How long does it take?
As a general rule, we recommend allowing 11-12 weeks from when the order is placed before final delivery on site.
What are the materials used in the construction of a Maestro by Bonnet range?
All Maestro ranges start with a tubular stainless steel chassis that is handcrafted by our artisans. The top is constructed of a seamless 3mm stainless steel/ titanium blend that is designed to be hard wearing and easy to clean. All the trim is solid brass and either polished or finished in a multi-step nickel finish.
What about installation?
Maestro ranges require no special installation techniques and is typically handled by the contractor or plumber on site. Regardless of the size of the suite, there is only one gas connection (if applicable), one electrical connection (if applicable), one water connection (if applicable) and one drain connection (if applicable). If there is no contractor involved with this project we can assist in coordinating installation through a local service agent for an additional fee determined by the local service agent.
What about support?
We at Saint Remy Kitchen Works stock all crucial parts that are required to ensure proper operation of a range and can ship everyday from our facility in Pennsylvania. We have service agents in most markets and work with new agents in markets where we have not previously installed ranges. We order non-crucial parts, like decorative pieces, directly from the workshop and expect a 7 day delivery time. Maestro by Bonnet ranges are designed to be extremely easy to work on so that repairs, when necessary, can be made quickly in a busy restaurant atmosphere.
Why do the open burners have a water drain?
Our innovative burner design has a water drain in order to facilitate cleaning. The burners are essentially suspended over a sink, making cleanup very quick. If it is not possible to have a drain installed for the range we can eliminate the drain from the basin.
Is the oven convection?
No. Our ovens are designed to be used as roasting and finishing ovens and the addition of a convection fan would be detrimental to the performance. Our oven is lined in cast iron and concentrates the heat into the middle of the cavity. This is the ideal setup for roasting and finishing but not for baking as there will be a concentration of heat in the middle. As finishing ovens, the cavities are deep (GN 2/1, full 18x26 sheet pans) but not tall, meant to hold pans for finishing but not a 30lb turkey.
Are the ovens gas or electric?
Ovens are available in both gas and electric.
How powerful are the burners?
The burners are 24,000 btu a piece. We have determined after years of testing that anything larger is a waste of energy. This is our findings for all of our ranges, whether it is for your home or the world’s premier restaurants. We can easily increase BTU output but we have found anything above the aforementioned 24,000 btu would merely be wasted. The burners have a 7 to 1 turn down ratio meaning they emit roughly 3,800 btu on the lowest setting.
What is a real French top and why do I want one?
A real French top is an incredibly efficient heated cast iron surface that is used in conjunction with pots and pans. The French top has one burner below the surface that is recessed in a casting of special refractory brick. A system of drafting channels leading to the flue ensures that there is a linear and gradual drop in temperature on the surface as you move further away from the burner’s location which is directly under the set of rings built into the top. This drop in temperature is key! This allows you to be sautéing near the hottest part of the French top and simmering or warming at points further away from the burner. This versatility means that you can have many pans going at the same time, at different temperatures, all from one burner. Our French tops are one of our most sought after functions and are in the majority of the suites we have made for the world’s finest restaurants.
How hot is the center of a French top?
The center of the French top will run approximately 850 - 900F.
When is a French top not ideal?
French tops work through accumulated heat and therefore need to be preheated for at least 20 minutes before use. Ideal for when you are making large meals with multiple pans going at once ie. dinner parties, hosting or catering but the French top would certainly not be ideal for making one plate of eggs for example. Leave the small quick dishes to direct heat functions instead like open burners or induction burners.
What is a plancha?
A plancha is similar in appearance to a griddle. It is a direct cooking surface and is ideal for cooking all types of foods from meats to vegetables. As opposed to a griddle, the plancha has heat concentrated in the middle with a drop in temperature as you go towards the edges like a French top. This is by design and this allows you to sear or brown in the middle and slide the product towards the edge to finish cooking at a lower temperature. The plancha has a water channel around it and a collection drawer for easy cleaning. The cooking surface is also flush with the range top so that it can also easily be used with pots and pans as well.
What is the big stack that I see in the middle of many of the range?
Ovens and French tops are the 2 functions that require an exhaust flue so if there are ovens and/or a french top in the design there will need to be a flue. The heat coming out of the oven and french top can be intense so typically the flue is tall, designed to be taller than the chef, so that it vents the heat directly below the hood, adding to the comfort of the chef. The flue can normally be flush, short or tall, merely a matter of personal preference.
What about the inductions?
We have several styles and sizes of inductions available but note that our flagship inductions require 3 phase electrical power; commonly available in commercial settings but typically not available in residential settings without some additional wiring.