The Cook:Chill Team traveled to Longtown, near Carlisle last week to install a large cold room for a Fruit & Veg Wholesaler. A floorless 11.37m x 4.57m x 2.43m Cold room was supplied with a hinged pallet-width door.
Traditionally the client supplied commercial operations, such as hotels and restaurants, with fresh produce. With recent events affecting most businesses, the client quickly made the decision to diversify into providing their high quality products via home delivery boxes. This has been a great success for the company and they quickly grew to delivering over 1000 boxes per week . As a result, they outgrew their current cold storage.
The client required a cold room that allowed for ease of product flow as bulk deliveries are needed to be broken down into smaller batches, depending on who they were going to. A floorless room with pallet wide doorway was specified to mitigate the need for a ramp and aid the seamless transition of product.
As Cook:Chill had worked for the client previously, they knew that minimising disruption to the business was key to a successful install, so it was agreed that the works would take place outside of core operating hours. With an early finish on Friday, Cook:Chill took the opportunity to get started. Working long hours, the Team completed the install in 2.5 days, handing over to the client on Monday morning just in time for the first bulk delivery to arrive.
If you have a refrigeration project in the pipeline, why not give one of the Team a call today on 01179 646 497 or contact us below.
Last week, Cook:Chill assisted by our good friends at 2 Degree C Ltd, completed the refurbishment/upgrade of a walk in cold room and freezer room at a truly stunning wedding venue in Maidenhead.
The original cold room installation had the monoblock refrigeration system contained within their commercial kitchen. During busy periods the extra heat generated by these 2 systems was proving unbearable for the catering team. A site survey revealed that, very easily we could replace a panel in each room and upgrade the refrigeration to a split system.
With the UK government intimating that hospitality venues could open from mid-May, we had to program the installation to allow for enough time for the works to be completed and the rooms restocked.
With the condensers now mounted externally, heat generation within the kitchen will be greatly reduced. Not only will this give the client a much more comfortable working environment, it will also prove to be much more efficient.
At the weekend, the Cook:ChillCold Room Installations Team eloped to Gretna to install a floorless walk-in modular cold room for a fresh produce wholesaler.
The client had moved into much larger premises and needed a temperature controlled storage facility that would meet the needs of his expanding business. Having sought quotes from various suppliers, Cook:Chill where chosen to fulfill the project due to our realistic pricing, guaranteed completion time and all round customer service.
The project had to happen on a weekend as the client ran a 24 hour operation which eased slightly during this time.
Cook:Chill installed a 5.6m x 3.6m x 2.8m cold room with a pallet wide door to allow for easy of access. The room had to hold a temperature of between 4°C and 6°C to maintain shelf life without causing damage to the fresh produce.
The install team’s hard work and skill in execution meant that the project was completed on time with the client getting the added bonus of having a cold room, that came from their previous premises, also installed.
Well done to all involved.
If you have a similar project coming up, why not give one of the Team a call today on 01179 646 497 or contact us below.
As part of a phased refurbishment project to our entire site, we decided to relocate our existing staff canteen and kitchen to another part of the main building. The facilities had originally been installed in the late 1980’s and with staff numbers increasing year on year, they were no longer fit for purpose.
“We were recommended Cook:Chill by our architect and quickly got in touch. Our Project Manager (PM), suggested having a look around both the current and proposed sites so that we could talk through existing menus, any equipment to be transferred and what the food future looked like. To us, this was ideal as we hadn’t yet mentioned that the new site was on the 3rd floor!!”
“The remit was to turn an empty office space into a commercial kitchen and staff canteen. The PM took everything in her stride as the stairwells were quite large, the only worry was getting the roller shutter installed in one piece. Once clarity had been sought on this aspect and clarifications were gained form the architects the quote was produced quickly and subsequently approved by the Board of Directors (subject to planning).”
“16 weeks later, Cook:Chill arrived on site to start the conversion works. Pricing aside, what really impressed us by the entire Cook:Chill Team was the service. I couldn’t tell you how many times a I phoned the PM with an alteration or asking advice on a change and either she, or the Installations Manager came to site to talk it through. It allowed myself and anyone else involved to visualise the solution. By the time the install happened, it all went like clockwork, it really felt like they new every inch of their project space. From the plasterers, to aircon and extraction, to the catering equipment fitters, they were all excellent with a quality of workmanship to match.”
“I would have no hesitation in having the Cook:Chill Team working we me again.”
If you are thinking of a commercial kitchen refurbishment, please contact one of the Team today.
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