The Bridgend Hotel - Bridgend, Isle Of Islay

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.

The Moat House (The Lewis Partnership) - Acton Trussell, Staffordshire

ELECTRIC INDUCTION HOBS TRANSFORM TRADITIONAL GAS RANGE

With gas solid tops cracking up, open gas burners failing and uncontrollable gas ovens, Group Executive Chef, Matt Davis of the Lewis Partnership's flagship hotel, The Moat House at Acton Trussell, needed help renovating his outdated traditional gas range.

As owner, Chris Lewis, had recently installed energy monitoring equipment throughout the hotel, it was abundantly clear that the kitchen was haemorrhaging energy.  With a ventilation system that was struggling to keep up with the production of waste heat from the range and the continuing repair bills just to keep the old gas range going, it was time for a change.

Having looked at many different solutions, Davis discovered Target Catering Equipment and working together, a plan was devised to convert the gas range to electric induction.  By installing Target commercial induction hobs, a commercial plancha griddle, pasta boiler and electric convection ovens the gas range would be converted into a commercial induction suite which in turn would transform the kitchen.

On initial investigation it became clear that the chassis of the original range was in good condition although the gas components were not up to the job.  With this in mind Target designed a range of drop in electric units and started the job of removing the original built in gas units.  And so the transformation began!

Induction hobs replaced the gas burners and the gas ovens were converted to electric convection ovens.  The gas fryer was removed and a pasta boiler installed.  An overhead high efficiency salamander fast action rise and fall grill was also added.

As all work had to be completed without shutting the kitchen at this busy hotel, the Target engineers worked through the night in order to complete the task of converting the range from gas to an all electric induction range.

Without losing a single day's revenue from kitchen closure, the transformation from gas to electric induction was completed.

Group Executive Chef Matt was delighted with the renovation and his kitchen brigade are now using the very latest induction cooking technology which has transformed the kitchen.

Owner, Chris Lewis, continues to monitor the energy bills and is currently looking forward to a busy and energy efficient hotel whilst his catering staff are looking forward to cooking on induction in a cooler, quicker and more productive kitchen.

Gilpin Hotel & Lake House (1 Michelin Star) - Windemere, Lake District

COMMERCIAL RANGE COOKER COMPLETES KITCHEN REFURB

Gordon Cartwright, Executive Chef Director at the Gilpin Hotel & Lake House, decided to switch to an all electric kitchen, commissioning a Target commercial range cooker with induction cooktop and plancha grill for the Michelin starred restaurant.

Visionary Dining founder Cartwright pushed all the boundaries and defied convention with his new kitchen design.  The creative kitchen has no defined pass but multiple food preparation and assembly areas, each with its own suspended heat lamp, hot holding section.

Portable induction hobs, sous vide water baths and other table top catering equipment is spread around the kitchen with the Target commercial induction range stove at the centre of the sections all orchestrated by Cartwright.

The induction range cooker requires no overhead ventilation in its central island position, with general kitchen ventilation provided by the original wall mounted extract system, the only thing remaining unchanged from the original kitchen and saving a fortune in refurbishment costs.

Energy efficiency is a key driver for Cartwright and along with the induction stove, Target's fast action rise and fall salamander grill and automatic plate detection bar, energy consumption is greatly reduced allowing an increase in bottom line profitability.

For further information about Target commercial induction please call 01452 410447.

Kylesku Hotel - Kylesku, Sutherland

COMMERCIAL KITCHEN REFURBISHMENT REPLACES LPG WITH INDUCTION TECHNOLOGY

Set on the shores of Loch Glendhu in the Scottish Highlands is the Kylesku Hotel, a family run, old coaching inn dating back to 1680. A hotel that is passionate about food, locally sourced produce is Kylesku's speciality. With fishing boats landing on the slipway outside the hotel, it's more about 'food metres' than 'food miles'. In addition to the destination restaurant the Kylesku Hotel has 11 bedrooms allowing guests to experience quality food in welcoming, friendly and comfortable surroundings.


COMMERCIAL KITCHEN DESIGN PROCESS

Having purchased the long standing inn, new owners Tanja Lister and Sonya Virechauveix continued to operate the business in its inherited state. After a few months in operation it was clear that the hotel was tired, inefficient and in need of a complete refurbishment, so the search began for a company that could carry out the project. This task was harder than expected for the pair, due to the hotel's remote issolated loation very few would contemplate such a project. However, for Target Catering Equipment who had recently completed a project for Sodexo's Remote Sites Base in Aberdeen continuing further North was not an issue.

