The CCE Group has outfitted a bespoke kitchen for the new Brighton branch of Italian dining chain, Polpo.
The induction cooking suite was provided by Cuisinequip, the sister company to fryer specialist Valentine Equipment.
Cuisinequip’s team delivered built-in cooking equipment with two twin induction hobs, a 450mm deep pan griddle, bain-marie and a Valentine Evo 2200 twin pan fryer following the successful formulae designed in co-ordination with the restaurant group’s executive chef Jason Wass.
David Bentley, design director at CCE Group, worked with Steve Elliott from Valentine/Cuisinequip and Wass and his team for the design aspects of this project.
The induction range evolved from one installed at Polpo’s recent Chelsea opening. Wass commented: “We needed a cooking range that took the best points from existing Polpo restaurants, that could fit into the limited space of our new Chelsea site and of course to cope with a diverse menu, 24 hour operation and still produce the high quality dishes we are known for.”
The range at Polpo Chelsea has a built-in twin-pan Valentine Evo 2200 fryer, two twin induction hobs with four 8kW multifunction coils to allow for cooking with smaller pans at service time, or larger pans for mise en place.
The hold function is standard on this type of induction from Austrian firm HWM, keeping the base of the pan at the set temperatures of 70, 95 or 110°C; thereafter the control becomes a graduated power until full power is delivered at position 9.
There is also a small deep-pan griddle which can be used for grilling food, or as a bratt pan for making sauces, soups etc. Lastly a 4 x 1/3 G/N wet well bain-marie was fitted into the range for use during service times.
The space under the hob was utilised by fitting a single drawer Adande unit to offer chilled storage at the point of cooking for the chefs. All HWM built cooking ranges have a 4.5mm stainless steel top and are fully welded.