“When I went to change the range a second time, I could afford to add one in so I did as it brought everything into one line. This time, I wanted to put in a gluten free section to cater for coeliacs, take out the griddle and put in an induction hob, and try out the electric pans as well. So for me, it was about adapting. Plus I wanted to do click and collect from our window at the front so a new range meant I could change things to fit that position.”
By removing the griddle from the range and incorporating a slimmer induction hob, which is used for mushy peas, curry sauce and pan-frying fish, the new frying range allows for three high efficiency two basket fryers for chips and two one-meter fish pans.
“I’ve bought myself more capacity,” comments Calum, “and that’s really important because I’ll make more money selling fish and chips than I will off the griddle.”
At the far end of the range, separated by a stainless steel divide, is the new electric pan which is dedicated to gluten free and which features standalone filtration to avoid any cross-contamination.
“Gluten free has been going really well, the customers have really been enjoying it,” remarks Calum. “For me, it was a way I could dip my toe into whether my next range will be electric. What I like about the electric pan is you can put it up in the morning to 180°C, drop it to 150°C and let it sit there and it will come back to 180°C in about one minute so customers place the order and by the time they are at the till the order is ready.”