|REDHOTS® CHEF'S LINE® HEAVY-DUTY COOKING & WARMING EQUIPMENT BY EAGLE
Clayton, Del., May 12, 2009
Eagle Foodservice Equipment's RedHots® Chef’s Line® series of heavy-duty countertop cooking and warming equipment encompasses a full range of models including fryers, charbroilers, griddles and hot plates. The Chef's Line® series is specially engineered for foodservice operations where heavy-duty equipment use is encountered on a daily basis. Eagle's entire range of Chef's Line® countertop cooking and warming equipment is certified to meet Underwriters Laboratories' rigorous UL 197 Rev 9 standards for commercial kitchen equipment.
In addition to their strong, ultra-durable stainless steel construction, special design features have been incorporated to make these heavy-duty models perform better than conventional countertop cooking and warming equipment. All Chef's Line® fryers, charbroilers, griddles and hot plates feature a 160-degree bullnose edge, providing more protection for heat controls as well as controls angled upward 45 degrees for ergonomic accessibility and easier operation. Heavy-duty 4-inch adjustable appliance legs not only provide extra sturdiness, but also add to the aesthetic appearance of the equipment.
An oversized grease drawer with baffles is standard on all Chef's Line® griddles and charbroilers have a full size stainless steel water pan with baffles. Among standard features of the Chef's Line® hot plates is a full size stainless steel crumb tray.
Across the entire Chef's Line®, Eagle offers many ways to precisely match equipment to the individual needs of each foodservice operation. For example, fryers are available in either single or double models, while hot plates are offered in flat or step-up gas models. Charbroilers are available in radiant-heat and lava rock designs, while griddles are offered in either gas or electric versions.
Natural gas (NG) models feature a convertible pressure regulator that allows for easy field conversion to LP by using the provided conversion kit. BTU ratings for gas charbroilers are 40,000 every 12 inches for the radiant heat models and 38,000 every 12 inches on models utilizing lava rocks. Gas griddles generate 31,250 BTUs every 12 inches and hot plates operate at 25,000 BTUs per burner.
For details on the new Chef's Line® of heavy-duty countertop cooking and warming equipment, contact Lynda Donavan (ext. 3027) with sales inquiries, or Eagle's Marketing Department (ext. 3129) with inquiries pertaining to marketing support. Telephone: (800) 441-8440 or (302) 653-3000. Fax: (302) 653-2065.
Web Site: www.eaglegrp.com.