Jatinder comments: “With the convenience store, the biggest expenditure is refrigeration. So I realised that the biggest expenditure in the chip shop would be the range as that’s the heartbeat of the store. I knew the shop had bags of potential and I wanted something I could grow into so I replaced the wall range with a four pan Kiremko island range.”
After a delay in reopening due to Covid, the new shop finally debuted in March this year and in Jatinder’s opinion Max’s is easily the busiest chippy in the area now.
“The range is fantastic,” he says. “It not only enables us to shift volume but produce a quality product as well. Blanching chips with the baskets has been a game-changer. No one in my area does that so everyone was used to a soggy chip around here. Now we twice fry so the chips are crispy on the outside and melt in your mouth on the inside.
“And fish, we can get so much more fish in the pans which means customers aren’t waiting as long, especially on Fridays, and Saturdays, as we pride ourselves on the waiting time.
“The range has enabled us to improve what we do on so many more levels.
“It’s just so easy to use too – setting the temperatures, for example. We’ve just come onto the new season’s potatoes and we can easily adjust the temperatures so the chips are consistent.
“The filtration too is a game-changer. I filter the pans every morning and it’s just such a noticeable change, you can see the difference in the oil immediately. Of course, oil comes to the end of its life at some point, but the filtration just extends it so much.”