DISPLAY COOKING EQUIPMENT
As the lines between the front-of- the-house and back-of-the-house continue to blur, display cooking has become one of the hottest trends in foodservice and is rapidly gaining popularity in virtually all segments of the industry.
There are as many display cooking concepts today as there are gas equipment models to achieve them. Venues run the gamut from mall or campus kiosks to fine steakhouses where customers can grill their own steaks to fully equipped exhibition
kitchens
prominently located so chefs can showcase their talents as they prepare menu items in full view of customers.
Gas-fired charbroilers, open burner cooktops, designer pizza ovens, rotisseries, griddles, and cooking islands top the list of equipment that is used in display cooking. Some models can be specified with a refrigerator or freezer base; this convenient step-saving feature opens up more layout options and reduces space requirements.
In most applications, the fuel of choice
for display cooking
equipment is natural gas. Nothing quite equals the visible flickering blue flame when it comes to attracting customer attention and lending drama to the dining experience.
Some equipment is designed to be installed with brick, stone or tile to complement the existing decor. Other pieces become the focal point around which the rest of the decor evolves. Either way, when installed in an area that is visible to customers, gas display cooking equipment stimulates appetites, promotes impulse buying and showcases the freshness and quality of the food being served.
Evo’s live action, circular flattop cooking equipment connects the world to freshly prepared foods. Used by foodservice professionals and top chefs as a versatile cooking platform, Evo is found at hundreds of hotels, resorts, clubs, restaurants, dining .halls, and grocers worldwide.
• 25" or 30" black oil-seasoned steel cook surfaces
• 48,000 BTUs; 225°F to 700°F
• Display and refrigerated service tables, carts, and cooktops for indoor or outdoor use
• Dual heat zones with edge-to-edge even heat
• Made in America using high-gauge stainless steel
• LPG available • UL, CGA 1.66, ANSI Z21.58b, NSF
32nd Edition FO ® ™
Operate more efficiently with a customized cooking island built to your specifications. Choose from a wide variety of options such as open-burner ranges, griddle tops, broilers, fryers, convection ovens, cheesemelters, hot tops, French tops and refrigerated bases and combine them to put everything you need at your fingertips.
Water systems can be integrated so you can fill a stock pot without taking a step. Smart design improves kitchen communication and work flow.
• LPG available • CSA International
ODSERVICE GAS EQUIPMENT CATALOG 45
Any combination of broiler, griddle and/or open burners can be welded together with inlet pipes connected for one gas inlet. Heavy gauge, fully enclosed, fully welded stainless steel body and drip pans for higher efficiency, easier cleaning and long life. Griddles are available either manually or thermostatically controlled. Broilers are available either lava rock or radiant. All burners are individually controlled. Available either as counter model or floor model with stainless steel legs and stainless shelf. Casters available.
• Front cap height 10", 27" deep • Optional accessories available • LPG available • CSA International, NSF
Extensive design and rigorous testing have been performed to produce a gas-fired oven that truly performs and has the cooking characteristics of a wood-fired oven. These efficient and versatile ovens can produce a multitude of baking, grilling and roasting items that cannot be matched by conventional cooking equipment. The 4 to 6 inch thick, dense refractory stone mass assures consistent and even heat retention and distribution, while the direct wood and gas heat intensifies cooking speed and flavor. Three mode operation: gas fire, wood fire and gas/wood combination.
• 4 sizes available for commercial and industrial use: 35", 43", 52" and 64" I.D.
• Gas models 90,000 - 190,000 BTU/hr.
• Simultaneous gas and wood fire in cooking chamber
• 31⁄ 2 minute baking time for pizzas • LPG available • Los Angeles RR, MEA • UL, UL for Sanitation to NSF4
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124