OUTDOOR COOKING FOODSERVICE EQUIPMENT JOURNAL APRIL 2022

 
Please attribute any comments to Duncan Vipas, Head of Sales, R H Hall
 
What trends or observations have you been most struck by in terms of the way some foodservice operators have developed an outside catering operation over the last couple of years?
Since Covid restrictions forced venues to look at better ways to use their outdoor spaces, we have seen a wide range of operators looking to add outdoor cooking into their everyday offering – from small pubs, to multi sited chain restaurants. Some simply require a stand alone barbecue, that can easily be moved for service in different areas and is built to last – whilst others are working with our Food Solutions team to create a complete outdoor kitchen set up that operates separately from the main kitchen, including refrigeration, stainless steel prep areas and handwash facilities, with some even incorporating bespoke graphics to promote their outdoor menu options. By working with a supply partner that can provide the full package - from complementary stainless steel tabling, to refrigeration and hygiene equipment – operators will ensure that every aspect of their outdoor equipment requirements have been considered.
 
What are the biggest equipment challenges when it comes to devising an outdoor foodservice set-up?
One of the biggest challenges currently facing the foodservice equipment market is availability. There has been huge global demand for barbecues and coupled with product delays and component shortages, this has led to long lead times on many of the most popular products. We would always recommend operators consider any outdoor requirements well in advance of the summer season to ensure as much use can be gained during the warmer weather, even potentially now starting to plan for the 2023 season!
 
Commercial BBQs, grills and pizza ovens tend to be the cooking appliances most favoured by operators. What criteria or factors appear to be most influencing the choices that operators are making at the moment?
For any outdoor cooking set up, the most important piece of equipment to get right is the Barbecue itself! First and foremost, caterers should ensure that they are purchasing truly commercial equipment. Many domestic barbecues look the part, but will not last or be able to recover quickly during a busy service. Look for a Barbecue that uses commercial grade stainless steel (be wary that many domestic models use stainless steel but are of light duty construction) and also check out the grid racks - stainless steel work much better than coated ones that invariably chip and flake off in time. Consider heat up times – this can be as little as 6 minutes! Look for good portability as many barbecues have poorly constructed wheels. Importantly, ensure the product comes with a full commercial warranty. Remember that you would not buy a domestic cooker for your commercial kitchen so apply the same thought process for your outdoor Barbecue. The Crown Verity range of professional barbecue systems utilises a wide range of accessories to allow operators to create their perfect solution. Easy to retro fit and change, this versatility allows operators to re-invent and expand their menus. Options include griddles, rotisseries, steam pans and more.
 
R H Hall are Exclusive UK Distributors for the Crown Verity range of Professional Barbecue Systems and Hallco Hygiene Products
 
For more information, please visit:
www.rhhall.com
Or contact our Sales Team on 01296 663400/sales@rhhall.com

R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY

T: 01296 663400  F: 01296 663401  E: sales@rhhall.com  W: www.rhhall.com

ACCELERATED COOKING FOODSERVICE EQUIPMENT JOURNAL – APRIL 2022

 Please attribute any comments to Duncan Vipas, Head of Sales, R H Hall

  How often should operators get their high-speed/accelerated cooking appliances serviced? Is there anything unique about such appliances versus other commercial cooking apparatus when it comes to looking after them?
With correct every day use and regular cleaning, we would generally recommend microwaves are serviced by an approved service agent once a year. Our vast experience with the microwave industry and a highly knowledgeable team means that we can offer regular maintenance via our Approved Service Providers. Working with engineers means that we are able to create better technical knowledge of the Sharp range throughout the industry and offer better support to all users, reducing costly down-time by efficient and reliable after sales service.
 
How do you support end-users when it comes to the maintenance of such appliances? Are there any big do’s or don’ts that you would advise operators to follow?
When using your microwave on a regular basis, one thing that shouldn’t be overlooked for getting the best from a microwave is regular cleaning - keep the oven’s cavity and inner door clean of food spillage/deposits at all times. This will avoid cavity burn ups and prolong the life of its heart “The Magnetron”. This measure will also help the consistency and speed of reheat/cook times. You could purchase the Microsave Cavity Protection System which is a unique and simple cavity liner which is safe to use, easy to clean and provides long term financial benefits. This invaluable add on is designed to work with the Sharp Commercial Microwave range and every Sharp sold with the Microsave CPS comes with a lifetime warranty on the cavity.
 
How significant are warranties in this category of the market? Would it be fair to say that, in general, there isn’t a huge variation in terms of the warranty packages offered by the most recognisable brands?
A heavy duty commercial microwave from a recognised leading brand, when used and maintained correctly, should have an expected lifespan of at least 5 years. There are still a number of machines offering a standard 1 year warranty – however, look for enhancements such as extended cover on the magnetron – which is the heart of any commercial microwave! Heavy duty models should have at least a 3 year warranty as standard, which can often be extended to 5 years on core components when utilising items such as the Microsave Cavity Protection System. There are 2 different approaches to microwaves and machines are available on the market to meet both requirements. There are many entry level machines available, at low price points, which meet simple reheating requirements and are often cheaper to replace than repair. However, it is always best to get the best possible product to ensure as much longevity as possible – so always consider the warranty and reputation of the product being purchased, rather than just the cheapest option available. For higher output/wattage machines, many users, particularly multi sited chains are looking at the life cost of foodservice equipment in general. These machines are often a higher investment and the warranty offered should back this up. Look for a reputable and proven brand like Sharp or Maestrowave to provide exceptional value for money when spread over the expected product lifetime.
 
In terms of commercial microwaves specifically, these appliances typically undergo tremendous daily usage and stress in a busy kitchen. What’s the best way to avoid/reduce the chances of them breaking down?
With annual servicing in place and by buying a recognised quality brand, there is absolutely no reason why your commercial microwave oven shouldn’t last between 3-5 years and even more, dependent on site and on how the oven is cared for! Regular cleaning and servicing are key to ensure users get the maximum lifespan from their microwave.
 
For more information, please visit:
www.rhhall.com
www.microwaveassociation.org.uk
www.maestrowave.com
FOR FURTHER PRESS INFORMATION CONTACT:
Emma Smith - 01296 663400 - emma.smith@rhhall.com
 

R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY

T: 01296 663400  F: 01296 663401  E: sales@rhhall.com  W: www.rhhall.com