Efficient Grilling for Bacon, Sausages and Ready Meals
For normal grilling the upper elements are set between 350 and 450°C whilst the lower elements are set between 275 and 340°C. It is essential that the lower elements be kept to below 350°C to prevent the ignition of any fats produced by the product.
This method produces a larger amount of fat than either of the two previously described methods. Any fat produced is collected in trays beneath the grill.
Because we have the experience and knowledge to be able to provide you with equipment that will be suitable for your application and will give a long reliable working life. If we are not 100% confident that the equipment will perform as you require, we will not supply it. We have built up a very good reputation over a long period of time and want to keep it.
When we are having initial discussions with a customer, wherever possible, we like to discuss the project not just with the buyer or person making the purchase but also with the engineers and production staff. The experience that we have had in the food industry enables us to make sure that the equipment that we sell to them is the correct one for their application and we can often assist them with the process that they are trying to achieve.
We ship and install anywhere in the world. We have supplied and installed equipment in China, Russia and North America.
Small ovens and grills can usually be manufactured within six weeks, however large lines can take up to 28 weeks.