of Haiti.

“Fagor Industrial has been present dur-ing the whole project development: kitchen equipment selection, implementation of the works and advice on equipment installa-tion. Of course, our after-sales department will closely support our customer in order to come full circle and meet our 360 degree comprehensive service approach”, says Carmelo Villanueva, Head of the Fagor In-dustrial Dominican Republican branch office. The opportunity to collaborate came through the company Tecnhospital, “a young com-pany yet with great experience in project de-velopment and one which we are very close to. Even though the deadline was very tight, I believe we made the right decision”. Fagor Industrial had just two months to complete

DOMINICAN REPUBLIC

the project, and managed to have everything ready for the opening date.

The equipment provided for this University involves a cold storage area for food pres-ervation, several storage areas for non-per-ishable products, vegetable washing and

FAGOR INDUSTRIAL SUPPLIES THE KITCHEN EQUIPMENT TO THE NEW HAITI UNIVERSITY

1- Henri Christophe University

2- Self-service area

3- Kitchen area

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Fagor Industrial Dominican Republic branch office has worked on designing and equipping the Santo Domingo Au-tonomous University (UASD) refectory. Fagor Industrial was awarded this project last December together with the compa-ny Tecnhospital which is one of its customers. This was one of the largest projects Fagor Industrial had undertaken in this country as it spanned all the dining hall areas - cooking, ovens, cold storage and preparation rooms, crockery wash-ing, pot washing, storage, self-service and employee dining room - with a total area of 2,025 square metres, 361 of which are taken up by kitchen facilities.

Overall, wall-hung hoods and extractor fans for all areas have been supplied, together with two central suspended kitchen kits, two fry-tops, a deep-fryer, a bain-marie, a cauldron and a pasta cooker, all gas-powered, a Visual Plus gas oven and a vacuum packag-er. The washing rooms are equipped with an electrical hood-type dishwasher and a uten- sil washer. Hot and refrigerated food service

DOMINICAN REPUBLIC

FAGOR INDUSTRIAL DESIGNS AND SUPPLIES THE EQUIPMENT FOR SANTO DOMINGO AUTONOMOUS UNIVERSITY DINING HALL

1 – Oven photos

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processing equipment, several food prepa-ration areas and a cooking area equipped with two cauldrons, two tilting bratt pans, two deep-fryers, two fry-tops and several stoves - all of this supported on a suspended block - in addition to a cutting-edge com-bined Visual Plus gas oven in the cooking area. The facilities also include a pot-wash-ing area and a crockery washing area, in ad-dition to a self-service area.

Executing this project has been, in Carmelo Villanueva’s words, “a huge satisfaction” for the Dominican Republic branch office. “Moreover, a new unknown business sector is opening up for us in this region and there-fore, our presence here will get stronger.”

trolleys for distribution, a snack table, hot and salad tables, shelves, countertops and preservation and cold storage for perishable food have also been provided.

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NEW ITEMS

After last year’s success, Fagor Industrial has again taken part in the Gulfood Fair, the leading food sector Fair in the Mid-dle East area which was held in the Dubai International Convention and Exhibition Centre between 19 and 22 February. This time Fagor had a 65 square metre stand where visitors could find about the latest novelties in cooking, ovens, laundry, dish-washing, commercial refrigeration and blast chillers.

“The large number of exhibitors and professional visitors meeting every year at Gulfood Fair means this event is seen as a gateway to the Middle East markets and a must for all companies in this sector seeking to grow in this market,” says Nadeem A. Wahed, Branch Manager at Fagor Industrial Middle East Office. There have been almost 4,000 exhibitors this year and more than 60,000 visitors from 150 countries. The fact that tickets for exhibitors were nearly sold out one year before the opening date is a sign of how successful this fair is.

Fagor Industrial has been growing for years in the market areas covered by Gulfood due to the work of its regional branch office work providing equipment and services for Gulf countries, India and East Africa. “That is why this fair is a must for us,” says Mikel Coronado, Fagor Industrial Export Manager. “We could almost say that our attendance is a way of strengthening the regional branch

DUBAI

office’s excellent work which has already paved the way to standing out from our competitors in terms of brand awareness and presence. Gulfood is an extremely use-ful platform to go on increasing our presence in the Middle East countries”.

FAGOR INDUSTRIAL AGAINTAKES PART IN THE DUBAIGULFOOD FAIR

1- Gulfood 2012 visitors

2- Metacrilate dishwasher

3- Visual ovens

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Fagor Industrial Turkey branch office is a leading company in commercial kitchen manufacturing and laundry equipment and it took part in the Anfas Hotel Equip-ment Fair in Antalya 18-21 January, 2012. Fagor Industrial was present through its authorised distributors, Verve Endüstriyel Mutfak and Karteknik Endüstriyel Muftak and presented its new products in the cooking, commercial refrigeration, oven and dishwasher lines attracting the inter-est of a large number of visitors.

Ercan Altun, corporate chef at Fagor In- dustrial Turkey branch, travelled to Iran last January to perform a series of cook-ing demonstrations for customers of Peymodan, a Fagor Industrial distributor in Iran. A total of three demonstrations were made, in which all the features and capabilities of the Fagor Industrial equip-ment could be seen and tested by cook-ing several local dishes which are in high demand in the hotel and catering sector.

As these initial demonstrations were so suc-cessful, Ercan Altun has stated he feels a-ttracted by the idea of coming back to Iran and repeat them in the near future so as to

TURKEY

TURKEY

Belén Fernández, Manager at Fagor Industrial Turkey, says “we attend the Anfa Hotel Equip-ment Fair every year and it has always been very productive for us. The hospitality sector is one of the most important sectors for Fagor In-dustrial and the great interest that our products always receive here makes us very proud.”

promote Fagor Industrial’s presence in Iran where there is high potential in the commer-cial kitchen equipment sector.

FAGOR INDUSTRIAL TURKEY TOOK PART IN THE ANFA HOTEL EQUIPMENT FAIR

FAGOR INDUSTRIAL TURKEY BRANCH CORPORATE CHEF VISITS IRAN

1- Demo in Iran

1- Fair banner

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NEW ITEMS

Alaina PVT -Maldives Fagor Industrial’s distributor- has reached an agreement to supply laundry equipment at the Jumei-rah Vittaveli resort, one of the most pres-tigious resorts on these islands, world-famous as tourist attractions.

Defined as “a place idyllic enough to lose oneself among peaceful landscapes and the perfect place to relax in a breathtaking natural setting,” this complex belongs to one of the most prestigious hotel chains in the world called Jumeirah Hotels & Resorts. Ju-meirah Hotels & Resorts headquarters are in Dubai. Many international travel and tourism prizes have been awarded to these estab-lishments, which are among the most luxury and innovative in the hotel sector. This com-pany was founded in 1997 with the aim of becoming a leader in this sector through its luxury hotel and resorts portfolio. In 2004 it became a Dubai Holding member.

The laundry equipment purchased in Jumei- rah Vittaveli resort includes 3 60 kg LA 60 MP E washer extractors, 3 69 kg SR/G-60 MP dryers, 2 PSG 50/320 MP and PSG 35/200

MP calender rolls, 1 CLS 8 M E washer/dryer stacker, and ironing equipment such as presses and tables. All these products meet the high requirements demanded by both the hotel resort and the distributor as

MALDIVES

“Choosing quality, reliability and integrity are definitely the basis for Alaina PVT success”, says Siby Thomas, Sales Manager at Alaina. “We only select the best brands with a green policy showing concern for the environmen-tal threat we face in our daily lives.”

