Vulcan vs Montague Ranges.
Posted 12 February 2013 - 10:58 AM
Kind of looking to build a pro/con list to go over with him later this week for the next phase of the redesign. If anybody has opinions either way on these two brands I would greatly appreciate any knowledge you can share with us.
Posted 12 February 2013 - 11:42 AM
Posted 12 February 2013 - 12:02 PM
Not to confuse or complicate your work, but its worth considering an induction top area in addition to the above.
Right now we run it with a grill handling all proteins, saute doing sides, and a pasta/paella station which does hot apps and our pastas.
We were planning on a small steam table, small griddle,(I wonder if i could sell chef on a plancha like the one they use at castagna to double for searing proteins) french ringlet for saute, a couple burners for p/p, and a grill + burner unit for proteins on the cooking side, then a large plating area at the pass with dropdown lights. enough room for 12-15 plates at a time. Plating side will also have to double as a banquet assembly line since we have banquets almost daily on top of regular breakfast, lunch, and dinner service. Dinner has both high end menu, and a a bar menu with burgers and sandwiches at night.
What would the induction top add compared to ringlets? I have very limited experience with induction units, personally.
Edited by boondocker, 12 February 2013 - 12:06 PM.
Posted 12 February 2013 - 12:49 PM
I only have a single induction 'top' ( portable ) with a mid range gas oven and stove. the induction top is this one:
it is extremely efficient in energy use. It uses lest costly pans, which need a thick magnetic bottom, ie IKEA.
Modernist Cuisine folks swear by this for the 'bulk' of their work. Not that they are the Cat's Meow, but ...
full disclosure: they have a Paco-Jet and love it and I do not have nor will ever manage to get one !
it also keeps the kitchen cool. Im my sense that very modern professional kitchens have been using these for years for those few points.
all I wanted to do it to point you in a direction now so you wont regret it later. ( send food )
it would be worth your while to fully understand this option before you commit. ( send Induction food )
its electric and you may need a few more Amps, or Watts or what ever. remember this: we all have a budget,
but cheap is far from frugal. if you go for this in anyway, try not to save a few bucks now, youll get it later.
best of luck.
Now, when is dinner served in the New Kitchen?
since this topic is about two ranges, please consider a new topic like:
"installing a new (.....) kitchen: should we consider Induction Tops?
the I.D.T.'s gurus will help you there.
best of luck .... dinner is when?
Edited by rotuts, 12 February 2013 - 12:56 PM.
Posted 12 February 2013 - 01:59 PM
One other item you need to seriously consider is a Rational combi oven. They are magic.
Edited by JBailey, 12 February 2013 - 02:01 PM.
That, gentlemen, is the whirlingest dervish of them all." - The Professionals by Richard Brooks