Smaller hospitality venues such as farm shops, cafes, restaurants, take-away outlets and pubs offer such a vast array of food types, this uniqueness is often their most valuable asset. In most cases, it is not just about the quality of the food but also the entire customer experience, with businesses spending a lot of money trying to get it right.
With exact customer numbers unknown, the kitchen has to have a large amount of flexibility in what it can produce at any one time.
The challenge when selecting the right equipment for a smaller hospitality venue kitchen, comes down to finding a balance between the space available and the menu offering. The equipment need to be as versatile as possible, with many different component parts being cooked at once.
A typical smaller hospitality venue kitchen will have a number of main pieces of equipment
- Combination Ovens
- Turbo Ovens
- Cooking Centres
- Electric or Gas Ranges
- Double Basket Fryers
- Planetary Mixers
- Upright or Walk in Refrigeration
Of course there are other items such as preparation equipment, stainless steel tabling and servery equipment required to make the kitchen function. Cook:Chill can design, supply and install a wide range of refrigerated products. From modular cold rooms that allow for substantial quantities of product to be held at the required temperature to, multideck display units that can be integrated into your servery area.
Cook:Chill have the skill and expertise to complete any commercial kitchen project.As part of the Cook:Chill service, we will attend site offering unbiased advice to assist in the specification of the correct solution for your venue and budget. Give one of the Team a call on +441179 646 497 or follow the link below.
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