Regarding this issue, the laundry equipment provided by Fagor Industrial meets both the high standards of such an important hotel and the specific requirements stemming from Maldives land conditions. Since the water locals make use of comes from the sea and is treated in order to supply all the locals on the Maldives island, costs must be kept under control.. For this reason, two drain pipes can be installed on the rear of these washer extractors so that customers can make different uses of the clean water coming out of the rinsing process and consumption and chemical treatment costs are kept to a minimum.

A paradise of opportunities

The agreement with the Jumeirah Vittaveli resort is a significant step in the joint work between Alaina PVT and Fagor Industrial in the heavenly Maldives islands. “It is a unique environment,” says Siby Thomas. “Crystal- clear water and islands with white sandy beaches, where the high season runs from November to April. Even if the number of European tourists coming here has dropped

THE PRESTIGIOUS JUMEIRAH VITTAVELI RESORT IN MALDIVES RELIES ON FAGOR INDUSTRIAL LAUNDRY EQUIPMENT

due to the financial crisis, the Maldives has traditionally been a dream destination for them. Nonetheless, there have also been more tourists from Asia since early 2011.” Alaina PVT was created in 2008 with the aim of making full use of the Maldives islands po-tential “supplying innovative technology and high value equipment and machinery to sup-port the vi- brant tourism industry there”, says Mr Siby Thomas. “We have added value and created a stronger market presence thanks to reliability and team work, together with our collaboration with top-ranking brands. We are very happy to be recommended as part-ners by almost 80% of the resorts operating in Maldives”.

Selecting the companies to work with has been another key factor for the growth of the company Alaina PVT, where after-sales serv-ice is as important as product quality. “That is why we chose Fagor Industrial. Not only because they have quality products, but also because they provide an excellent instal-

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lation and support service. Fagor Industrial has a highly competitive brand value”, says Siby Thomas.

Fagor Industrial’s experience can also be a key factor when launching one of the new Alaina projects on the islands: “We are plan-ning to open a showroom in Malé, the main town on Maldives, where equipment and product details are displayed. There are very few companies who have a showroom in this area. Nonetheless, all the necessary information for our customers can be ac-cessed on our website. We also have dedi-cated staff who are always willing to provide telephone and personal support”, says Siby Thomas.

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1 and 2- Maldives

3- Ironing equipment

4- Washer extractors and dryers

5- Mr Siby Thomas

6- Ironing

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NEW ITEMS

Fagor Industrial Colombia branch office has taken on supplying the equipment for the J&C Delicias restaurant chain new production plant in the city of Medellín, Colombia. This chain has become very well-known for its famous arepas (corn-meal rolls) in all kinds of flavours. Fagor Industrial equipment is supplied toall 6 J&C Delicias restaurants in Medellín.

The equipment provided for this chain is lo-cated in the cooking, dishwashing and com-mercial refrigeration areas. The following products have been purchased to be in-stalled in the cooking area: 6 CG9-41 oven stoves, 6 four-cooker units CG9-40, 8 FTG9-10L gas grills, 7 BG9-10 I barbecue units, 1 150-l MG0-15BM bain-marie cauldron, 1 150-l MG0-15BM bain-marie and 1 pres-sure cauldron, 8 FG9-10 double-tank deep-frying units, 8 BMG9-05 gas bain- marie units, 1 120-l SBG9-15 IM tilting bratt pan, and 1 VPG-102 intelligent combi oven with a capacity for twenty GN 1/1 ATM-101 trays. This equipment also includes 2 blast chillers, one with capacity for ten GN 1/1 ATM-101 trays and one with capacity for twenty GN 1/1 trays or ten GN 2/1 ATM-102 trays, in addition to 1 vacuum packager, bottle racks and different storage devices.

COLOMBIA

The commercial refrigeration equipment in-cludes 4 QR-2 two-part refrigerators of 49 feet volume capacity, 2 QR1 one-part refrigerator with 13 feet volume, 4 QF-2 two-part freezers with 49 feet volume, and 12 freez-ers, of which six are MFPZ1-180 models and the rest MFP-180B models, on top of which different equipment can be placed. As for the dishwashing equipment, there are 8 ECO-120 gas dishwashers with a capacity of 1,200 dishes/hour and 3 FI-48 dishwash-ers.

FAGOR INDUSTRIAL COLOMBIA PROVIDES EQUIPMENT FOR THE J&C DELICIAS CHAIN RESTAURANTS

1- J&C Delicias Restaurant

2- Visual Plus oven / Kitchen

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This agreement reached by Fagor Industrial Colombia branch office has been a great success, given both the quantity and diver-sity of the Fagor Industrial equipment sup-plied and the joint work with one of the most popular catering chains in Colombia.

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Fagor Industrial has worked together with its distributor Teidehostel to deliver the design and full kitchen equipment to one of the newest and most spectacular restaurants on the Canary Islands. Lo-cated in La Orotava, a town on Tenerife Island, this restaurant overlooks the spectacular Orotava Valley and Teide volcano and offers excellent cuisine.

The El Mirador de Humboldt kitchen is run by chef Pedro Rodríguez Dios, a chef who has won some of the highest awards in re-cent years not only in the Canary Islands but also in the rest of Spain. Pedro Rodríguez Dios’s performance was recognized in 2011 by Expansión newspaper, where he ranked among the Top 20 young Spanish chefs. Fagor Industrial was contacted by Pedro Rodríguez Dios when he was looking for a supplier able to design a high-quality kitchen suited to his specific needs. “At first, I did so because I knew them already and knew their Symphony cooking blocks, which I saw at the San Sebastián Gastronomika Fair. As-sembling this kind of kitchen can be a little complicated if you do not know the experts who are doing it for you,” Pedro told Fagor News. “Moreover, Fagor Industrial is a very well-known brand in the Canary Islands and they provide proven quality products and a good technical service able to troubleshoot any problems as they arise”.

TENERIFE

Rodríguez Dios’s parameters for the Hum-boldt kitchen design and equipment included the usual energy and comfort requirements. “I wanted a very effective kitchen design which would be easy to tidy and clean,” he says. But the looks of kitchen were also particularly important for him, as the kitchen would be almost fully visible from the dining area. “Moreover, many customers come to see me in my kitchen and I am worried about many kitchens not looking good enough to appear in a photo.” His worries faded away when all was set up, for as he says, “many professionals came over to eat but also to look at my kitchen. It’s a real luxury.”

In addition to the Symphony cooking block which is the main part of the kitchen equip-ment, the installation carried out by Teide-hostel also includes 1 Visual Plus gas oven, 1 blast chiller, 2 dishwashers – AD-48 and AD-120-ECO – as well as cold maintenance and refrigeration tables with remote control and 1 freezing cabinet.

FAGOR INDUSTRIAL SUPPLIES KITCHEN EQUIPMENT TO EL MIRADOR DE HUMBOLDT RESTAURANT INTENERIFE, IN THE CANARY ISLANDS

1- Restaurant dining area

2- Antonio Susín and Pedro Rodríguez

3- Symphony Kitchen

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NEW ITEMS

Gastronomy is one of the main attractions in the Mediterranean Valencia Region; to such an extent that one might think that it is a perfectly well-known field, where few things remain undiscovered. But the Re-gional Government does not think so and the Valencia Institute for Tourism Tech-nologies (Invat.Tur) Kitchen Laboratory has been created with the aim of promot-ing local gastronomy. Fagor Industrial has taken part in this project which serves local chefs and restaurants by providing some products such as 2 Gastronorm line cabinets, 1 Visual Plus oven and 1 blast chiller.

