Ranging All Over

Ranges and island suites are still hugely popular despite the advance of the versatile and energy conscious combi oven. Kathy Bowry reports on what’s hot and what’s not.

Ranges are still very much in demand – from the top end island suite of Michelin-starred kitchens to the good old six-burner workhorse trotting out pub grub – but they have undergone a metamorphosis as the industry looks for more fuel efficient cooking methods.

Energy savings necessarily are at the top of everybody’s list when it comes to choosing prime cooking equipment. According to a White Paper published by Catering for a Sustainable Future Group (CFSG), the total energy consumption of Britain’s catering industry is estimated to be in excess of 21,600 million kWh per year.

Over 30% of the energy is used in purely commercial catering establishments, with another 17% in hotel restaurants and more than 50% in non-commercial public sector catering. That equates to an awful lot of wasted cash and so if the buying decision is driven more by energy cost considerations than concern about the environment, who is to say that is not just as important a driver in these tough times?

One way or another the problem must be addressed and Government incentives of interest free loans and tax breaks via the Carbon Trust make this a very good time to look at renovating and refurbishing with more energy efficient kit.

David Clarke FCSI, of consultants CDIS-KARM, points out that gas appliances offer 55 per cent less carbon usage than their electric counterparts and that balance is likely to stay the same for the foreseeable future. He also recommends a keen scrutiny of build quality, warning that the price of some ranges does not always reflect the expected quality.

But what to go for? What are the choices since you last bought a range, say 15 years ago? According to Trevor Burke of Exclusive Ranges, distributor of the Ambach marque, the cooking island is reducing in size because of the growth in combi ovens and higher quality production equipment which are also more frugal on energy use.

For larger operations such as hotels and those with banqueting as a significant part of their business he reckons the introduction of technology has taken its toll on the island.

“There is now less cooking in pots and pans and more use is being made of combi ovens, brat pans and kettles resulting in reducing the number of appliances, the amount of energy used and the number of chefs needed.”

However, in traditional restaurants bespoke islands suites are very much a growth area albeit with changes in their makeup, moving away from the traditional layout of solid tops, burners and ovens under to a more imaginative cluster of cooking methods including a plancha plate.

CFSG champions the move towards induction hobs saying: “Induction cooking should be given serious consideration and can offer significant energy saving benefits. Induction cooking works by using special cookware, which has a ferromagnetic base; this is heated by an induction coil in the appliance top. The result is that the heat is generated in the cookware itself, rather than being generated on the appliance top and then passed through the cookware to the food. This is more efficient, as the heat is in direct contact with the food, and is more easily controlled.

Top end bespoke range maker Charvet has pioneered the development of a four plate induction range with an oven under and placing the generators for the induction plates to the right hand side of suite where they remain cool, uncompromised by oven heat.

But it is not just induction hobs and water baths that are being integrated into suites and cooklines. Award winning refrigeration supplier Adande can install a cassette refrigeration system into a bespoke range. This can be set under the plancha, griddle or whatever so chefs can cook foods such as fish, steaks, lobster and foie gras to order.

Temperature stability is guaranteed and it cuts down the amount of time wasted walking to and from fridges.

Nick Bates, research and development chef at Angelo Po tells of additions to its Gamma and Alpha 900 Series. “Despite its compact size, (700mm) the Gamma line-up offers large cooking surfaces while the Alpha 900 modular unit fit together perfectly under a top of laser cut 19-1- stainless steel to form a watertight joint. Both Series have been augmented with V well fryers, electric char-grill, heated under compartment and electric chip scuttle.”

Manufacturers are definitely taking energy saving needs on board as evidenced by Electrolux’s Flower Flame device. Provided as standard on the Professional Elco 700HP and Elco 900 lines, both including a choice of various gas and electric ranges, the Flower Flame expands horizontally and vertically to enable perfect, efficient and reliable cooking with pots and pans of any size or shape. For maximum heat coverage, the flame adapts to the diameter of the pot in use.

Nick McDonald marketing director of Lincat thinks ranges are still popular because: “Generations of chefs have learned (and continue to be taught) to cook using traditional ranges. A range also allows the flexibiilty to roast, bake, boil, poach and pan fry - all at the same time. And, they are cost-effective: the market for six burners is both competitive and price sensitive. This means that you can often find an exceptionally good deal. Some manufacturers price their six burners lower than their four burner models!”

Lincat has redesigned its two Opus 700 gas oven ranges, the four burner OG7001 and six burner OG7002. The new models feature more powerful hob burners, stronger construction and easier to clean stainless steel radiused hob fronts.

Mark Poultney of Imperial, manufacturer of the popular Montague Grizzly Series says: “Although combi ovens have a strong following it’s true to say gas hobs and range ovens still have their place.

“However many chefs want more flexibility in the kitchen than is offered by a traditional range with burners on top and an oven beneath. Island suites can now use convection ovens, broilers, counter-top equipment and refrigerated doors and heated cabinets put together in one seamless unit.”

Imperial is now fielding its new Green Tech range, which, says Poultney, “features innovative technology and design extras that can make a real impact on restaurants’ profit margins and at the same time help them become greener”.

Ten years into the new millennium Trevor Burke stands back and looks at just what manufacturers have achieved in increasing energy efficiencies and bringing ranges into the 21st century.

While a lot is positive (the introduction of induction for one, more flexible cooklines, built-in energy efficiencies) he concludes with this rather downbeat if realistic observation: “Ambach did some tests last year on the most efficient energy source for boiling water. The biggest saving made was when the lid was put on the pan – it boiled 20 per cent quicker than any other method.”

Words - Kathy Bowry

This article originally appeared in Eat Out magazine www.eatoutmagazine.co.uk

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