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| Eating has lot to do with enjoyment and zest for life, as indeed does the actual process of cooking. That is the reason that the cooks themselves, who in the past only worked away behind the scenes, are now moving more and more into the spotlight. All of us enjoy watching the tricks and techniques of top chefs. As a result, more and more gourmet restaurateurs are following the trend towards visible kitchens and are switching to open designs. A crucial requirement for such kitchens is to have highperformance induction units that are both economical, and easy to clean and maintain. The Franke Food Service Equipment "Compactline" series of induction units features the very latest induction technology and gives you a wide range of units to choose from. The hardwearing, but stylish design with CNS housing is an impressively compact size and also weighs very little. Franke's "Compactline" helps every chef to be that little bit better in the world of cuisine. There are three models available: |
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| 1. Compactline "Basic" is the inexpensive entry model into the revolutionary world of induction technology. It features single and twin cooking places with differing sizes and electrical connection values.
2. The Compactline "Wok" opens the door to eastern cuisine. Here, the focus is on stylish presentation oft he food. Dishes made in the wok are characterized by their freshness, individuality and superior quality. 3. The Compactline "Multi" combinesmulti-functionality, efficiency and flexibility and can be described as a genuine innovation. Using one unit and different attachments, such as griddle plate, wok attachment with wok pan, and pasta cooker, restaurant operators are now in a position to offer their guests varied and exciting culinary offerings each day. |
With induction technology equipment, the heat is generated directly inside the cooking unit. Food can be heated extremely quick and the cooking time is very short because the energy is transferred almost directly. So preheating the hobs is no longer necessary. The heat builds up in the base of the pot and not on the cooking surface. In addition, because of the low level of heat radiation, the kitchen does not become overheated. This enables the cooking team to work in an efficient and stress-freer environment, thus increasing productivity. What's more, induction technology is extremely safe. The ceramic area itself doesn't heat up, but merely emits the heat radiated from the cookware. This removes the risk of burns. The smooth surfaces are easy to clean and still look brand new after years of service. Only ferromagnetic (containing iron) cookware should be used for cooking with induction systems. This includes pots and pans made from steel or cast iron. | |||||||||
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