Being such an ambitious proposal it is hard to tell whether this is a scientific, tourist or gastronomy based project. “All three of them,” claims Josep Antoni Ivars, head of Invat.Tur. “The Valencia Institute for Tour-ism Technologies was created in 2009 by the Valencia Tourism Agency, and it is an entity which specialises in R+D in very spe-cific tourist projects and works together with tourist companies and organisations. We try to create projects involving the Public Ad-ministration, Universi- ties and Technology Centres, and Compa- nies. We would like to become a meeting point between the public and private sectors.”

This Kitchen Laboratory is one of Invat.Tur latest projects and it focuses on researching

SPAIN - VALENCIA

the evolution of tourist demand. As Josep Antoni Ivars puts it, the goal is “to further pro-mote our Region as a top-quality gastrono-my destination, following new consumer trends.77% of visitors coming to Spain grant high or very high importance to the role of gastronomy when choosing their destina-tion; this is a point to be very much taken into account. Hence, we understand R+D in the catering field should be promoted so that gastronomy tourism can be boosted.”

Cooking and Research

This Kitchen Lab has two complementary areas: a 70 square metre cooking area, equipped with advanced cooking technol-ogy products such as Fagor Industrial oven and blast chiller; and a 50 square metre area where research work can be done. “In the lab there are also products which are more suited to applying science to cooking. In fact, we have a collaboration agreement with CUINA group at the Valencia technical Col-lege Food Technology Department,” says Josep Antoni Ivars.

The work at our lab has to be performed ac-cording to four main criteria. Tradition, “our work is aimed at highlighting local products and recipes, and promoting the Medi- terra-nean diet as a differentiating factor”. Health, a balanced diet and food quality control is something we aim to promote with our work;

FAGOR INDUSTRIAL TAKES PART IN THE INVAT.TUR KITCHEN LABORATORY

avant-garde, innovation and tradition have to be balanced. And sustainability, “the use of local products is promoted, as well as re-spect for the environment and even projects involving the recovery of local flora for cook-ing”.

This Kitchen Lab is being installed with the aim of holding occasional courses and activities rather than academic courses as there is a small but sufficient number of employees. “Valencia Technical University cooking and science group attend our lab. There is also a food technologist conducting experimen-tal workshops and other specific trainers for specific areas.” These experimental work-shops are aimed at merging the viewpoints of chefs and scientists on a gastronomy topic with a local focus which can be useful for local restaurants. In recent months these workshops have been on oil, the persimmon and nougat.

At everyone’s service

There is still an aspect of these workshops which could be the most important lab goal: use by professional chefs. “Given the fact that not all the restaurant chefs in this Region can have a laboratory for themselves, here there is one is available to anyone needing one. They can come and experiment and at-tend training courses and the other activities. Requests are submitted through the Beni-

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dorm Restaurant Association and Valencia Region Catering Association,” says Josep Antoni Ivars.

Even the most traditional local dish is a research subject, claims Ivars: “we are also working on a research project on rice vari- eties and different cooking times… But Va- lencian cuisine is very diverse. The paella stereotype is on our side because it is a very

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1, 2, 3 y 4 - powerful image we will not give up yet the Mediterranean diet has also been promoted by us as an intangible cultural heritage. At In-vat.Tur we try to make cuisine a healthy part of the holiday experience.”

Views of the Invat.Tur Kitchen Laboratory

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There have already been 341 visitors from 140 different firms in the first seven months since the new Fagor Industrial showroom facilities and demo room in Oñati headquarters opened in the early summer last year. 60% of visiting companies came from Spain. Internationally speaking, France comes first at 33%, fol-lowed by the Czech Republic (17%), Por-tugal (15%), Arab Emirates (13%), China (8%) and Britain (8%). In global terms, 91% of these companies are consoli-dated customers, both from our indirect sales (61%) and our direct sales (30%) networks.

We have tried to take full advantage of the business opportunities which have arisen during these encounters. We also wanted to get feedback using an assessment survey on the three main parts of these visits: work schedule and facilities visited and cooking demos – Fagor Cooking Experience and event logistics.

The average mark was 9 out of 10. Special emphasis was placed on the outstanding new showroom as a privileged product ex-hibition space and the spacious auditorium where live cooking demos can be held. Valu-able remarks and suggestions on different areas for improvement were also submit-ted. Some of them are focused on product knowledge and sector perspectives and progress.

OÑATI

“We are very happy with the results of the new showroom and demo room in these first seven months,” says Kepa Bedialauneta, Fagor Industrial General Manager. “When undertaking our headquarter building works, we also wanted to show how important this kind of facilities is for us within our new busi-ness strategy framework. We have already scheduled a detailed programme of visits in 2012. However, we want this new integral policy of managing visits to be defined and implemented from our Oñati headquarters. This is a procedure we are gradually spread-ing through our regional branch offices all over the word”.

FAGOR INDUSTRIAL SHOWROOM IN OÑATI, NORTHERN SPAIN, RECEIVES OVER 300 VISITORS

1- Cooking and collective area

2- Galicia customers visit

3- Auditorium

1

3

2

NEW ITEMS

19#07 / MAY 2012


Fagor Industrial has submitted its 2012 Fair schedule and will attend the main international events related to all its activity sectors: gastronomy, catering and hospitality and collectives.

The first stop for the Fagor Industrial Fair schedule in 2012 was in Gulfood, the main hotel sector fair in the Middle East area, which took place in Dubai between 19 and 22 February. Afterwards, three more fairs were programmed. Inteco Fair, hospitality, establishment and catering equipment, held in Brno (Czech Republic) from 3 to 6 March, Aahar, the New Delhi International Catering and Hospitality Fair, from 10 to14 March, and Eurogastro, in Warsaw, from 21 to 23 March.

Hostech Fair is planned between March and April; the hotel, restaurant and equipment fair being held in Istanbul from 28 March to 1 April. There are two of the most relevant fairs for the Asian market listed in April: Hotelex, in Shanghai, from 9 to 12 April and Food and Hotel Asia (FHA), one of the main fairs in the world, from 17 to 20 April in Singapore.

In May, Fagor Industrial will simultaneously take part in NRA and Texcare, the former

FAIR

focusing on hospitality and food, held in Chi-cago from 5 to 8 May; the latter, held every four years and focusing on the laundry sec-tor, which is held in Frankfurt from 5 to

9 May. In June, Fagor Industrial will attend one of the main fairs in the Americas, Alimen- tec, which will be held in Bogotá from 19 to 23 June, and the meeting of the Texas Res-taurant Association (TRA), which will be held in Dallas, Texas on 24 and 25 June.

New events will take place after the summer: Abastur, which covers the entire hospitality and hospital sector in the Mexico and Cari- bbean area, which will be held in Mexico City from 28 to 30 August; Equipotel, one of the best gastronomy fairs in Latin America, which will take place in São Paulo, from 10 to 13 September and World Hotel in War- saw, from 3 to 5 October.

“We have scheduled an intense fair programme in 2012, which will keep many of our regional branch offices busy at different times of the year,” says Aitor Zaloña, Fagor Industrial International Sales Manager. “But our active presence in fairs is a basic part

FAGOR INDUSTRIAL TO HAVE AN INTENSE FAIR SCHEDULE IN 2012

1- Poland stand

2- TEXCARE stand

1

2

of our business strategy. As a company that is strongly in favour of international business expansion, this kind of event is a gateway to new markets. A fair is always synonymous with frantic activity, but there are few activi-ties which are more effective in terms of re-turn on investment, promotion and company contacts in various countries,” states Aitor Zaloña.

