The unit uses a mix of Metos combi tilting kettles, 1 x 300 litres, 2 x 200 and 3 x 100, plus other equipment from Rieber including three bratt pans, five Kreft ovens (plus 2 Rational) and some boilers.
Says CPU Manager, Anthony Lewis, “Whether its sauce for cauliflower cheese, steak and kidney, custards, gravies, potatoes, rice puddings, stews and soups in the kettles, or curries and stir fries or finishing Welsh cakes in the bratt pans, we can plan our production and pick the equipment that is right for the job.
“The service from BGL Rieber is excellent; anything you need and they respond at once. For example, when we’ve had new supervisory staff or new equipment, they have come down straight away to help with training.”
See Rhondda’s recipe for Welsh Cakes here
Metos kettles in the CPU cleaned and ready.
Uncooked cakes, above, being placed in the bratt pan for cooking.
Cauliflower cheese topped with grated cheese.