FRYERS AND GRILLS
Feel the burn
Barbecues and grills are a sure-fire crowd-pleaser, guaranteed to release those all-important mouthwatering aromas
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ncreasingly modern foodservice is about theatre, and, when it comes to drama, not much beats fire. Which is why open grills, barbecues and solid fuel are all becoming more popular. Another attention-grabbing crowd-puller is aroma: flame-cooked meat, fish and vegetables can get the mouth water- ing like few other things. Barbecues are gaining in popularity along-
side al fresco cooking and eating. A big bonus for busy venues is that the barbecue can be an extension of the kitchen, helping you produce more food without having to create space to house a new appliance. However, one key issue with barbecues
is safety: there have been examples of low- quality products making their way into the UK market, so make sure the appliance you choose comes from a reputable supplier, is fully accredited and has the CE mark. Solid fuel also releases carbon monoxide
when burned, a highly toxic and odourless gas. Special ventilation systems are required for any operator cooking on a solid fuel appli- ance. See BESA publication DW/172 (Specifica- tion for Kitchen Ventilation Systems) for more.
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modes will also reduce energy consumption and ensure the appliance is quickly back up to temperature when needed.
● Grills with automatic plate detection mean that energy is only used when needed, and infrared heating elements can deliver fast cooking times.
● Some advanced grills eradicate the need for a fat tray and the need to dispose of fat waste altogether. Look for appliances that are easy to maintain and clean – electric chargrills score well here.
● Scrape off any food or carbon build-up from the grill surface after every cook. This ensures accurate cooking times are maintained and energy consumption is reduced, as the grill is not trying to heat the dirt as well as the food.
Despite health concerns, deep-fried food remains hugely popular. A key area for deep- fat fryers is oil management, and manufactur- ers are investing in research to develop new technologies that can make it easier and safer. Features that are common in modern high-
end fryers include timers, integral oil filtra- tion and automatic basket lifters. As well as helping with oil management and safety, these features can save time and thus reduce run- ning costs – so investing in a more advanced fryer can save money.
SUSTAINABILITY TIPS ● Fast heat-up times mean appliances can be turned off during quieter periods of service, eliminating the need to keep them switched on to keep them up to temperature. Standby
● Some fryers can automatically adjust cook- ing times depending on weight of product loaded, reducing energy consumption.
● Look for fryers with features that can help manage and lengthen the life of oil, such as inbuilt filtration.
● An insulated frying tank can reduce heat loss, improving heat recovery times and reducing energy consumption.
● Ensure fryers’ thermostats are accurate by having them checked regularly by your service company and only fit manufacturer- calibrated replacements.
● Twin-pan fryers save energy during quieter ser- vice periods, when only one needs to be used.
● Look for barbecues that are made of stain- less steel for a long life. Roll domes will help with faster heat-up times and improve energy efficiency.
15 November 2019 | The Caterer | XXIX
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