FAIR COUNTRY CITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

HOTELEX CHINA SHANGHAI 9 TO 12

AAHAR INDIA NEW DELHI 10 TO 14

GULFOOD UNITED ARAB EMIRATES DUBAI 19 TO 22

FOOD AND HOTEL ASIA (FHA) SINGAPORE SINGAPORE 17 TO 20

TEXCARE GERMANY FRANKFURT 5 TO 9

EQUIPOTEL BRAZIL SÃO PAULO 10 TO 13

INTECO CZECH REPUBLIC BRNO 3 TO 6

NRA USA CHICAGO 5 TO 8

SOUTHWEST FOODSERVICE EXPO USA DALLAS 24 TO 25

ALIMENTEC COLOMBIA BOGOTÁ 19 TO 23

HOSTECH BY TUSID TURKEY ISTANBUL 28 TO 1 APRIL

ABASTUR MEXICO MEXICO, D.F. 28 TO 30

EUROGASTRO POLAND WARSAW 21 TO 23

WORLD HOTEL POLAND WARSAW 3 TO 5

2012 FAIR CALENDAR

#07 / MAY 201220


INTERESTING

Food waste on a global level is one of those issues which has always taken a background role in the news, but which has come to the foreground now that the financial crisis in the so-called First World is making people experience scarcity. In the last few months, there have been plenty of news items about people scav-enging in supermarket and restaurant bins, searching for food which in many cases is still perfectly good enough to eat but which is thrown away only because it is past its sell-by date.

The alarm was raised a few months ago by the publication of FAO Global Food Losses and Food Waste report which analysed all aspects of the problem and the areas of the world where this happens. This report ac-knowledged the difficulty of calculating how much food is lost or wasted in the world. However, it also pointed out the paradox that this is still a problem in spite of all the fore-casts indicating that global food production should increase in the next decades to feed a growing population.

WHY DO WE WASTE SO MUCH FOOD?REPORT

21#07 / MAY 2012


Even so, a difference between food loss and food waste was established. Food waste involves the final process in the distribution chain, since it would be “directly related to seller and consumer behaviour” and happens mostly in medium-high per capita income countries. Food production could be the reason because in many cases this exceeds food demand and makes produc-ers throw away the excess food or sell it as animal food.

But there are other reasons: the report de-scribes the case of the English journalist, au-thor of the book Waste: Understanding the Global Food Scandal. Tristam Stuart visited several English farms where only nice-look-ing carrots were selected for supermarkets and those having small superficial defects were thrown away.

Education on both sides

Since this report was published, the concern about food waste has become a highly topi- cal subject. In late 2011, it was taken up again by the European Parliament to make

its own report: On how to prevent food wast-age: strategies for a more efficient food chain in the EU, which analysed the volume of usa-ble food thrown away in European countries: 89 million tonnes, which is equivalent to an average of 179 kilos per person per year - “without even considering agricultural food waste or fish catches returned to the sea”. This report also envisaged a 40% increase in the food wastage volume in 2020 “unless additional preventive actions or measures are taken”.

The main reasons for this food wastage are faulty packaging policies, bad stock management and often a lack of sufficient information to consumers on how to read and manage sell-by dates, the measures on this report include both legal changes and awareness-raising policies among consumers.

Thus, according to the results obtained in the countries where the following regulation is already in force, a fresh product price re-duction as the sell-by date approaches re-duces the amount of unsold food which is

thrown away. Therefore, this should become common practice. But it also stands out that consumers need to be taught about the nu-tritional value of agricultural products so that excessively superficial considerations can be avoided and wrongly-sized or mis-shaped products are not rejected. Food waste will then be reduced. Buying loose quantities is another measure that has been suggested towards a more reasonable food use, since every consumer only buys the necessary amount of food.

Could cooking be the key?

But perhaps one of the most interesting proposals in this report is promoting citizen learning encouragement about the most tra-ditional process for food management and preservation – namely, cooking. More spe-cifically, it calls for Union Member States “to promote food courses at all levels of educa-tion, including secondary schools, where food storage, cooking and disposal could be taught leading to better food habits”.

#07 / MAY 201222


Qualified chefs also need to learn a lot in this respect: a Spanish restaurant throws away 2.5 kilos of waste food every day, according to a Unilever report specifically focusing on the catering sector. Most of this waste – up to 60% - would be due to defective sale and preparation scheduling. This percentage can be reduced by analysing the wastage vol-ume as well as the purchasing and prepara-

tion process times when wastage is higher (what is called a “waste audit”). This report states that an effective control of discarded food might bring a restaurant reduce wast-age by almost 50%.

The culture of waste seems to have in- fected a large part of consumers in devel-oped countries in recent years, and cooking

and catering have not escaped this trend. Perhaps the best way to fight it is not go-ing through the latest technical reports, but remembering the times of our grandparents when wastage in rich and poor households was zero.

23#07 / MAY 2012


The books reviewed in this issue include many recipes but they are grouped according to theme: tinned food recipes, chef recipes, chil-dren’s recipes, finger food recipes… and even psychological recipes! There is plenty of

choice. We are also presenting a book on the most international Spanish wines... which, of course, also includes its own recipes.

We would like to thank Aliana Gastronomic Library, in Madrid (www.alianagastrono- mia.com)

Las recetas del doctor Sigmund Freud (Doctor Sigmund Freud’s Recipes)

Gedisa

Synopsis: At first sight, this book might seem to be a joke: Freud as a

cook who not only has a sense of hu- mour that is light years away from the solemnity that might be expected of the father of modern psychoanalysis but also collects recipes under the ti- tles “Oedipus pie”, “neurasthenic beef” or “neurotic scramble”? And yet, it is all true. Sigmund Freud was a cookery en-thusiast who compiled and tasted many recipes throughout his life. Hill- man and Boer’s wonderful compila- tion not only includes the best but also adds many anecdotes about the doctor’s culinary evenings which throw new light upon his relationships with Jung, Wil-helm Reich and Lou An- dreas Salomé. For cooks without (or with) complexes.

El Jerez y sus misterios. Cata y degustación (The Mysteries of Sherry). (Tastings)

eH Gastronomía

Synopsis: No offence to other Spanish denominations of origin but sherry is not only one of the best-known Spanish wines in the world but an indispensable in- gredi-ent in the kitchens of some of the most renowned chefs. It was high time a book was published updating knowl-edge and information about finos, amontillados and olorosos and we are grateful that it has been written by Beltrán Domecq, a trained chemist, a professional enologist, and one of the most knowledgeable and experienced experts in the world of sherry. His en-cyclopaedic information about wine is complemented by a brilliant section on food-wine pairings and recipes, as well as a genuine Jerez wine cellar glossa-ry. A jewel.

Hoy cocino yo (I’m Cooking Today)

dK

Synopsis: It’s never too early to learn how to cook. Annabel Karmel knows this very well, as she is

an expert in children’s nutrition and in bringing little ones closer to the kitchen. This book, for children of five years and over, explains how to cut, chop, sieve, whisk, knead and bake and recipes are divided into snacks, main courses, sweet treats... The author’s forte is that she manages to combine the necessary discipline to deal with the various dishes and the indispensable sense of fun to get rid of great enemy in childhood, boredom. It is not clear that this book will result in a future generation of pro-fessional cooks but no doubt many kids will get hooked on cooking.

Finger Food & company

euro impala

Synopsis: What is finger food? As its name suggests, it is any food which can be consumed and enjoyed with no

need for spoons, knives, or forks. This does not mean that its preparation cannot be as labour-intensive and demanding as any dish requiring the use of crockery. This is not the case of the recipes compiled in this book, whose excellent descriptions and pictures make them feasible for any amateur cook who wishes to prepare even a full menu - finger food goes far beyond mere tapas – and to experience eating while engaging the senses of sight, smell, taste, and touch. A book which supports the old Spanish saying, “I like you more than eating with my fingers”.

