krampouzheavydutycommercialtwingas
krampouzheavydutycommercialtwingas australian gas association certified
Commercial Heavy Duty Gas Crepe World Crepe Maker Twin 40cm Plates made by Krampouz in France.
AGA CERTIFIED 8016G for ULPG for outside use and AGA CERTIFIED 8224G For Natural and ULPG for indoor use Australia wide.
Good for use in enclosed vans or inside shops and Trailers.
Craft the perfect crepe with the Crepe World Krampouz 40cm round gas cast iron crepe maker! This crepe maker features two large diameter 8-spike burner and cast iron cooking surface to provide constant and even heat distribution to your food. The thermostatic controls make it easy to adjust temperature, and the burner insulation system ensures greater energy efficiency. A piezo push-button ignition makes activation simple, and a safety device by the thermocouple automatically cuts off the gas supply in case the flame goes out accidentally. For reliable stability, the whole unit is mounted on three legs.
Hose and regulator supplied with cable restraint for hose.
Cast iron plate with stainless steel base.
Total weight is 40 kg
12 Month Rental Available Through Silver Chef Please Email for Details (approvals apply)
Large diameter 8 branch burner for uniform heat distribution
Burner heat insulation
Thermostatic control for precision cooking
Technical features:
• Stainless steel frame
• Cast steel griddle, machined, approved for contact with food
• Piezoelectric ignition
• Safety system in case of interruption of the flame
• Supply by Universal LPG OR Natural GAS
Plate Size 40cm x 2
Rating
NAT Gas 40MJ
ULPG Gas 46MJ
Size 840 x 470 x 190x 195
Control Thermostat with Flame Fail x2
Burner 8 Branch Star Burner x2
https://youtu.be/t4wUHbkjxn8
Cleaning the machined cast-iron plate
After a while, a crust forms on the plate which may give the impression that the metal is flaking off. In fact it is just the crust of the crepe batter. Remove it with a metal spatula and rough sand paper. Do not worry about scratching the metal. Do not use a portable electrical device.
Once you have cleaned the plate, you will need to season it again as if it were new. (See “seasoning”) It is best to scrape off some of the crust from time to time to avoid the crust from becoming too thick. Use the special abrasive stone in a circular movement.
Once you have scraped the crust it is best to season the plate with one or two coats of oil and heat to 270°C (see “seasoning”) After many years of use the crust may not be easily removed and the plate may require professional sandblasting (pressurized cleaning). Once the plate has been sandblasted, you will need to season it again as if it were new.Seasoning (for machined cast iron plates only) :
This operation takes between 60 and 90 minutes. It is necessary for new machined plates. The operation stops crepes from sticking to the plate and avoids bubbles forming in the batter on contact with the plate.
For successful seasoning:
- Plug in the machine in an appropriate socket.
- Switch on the machine and heat the plate to 270°C.
The machine is ready when the red light goes out. Keep the machine at this temperature for the duration of the seasoning operation.- Pour a tablespoonful of oil in the center of the plate.
Spread the oil evenly over the plate using a rolled up cotton cloth (synthetic materials are not appropriate) then leave the fat to cook for 5 to 10 minutes so that the plate is brown and completely dry.- Repeat step number 3 eight times, reducing the amount of oil each time and leaving it to cook for 5 to 10 minutes.
Use pure oil with no added ingredients.
When the seasoning is done properly the coating becomes a shiny dark chestnut brown.
