COMMERCIAL INDUCTION RANGE TRANSFORMS GAS KITCHEN
Head Chef, Scott Chance of the Bridgend Hotel, Isle Of Islay, was tasked with redesigning his kitchen. Scott had his own ideas but needed the help of a kitchen design specialist to turn these into reality.
After contacting Target Catering Equipment, Scott visited the Target factory, showroom and demonstration kitchen, based in Gloucester. This enabled him to take away many ideas and suggestions which would help him decide on his ideal kitchen design.
Following his research, Scott knew he wanted to replace existing gas cooking equipment with induction cooking technology and decided on incorporating a Target professional induction stove into the main cookline.
Having relayed his ideas, the Target design team produced a complete kitchen design along with detailed mechanical and electrical service plans so local building main contractor John McKechnie had a blue print to prepare the kitchen services ready for the Target installation team to install the equipment. The Altro hygienic wall, floor and ceiling systems, which were recommended by Target, were also prepared by John and his team.
The old building housing the kitchen needed windows removing to allow access for Scott's smoke room equipment, including a Bradley smoker, but all the other catering equipment, including the induction cooker, was on castors so could be easily manoeuvred into place.
Gram refrigeration was specified for this reomote island location as it is covered by Gram's 5 year extended manufacturer's warranty and also because it conformed to high eco design standards. The Gram fridges are fitted with heavy duty castors which make them easy to move and therefore ideal for cleaning and maintenance in the busy catering kitchen.
Compatible standard heights for the mobile counter fridges ensured level work surfaces throughout the commercial kitchen. The Gram compact fridges and freezers fitted perfectly under the work surfaces and additional Target gantries were manufactured to fit over the work surfaces increasing usable work space.
A new dishwashing facility was designed by Target to reduce clutter and maximise efficiency. Fabricated with custom made sinks designed with creamer edge clearing racks; these would prevent drips and spills. Fully welded and enclosed upstands reduce dirt traps and make cleaning easier on all Target specialist fabrications.
The commercial induction range, the design of which Scott decided upon following extensive trials and investigation, included flat and ribbed double planchas alongside round induction coils for stock pots and large pans and square induction coils to replicate the old gas solid top which Scott had loved to cook on. These were all incorporated into a continuous work surface alongside an inset Fri Fri double basket fryer with filtration.
A bakery style E27M3 4.7Kw Blue Seal turbofan oven was under mounted in the induction stove. The oven was chosen for its simplicity, reliability and even oven temperatures with twin contra rotating convection fans capable of taking 3 off 600 x 400MM baking trays.
Above the induction cookline a full length plate and grill rack was fitted to provide additional storage space for the kitchen's utensils. A fast action, rise and fall salamander grill was also positioned above th induction cooktop. This grill was the latest hi-touch model, with new program options which allow cooking times and temperatures to be set so dishes are cooked to perfection whilst saving energy and reducing temperatures in the kitchen.
The Bridgend Hotel catering kitchen installation was completed on time and on budget with Target and local contractors working together. The end result was a very happy head chef and hotel manager and a transformed kitchen.