CASE STUDIES
J&E Hall condensing units installed by dessert supplier
T
wo J&E Hall Fusion commercial condensing units are at the heart of a new business supplying bespoke desserts to a wide range
of clients.
The units have been installed to support a new coldroom at All About Desserts in Barrow upon Soar, near Loughborough, Leicestershire. The company creates and supplies artisan patisserie, tarts, bakes and desserts.
The work was completed by Milby Coldrooms of East Goscote, Leicestershire, and featured an L-shaped coldroom with three sections – a freezer room, chiller room and bakery/production area.
A JEHR-100-B1-M1 unit supports the chiller room where products are kept at 4°C, while the freezer room, operating at around -20°C, is being served by a JEH2-0400-L-3 unit. The equipment was supplied by AFR Refrigeration of Wandsworth, south London.
Milby Coldrooms managing director Nigel Rodgers said: “We chose the J&E Hall units because its UK equipment and the support for the product is excellent. We have used J&E Hall commercial condensing units for a long time and know them to be reliable. There’s also a lot less noise and they are economical to use.” J&E Hall Fusion and Fusion Scroll commercial refrigeration units are the perfect answer for those demanding a compact yet efficient unit. The units are the ideal solution for commercial refrigeration sectors where noise, size and reliability are paramount.
68 September 2017
Housed in a cabinet made of electro-galvanised mild steel with an anti-corrosion treatment and coated in baked polyester powder paint, the units are able to withstand the most stringent weather testing. The integral IP54 rated control panel provides further protection to all essential electrical components. All units are acoustically lined.
The Fusion Scroll units house the extremely efficient Copeland scroll compressor and the standard Fusion range houses a highly reliable reciprocating compressor fitted with compressor jacket to further reduce noise. The units have all components fitted during manufacture to save the installer time and money. Energy efficient Fusion and Fusion Scroll condensing units are available for medium and low temperature applications. Other benefits to the installer include hinged doors that provide simple access for service and maintenance, 100% tax relief via the Enhanced Capital Allowance for medium temperature scroll models and a three-year manufacturer’s warranty on all units. All About Desserts was founded by Craig Barton who learned his trade in the five star hotel kitchens of London’s West End including The Ritz and the Mandarin Oriental Hyde Park. He spent many years running dessert production units, supplying quality products with the personal touch and a measure of innovation. He is delighted with the new set-up for his business: “The walk-in freezer, walk-in chiller and bakery room is made of the same sort of
panelling, so it all matches and looks integral. Milby are going to be working on another project to extend things even more and we are looking to add another three rooms and a blast freezer. “The main walk-in freezer is being used for storing boxed products for deliveries and stock for customers. The chiller contains ingredients including butter, milk, cream and fresh fruit. The bakery houses our deck ovens, work benches and other low-risk equipment and products. “Ease of cleaning was important for me when the rooms were designed. LED lighting has been installed which is more cost efficient electricity- wise. The J&E Hall units are economical and the motors are smaller than I used to have. In a project like this good planning is also vital otherwise it could prove more costly in the long run and even slow up production.” Mr Barton began running the business with his wife Clare late last year and the list of clients has been growing steadily. He added: “We supply wedding and event caterers, local pubs, restaurants and delis, as well as developing bespoke products for first and business class on behalf of an airline caterer. It’s a discerning but busy market.”
So what’s the recipe for success? Mr Barton explained: “Understanding flavour profiles, trends and incorporating this into the products we design and produce is key. It also has to be produced on a mass scale. People think it’s just a bit of sweet stuff in a pot but you have to get the right balance.”
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