When the owners of The Mill At Rode needed to reduce overheads they initially trialled an Induction Range Cooker with electric water chargrill.  Energy costs were reviewed along with the way cooking equipment was being used and it was discovered that massive energy savings could be made by turning off the gas and switching to electric commercial induction hobs and in particular a bespoke Induction Range with electric water chargrill built in, made in Gloucester by Target Catering Equipment.

During a visit to Target Catering Equipment's demonstration kitchen, the chefs cooked their menu using Target's Induction Range Cooker with electric water chargrill.  The new equipment was put to the test producing perfect chargrilled products every time, using a fraction of the heat and with less of the mess associated with conventional gas chargrill equipment.

A bespoke Induction Range Cooker was designed incorporating both heavy duty commercial induction hobs and light duty induction hobs along with a built in flush mounted water chargrill and a large convection oven was accomodated under.

The fully mobile unit which is mounted on castors, was wheeled in, plugged in and ready for cooking within minutes of being delivered.  It can also be easily moved for cleaning behind and the flush mounted cook top can be used for food preparation when not in use for cooking.

The new Induction Range Cooker with electric water chargrill was funded using one of the last Carbon Trust Interest Free Loans. Target Catering Equipment also offers funding through leading finance companies, subject to terms and conditions, to assist with the purchase of new energy saving equipment.

Another benefit of the Induction Range Cooker with electric water chargrill was the reduced ventilation requirement which in turn meant reduced noise in the kitchen and no expensive gas safety interlock system as the old gas range had now been removed.

The Induction Range Cooker with electric water chargrill creates a cooler, more comfortable cooking environment with less running costs.  This has to make sense for today’s modern kitchen environments.