Gloucester-based Target Catering Equipment has fabricated an unusual induction cooking suite for its latest customer, the Falstaff Hotel in Canterbury.
The new unit has controls on adjacent sides for operation around a corner. This around the corner use in a kitchen helps to maximise space, as there is access to two chef stations in tight spaces with effectively a reduced depth cooking station – as most heavy duty cooking ranges are normally a minimum of 700mm front to back and do not have controls on the side.
The bespoke induction range has six induction hobs, with two controlled from one side and four from the front of the suite. This also means that two chefs can operate different hobs at the same time, which could save time in a busy kitchen.
Target’s MD, David Pedrette, commented: “Target designs modern alternative cooking solutions that are energy efficient compared to traditional gas fired equipment – an important point still not recognised by a lot in the industry.
“We have an obligation to meet agreed carbon emissions by 2020 and Target, along with other leading manufacturers, is trying to help this become achievable by reducing energy consumed in kitchens with special purpose modern equipment.”