We took the project from initial conception, through design, installation and commissioning, including the installation of the full ventilation systems over an eight week period. This included an entire rip out and re-fit.
Whilst Thaikhun wanted to offer an authentic street food experience with themed decor such as authentic tuk-tuks and theatrics front of house, this required the kitchen and bar areas to be created as small as possible to maximise the desired Thai elements. The space-saving theatre cooking aspect not only used the available space to full efficiency, but was also in keeping with the desired theatrics of the restaurant. This was achieved via the design of a galley style kitchen with a big open pass. The gantry on the pass was replaced by drop down heat lamps to improve sightlines. There was a ‘Chef’s Table’ designed on the end of the counter itself where customers can sit and get a front row view of the action.
The equipment selection was varied to maximise cooking zones and power whilst minimising footprint. The prime cookline consisted of an Imperial Chargrill & Oven Range, an E&F Wok Station with Pitco fryers and an MKN Compact Combination Oven. Refrigeration was supplied by Williams with a Celltherm Coldroom in the back of house, the Warewashing was Hobart and the Vent System was provided by Bridge Air Control Systems.
Get in touch
C&C Catering Equipment Ltd
1 Smithy Farm
Copyright C&C Catering Group | website by CreationADM