Cocinar no es una lata (Canned Cooking)

salsa BooKs

Synopsis: In the world of cooking, tinned food is seen as an emer-gency solution, something that

should be used only when there is no time or materials to cook something. Of course there are excellent tinned foodsbut actually cooking with them? Just take the tuna out of the tin and slap it on a slice of bread with red pep-per (also tinned). But María Cristina Lincoln goes much further, taking all kinds of tinned products as the base to create full menus. A good combina-tion of inventiveness and practicality which shows how a suitable selection of the tinned foods we keep in our cup-boards can do much more than just get us through an emergency.

Las tapas de Dani García (Dani García’s Tapas)

everest

Synopsis: Books in which genius cooks

explain their miracles step by step to mere mortals almost form a class of their own. Malaga chef Dani García has taken the concept of the tapa almost to a new dimension, but there’s no need to be frightened: the recipes in his latest books are mouth-watering enough to encourage anyone to run into the kitchen to prepare a peach gazpacho, sausage croquettes, a mini-Spanish omelette with hot sauce, or a fried egg with foie gras... Simplicity and imagination from one of the best Spanish chefs who has tried to offer easy-to-make dishes, in a reasonably-priced book, which is already in its second edition.

COOK BOOKS

#07 / MAY 201124


INGREDIENTS FOR 4 GUESTS

FOR THE ONION COOKING STOCK

DULSE SEAWEED STOCK

Ingredients:

- 500 gr vegetable stock

- 30 gr dehydrated dulse seaweed (Palmaria pal-mata)

Instructions

Put the seaweed and the vegetable stock in a va-cuum bag. Vacuum-pack and leave 30 minutes at room temperature. Afterwards, place in a Roner at 60ºC for 45 minutes. Strain the resulting stock.

FOR THE PREPARATION OF THE COD AND GREEN PEPPER FUMET:

COD SKIN STOCK

Ingredients:- 400 gr desalted, rinsed cod skins- 120 gr water- 24 gr spring onion- 3 gr crushed garlic cloves- 1 knife’s point of cayenne pepper

InstructionsPlace all ingredients in a vacuum bag, seal and cook at 62ºC for 4 hours in a Roner, then strain and sieve to remove possible scales or particles, set aside and keep in the refrigerator until used.

GREEN PEPPER AND BASIL OIL

Ingredients:- 100 gr virgin olive oil- 150 gr green pepper with no stalk or seeds - 2 gr basil leaves

InstructionsPlace the oil and pepper in the Thermomix and cook at full blast for 15 seconds, place in a vacuum bag together with the basil leaves and vacuum-pack. Place in the oven at 100ºC steam

“SWEET” WHITE ONION,COD AND GREENPEPPER FUMET

THE CHEF’SRECIPE

NERUA RESTAURANT

for 60 minutes. Then remove the bag and squeeze out all the liquid absorbed by the pepper. Decant into a strainer to separate the water released by the pepper from the oil. Set aside the oil and the resulting juice for later use.COD AND GREEN PEPPER FUMET

Ingredients:- 200 gr cod skin stock- 80 gr green pepper and basil oil- 2 gr laminated garlic (green stalk removed)- Fine salt

InstructionsPlace the cold green oil and the basil, together with the garlic, in a pan and bring to the heat. When it starts to simmer, take off the heat and let cool. Strain.Place the cod stock on the heat to warm up. Pro- cess in the Turmix to air and slightly whip it, and gradually add the green pepper oil to the stock, stirring until there is no more oil and the mixture has become an emulsion. Add salt. Set aside until it is used.

BRINED ONIONS

Ingredients:

- 4 selected onions

- 500 gr 15% brine

InstructionsPeel the onions and place in the brine at room temperature. Place a weight on top so that they don’t float and leave in the brine for 60 minutes. Afterwards, drain the onions and set aside.

COOKED BRINED ONIONS

Ingredients:- 4 brined onions- 200 gr seaweed stock- Fine salt

InstructionsPlace the brined onions in a vacuum bag togetherwith the seaweed stock. The weight of the liquid should be 30% of that of the onions. Vacuum- pack and bake on a grid over steam for90’. The time is approximate and depends on the onions. They should be whole with a honey-like, slightly smooth texture. Drain the liquid and bake on the grid for 10 minutes. Place in a stove for 30-40 minutes at 80ºC to warm them and dry them out slightly so that they do not release liquid into the dish.

COD SKIN CONFIT

Ingredients:- 2 cod skins - 20 gr cayenne pepper oil

InstructionsBrush the skins with cayenne oil and place between sulphurised paper. Place another skin on top and place in a vacuum bag. Set the packager at full vacuum and confit in a steam oven on a grid for 25 minutes. Cut the skins down to the necessary size.

FINISH:Remove the outer onion skin. Cut, simulating a cod block. Smoke on hot coals until they acquire the taste of the grill. Place a piece of cod skin on every onion piece, simulating a cod block and its skin. Place on a tray, cover in clingfilm and regenerate in a steam oven.Heat and salt the cod and the green pepper.Place spicy oil and green pepper oil in pipettes to complete the dish. Flash cook the onion on the sa-lamander stove.

PRESENTATION:Pour a few spoonfuls of cod and green pepper fumet onto the dish. Season the onion with a few drops of spicy oil and green pepper oil and place on top of the cod and green pepper fumet.

Josean AlijaNERUA RESTAURANTAvda. Abandoibarra 2 (under La Salve bridge)48001 Bilbaowww.nerua.comTel. 944000430

25#07 / MAY 2012


This time, we wanted to give a different, even exotic, touch to this section. That is why we brought in two bloggers - and their res- pec-tive recipes – who have brought cooking to the Web, each in their own way. Firstly, we have Ana María Camarasaltas and Víc- tor Manuel Damián, whose useful, delicious blog, Caminar sin Gluten (www.caminarsingluten.com) (Walking without Gluten), was created to provide information and tasty recipes for celiac sufferers.“Years ago, we designed a website to help new celiac patients and their families, not only by providing recipes. But given our lack of re-sources, it remained a project,” they tell us. “Then, when we heard about blogs, we took up the idea again, and on 4 September 2006 we started to publish recipes, requests, reflections, restaurants where celiac sufferers can eat safely, and above all we started to make the celiac condition known throughout the Web and in blogger meet-ups. We have found many sensitive and supportive people, particularly among cookery bloggers.”

Obviously, their interest in helping celiac sufferers was due not so much to their interest in cooking as to their own specific interest in the condition. “The change in cooking and in our lives started in 1997, when relatives of ours were diagnosed as celiac sufferers. Then we started to create new recipes and to adapt many which already existed to gluten-free cookery.” In its six years of exist-ence, their blog has received 10,000 visits every month, “not that many by com- parison to other main cookery”. But the main point for us is see-ing that our work is useful for other people, that awareness is raised about the celiac disease and about the need for greater involvement and knowl-

COOKING SECRETS WITHIN REACH

edge in the hospitality sector.” Some of their reci-pes have been very successful, but they focus on what publishing about celiac disease has brought them: “Thanks to the blog we have met people who have become new friends, and with whom we have had unforgettable experiences.”

For his own part, Íñigo Aguirre decided to start his blog, Umami (www.umami.madrid.com), moved by his desire to share his growing love for Eastern cuisine. When he’s not writing blog posts, he works as a psychologist for one of the main Spanish banks “on issues concerning online communication and brand monitoring”. The Inno-vation department at his company brought him to the blogging world. “I wanted to have a space where I could keep my recipes, experiments and the recipes I was discovering, and I was very in-terested in contacting other people to share my interests and learn from them”.

