Trade Press Questions from Catering Insight – Answered by Charvet
- How flexible are your cooking suites – how bespoke can you make them and what size or shape limitations are there?
Charvet cooking suites come in all shapes. Limitations usually have more to do with things like support pillars and cramped spaces, but the flexibility afforded by Charvet’s traditional chassis design means the distributor can get round these problems in a practical and hygienic way which looks great to the customer and which won’t cause problems in the future.
For tall and small chefs, Charvet even make a Rise and Fall induction cooking suite, height adjustable by pressing a button; beloved of catering college lecturers, who can adjust the height of their demonstration range as they move from class to class.
In reality, it is easy to overload the range with hobs, gas rings, Plancha, water baths, fryers, griddles etc. It is often forgotten that chefs have big elbows; they need room to work, add their ingredients and to plate up.
The key to getting the right mix of cooking elements on top of the range is to have a complete choice of full and half-size gas, electric and induction modules – and Charvet has the lot.
This allows the range to be tailored to the menu but may also allow space to insert additional elements to suit chef.
More practical ideas from the French maker include ‘bespoke’ plating shelves which come into use as demand dictates, and extra wide plating areas at the front, one of the differences between Charvet 800 and 900 series ranges.
The key to our ‘flexibility’ is having a fully welded chassis which provides a heavy-duty frame supporting the cooking and other elements such as refrigeration. This allows ranges to be taken apart easily for install and updated later on in life, with new elements such as induction hobs, pasta boilers or Plancha added to replace solid tops, for example.
Charvet suites have added flexibility that most do not have. Because we have our own enamel factory, the colour panels on Charvet suites really can be any colour you like. Add colour, why not!
Creating a cooking suite is the start of a long and patient conversation which involves the chef, the catering equipment distributor and Charvet – plus any or all including the owner, architect and interior designer.
Perhaps the most challenging designs are those for the smallest spaces. Charvet has the Pro700 series – 200 mm less deep than conventional ranges – but still truly heavy duty and able to incorporate a full range of cooking options.
Charvet has also worked with distributors on creating template designs for its cooking suites, putting together a package of options which can be scaled up or down to suit nursing home customers, for example. A key requirement here is safety and cleanability because care home kitchens are used 24/7 by a variety of staff including cooks and chefs preparing full meals, and care assistants serving hot snacks.
The benefit for the distributor of having a template to work with is speed…within hours of an enquiry, they can be presenting design ideas and images to the client!
- Do you use third party technology within your suites – if so, what is it and what are the benefits?
Ego induction has been used by Charvet for decades. The Swiss technology is simply the best, we believe, and it is proven reliable, durable and powerful.
- Can other manufacturers’ equipment be incorporated within your ranges – if so, how?
The chassis design of a Charvet means it is relatively easy for us to make a space for example, to incorporate a combi or specialist chargrill on top and refrigeration underneath.
- How flexible is the installation of your cooking suites – are they assembled before or after arriving at site and why?
Charvet was among the first to introduce a central services ‘spine’, which tidies up the drainage, gas, electric and water supplies into a neat package. Combined with the fully welded chassis, this makes it relatively simple to assemble a modular 800 series range, for example. It is built in the factory to finish standard and only dismantled if this is needed for access, where it is assembled and welded back together on site. The spine also makes service and maintenance much easier and quicker, and therefore, less cost to the owner in the long run.