F O O D T E C H N O L O G Y


SPACE GIVEN ABLANK CANVAS TO DELIVER STATE-OF- THE-ART TRAINING AND COMMERCIAL CATERING FACILITIES FOR COLLEGE


When ReAding College decided to move its existing catering student training facilities and visitor restaurant into a brand new building on its main campus, Space Catering equipment was given a blank sheet with which to work in order to create an industrial scale operation behind the scenes. Space’s first task was to design


the very best layout for a sixteen-student training kitchen that linked through to a separate, fully trading, commercial production kitchen servicing the busy fifty cover visitor restaurant. The brand new training


kitchen now comprises state-of-the-art appliances that could be found in most quality high street restaurants up and down the country. It features eight suitedMareno cooking stations that each include a solid top range, solid top gas hotplate, and 10 litre gas fryer. Every station is also serviced by its own dedicated wash-up area with undercounter Gram refrigeration units. In the corner of the training


kitchen there is a separate 2-deck bakery oven and prover, while facing the entire island arrangement is a standalone bespoke teaching module.


Technology in Education No.185 September 2011 16


Aview of the new facilities at Reading College.


Designed and bespoke-built to Space’s specifications, the teaching module features two twin-ring, touch-control, induction hobs inset into a 2mm thick stainless steel top, with an electric rise’n’fall system, created to sit at 900mm for a lecturer’s use with the ability to lower to 700mm for wheelchair users. This unit is also mounted on castors so that it can be moved into the restaurant when needed for demonstration purposes. The training kitchen now leads


directly into the new, student run, restaurant production kitchen,


which gives the students a real opportunity to operate in an authentic commercial environment. The production kitchen


featuresMareno cooking equipment coupled with a Rational 10 grid combination oven. The entire kitchen is serviced with efficient Gram refrigeration, as well as an energy savingWinterhalter dishwasher and an environmentally friendly Mechline GreasePak unit to break down any fats, oils or grease. The restaurant’s production kitchen also has a


separate pastry area equipped with an undercounter Gram freezer and fabricated work surfaces with inset sink. Space re-used an existing combi-oven to service this area in order to maximise the college’s budget. Alarge viewing window from


the restaurant through to the production kitchen now enables guests to see the students in action and introduces an element of theatre into their dining experience.While waiting to be seated they can also sit at the bespoke bar – a self-contained unit which Space designed and fitted – that includes an undercounterWinterhalter glasswasher, fabricated inset features such as a sink, an upright wine refrigerator, undercounter bottle cooler, icemaker and all-important lockable cupboards. “Space had a totally blank


The state-of-the-art


appliances from Space in Reading’s new facility


which can be found in most high quality restaurant kitchens in this country.


canvas to work with on this project. They could even choose where to place the walls,” explainsAndrew Snowdon, projects director, CTG Surveyors Ltd. “They were really helpful on working up the design to fit the college’s budget, and have provided the students with fantastic facilities that will equip them with industry-standard skills, ready for their chosen careers in catering.”


Circle No.E8 Check out our website: www.technology-in-education.co.uk


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