Paul adds: “I was very apprehensive at first, moving the counter range to the wall range. I didn’t know how it would work or if it would be quick enough so definitely the closer it got to the range being installed, the more sleepless nights I was having. But it’s worked out really, really well.
“There’s no hold-up when serving takeaway customers and deliveries because staff have their own stations. Before, if we were serving a couple of deliveries and a customer walked in, we couldn’t do both which meant we ran the risk of upsetting the walk-in customer. We just don’t have that problem anymore.”
As well as the five pans, Paul specified three hot boxes, a heated gantry for warming plates, built-in filtration and KFE’s new Fry digital controllers.
“The controllers are great,” explains Paul. “We’ve changed from free frying chips to basket frying so the chips are all on timers. If I’m busy frying, one of the staff just lifts the chips because they know they are ready.
“I’m using the timers a lot more than I thought I would for timing things like chicken, pies and haggis. It just means I’m not having to keep an eye on clocks.”
An unexpected benefit of the controllers has been the impact on customer expectations, with Paul adding: “The customer can actually see how long something is going to take to cook because they can see the screen too. If we tell them a piece of chicken is going to take five or ten minutes, they can see the progress of that order.”