He has been posting for more than four years, and estimates that he gets “about 3,000 page views per day, something which I would never have imagined when I started out. The visits have increased progressively, although they are grow-ing faster and faster: in the last nine months the number of visits to the blog has doubled.” When it comes to choosing the posts he is most fond of, he has no doubts: “When I started mak-ing soy sauce at home. It was a long, interesting process in which I learnt a lot about its ingredients and the elaboration process. It took more than six months and I had to climb up to the terrace every day to

PREPARATION.

Any gluten-free white bread on the market can be used but it should be a fresh as possible so that it doesn’t lose its properties. Remove the crust and press with a rolling pin or using a weight.

Slice the cherry tomatoes slightly over the midpoint, 3/4 up the side opposite to the stalk, as this area will allow us to stand the tomato upright.

Empty the tomato, place the seeds and the juice in a bowl, add a drop of Royal extra virgin olive oil, and set aside.

Cut the white bread using a cookie cutter in the shape of a leaf or a petal. You should use four leaves per tapa. Set these “bread petals” aside. Then cut the thin slices of Iberian ham using the cookie cutter and a cutter to shape them as petals, and set aside.

ASSEMBLY:

Set the emptied cherry tomato as the base of the flower, placing the stalk side towards the spoon used, for better balance. Introduce the “bread petals”, pressing the thin part of the petal inside the tomato, and press to join the various petals.

Place the lamb’s lettuce leaves over the “bread petals”. Finally, add the “Iberian ham petals”.

Cut a chive stalk into three equal pairs. Wet with extra virgin olive oil and scat- ter with poppy seeds. Place these “stamens” inside the flower, piercing the centre with a stylus and pincers. Place a few scales of Maldon salt at the base of the stamens.

Carefully add a little tomato pulp mixed with the Royal extra virgin olive oil inside the tomato. Spray the flower with a little olive oil to create dewdrops and serve on a china spoon.

A dish that is both simple and complex given the precision required with the knife. You will need a good knife, a very fresh squid, and a very light dressing. The dressing should be a mere backdrop: the oil should just give the dish a touch of unctuousness, the lime should provide a fresh touch, and the shichimi togarashi (a spice mix) should give an extremely light piquant note. The main note should be the sweet- ness of the raw squid, which is lost when cooked.

To prepare the dish, slice the squid open as if it was a sheet. Peel the skin off, remove the legs and entrails and wash well under a trickle of water. Then slice very thinly, even thinner slices than Italian tagliatelle.

Finally add a trickle of extra virgin olive oil, preferably of the arbequina variety, a pinch of salt, a few drops of lime, and the shichimi togarashi.

INGREDIENTS(2 tapas):

- 2 or 4 “rashers” or thin slices of Iberian ham.

- Gluten-free white bread, 1 thin slice.- Extra virgin olive oil, Royal variety.- 2 cherry tomatoes- Lamb’s lettuce, 8 leaves.- 2 chives.- Poppy seeds- Maldon salt

FLOWER OF IBERIAN HAM PETALS, GLUTEN-FREE BREAD AND EXTRA VIRGIN OLIVE OIL

RAW SQUIDTAGLIATELLE

“freshen up” the sauce so that it would ferment. It was lots of fun, but also a pain in the neck. I remember that, over the holidays, I convinced a friend to come round every day to keep an eye on the sauce. Finally, after pasteurising it, you can’t imagine how satisfactory it was to bottle it with the blog label and give it as a present to my friends”.

Íñigo thinks that he has far exceeded the goals he had when he started the blog: “Writing posts makes you think about what you did, how you did it and what you could do to improve. Moreover, there comes a time when you can no longer just think, you need to get feedback from people who see what you are doing from a different perspec- tive and can help you to find other points of view. And I got this from the people leaving comments on the blog. I love to think that what I have learnt is the result of my effort, but also of the contributions made by lots of people”.

COOKERYBLOGGERS

#07 / MAY 201226


Increasing productivity: that seems to be the priority for professional laundries in the United States, according to a survey published on the specialised portal Ame- rican Laundry News, which asked sector companies to analyse their 2011 results and express their expectations for the coming year.

According to the results, achieving greater productivity was the option chosen by 36.4% of those surveyed, followed by “tra-ining qualified personnel” and “using mar-keting services to increase business”, both selected by 27.3% of the sector. The same 27.3% percentage corresponded to “other priorities” for 2012 including the planning and creation of a new laundry, or improve-ment of the sheets and towels service.

INTERESTING TO YOU

One of the most significant pieces of data in the survey is that none of the participants chose such options as equipment purchase or replacement, investment in energy saving, or improvement of distribution systems. As regards their evaluation for 2011, 27% clai-

THE PROFESSIONAL LAUNDRY SECTOR IN THE UNITED STATES TARGETSPRODUCTIVITY FOR2012

med to have achieved all their objectives for the year, and 54.5% said they had reached some goals. The remaining percentage had no specific business objectives for 2011.

They are no catering service: they are luxury restaurants set up in a specific location for a few days, even hours, which then disappear. They are pop-up restaurants, and the latest cuisine fashion in the United States.

It’s not easy to eat in them, as they are first- rate establishments in all respects. They tend to be set up in odd locations – empty lofts, airport hangars even removal vans – avoid direct publicity and promote their activity through social networks and word of mouth. The décor suits the location, and guests are often asked to comply with a specific dress code.

All they need to perform their activity is a working kitchen or enough space to set

INTERESTING TO YOU

one up. Menus are specially created for each occasion, seeking to adapt them to the lo-cation, installation and diners. All this is a challenge for the cooking team and many famous chefs are following this fashion be-cause it allows them to escape routine and

POP-UP RESTAURANTS: THE AMERICAN INSTANT RESTAURANT VOGUE

stimulates their imagination when it comes to planning specific dishes for every event; while diners benefit from the feeling of exclu-sivity.

27#07 / MAY 2012


THE TECHNICALCORNER

When talking about washer extractors with a high-revolution spinning, most people think that, when comparing two machines, the one with the highest number of revolutions per minute when spinning will drain the clo-thes the best.

This is not entirely true; there is another key factor - namely, the drum diameter, whose walls the clothes “stick” to when spinning. The best draining results are obtained the higher the combination of these two para-meters, or otherwise the higher the centrifu-gal acceleration.

The centrifugal acceleration of a point when spinning with respect to an axis is calculated using the following formula:

ac = w2 · r

where

- ac is centrifugal acceleration in m/s2

- w2 is the square of the spinning velocity (in radians per second)

- r is the distance between the point and the spinning axis, in metres (1 radian is the ratio equivalent to one circumference multiplied by the spinning velocity in revolutions per se-cond: w = 2 · · rps)

According to this formula, and as was previously stated, centrifugal acceleration will be higher the faster the point spins, but also the greater its distance from the axis.

The G Factor in laundry is an indicative va-lue of the centrifugal acceleration of any po-int in the machine drum and represents the number of times it must be multiplied by the Earth’s gravity to find this acceleration. Given that the Earth’s gravity is 9.8 m/s2, a machi-ne with a G factor or 40 is a machine with a drum whose side walls spin with a centrifu-gal acceleration of:

THE TECHNICAL CORNER

THE G FACTOR IN LAUNDRY

(40 · 9.8 m/s2) = 392 m/s2

The higher the G factor, the greater the centrifugal acceleration of the wet clothes and hence of the water it still contains, which will tend to drain out through the drum holes, and thus the draining will be better.

