Rotisserie turns a profit for Kosher butcher


Standex Food Service Equipment has supplied a BKI VGG-16 rotisserie oven to a family butcher in Edgware, North London.

Louis Mann & Son Ltd is a Kosher butcher and poulterer, which has been trading at the same site since 1956, supplying cooked and raw meats to the local community and caterers.

The butcher roasts whole chickens and beef joints twice a day to ensure the freshness of cooked meat. Typically, Louis Mann sells over 150 whole cooked chickens per week, as well as chicken portions and roast beef.

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Quality and service are the bywords at Louis Mann, a philosophy which has resulted in a loyal and broad customer base.

Proprietor, Elaine Mann, stated that the level of repeat business from discerning customers is testament to the quality of its products: “We start with top quality ingredients and use the best available equipment to help our skilled butchers to produce optimum results. The BKI rotisserie delivers consistently high standards of moist, succulent chicken with crispy skin. We enjoy an unrivalled reputation for our roast chicken.”

Mann cited several features of the BKI VGG-16 rotisserie, including the large capacity for up to 80 birds, speed of cooking, user friendly 15 mode programming, pre-heat facility and holding capability, all of which help boost productivity and profitability, within the busy store.

She added: “Hygiene and cleanliness are very important factors within our business. The stainless steel, demountable centre shafts and spits, as well as removable fat collection trays simplify cleaning, significantly reducing labour costs.”

The decision to specify the BKI rotisserie was based on previous happy experience of BKI products.

She said: “In the early 1960s, we bought a BKI rotisserie, which has given us reliable service for nearly 50 years. When we decided to upgrade the oven, we had no hesitation in specifying the new BKI model. We have not been disappointed as the purchasing process, installation and after sales support have been second to none.”

Tags : catering equipmentChickenclientProjectProjectsrotisserie oven
Andrew Seymour

The author Andrew Seymour

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