Restaurant Supplies at ZamaRestaurant Supplies
In the early 1940's Mourad Demirjian began his career in designing and building cooking equipment. He brought his experience and innovative skills to the United States in 1960 and immediately began working for the leading manufacturers in the food service industry. He has been instrumental in creating the lines for many of the well known names in restaurant and industrial appliance manufacturing today. About twelve years ago Mr. Demirjian became the backbone of the American Range Corporation. He has applied his unique abilities to the creation of every product offered in this catalog. Each item is built to the old world tradition of craftsmanship. Our entire line has been engineered to give many years of service in the most demanding applications, while every effort has been made to keep the cost down. As a result, we offer the highest quality products at extremely competitive prices. Char-broilers are fueled with charcoal, lava rock, ceramic coals or steel radiants (tent-shaped, heat-retaining steel sheets). Criteria for purchasing a char-broiler include size, hood requirements, menu, capacity and energy source. The size broiler you need depends upon the size of your restaurant, your menu, and how much hood space you have available. Generally, a broiler 24" or smaller will accommodate a restaurant under 30 seats; a 24"-30" broiler should accommodate 30-50 seats; a 36" broiler should accommodate 50-70 seats; above 70 seats, a 36"- 48" broiler is recommended..... Griddles: There are two types of griddles, electric and gas griddles. In general, gas fuel costs are less expensive than electric. While both modes require a warm-up time, gas griddles will usually reach their optimum temperature quicker. However, whether you purchase a gas or an electric griddle, both have thermostats that control the heating elements and keep the surface temperature consistent. Ranges fill a very broad category. They come in many different sizes and many different combinations of elements, all designed to give you the greatest flexibility in the smallest amount of space. In the restaurant ranges, we encourage casters and quick disconnect packages were applicable. Medium Duty Ranges are generally more versatile and come in various widths from 24" to 72", whereas Heavy Duty ranges are generally 36" wide. A lot more combinations can be built into the medium duty range. Durability is the primary reason an operation would purchase a heavy duty range. In a hotel or high-volume operation, these units need to withstand the weight of heavy pots.... |
