CASE STUDIES
a nd models with raised pan ingredient holders, which are used as prep stations. There are also several of Williams’ space-saving Aztra and Amber counters. The range of counter and undercounter refrigeration has meant that they could be installed into this difficult environment – working around the tricky angles and pillars. “ The refrigeration obviously needs to be robust, because of the use it gets. It also needs to be quiet, because it’s in a training kitchen. And practical – we really like Williams’ cushioned doors, the self-closing feature comes in handy with students!” says Mr Greensmith.
T he Williams roll-in blast chiller caters for The Dome’s large volume of banqueting, while the WBC30 reach-in is used mainly for the restaurant and cafés. “They are very simple to use,” says Mr Greensmith. “There are three probes which can go into the food, monitoring temperature, and only three buttons to operate them.” The b last chillers also offer a choice of ‘hard’ and ‘soft’ chilling, which is especially useful given the wide range of foods prepared in the kitchen. It means they can be used with all types of food – hard chilling for more solid ingredients such as mashed potato, and soft for delicate ingredients such as fi sh.
The Williams coldroom supports both the
student-run restaurant and the banqueting. “The stores department prepares and dispatches the food, which is stored in the Williams coldroom until needed.”
Sustainability
Mr Greensmith points out that the university cares very much about sustainability and energy efficiency, which was another reason for choosing Falcon and Williams equipment. For example, many of the Dome’s counters are Jade JC2 models, which are amongst the market’s most energy efficient and have ‘A’ grade energy labels. The Falcon induction hob is another case in point. “Induction improves controllability in cooking,
INC US SUMME DEAL S
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Order before 18:00 for next day delivery
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£460 2.5kW
.78 Hawco PACKAGE INCLUDES:
Wall Mounted System, Aspen Silent+ Mini-Lime Pump & Installer’s Pack
it delivers considerable energy efficiency, and it benefits the working environment, because there’s little waste heat,” he says. “The Falcon induction unit heats everything up like there’s no tomorrow! Although it’s important for students to learn to cook with gas, they also need to understand the benefits of cooking with induction, not just in terms of controllability, but also in terms of sustainability, decreasing energy use and caring for the environment.” Bunzl Lockhart Catering Design Services
designed and installed the kitchens and specified all the equipment. “I think they have been very thoughtfully designed,” says Mr Greensmith. “The new kitchen was an especially difficult project
from the start, because of the shape of the room and the range of work we require it to carry out.” In effect, it has to be truly multifunctional. “It’s a training kitchen, a fine dining restaurant kitchen, a large-scale banqueting kitchen, and it’s suitable for external caterers, too. So, it was a very difficult brief to fulfil, and I’m glad to say it has been well received.”
Mr Greensmith is delighted with the new kitchen and the choice of equipment. “The support I’ve received from Falcon and Williams has been exceptional. If there’s ever been a question I’ve been able to talk to my sales manager straight away, he’s been very responsive.”
WHAT’S IN THE BOX:
RAK-25PED RAC-25WED
SILENT+ MINI-LIME PUMP
CONDENSATE HOSE COPPER TUBE (15M) LAGGING (15M) ROTARY ISOLATOR CABLE (20M) SWITCH FUSED SPUR WALL BRACKET CABLE TIES
23 01483 869 070 |
sales@hawco.co.uk
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