Which is the Best Fry Top For Your Commercial Kitchen?
Electrolux Professional Group
Making your work-life easier, more profitable – and truly sustainable every day.
Choosing the best?fry top, offers unique benefits to your commercial kitchen. Imagine you have a beautiful front cooking restaurant or a trendy open kitchen in plain sight, you should choose a different fry top from the one you use in the back kitchen.
Different types of fry tops
Fry tops are made of many materials to satisfy different needs. Indeed, a fry top provides different benefits according to the properties of the cooking surface. Electrolux Professional offers?chrome fry tops with different finishings?to fit different needs and to guarantee energy efficiency, hygiene, cleanability and?no corrosion over time.
Polished?chrome fry tops
The?polished?chrome fry top?presents a beautiful mirror surface thanks to its distinctive finishing. It is the best one to have in plain sight, thanks to its perfectly smooth and shiny surface. You will be able to show your grilling skills to all your customers, with the guarantee that the food will not stick on the fry top and will preserve the original flavor. Indeed, polished chrome fry tops have many advantages:
A polished chrome fry top may last over years preserving its original characteristics only with the right maintenance and cleaning process.
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Brushed?chrome fry tops
The?brushed chrome fry top?is?highly?resistant?to scratches?and easy to clean at the end of the service. Therefore, brushed chrome fry tops are suitable for high production.
Brushed chrome fry tops are innovative cooking plates that offer many advantages, including:
The high chromium content in both polished chrome and brushed chrome fry tops prevents them from corrosion, guaranteeing a high-quality product in terms of resistance and hygiene.
Both Electrolux Professional polished chrome and brushed chrome fry tops are compliant with the?Regulation (EC) No 1935/2004?of the European Parliament and of the Council on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC.
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