Event Business News
This site is a part of the Christian Faversham Group. You can find more recent news from our parent company here.
Our BBQ hire service in London and Home Counties is proving to be very popular. We have taken another batch of brand new Tough Grill gas BBQs from stock and added to our hire fleet of the famous Cinders TG160 Slimfold. Both the Cinders TG160 and SG 80 have been a very reliable work horse over the years and are still the market leaders. We recieved an emergency call from Will Dickens of Cool Hurst Vinyards this week. Will was keen to see if we had an outside heating solution. To offset a potential severe frost, forecast to hit the vinyard on Sunday night.
We are currently carrying out Research and Development for Off Grid Hybrid stored Event Power for hire.
Our client is a sub-contractor for British Rail and Railtrack. Their brief was to maintain the battery backup power for the signalling on a railway line in the South of England from Friday through to Monday morning during the day and night. 
Our client is well known in caterer circles operating in the South of England. Their client is a British Airline operating a fleet of Airbus 340 airplanes both passenger and cargo. We were asked to hire an event kitchen the include the following :-
3 x 20 Rack HGV20 LPG Ovens – 7Kg Turkey Butterflies cook Time 90 minutes 
We were back setting up the kitchen in the Ice Café and the Bratwurst Hut today at Winchester Cathedral this week. This installation comes with access and parking challenges. 
The question what size heater I need to hire for my marquee, barn, warehouse or gazebo can be challenging to understand and calculate.
Note – heated air emitted from these heaters is not adjustable.
Let us look at each structure from the smallest situation to help you understand. 
A lowerator is a heated cabinet with a plinth fitted inside which is attached to a series of springs, The amount and size of the springs balances the weight of the china plates being warmed. Warmed plates are taken from the top of the stack, The stack rises giving you convenient plate access on demand. A heating element is situated under the stack of plates which heats the plates. 
Providing banqueting for groups of 150 - 500 guests or more, requires a considerable amount of planning, not only offering a doable menu but how to deliver a larger than normal quantity of food within a short period of time. Various catering equipment manufactures offer high volume cooking equipment which help produce great results. 
With a brief introduction of our business, types of heaters and their energy requirements at the foot of this blog, you may be surprised we cover every heat requirement you might need, nationwide.