A new nine pan Kiremko has improved consistency and kitchen workflow at Coastline Fish & Chips in Blyth, Northumberland
When Domenico Gregorio decided to replace the frying range at Coastline Fish & Chips, he had a straightforward requirement that the new equipment had to offer clear benefits over the existing setup.
The business had operated with a nine pan Kiremko range since 2005, and despite two decades of use, it was still performing well. With a large takeaway, a 200-seater restaurant and outdoor seating for at least another 150, replacing it was a significant investment that needed careful consideration.
Domenico comments: “Although I knew frying range technology had moved on, I loved the old range, and I didn’t want to change it if I wasn’t going to see any benefits.”
The solution
The solution was to position a six pan island range alongside a three pan island range, creating an L-shaped, nine-pan configuration, making better use of the space and serving both the restaurant and takeaway more efficiently. The addition of heated lamps keep food warm during service, while a dedicated gluten free pan now caters for customers with dietary requirements seven days a week.
The new range has transformed the team’s frying process, with a move from free-frying to basket frying. Although initially an adjustment for staff accustomed to the old method, it has delivered faster frying times and more consistent results. “We’re finding it a lot easier now as we’ve got fresh chips constantly coming out, which helps us keep up with the queues and serve people quicker,” says Domenico. “And the chips are hotter and crispier, so we’re definitely serving a much better product now.”
Improvements
Improved triple filtration has also reduced oil use, while Domenico has noticed savings on gas due to the high efficiency pans. Other new additions include built-in fire suppression and a dedicated gluten free pan with separate filtration. Domenico comments: “The gluten free pan has been a great addition to the range because previously, we could only offer gluten free on a Thursday, which meant if there was one person in a family who was coeliac, they couldn’t eat with the rest of the family. Now we can offer it every day and we’re definitely seeing more gluten free customers as a result.”
The layout also gives staff clearly defined working areas, reducing unnecessary cross-over during busy periods. “Everything is close by, and when it’s busy, nobody’s criss-crossing the kitchen,” says Domenico. “Everybody’s got their own station, and that makes a real difference.”
Despite the scale of the investment, Domenico believes the changes have been worthwhile, adding: “KFE were fantastic. They did all the planning to make the range really work for us. I wouldn’t change it for the world. Hopefully, I can get another 20 years out of this one.”