Larger hospitality venues such as wedding venues, sports stadia, conference or event spaces and hotels typically offer their customers the ability to host larger numbers for a special occasion. The food is often pre-ordered, giving the catering teams time to prepare and part-cook. Food is then regenerated on the day required and distributed via a table service Buffet style service can also be used although this can slow the process down as usually the food is part of a much larger function such as a wedding.
The challenge when selecting the right equipment for larger hospitality venues, comes down to ensuring that they can be as efficient as possible and robust enough to give the required life expectancy.
A typical camp kitchen evolves around multiples (dependent on size) of a small number of main pieces of equipment
- Combination Ovens
- Cooking Centres
- Electric or Gas Ranges
- Bratt Pans
- Blast Chillers/Freezers
- 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 care home and budget. Give one of the Team a call on +441179 646 497 or follow the link below.
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