We cook around 2,000 burgers a week, so speed is of the essence. Depending on size, we can have a burger ready in one-and-a-half minutes - a 6oz in two minutes. Chicken and steaks are cooked a lot quicker too.
Andy Burns, Executive Chef, Forum Bars Group
02 June 2017
Two versatile and powerful clam griddles have been added to the Opus 800 range of heavy duty catering equipment.
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R & D and the Culinary team sharing bakery experience. pic.twitter.com/srYsUq3IxU