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
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Spotted! Lincat Seal display unit in a cafe in the Highlands pic.twitter.com/aDWjTn0Nnk