Description

•  Virtually all food service equipment types available for incorporation into a display cooking setting
•  Pieces often used for stand-alone display cooking:
 >> Rotisseries
 >> Revolving Ovens
 >> Gas wood-fired type ovens
 >> Charbroilers
 >> Griddles
 >> Ranges
 >> Cooking island suites

Function(s)

•  Attract customers, stimulate appetites, promote impulse buying, and showcase chef’s talents and quality of food products

Application(s)

•  Virtually any segment of food service can capitalize on the unique merchandising opportunities offered by display cooking, especially restaurants, supermarkets, food kiosks or buffet stations, pizzerias, hotels, bakeries, fast food chains and caterers.

Available Features*

•  Rotisseries
 >> Arched-top, flat-top and double opening (front and back)
 >> Stainless steel, ceramic tile or various color finishes
 >> Infrared or ceramic logs
 >> Open cavity design
 >> One to several spits
•  Revolving Ovens
 >> Slow turning skewers
 >> Self-basting
 >> Automatic cook-and-hold
•  Gas wood-fired type ovens
 >> Simultaneous gas and wood-fire cooking
 >> 4 to 6-inch thick refractory stone
 >> Built-in ventilation system
 >> Air-curtain door
 >> Extensive variety of shapes and sizes
•  Charbroilers
 >> Floor and counter models
 >> Ceramic self-cleaning briquettes or energy-efficient infrared heating
 >> Flare control systems
•  Griddles
 >> 2 to 4 burners
 >> Electronic thermostatic control
 >> Accurate, zoned griddle surface temperature control
 >> Griddle/charbroiler combo unit
•  Ranges
 >> Heavy-duty grate top, griddle, charbroiler or hot top surfaces
 >> Clog-free burner design
 >> Cool-to-touch handle and knobs
 >> Splashproof design and controls
 >> Electronic ignition
 >> Base options – standard or convection oven, storage cabinet, refrigerated or freezer cabinet, or none for countertop use
•  Cooking Island Suites
 >> Custom designed to customer specifications
 >> Heavy-duty ranges with open top, hot top, fry top or French top burners
 >> Undercounter refrigeration/freezer
 >> Warming, holding and storage bases
 >> Work tops
 >> Receptacle boxes
 >> Sinks
 >> Pot racks
 >> Ceramic and infrared broilers
 >> Griddles
 >> Standard or convection ovens
 >> Fryers
 >> Cheesemelters
 >> Chinese woks
 >> Bain marie
 >> Waldorf-style shelving

Benefits

•  Visible flame attracts customer attention
•  Adds excitement to dining experience
•  Stimulates appetites
•  Promotes impulse buying
•  Showcases quality and freshness of food
•  Opens new avenues of design and layout

Energy Input

•  Rotisseries – 25,000 to 200,000 Btus
•  Revolving Ovens – 120,000 Btus
•  Gas wood-fire type ovens – 60,000 to 190,000 Btus
•  Charbroilers – 35,000 to 105,000 Btus
•  Griddles – 35,000 Btus/burner
•  Ranges – 33,000 to 45,000 Btus/burner
•  Range ovens – 45,000 Btus

Fuel Type(s)

•  Natural gas and LPG

Ventilation

•  Varies depending on equipment


*Listed features offered by some, but not necessarily all vendors.