Various centrifugal accelerations occur in every point in a spinning drum, depending on its distance from the spinning axis.

Example 1: a washing extractors spinning at 800 rpm, with a drum with a 830 mm diameter:

- Drum radius:

r = 415 mm

- Spin velocity:

n = 800 rpm = 13,33 rps

w = 2 · · rps = 83.73 radians per second

- Two points, A and B:

- A: on the drum wall; distance from axis: 415 mm

- B: an intermediate point, 250 mm away from the axis

Applying the formula to calculate centrifugal acce-leration (ac = w2 – r), we obtain the accelerations corresponding to each point:

Point A (on the drum wall):

ac=(83,73)2 · 0,415 = 2.909 m/s2

2,909 / 9,8 = 296.9 times Earth gravity ‘g’

GA Factor = 296.9

Point B (an intermediate point, 250 mm away from the axis):

ac=(83.73)2 · 0.250 = 1,752 m/s2


Factor GB = 178.8

As can be seen, even though both points have the same number of spin revolutions, centrifugal acceleration is different for every point and so are their G points.

The G factor taken into account in laundry, as was previously explained, is the one corresponding to the drum wall; in the previous example: GA = 296.9

Going back to our first example: a machine sp in-ning at more revolutions than in example 1, but the diameter of whose drum is smaller, can provide a lower G factor.

Example 2: a washing extractors spinning at 900 rpm, with a drum with a 600 mm diameter:

- Drum radius:

r = 300 mm

- Spin velocity:

n = 900 rpm = 15 rps

w = 2 · rps = 94.25

Applying the formula to calculate centrifugal acce-leration (ac = w2 . r), we obtain:

ac=(94.25)2 · 0.300 = 2,665 m/s2


G Factor = 271.9

Although in this machine the drum spins at 100 rpm higher than the machine in example 1, given that it has a smaller diameter, the G factor is lower; clothes draining when spinning shall be worse.

Jose Ignacio Hurtado AlzagaProject Manager at Fagor Industrial

FAGORFOCUS

NORTE II PENITENTIARY

PAMPLONA, SPAIN

29#07 / MAY 2012


NORTE II PENITENTIARY PAMPLONA, NORTHERN SPAINREPORT

The Norte II Penitentiary is a considera-bleimprovement in terms of size and ca-pacity with respect to the previous facili-ties in Pamplona. This new prison which will open in June 2012, comprises 17 new buildings which take up an area of 75,000 square metres and have capacity for up to a thousand prisoners.

Even though it is not expected that full capacity will be ever achieved, the new centre will open with 235 prisoners, to which another 300 prisoners from the Navarre region who are currently in other Spanish prisons will gradually be added. The penitentiary has 504 cells to accommodate

them plus 51 double rooms and two ob- servation rooms in the Social Integration Centre which will be the second largest building in the complex.

When planning the management of Norte II, the State Company for Penitentiary In-frastructures and Equipment (SIEP) called for public tenders to find a supplier capa-ble of meeting the supply and preparation demands of a large establishment which also had the sufficient experience to meet the special requirements of a prison en-vironment. The contract was awarded to Fagor Industrial.

1.- Main kitchen

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1.- Cooking area

2.- Washing area

3.- Utility room

Two different kitchens

Building work on the Norte II Penitentiary started in November 2009, took more than two years and involved a total investment of a hundred million euros. The complex is divided into two main areas, the Social Integration Centre (CIS), for minimum level prisoners, prisoners in advanced integra-tion and prisoners on parole; and the Peni-tentiary itself. The latter comprises four 72-cell areas and six 36-cell multiuse areas, as well as all the common areas.

In November 2011, a public call for tender was issued requesting the construction

of two kitchens: one for the preparation of prisoners’ and officers’ food, and another to be used as a workshop for the vocatio-nal training of a group of selected prisoners in catering.

The supply of solutions for penitentiaries is nothing new for Fagor Industrial. As Gor-ka Viejo Ramírez, Spain Project Manager, says: “We have been in the prison sector since about 2002 and in this time we have worked on eight penitentiaries, which are the largest, fifteen Social Integration Cen-tres, and two Mother and Baby Units. In this project, we had to provide equipment for two kitchens, the main kitchen and the

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1.- Training workshoptraining workshop kitchen, as well as other areas and residential modules all over the prison, in addition to the SIC that is atta-ched to the penitentiary.”

Fagor Industrial’s work in this case was not an integral project, as the equipment level in prisons is always the same; its contribu- tion was determined by bid specifications which were scrupulously complied with. “We have adapted the existing premises to our furniture, working jointly with another project coordinator designated by SIEP,” says Gorka Viejo. By contrast, much more responsibility and autonomy were possible in the training workshop, as Fagor Indus-

trial has been the consultant in the design of this kind of centre since the first one was commissioned two years ago.

Equipment details

The equipment provided by Fagor Indus- trial for the Norte II Penitentiary comprises items ranging from the very large to the very small – including auxiliary cooking items such as a knife sterilising cabinet, professional tin openers, or four spiral do-ugh makers – spanning the cooking, oven, commercial refrigeration, dishwashing and storage areas.

For the cooking section, an electrical sto-

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ve, eight gas stoves and one vitro electric stove have been provided, as well as eight gas and five electric deep-fryers, four gas boiling pans, three large-capacity di-rect heat boiling pans, six gas pans, four gas and one electric fry-top, as well as a 4-metre central modulation kit and hoods for ovens, stoves, islands, fryers, pans and boiling pans. The ovens provided for the project include three mixed injection Con-cept ovens, two gas Concept Convec- tion ovens, and one Visual Plus oven.It includes a blast chiller, a refrigerated an- techamber with refrigeration equipment, two freezing chambers, five preservation chambers and one mixed chamber, twelve freezer ca-binets, three- and four-part refrigerated

bottle cabinets and two combi refrigera-tors. For dishwashing a hood-type Advan-ce dishwasher has been provided, as well as an Advance dishwasher, an electronic rack conveyor dishwasher and a modular dishwasher, as well as two uten- sil was-hers. Kitchen, snack, and cooking equip-ment regulation cabinets have been provi-ded.

This equipment was complemented by work tables, countertops and shelves, as well as by a generous supply of transport elements, which here play a main role in the meal distribution structure, including self-service tray trolleys, waste trolleys and various tray trolley formats.

1.- Training workshop

2.- Concept ovens

3.- Distribution trolleys

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Pioneers in training workshops

Including a training workshop in the Norte II project was nothing new for Fagor Indus- trial, which has pioneered this concept. “The first project for a kitchen where prisoners could register for a training period and then move on to the main kitchen was ours; a couple of years ago, the Murcia pe-nitentiary was the first one to request the design of a training workshop. Then we did it for Gran Canaria, and now Pamplona,” says Gorka Viejo.

In these workshops, the prisoners selected will be able to use their training in professional cooking as part of their integration process; every workshop has 20 individual work stations (although it has ca-pacity for twice as many, if necessary), and, with the aim of providing full, practical tra-

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1.- Main kitchen

2.- Washing area

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1.- Training workshop

2.- Preparation area

ining, offers all the services of an industrial kitchen. “They usually take up slightly less space than the main kitchen”, says Gorka Viejo, “approximately three quarters, about 600 square metres, and include all kinds of furniture for food preparation.”

Special operation

The size of a penitentiary kitchen of this kind is not very different to that of a hospital kitchen; 2,000 lunches are distributed every day, which gives an idea of high production needs. However, penitentiaries have cha-racteristics of their own that have an effect on food preparation and distribution: one of the main ones being that dining rooms are not close to the kitchen, but distributed across the various centre areas, which pla-

ces an emphasis on transport and distribu-tion functions.

