How to get caught in the Cross Fire

15th January 2009, 12:23pm

Increasing consumer interest in food provenance1 has provided a major opportunity for red meats to reclaim their place as the focal point of the menu.

In the current climate the ubiquitous steak and chips meal is seen as even more of a treat, making customers expect excellence each and every time - sounds impossible? The Imperial CrossFire Over Fired Broiler gives consistency and top quality results every time.

Try a little tenderness
For the perfect steak - the ½" thick polished steel searing plate (with splash guard) seals in flavour and moisture, whilst the ceramic radiants direct heat waves downwards to penetrate the exposed surface of the meat. This method protects the meat from hot air and convection during cooking, ensuring minimal shrinkage whilst retaining juices, flavour and tenderness.

If Size Matters…
Operators can choose from two models, the ICFB-36 that has two burners and an output of 84,000 BTU/hr or the ICFB-45 which has 3 burners and an output of 126,000 BTU/hr to suit a variety of kitchens.

Clean and shiny
Not only do the stainless steel front, sides and stand make for a professional look it also ensures superior cleanability.

What's more grease from the broiler is easily disposed of via the removable grease pan whilst run off from the extended grids is caught in the large front mounted trough ensuring that cleaning the broiler is an easy procedure.

Not only do the grids have a 3" range to ensure precise broiling, they adjust on durable and quiet ball bearings plus they too remove for easy cleaning.

Quality assurance
The CrossFire Over-Fired Broiler from Imperial Catering Equipment, comes with a two year parts and labour warranty at no extra cost to caterers to offer further reassurance on the quality and durability of the equipment.

For further information on equipment available from Imperial Catering log on to www.imperialrange.co.uk or call 01509 260150.