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FOOD & BEVERAGE


BABCOCK WANSON COMPLETES TURNKEY STEAM PROJECT FOR UK’S LARGEST CENTRALISED KITCHEN


Industrial process heating equipment and solutions specialist Babcock Wanson has completed a turnkey project to supply steam, via its BWD30 fire tube boiler, to cookers at IRC Cucina’s new Trafford Park centralised kitchen.


W 38 APRIL 2024 | FACTORY&HANDLINGSOLUTIONS


orking within the Iceland Foods umbrella, IRC Cucina supplies product into a diverse restaurant group. Its newly- established site at


Trafford Park, which has benefited from a major investment, is now the UK’s largest centralised kitchen and will enable the company to not only produce high quality, consistent food, but will also allow for future growth. Babcock Wanson was brought in to the


project at an early stage, as IRC Cucina’s general manager, Robert Lishman explains: “This was a relocation of a complex dual site operation into a larger single site operation, post build. We moved at a pace with this project and started it without an end to end system. Consequently, as we were building the kitchen, our plans changed. With each change Babcock Wanson risk assessed, consulted with the various parties, and adapted to our plans. They were very accommodating. They are our go to supplier. In fact, they are more than a supplier as their specialist knowledge and expertise extends beyond just the equipment and into the legal implications of the processes involved, so we rely heavily on them for compliance.” The focus of Babcock Wanson’s work at IRC


Cucina’s Trafford Park site has been on the sous vide and sauce cooking equipment, which requires large volumes of steam supplied instantaneously. Babcock Wanson’s BWD30 fire tube steam boiler, with its three pass design, readily meets this need, providing high quality dry steam with availability higher than 97 per cent. As you would expect from a


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