Hopkins can offer any type of range from the traditional style, which Hopkins have become famous for to the flat top range for customers who prefer basket frying.

Types of Fish Frying Range

First you must decide what range you need bearing in mind how busy you expect to be and how much space you have available. Hopkins strongly recommend that before you order a range you have an expert from the company come to visit and assess your premises. After this there is the following to think about::

• The number of pans and chip boxes you want
• The colour and quality of the laminate covering
• The B.T.U Rating that will be most economical for you
• What safety devices such as an overriding thermostat to cut out at danger points, alarm bells and fan failure devices you require
• A full extraction system to get rid of waste
• The 'cleanability' of the Range - look for dirt traps
• Any warranties on parts and labour
• The availability of an after-sales service and spare parts
• The price and payment options

There are four types of Range you could choose for your shop. These are:

• The Counter Range

  This Range has a serving area as part of it. The service area can be either in the middle of the Range or at the end. Either way, when you are cooking, you have face-to-face contact with the customer. The cooking therefore is very much a personal service.

  The main disadvantages are that the number of pans is likely to be limited and there is very little room for point-of-sale display material.

  The Counter Ranges come with different numbers of pans and chip boxes.

• The Wall Range

  This Range is installed against a wall as its name suggests. It needs an extraction system and a balanced flue. The chimney should be joined. This system needs to be checked regularly to make sure the waste gets taken away.

  The Wall Range means that the person cooking has less personal contact with the customers. Usually, there is one person frying and one serving so the shop needs to be organized fryers and servers do not bump into each other between the Range and the counter.

  The advantages of this range are the number of pans is only limited by wall space and can therefore cope with a very busy shop and the counter is free for an attractive display of sales materials.

  The disadvantages are a reduction of personal contact between the customer and the fryer and this option may require extra staff.

  The Wall Range comes in a variety of sizes with different numbers of pans and chip boxes.

• The Island Range

  The Island Range is best for a busy shop rather than a small one with a limited number of people working there.

  The Island Range is good for a fast-turnover shop. Usually, shops, which have an Island Range, keep a smaller range of food relying on a quick turnover.

  Island Ranges have pans and boxes on each side and also storage cabinets. The use of these need careful organisation.

  The advantage is fast service, the disadvantage can be the number of people required to man it.

• Mobile Range

  The MF1957 Multi Purpose Mobile Gas Frying Range is perfect for mobile vans that cook on the move. It boasts the following features.

  • Available in LPG or natural gas
  • 20 litre pan capacity
  • No dedicated ducting required
  • All stainless steel top work
  • Designed for easy cleaning
  • Ideal for mobile catering trailers
  • Can be placed under a canopy without the need for its own dedicated extraction system
  • Many design options and extras to suit most applications and pockets