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Valentine & Cuisinequip to showcase new smart fryer at upcoming exhibition

5th Aug 2025 - 14:30
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Returning to The National Restaurant, Pub & Bar Show (formerly Casual Dining) in 2025, Valentine & Cuisinequip will be demonstrating the very latest in smart and intuitive frying technology on stand N531.

Following the launch of the Valentine CORE range earlier this year, the stand at The National Restaurant, Pub & Bar Show will be home to the very latest CORE Smart appliances.

Taking commercial frying to the ‘next level’, the Swiss-manufactured Valentine CORE Smart fryers are set to ‘revolutionise’ professional kitchens with innovative technology included as standard.

The CORE Smart fryers deliver precision temperature control to +/- 1°C, ensuring consistently perfect frying results, whilst an ECO feature automatically reduces the fryer temperature during long periods of inactivity, helping to reduce energy consumption. 

Equipped with automatic ‘adaptive cooking’, the CORE Smart range accurately monitors loads and adjusts cooking times accordingly. The Valentine CORE Smart fryer range simplifies the cooking process and supports a more sustainable kitchen. 

A spokesperson for Valentine & Cuisinequip said: “To enhance kitchen safety, the latest FrySmart Technology detects the absence of oil and isolates the heating element to prevent overheating and fire risks if the fryer is switched on without sufficient oil.

“Each CORE Smart fryer has an integrated Sicotronic interface for energy optimisation and a smart cartridge-format electrical connection to aid efficient servicing and reduce potential downtime.  

“With the option to add twin-pumped oil filtration to all twin pan fryers, providing separate pumps and oil buckets for each fry tank, operators can significantly reduce the risk of cross-contamination between food groups and streamline their allergen control process.

“Engineered for precision, performance and hygiene, the CORE Smart fryers deliver consistent, top-quality results with easy upkeep and smarter, more sustainable operations for even the busiest kitchens.”

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Written by
Edward Waddell