Equipment surgery

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I run a high street pub that attracts a lot of office workers at lunch time. I'm keen to extend my rather basic menu to offer more high-quality...

I run a high street pub that attracts a lot of office workers at lunch time. I'm keen to extend my rather basic menu to offer more

high-quality sandwiches, paninis, bagels and wraps but am concerned my kitchen may not cope effectively with demand over the short lunch hour. What equipment would you recommend?

The sandwich market is becoming big business as the food service industry offers an ever-increasing range of hot and cold sandwiches to attract lunchtime custom.

A wide range of equipment on the market claims to cater for this demand in a fraction of the time taken by conventional processes. Having worked with many of these products, I'm particularly impressed with the Lincoln Impinger Dual Technology Finisher (DTF-8).

At first sight it's hard to believe that the DTF-8 can cope with an entire menu - even pastry rises perfectly. As there's no need to monitor the cooking process closely, unskilled kitchen workers can operate this equipment.

Combined technology of air impingement and high-intensity

infrared heating elements allows the finisher to cook up to double the speed of conventional air impingers and four times faster than convection ovens. These features make the DTF-8 ideal for today's time-starved workers who are seldom able to snatch more than half of the traditional one-hour lunch break.

High-velocity air allows rapid heat transfer and even cooking while the infrared elements provide superior browning, toasting and crispness. However, when precise cooking temperatures are necessary, the infrared input can be controlled and even switched off.

An efficient piece of equipment for pub kitchens, where space is often severely limited, the electric DTF-8 is designed for counter-top use. Two of the machines can be stacked on top of each other if necessary.

Another plus point for dual-technology finishers is the lack of need for ventilation, enabling such equipment to be located anywhere in the kitchen or front-of-house, meaning adequate space to remove the conveyor for cleaning.

Source: Enodis UK Food Service Group development chef

Keith Russell. Contact: 0845 370 4888 www.enodisuk.com

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