Charcoal Chicken Shop Equipment

A charcoal chicken shop runs hot and hard. This range brings together the equipment that carries the trade — radiant and lava rock chargrills, rotisseries, single and twin-pan deep fryers for chips, bain maries and heated displays for the hot cabinet, and refrigerated salad prep benches for the salad and sauce line.
- Depth 600 – 899mm Remove This Item
- Height 900 – 1199mm Remove This Item
Austheat Freestanding Electric Fryer rapid recovery, 3 baskets
Goldstein TGF24ML Turbo-Tube Deep Fryer
Goldstein VFG1L - V Pan 20Lt Deep Fryer
Goldstein VFG24L - V Pan 36Lt Deep Fryer
Goldstein VFGTL - 32Ltr Split Pan Deep Fryer
Pitco EP14-FS-2/FD | Cold Zone | 2 Bank Fryer | 1x Full Tank | 1x Split Tank | Electric Fryer
Pitco EP14-FFF-3/FD | Cold Zone | 3 Bank Fryer | 2 Baskets Per Tank | Electric Fryer
Pitco EP14-FFS-3/FD | Cold Zone | 3 Bank Fryer | 2x Full Tank | 1x Split Tank | Electric Fryer
Blue Seal Evolution Series E43 - 450mm Single Pan Electric Fryer
Blue Seal Evolution Series E43E - 450mm Single Pan Electric Fryer
Blue Seal Evolution Series E44 - 450mm Twin Pan Electric Fryer
Blue Seal Evolution Series E44E - 450mm Twin Pan Electric Fryer
More about this equipment
Sizing the cook line
Chargrill width is your real capacity limit, so measure it against peak covers rather than average trade. Radiant grills give you cleaner, more controllable heat; lava rock delivers the smoke and char that customers associate with the style. Plenty of shops run both.
Do not treat extraction as an afterthought. Charcoal and high-fat cooking put a serious load on a canopy, and undersized exhaust is the most common reason a fitout fails council inspection.
Related ranges: Char Grills & Broilers, Deep Fryers, Bain Maries and Commercial Exhaust Hoods.
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