Offering the complete service including design, manufacture, supply and installation of a commercial kitchne, meant Target could meet all the owner's needs and following a visit to site to discuss the project and carry out a site survey were subsequently selected to begin the refurbishment process.     


PROJECT BRIEF

With the remote location came high running costs. The hotel was relying on LPG gas to run the restaurant's kitchen and the gas bill was averaging at over £600 per month. Becoming more energy efficient and reducing overheads was the only option to ensure the future of the business. 

The existing kitchen was small and difficult to operate in resulting in unhappy staff and dissatisfied cutomers. Bespoke fabricated items would be needed in order to meet the specific space requirements and needs for the kitchen.

Working closely with Tanja and Sonia, David Pedrette, Managing Director of Target Catering Equipment designed a suitable commercial kitchen that all would enjoy working in. It was decided that the hotel should upgrade its electrical supply to accomodate the new energy efficient equipment, which would in turn provide savings that would soon outway the initial upgrade costs. 


COMMERCIAL CATERING EQUIPMENT

The new commercial catering equipment included within the commercial kitchen specification consisted of; bespoke manufactured stainless steel catering equipment, including sinks, tables, racking, along with a bespoke Target commercial induction cooking suite and other supplied kitchen appliances, and completed with kitchen extraction system to suit.


COMPLETE KITCHEN INSTALLATION

Target's team project managed the install and completed the total kitchen refurbishment in 7 days whilst staying over at the remote site. The installation included installation of mechanical and electrical services, Altro hygienic wall cladding, commercial kitchen flooring and ceilings, along with all catering equipment.


WHAT HAPPENED NEXT...

Following the refurbishment Kylesku Hotel was commended in the 2012 Good Hotel Guide and the 2012 Michelin Guide to Eating in Pubs, and has since been awarded 2014 'Scottish Hotel of the Year' by the Good Hotel Guide. The Kylesku Hotel now relies on Scottish hydro power for all its needs and with its state of the art new induction kitchen equipment and kitchen refit, Tanja and Sonia are well equipped for many more busy seasons to come.


WHAT TANJA & SONIA HAS TO SAY ABOUT TARGET

"From start to finish Charlotte, David and the rest of the team were there. We never knew of problems only solutions. Aproject well managed and brilliantly executed!"
"It's been 5 months already! 5 months of improved atmosphere in the kitchen, of improved productivity and much improved cooking!! Thank you all for the great job you did we hope to see you all at some point again!"

Tanja Lister and Sonia Virechauveix - Owners of Kylesku Hotel

The Speech House Hotel - Forest of Dean, Gloucestershire

THE SPEECH HOUSE HOTEL ACHIEVES AMBITIOUS GREEN GOALS

It's another business lunchtime in the Speech House Hotel's relaxed bar and delicious meals arrive quickly.  Litle do the dinners know that the new commercial induction range supplied and installed by Target underpin their experience.  Behind the scenes, in new efficiency, quality, green credentials, safety and profitability, change is even more marked ...

Peter and Gill Hands bought the hotel in 2010 before updating it while carefully retaining the traditions of a much-loved business and cultural hub in the Royal Forest of Dean.

An approach by Business West introduced possible benefits from incentivised investment as a green business.  After auditing and recommendations by Business West's Chris Springett, they identified Target Catering Equipment in Gloucester as possible suppliers.

IMPRESSED FROM THE START

Owner Peter Hands commented "From the start, David Pedrette, MD of Target Catering Equipment, impressed us.  His responsivness and thorough survey revealed opportunites for energy and other costs savings by replacing our old LPG-gas kitchen - and improved efficiencies through upgraded equipment and layout.  After identifying our requirements and suggesting options, Target demonstrated induction cooking at their showroom - including a party-piece where a £50 note remains undamged between a working induction hob and a boiling pan!"

The hotel already had 3-phase electricy that was underutilised in the belief that ease of use and controllability made gas best for cooking.  Electrical equipment had never been considered viable - a belief not helped by entrenched staff resistance to change.

THE CHALLENGE

With projected savings verified by Chris Springett, the hotel management team approved Target's proposals and the required investment, supplemented by EU funding for improving energy resource efficiency.  With a Green Business grant in place, installation began.

Peter again: "Our old solid top range generated lots of waste radiant heat because it, and our ovens, had to stay on 12-14 hours a day, in and out of service, with energy guzzling electric fans running continuously.

There was also a continously running wall mounted gas grill over our fryers and poor kitchen workflow around mismatched units.  And an inefficient hot pass without plating-up space for large functions.  Food sometimes went out at less-than-optimal quality, having cooled rapidly before service."

