With a rapid recovery time, Marco has no problem keeping up with the growing demand, adding: “When we put the chips in, the pans are straight back up to temperature, so it’s always ready for the next order and we’re not waiting around to put food in. It means we can cook everything fresh to order, which is how we like to do things, it’s the only way to cook tempura.
“And because the temperature is there, the food is sealed straight away, so there’s less chance of any grease getting in, which as we all know is the secret to any good batter.
“I honestly don’t think there’s a better pan on the market.
“Of course, you pay for it but I’ve always said buying the best might cost you more in the short term, but it will save you money in the long term.”
The takeaway is fast gaining a following from customers not only enjoying the variety of food on offer but also those wanting gluten free options. Marco comments: “We’re seeing more people coming in because of the gluten free aspect, but they’re also after quality and variety. And we offer both – quality food, cooked on quality equipment.”