Building a cook line

A cook line is specified by what has to leave the pass at peak, not by the size of the room. Most kitchens settle on one primary heat source, one fast secondary, and one piece that handles volume batches.

Ovens do the primary work. A range oven puts hobs and an oven in one footprint and suits a kitchen cooking to order. A convection oven moves air to cook evenly across full trays and is the usual choice where output is tray based. A combi oven adds steam and does the work of several machines, which is why it tends to be the first piece specified in a new kitchen rather than the last.

Speed and volume are handled separately. High speed ovens finish and regenerate in a fraction of conventional times and suit cafes, forecourts and quick service counters. Commercial microwaves do the same job at lower cost where the output is simpler. Bratt pans handle the large wet batches, braising and shallow frying at a volume no pan on a hob will reach. Pizza ovens are a category of their own, specified on deck type and on pizzas per hour.

What renting includes

All cooking equipment goes out on an inclusive rental plan. Servicing, parts and call-outs are covered for as long as the equipment is with you, with no upfront capital outlay, and new or fully quality-checked reconditioned Used Approved units are available.

Explore the range: pizza ovens, combi ovens, ovens and range ovens, high speed ovens, commercial microwaves, convection ovens and bratt pans.