For operators looking to maximise Great British Beef Week and beyond, investing in an Adieu grill will help deliver a premium burger
Burgers are one of the easiest and most profitable ways to extend a menu. Done properly, with quality ingredients and the right equipment, they can command prices upwards of £10, delivering strong margins.
The Adieu grill offers a premium grill that delivers rapid heat-up times and exceptional heat retention, ensuring consistent cooking even during busy periods.
Swiss-made and built from high quality cast iron, the Adieu grill is available in multiple sizes and can be integrated into a Kiremko frying range for a streamlined setup or used as a standalone unit on a work surface.
Keeping up with demand
Its powerful three-phase system enables up to 20 burgers to be cooked at once without any significant drop in temperature. This maintains consistency while keeping up with demand.
What’s more, due to the high quality cast iron used, the Adieu grill requires up to 85% less oil than conventional grills, resulting in healthier cooking and a higher quality burger. It also operates effectively at lower temperatures – around 220°C instead of the typical 250°C – reducing energy consumption and running costs.
The grill features specially designed grooves that prevent flavour transfer, allowing friers to cook items such as fish, chicken and vegetables side-by-side burgers and expand the menu further.
The Welcome Fryer recently installed a 1 meter Adieu grill at its busy takeaway in South Molton, Devon, when it upgraded to a Kiremko high efficiency frying range.
Boost burger sales
Owner Joe Dimelow praised the new grill for its performance, explaining how on a busy Friday evening it handles 50-60 burgers within its three hour opening window while maintaining a consistent temperature, something the previous unit struggled to achieve. This has improved efficiency, reduced wait times, and significantly boosted burger sales and overall operations.
“We thought, why mess about? If we’re getting the best range on the market, let’s get the best griddle as well,” said Joe. “It holds temperature perfectly and gives every burger a proper, consistent sear.
“We struggled with our old griddle because as soon as we added four or five burgers, it would lose temperature. That slowed us down, which then put some customers off ordering burgers again. Now, even on busy nights, we’re turning orders around in 10–15 minutes.
“As well as keeping up with demand, we’re able to produce consistent quality because we’re not cooking at varying temperatures. That’s really important when you’re charging £9 to £10 for a takeaway burger.
“We really want to push the burger side of our business, and with the Adieu, we’re covered for when we get busier.”