Winteringham Fields

As a result, his overheads have been significantly reduced: not only has his fuel bill been cut, but the enhanced control improves efficiency of food preparation in staff time and ingredients. In addition, reduced heat build-up in the kitchen decreases ventilation requirements. The cooking process cuts soiling of pans and subsequent washing-up. All those factors combine to accelerate payback on the initial capital investment.

Key features integrated into the new kitchen are the inclusion of sous-vide facilities, a new range that reduces carbon consumption from 90kW to 38kW, two combi ovens, a salamander, induction hobs that only use energy/ heat up when a pan is on, exchangers that recycle heat emitted by low carbon refrigerators and use it to heat water, and innovative metering technology.

Colin added, “The new equipment gives us assured consistency but equally has created a nicer working environment…. the air in the kitchen is cleaner, so we don’t need as much ventilation, and we have fewer noisy fans; the cooking processes mean there is reduced heat build-up; the induction process does not blacken pans like gas, so that reduces dishwashing.”

Founded in 1993, CHR Equipment, has built a reputation for consistently delivering practical solutions, applying innovative thinking and utilising developments in technology to create commercial catering solutions on time and to budget whether new build or refurbishment of a hotel or college through to the upper echelons of Michelin-starred establishments.