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The new centre had been designed with ecology and sustainability at the forefront and it was important that the kitchen reflected these elements.
The space will be used to provide healthy meals to various squads, including first team players, as well as coaches, medical and other support staff at the club.
To create modern, sustainable and flexible kitchen and foodservice areas as part of the redevelopment of the Gawthorpe Training Centre. The new centre had been designed with ecology and sustainability at the forefront and it was important that the kitchen reflected these elements.
The space will be used to provide healthy meals to various squads, including first team players, as well as coaches, medical and other support staff at the club.
To meet the requirements of the brief, CHR introduced their latest product – EcoChefi, the baby cousin to the bespoke EcoChef suites. The British built modular cooking appliances use similar technology that allows the same levels of controllability and consistency in an “off the shelf” format. It provides operators with the same benefits of reducing energy consumption and heat in the kitchen and when teamed up, as they were here, cleaning times are also cut.
Using a braising pan, plancha, and induction along with 2 combi ovens, CHR combined production capacity with the ability to cook individually ordered items.
CHR Project Director, Fernando Do Rego oversaw the installation of the kitchen and server. As a Preston North End fan he often had to imagine he was somewhere else but still managed the project in successfully and on time.
As with all our projects, CHR ensured that staff working in the new kitchen were fully trained on the equipment and given clear guidance on what to do should there be a problem with any of the kit.
It’s fair to say that the Training Centre Head Chef Steve wasn’t entirely sure about induction based cooking when we first met him. But having used it nearly every day since it was installed; we don’t think he would go back.
The new training centre opened in March 2017 and the chefs have been so impressed with both the equipment and the service that word is spreading around the rest of the kitchens at the club….