Caterware ups the steaks in kitchen design

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Blackpool-based Caterware has designed and installed the kitchen at a new steak restaurant in Chelmsford, Essex.

The new Chop Block venue had equipment fitted from brands including Josper, Precision, Valentine, Eurocave and three warewashing machines from Meiko: a DV200.2GiO AirConcept double basket pass through dishwasher and two FV40.2G-GiO glasswashers.

Caterware aimed to maintain the eighteenth century feel of the building while creating a good looking, functional restaurant. All three floors of the premises needed to be converted for use and this meant adding extra support to the framework of the building.

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The ground floor was to be converted into a comfortable dining area with a walk-in meat display refrigerator and open kitchen. The refrigerator and open kitchen aim to give the patrons a close experience of the products and cooking methods.

The brickwork was left exposed and supporting steel bars were added. These features preserve the image of the original eighteenth century brewery while the modern walk-in refrigerator and kitchen give the space a more comfortable, up-to-date feel.

Caterware’s design was somewhat hampered by the space limitations of the kitchen and a lot of effort was put into finding the best equipment for the task. As a result of the wish to keep the original eighteenth century feel to the premises, allowances had to be made to accommodate steel columns to the main cooking island. This meant that all further equipment had to be placed with precision to maintain both the balance of the design and the structural integrity.

The main feature of the kitchen is the Josper barbeque oven and the size of this needed to be taken into account when drawing up the rest of the designs. The remaining portion of the kitchen space was completed with narrow benches, sinks and refrigerated counters along the rear wall.

A dumb waiter was added to the design as this was a crucial part of aiding communicating between the floors and getting food and used crockery to their designated places in an efficient manner.

Caterware MD Mark Drazen commented: “This project was managed by our business development manager Eammon Allen. We specified Meiko machines because they are a premium brand product that matched the rest of the high-end equipment specification installed within this large volume restaurant.

“The DV200.2GiO AC gave us a twin basket machine to cope with the volume and the auto condense system saved expense for the customer and meant neither Caterware nor the contractor had to concern ourselves about what would have been a complicated dishwash extract scheme.”

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