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SUPPLIER ARTICLE GRANDE CUISINE G


rande Cuisine represents two of the equipment industry’s leading brands: Athanor and Mareno. Both have developed class-leading products during the past 12 months with a focus on two of the factors that matter most to the end user: energy efficiency and reliability.


The modern kitchen is changing in many


ways and electric-based solutions are becoming more and more popular as energy efficiency continues to climb the list of priorities. Even though we are still approached by clients looking for a solution that balances gas and electric components, more often than not they will opt for 70%+ electric, sometimes even 100%, once they have compared the relevant benefits.


Furthermore, gleaming kitchens packed with equipment are slowly giving way to carefully balanced solutions that optimise workflow, heat management and maintenance. In short, kitchens are streamlining to become high-performance hubs capable of enhancing productivity and ensuring energy efficiency through the use of equipment that is multi-functional, adaptable and reliable. It is this type of equipment that Grande Cuisine has been building into its recent installations and projects. Take Mareno’s award-winning ICHEF technology. ICHEF is the first and only fully touch-controlled range, with no mechanical buttons or knobs. ICHEF appliances come with Mareno’s exclusive Control Cooking System that allows the chef to control all connected appliances from any single unit, making their job easier while saving energy. The degree of precision offered by the new system results in considerable energy savings. Compared to traditional systems, the ICHEF line offers an 8% consumption reduction. But the combination of the Control Cooking System and Mareno’s Power Guardian®


system produces energy cost reductions of up to 50%.


www.grandecuisine.co.uk 01908 745540


T


he Winter Garden Restaurant kitchen at the Landmark London hotel is the latest to benefit from the installation


of an Athanor induction cooking suite from Grande Cuisine. The suite is the centrepiece of a £1m refurbishment that was two years in the making and has helped executive chef Gary Klaner to completely remodel how the kitchen functions.


“I inherited the kitchen back in 2000 and, despite the best efforts of all concerned, by the middle of 2016, it was obvious that much of the equipment was on its last legs,” says Klaner. “It wasn’t just that the equipment was old and becoming increasingly unreliable, but also the fact that the layout had originally been designed to serve the adjacent restaurant, which had long since been closed and incorporated into one of the function suites, which meant that the workflow was completely at odds with what we currently required. And, with temperatures in the kitchen often exceeding 55°C, the working environment was far from ideal.” “So, rather than tinker around the edges, we decided that the most cost-effective option would be a full-scale redesign. Working with design and construction company Berkeley Projects, and consultants Humble Arnold, who had carried out a similar project at our sister hotel the Royal Lancaster, we created a new layout that maximises the space, enables the ideal workflow and, above all, provides a comfortable working environment in which the brigade can work.


XXII | The Caterer | 16 November 2018


“The Athanor suite is at the heart of everything we cook, from breakfast to dinner. In fact, it was specifically designed with a built-in breakfast section at one end to allow seamless production of the breakfast menu without interfering with the operation of any other areas of the suite. The decision to choose Athanor was not just about the exceptional build quality – it was also about the approach


that both they and Grande Cuisine took towards turning our concept into a reality. The transformation has been outstanding – where we once had staff criss-crossing the open kitchen in all directions, we now have a ‘closed’ layout with the equipment positioned for maximum efficiency. And, thanks to the wonders of induction, it’s the coolest kitchen I have worked in – in more ways than one!”


www.thecaterer.com


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