“This is for security reasons,” says Gorka Viejo. “Prisoners are distributed across several residential modules, according to their threat level and cannot be all together. That’s why there are several dining rooms but only one kitchen. The only way for food to arrive in optimal conditions is to distribu-te it to all prisoners and staff members in hot trolleys”.

Even if this is not a great difference with respect to the equipment in other facilities, it is true that in penitentiaries security is a significant factor in all stages of the process, and there is a number of measures which cannot be obviated, such as avoid

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1- Main kitchen

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ing sharp blades or detachable parts in the machinery and equipment, which “some- times has led us to adapt the machines on site,” recalls Gorka Viejo.

Perhaps the main danger in the entire pro-ject lay in the possibility of not complet-

ing it by the estimated deadline. “We have had very tight deadlines. In this kind of su-pply, manufacturing takes about two mon-ths and assembly one month or a month and half,” claims Gorka Viejo. “But in this case we managed to complete

assembly in just three weeks, including Christmas, the December holidays… And our client congratulated us, telling us that, as always, they could count on us”.

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DATASHEET

TYPE OF INSTALLATIONNorte II Penitentiary

LOCATIONPamplona, Navarre, Spain

PROJECT DATEDecember 2011 – January 2012

SALES OFFICE IN CHARGE OF THE PROJECTProject Management

FAGOR EQUIPMENT

Two kitchens – main kitchen and training workshop – utility rooms for the residential modules

CASE STUDY1.- Utility room

2.-Plan of the training workshop

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Fagor Industrial Spain andPortugal Sales Manager

Mario López

FAGOR STAFF

When did you join Fagor Industrial and what has your career in the company been like?

I joined Fagor Industrial in May 2007 as Fa- gor Industrial Europe Sales Manager, a job I held until November 2010, when I joined the Spain and Portugal team as a Sales Manager.

In your previous position as the Euro- pe Sales Manager you were in charge of 30% of the company’s global business. Is this not a slightly overwhelming workload, taking into account the nature of Fagor Industrial interna-tional?

Not when you have a team like the one in Oñate and in each of the countries in which our branch offices are located. The truth is that it has been a very interesting period in my career and, although I cannot deny that we got stuck in a couple of projects, our presence in Europe is and will continue to be a significant fact for Fagor Industrial.

You have been here for some time now. What do you think about the pro-gress of Fagor Industrial since you joi-ned this company?

Undoubtedly, there has been great change regarding all aspects but the largest deve lopment I can see was the consolidation of our international project within the company. I can now say that the idea of being a global company is now a part of our DNA, and all our decisions take this fact into ac-count.

What can you tell us about Fagor Industrial’s strategy in the Spanish and Portuguese market for 2012? Inevitably, one wonders about the crisis. Is it possible not only to survive but to grow?

In the Spanish market, we have ended 2011 with a 3% growth with respect to the previous year, a fact that, taking into account the market situation and our leadership, we should be happy about. As for 2012, the main macro variables indicate that private investment will continue to drop and there will be further cutbacks in the public

sector and so we are facing a very difficult year. Even so, through our diversification in sectors, greater support to our current dis-tributors, the creation of new distributors in specific areas and greater efficiency in our sales networks, we hope that 2012 will again yield positive results.

Could you tell us about the creation of new divisions, such as hotels, large accounts…?

Within our commercial strategy, we are increasingly aware of the need to create sector specialists who, both on the na- tional and the international level, have full

knowledge of these customer specific needs and can provide solutions adapted to these needs. In this way, in 2012 we have launched the hotel and large account divisions, which join the hospitality-cate-ring and laundry divisions. Let us say that this is a sectorial specialisation within our philosophy as generalists.

What do you enjoy most about your work?

Without a doubt, the many people you meet, from our own team to distributors, end users, architects…

What do you think is the importance that showrooms and demo rooms have for Fagor Industrial promotion? Are there any plans to promote them this year?

Showrooms and demo rooms are very important tools for promotion, both for us with respect to our customers and for our distributors with respect to their cus-tomers and end users. Ever since the Oña-te showroom opened, hundreds of custo-mers have visited it. Absolutely all of them were very impressed and, more impor-

“Without the work that the Fagor Industrial R + D team has done in recent years, we would have been completely unable to achieve our current international growth and development”

Q & A

FAGOR STAFF

43#07 / MAY 2012


tantly, have understood that it is an in ves-tment made by Fagor Industrial in their ser-vice, so that our distributors can use it as though it were their own premises. In2012, and using the large spaces available in our regional branch offices, we will open sig-nificant exhibition and demo areas in Lis-bon, Valencia, Vigo, Seville, Barcelona and Las Palmas de Gran Canaria, joining those already existing in Oñate, Madrid, and Lu-cena.

As of today, what would you say are the main Fagor Industrial values as opposed to its rivals?

I would highlight our geographical presen-ce and our capacity to adapt to all our cus-tomer needs.

Would you like to point out a field in which we might do better?

Rather than outline them in this interview, I think that the point is to communicate that Fagor Industrial is perfectly aware of the areas for improvement and no one should doubt that we are working every day to im-prove on and correct them.

How would you rate the work of Fa- gor Industrial R+ D departments for company growth and development? And what is your opinion about the importance of this kind of department in the Spanish corporate world? Do you think that enough resources are generally assigned?

Without the work that the Fagor Industrial R + D team has done in recent years, we would have been completely unable to achieve our current international growth

and development. We are one of the few manufacturers in the market, both natio- nal and international, that has such a wide product range, growing every year, and that has been able to adapt to “cultural” and regulatory needs in many countries. In general, company investment in R + D, and more specifically in our sector, depends on the company vision. There is a large group of competitors that have a very short-term view of the business and assign few resources to R + D, as they regard it as a mere expense with no immediate return. On the other hand, there is a smaller group of companies, including of course Fagor, that have a long-term vision and assign significant resources to R + D on a con-tinual basis, so that it will result in present and future growth. This doesn’t mean that the short term isn’t important, but the point is to balance both views.

Where do you think Fagor Industrial will be in ten years’ time?

Given that we are currently the tenth ma- nufacturer in the world, I would like to hold a position of even greater leadership in the Spanish market.

Age: 39.

Character: extrovert, jolly.

Hobbies: reading, my friends.

Favourite dish: everything.

A challenge: long-term, watching my daughters grow up; short-term, exercise more.

A film: Avatar.

A book: Sarah’s Key.

A colour: blue.

A date to remember: 31st December 1987.

A flagship project in Fagor Industrial: any of the projects in this issue of Fagor News, and in all the previous issues. There is something special about all of them.

IN BRIEF

P T

North Delegation(Bilbao)

Andalusia Delegation(Sevilla)

Catalonia Delegation(Barcelona)

Catalonia Factory(Vic)

Northwest Delegation(Pontevedra)

Centre Delegation(Madrid)

Levante Delegation(Valencia)

HEADQUARTERS(Oñati)

Lucena Factories(Lucena)

Inoxfera Factory (Huesca-Almudevar)

Tenerife Delegation(Santa Cruz de Tenerife)

Gran Canaria Delegation(Gran Canaria) SALES BRANCH OFFICES

COMPANY-OWNED MANUFACTURING PLANTS

1 Factory 1 Factory 1 Factory

2 Factories

Bº Santxolopetegi, 22Aptdo. 17 - 20560Oñati (Guipúzcoa) SpainTel.: +34 943 71 80 [email protected]

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