Certified Pre-Owned is our promise to you that the used or clearance equipment you are purchasing has been through a rigorous inspection process in the YCE Catering Equipment Ltd Leeds workshops. Our process, start-to-finish, includes: Cleaning, Inspection and Diagnosis, Repair, Testing and Retesting, and Warranty. All of our Certified Pre-Owned Products come with a 90 day warranty unless otherwise noted. We’re confident in our ability to provide you with quality used equipment.
YCE Catering Equipment Ltd is one of the largest and most reputable supplier and refurbisher of catering equipment in the UK. And no wonder: it’s been our business since 1980.
We’ve created our own proprietary “CERTIFIED” process to produce the best refurbished equipment on the market. Here’s why Busychef’s Pre-Owned Equipment is the best in the industry:
Despite the change to colder weather the demand for lighter, healthier food is on the increase. It is good news therefore that griddles, grills and chargrills allow outlets of all sizes to meet that growing demand for lower fat options.
But it’s not just about offering grilled rather than battered or fried fish, burgers, sausages and steaks. Griddles and grills are great for crepes, flat breads and even fruit. It is even possible to stir fry directly onto the griddle plate, for example to produce Mongolian-style dishes.
Investing in a griddle or grill can therefore help you to widen your menu offering for a relatively modest outlay. And here are our tips on choosing the right equipment for your business….
Consider your present and future requirements and always buy the size to suit this need, allowing for future expansion.
Always talk to your friendly foodservice dealer about your requirements; we will be able to offer impartial advice on the best griddle or grill for your particular needs.
Check that capacities and output quoted are like for like. For example, is the output of burgers per hour for frozen or fresh product? If output is quoted for steaks, what size and degree of cooking?
Buy one made by a reputable manufacturer to be sure of compliance with all relevant regulations and to ensure ongoing service and spare parts availability.
Choose equipment which is easy to clean.
Griddle plates should have no gaps to allow grease to seep into the body. Look for gully welded plates or one-piece castings. Splash guards should be integrated for the same reason.
Larger units should offer the flexibility and energy saving capacity of a dual heat zone. This allows just part of the griddle to be used in quieter times.
Major manufacturers offer a wide range of griddle plates including machined steel, ribbed, half-ribbed and chrome. Chrome griddles radiate less heat into the atmosphere and so are more energy efficient than steel plate models. This contributes to a more pleasant working environment. Their attractive, easy-to-clean cooking surface is also ideal for theatre-style cooking.
Check the drainage channel – will it be easy to use and keep clean?
Choose a chargrill with power to spare, rather than running the unit flat out to achieve the heat you need.
Lava rock can be messy to use. That’s why Lincat’s chargrills use innovative heat transfer profiles to achieve controlled flaring, to give chargrilled food its distinctive taste.
If gas is not an option or, if adequate ventilation is an issue, chargrilling is still possible with Lincat’s Silverlink 600 electric chargrill. This features a water bath to retain humidity which makes it a good choice for all kinds of meat and fish.
Safety of operation should be a key issue in your choice of salamander grill. For heavy-duty models is there a branding plate lifting mechanism (like the EasiLift mechanism from Lincat)? And is this included in the price, or is it simply available as an optional extra?
Choose heavy duty, cast aluminium reversible branding plates. These offer high heat retention and both sides can be used for grilling and branding.
For additional flexibility consider buying and adjustable salamander. The grill hood of Lincat’s AS3 adjustable salamander can be moved up or down to offer supreme cooking flexibility. Of safe, ergonomic design, with an easy-lift action and wide grab handle, it is perfect for grilling and gratination.
Chargrilled or barbequed food is an increasingly popular al fresco option for diners. However it’s often not quite so popular with the kitchen staff who have to clean equipment at the end of a busy session. Lava rock, which is mistakenly thought by many to give food its distinctive chargrilled flavour, is both messy and makes equipment difficult to clean. Worse still it often provides inconsistent results.
But it is the igniting of fat and flaring which gives food a barbequed or chargrilled taste rather than the lava rock itself, which gives off no aroma. That’s why Lincat have eliminated the need for lava rock from our Opus 700 and Silverlink 600 chargrills.
In its place are specially designed heat transfer radiants. These are more controllable and consistent than lava rock, yet still ignite sufficient fat for optimum flaring to give a distinctive chargrilled taste. At the same time removable branding grids provide the characteristic ‘branding’ effect. These can be removed at the end of the cooking session, together with the radiants, fat collection tray and splashguard to facilitate cleaning.
There are four gas powered Lincat chargrills to choose from. The Silverlink 600 CG4 (450mm wide) and CG6 (600mm wide) chargrills incorporate independently controlled twin cooking areas, providing economic use of energy during quieter periods. The heavy-duty Opus 700 range includes the 20 kW OG7401 (700 mm wide) and the 900mm wide OG7402, which offers a 25kW output. All four can be operated by propane or natural gas, and are ideal for barbeque applications.
With thanks to Lincat. The full Lincat range of chargrills available from the busyCHEF online showroom