Ready for action

9th January 2009, 4:01pm

Whether caterers are serving 80 or 800 meals a week, it is fundamental they choose a good cooking range complete with hard working and reliable ovens, burners, griddles and grates.

Like a Roman soldier, Imperial's tough Restaurant range is designed for the most arduous of missions, is always geared up for its next job and has strikingly professional looks to boot.

The integrated gas range, which comes in 24, 36 48, 60 and 72 inch models, is a dream for caterers with a lot on their plate with a host of distinctive features.

These include the dual flamed PyroCentric burner for evenly heating every size of pans, including the most popular sizes in foodservice, the 10 and 12 inch. From a full 28,000 BTU open burner flame to a gentle 7,000 BTU simmer, the chef is always in control and there are no hotspots, whatever the heat level.

Imperial does not presume, however, and offers two optional interchangeable burners; a sauté burner to expand the flames out at the bottom of the pan and a wok jet burner to project the heat to the centre of the pan, creating a desired 'hotspot'.

In terms of the Restaurant ovens, with an adjustable thermostat from 150ºF to 500ºF (66ºC to 260ºC), managing director of Imperial Catering Equipment Mark Poultney said that caterers could count on even heating. "Through extensive testing, we discovered that a "U" shaped burner with a 35,000 BTU output best distributed throughout our ovens.

"With this increased heat movement, temperatures are kept even and consistent throughout the oven, while a uniquely designed heat deflector and baffle system direct heat into the oven cavity and keep it there. Heavy grade metals eliminate warping and sagging, keeping heat moving in a consistent pattern.

"Our gas centre tube meanwhile provides the best heat exchange, even heating the entry point. The design of the oven also means sheet pans can be used in either direction."

Another individual touch are the ovens' porcelain internal surfaces, meaning not only are they easier to clean, they provide far better browning than a reflective metal surface.

Good looks, good business
Imperial's Restaurant range is ultimately designed to do a job but also has looks to die for and, in this case, great looks also means good business. Heavy grade stainless steel from the
Plate Shelf and backguard down to the kickplate ensures it not only looks professional, but helps holds heat inside where it belongs and gives it added weight, strength and endurance.

All seams are welded and polished with a minimum number of exposed screws to prevent grease build up. Even the legs are high quality with non marking feet of which come as standard with all ranges.

The Restaurant range's cast iron grates are 12 inches square so they can be removed safely and easily for cleaning and caterers will have no clogged pilots with this system. The pilot is out of the pill, zoneshielded by a hood designed into a grate so it stays debris free. The grates are also designed for easily sliding heavy stock pots from end to end.

If a strong oven door is what you need, Imperial's Restaurant range has specially designed, extra strength door hinges with a stamped liner to beef things up, improving heat retention and directing heat back into the oven.

Staying strong
Breakdowns are not an option in a busy restaurant kitchen and servicing is very expensive these days. "Cooking ranges are clearly a big investment and caterers must have confidence in the reliability of their installation," said Poultney. "Large kitchen appliances must be built to withstand the rigours of a busy kitchen, so good warranties are crucial.

"They are not just a reassurance of quality, they can also save money in the long run. All products from the Imperial range come with a two year parts and labour warranty, at no extra cost, to give the caterer peace of mind.

"Another important factor to consider is maintenance. Outlets need something that is not only built to last, but also easy to maintain, particularly if they don't have much experience of kitchens or don't have an experienced chef to lean on."

Since its inception in 1957, Imperial's mission has been to be the preferred global supplier of high quality, great value cooking equipment for the catering industry.

The family owned firm utilises high skilled employees combined with innovative manufacturing processes and continually invests in state of the art technology and machinery as part of its investment in future growth. This means enhanced efficiencies, lower production costs and consistent top quality equipment.

For more information, call 01509 260150 or visit www.imperialrange.co.uk