Even a small kitchen can be well planned & kitted out!
A Tower client recently had an all electric kitchen fitted and the LPG gas disconnected. This may be the way forward, as the cooking rings are all induction, combined with Rational combis and electric fryers.
A very beautiful show-piece kitchen.
In conjunction with Crocodile Catering Tower recently installed a new kitchen at Leicester Racecourse. The kitchen included equipment from Lincat, ChefQuip, Polar and bespoke fabricated tables and canopy.
The Rugby Christian Fellowship contracted Tower (through partner Euro Catering Ltd) to transform an empty room into a complete kitchen during November.
When our engineers arrived the room was a complete void, with just a few pipes sticking out of the wall. When they left (3 days later**) it was a working kitchen with:
- Palux 4 ring Induction hob
- Palux Vario Pad
- Giorik 10 Grid Combi Oven
- Hot Cupboard & Light Gantry
- Extraction System
- Sinks & waste disposal
Tower performed all of the electrical, plumbing and waste connection work. All equipment in the kitchen is electrically powered.
**Taking just 3 days for a complete kitchen installation project such as this one is unusual. Tower don’t generally recommend that clients plan for such a short turnaround time unless they have very unusual circumstances and the budget to support such a project.
Recently Tower installed a new Palux Combi Oven in a small restaurant near Warwick Castle.
The install would have been quick and simple except for one ‘minor error’ in the pre-installation survey conducted by the Restaurant owner. The owner knew that the building had a 3 phase electrical supply and assumed that the kitchen was on that circuit. Unfortunately, the 3 phase stopped outside the kitchen.
So, before installing the Palux, it was necessary to run the 3 phase power into the kitchen. If there had been no 3-phase in the building then the project would have proved to be something of a nightmare.
This is one example of why a professional pre-installation site survey is always recommended prior to the purchase and installation of new commercial catering equipment.