Peter and Gill were impressed by Target's thorough exploration of their requirements before suggesting options and arranging demonstrations.  "They knew exactly how to meet our requirements and were always very helpful.  As a family business ourselves, we like working with family firms and keeping business local.  Having David and Liz and the rest of the Target team just minutes away is reassuring."

WE KNEW WE'D CHOSEN WISELY

"Installation went smoothly," recalls Peter, "and our chefs took to the new induction cooking equipment at once.  After finding our feet, a great "coming together" on day two reassured us that we'd chosen wisely.  In reality, you expect teething troubles, but to Target's credit there weren't any.  The only niggle was a persistently failing oven lamp that the Target team and their supplier handled under warranty.

THE BENEFITS

Descibing a positive experience for the hotel team and its guests, Peter says: "We've got first class equipment and better procedures without compromising quality.  Our operation's quality has improved in many ways - from streamlined kitchen workflow and better presented food, to faster service."

There have been financial savings too, with the promise of more to come.  As Gill Hands explains: "It's difficult to precisely quantify fuel savings.  For this we'd need to know amounts of fuel used, actual like-for-like sales and weather conditions.  The unit costs to fuel also increased several times during the year."  That said, Gill's comparisons show worthwhile savings between 2011 and 2013 - particularly when rising costs and a long cold winter are considered.  The quantifiable benefits clearly reflect moving from gas, efficiencies and energy savings due to the speed and responsiveness of induction cooking, and massively reduced use of the electric ventilation system.  As well as the electricity cost, the cost of wastefully extracting already- heated air from the rest of the hotel has fallen too.

"Ambient kitchen temperatures are much lower now and reduced fan use eliminates draughts," adds Peter.  "Chefs occasionally describe the kitchen as cold - but I'm sure they'll like it in the summer!"

As for operational improvements, the kitchen team loves the induction ranges flexibility and responsiveness, and easier workflow over newly-levelled worktops.  On the commercial induction range, round, square and induction solid top coils replicate the old gas range, cook twice as fast, use half the power and are more controllable.  Importantly, less energy is wasted because hobs switch on and off automatically when pans are placed or removed.  There are also new electric convection ovens and grills under the main cooktop and a new combination oven on the end of the cookline.  Centre stage on the main food prep island goes the new "rise and fall" salamander grill.  Because it produces no harmfull by-products of combustion, it didn't have to stay in the old gas grill's less-than-ideal position over the fryers and under the ventilation canopy.

Individually switched lights on the refurbished hot pass keep food and plates at correct temperatures, complementing the new equipment and helping chefs increase the already high food-quality standards for anything from light lunches to functions.  As Peter explains: "We can bake potatoes and meringues at different temperatures in the same oven.  That's clever!"

GUESTS NOTICE THE DIFFERENCE

Guests are noticing the differences and commenting positively on food quality and service speed to.  Whether Peter and Gill are catering for a banquet or those business diners, they're sure induction cooking benefits guests.  And though emphasising that they'd never hurry diners, they know increased efficiency enables servicing more covers at busy times.

Happy diners, chafs and owners reflect well on the new kitchen.  As well as greater energy efficiency, it's also easier to clean and maintain - with labour saving details such as a moveable wheel mounted cookline.

SAVINGS CAN BE REINVESTED IN GUEST FACILITIES

The reduced ventilation requirements means the old external ventilation ducting can go - improving the hotel's appearance and cutting maintenance costs.  What's more, the guests won't have to endure the noise and vibration of the fan needed to meet gas saftey regualtions for dispensing fumes.  Along with a planned biomass unit and other energy saving measures around the hotel, it means substaintial savings for reinvestment in guest facilities.

INTO THE FUTURE

Working with Target has cemented bonds between the businesses: Target's done product photography and video filming at Speech House; and businesses collaborated to recycle the old LPG gas stove.  After inviting 'bids' from the local community, Lydney Sea Scouts 'won' the equipment for their centre where it will see out its days working for local community groups.

As well as enjoying transformed operations and costs, the Hands are now ambassadors for Target induction cooking equipment and business greening.  In April 2013, they even won Green Business of the Year in The Forester's annual Business Awards.  No wonder UK hoteliers and overseas delegations come to see the equipment with a view to greening their kitchens.

Would Peter and Gill recommend Target Catering Equipment?  "Yes," says Peter.  "Our relationship only stengthens and I've referred potential clients to them.  We both agree that organisations such as Business West and Gloucestershire First should continue to showcase our success to a wider audience that will benefit from silmilar efficiencies and CO2 reduction wherever food is prepared."