High quality, top value, foodservice equipment.
In a world where there is a plethora of choice for your prime cooking equipment, you want equipment that has a long pedigree of making high quality, top value, and extremely reliable equipment.
Here we will look at 5 work horses of your kitchen and what to look for when it's time to invest.
Available in 4, 6, 8, 10 even 12 burner sizes, you will need to decide if you want a backsplash and plate shelf or just a plain stub back, and whether you want a standard oven or a fan assisted convection oven, your menu is the key driver here.
Other things to look out for are anti clogging burner heads which ensure consistent flames and PyroCentricburner heads giving 2 rings of flame for even cooking no matter what the pan size. Then there is the choice of grates, traditional star grates, that can be easily turned over for wok use, or S grates, creating a top similar to the traditional bullseye ring here you can easily slide pans across the top giving even more control of the heat.
Look for chef depth oven interiors, here you
will be able to load 1/1 easily onto the heavy-duty wire shelving. Fully
insulated with non-sagging insulation gives an even temperature throughout the
oven for years to come, and with Porcelainised
oven interiors you get optimised energy efficiency.
Deep fat fryers are used in most kitchens, be it to produce starters, mains, sides, even desserts, you want a fryer that can recover temperatures quickly, prolong the life of your oil and give an even temperature throughout the pot.
Delving deeper into types of fryers, generally they come in 4 formats; tube fired gas, open-pot gas, lift out electric elements, and electric element. All have different features and benefits, so you would need to ask a few questions to decide on which is the correct model for you.
· What power do you have available? Natural Gas, LPG or Electric.
· What products are you looking to fry? How many different products are you looking to fry, do you need to keep them separate? Do they create a lot of debris?
· What through put will you require? Can be as simple as how many portions of chips and hour.
Once you have answered these, we
can look at the differences in the fryers.
· Open pot fryers have Infra-red ceramic burners which rapidly heat the stainless-steel sides of the fryer and the oil inside, with a snap acting thermostat that extends oil life and produces a uniformly cooked product. It also creates a deep cool zone which helps to capture food particles and makes for easier cleaning.
· Tube fired fryers have cast iron tube heating, creating a large heat transfer to the oil, and has a faster recovery than open pot units.
Electric fryers come with 2 element styles, lift
out or fixed element.
Ideal for small spaces, looking to have a multi-functional piece of equipment, at the width of a 10 burner range you can get 6 open burners, a raised griddle, a grill and 2 full size ovens.
What you are looking for here is a unit that gives even, controllable heat across the top of the unit, with easily removable cast iron radiant grates for attractive char-grill markings as well as ease of cleaning. Look for units that have a cast-in grease trough that allow for excess fat to flow to the front grease gutter thus minimising flare up.
Again, you have choices here, grooved, flat, a mix of the 2, gas and electric. Units with a thick griddle plate will maintain temperatures and assure quick recovery. Look for units with a grease can, enabling ease of cleaning and if they have a weep hole then even better as it will be a visual when it needs to be emptied.
Imperial Commercial Cooking Equipment is a family owned company that have been manufacturing foodservice equipment in the USA for over 60 years. Able to withstand the rigours of a hardworking kitchen, the range incorporates Fryers, Ranges, Grills, and Griddles, in gas and electric. Stocked in the UK by Gamble Foodservice Solutions, who give industry leading knowledge and service, including a 2 year parts and labour warranty.