We were tasked with the supply of equipment for a central production kitchen, on show cooking and servery area, coffee bar, warewash room with tray carousel/conveyor system and five cold rooms with remote refrigeration located on the roof.
The project consisted of Bonnet prime equipment, Rational combination ovens, Hobart warewashing equipment, Fosters cold rooms and under counter refrigeration, Trak Hupfer tray carousel system and Mono pizza deck oven.
Our Project Manager Keith Hartharn commented, “The project has a state of the art open kitchen and servery area, which we worked very closely on with designers Chapel Consultants and Eric Parry Architects to ensure the finish was just as they imagined. The solid oak fascia boards with solid oak batons, lit with LED front lights on the foodservice counters, look stunning.”
Logistically, getting the equipment into the site was a challenge as the main kitchen and servery is located on the lower ground floor of the building. Accessing and maneuvering the larger pieces of equipment had to be managed effectively.
Keith continues, “We were tasked with the relocation of some equipment from the existing kitchen to the new catering area in a weekend timeframe ahead of the site going live. During this time we also had to allow for cleaning and servicing of the equipment before installing it in the new kitchen.”
TWI Catering Manager Hugh Matthews added, “C&C have done a great job and they have supported us on several challenges throughout the project that were above and beyond what was expected of them. The kitchens are great and we are excited to be up and running.“
Staff dining facilities: We make it happen.
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C&C Catering Equipment Ltd
1 Smithy Farm
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