Blackpool-based distributor CKS has just completed the upgrade of an existing restaurant kitchen in the Ribby Hall holiday village in Wrea Green.
The brief was to update the existing dated kitchen and incorporate the existing tapas kitchen along with provision of a front of house pizza station.
All works including the strip out and building alterations had to be done in a tight 14 day window. David Holt managed the project, while Ron Cullen was the main install engineer.
This was teamed up with Precision refrigerated drawers, Rational Combi oven, Frima cooking centre and Maidaid rack dishwasher. The front of house included one of Linda Lewis Kitchens’ new feature Verrochio living flame gas fired pizza oven.
Over 90% of the suppliers were sourced through the ENSE buying group, CKS felt enabled it to be competitive and have 100% back up.
Director, Diane Moden, detailed: “The support we had from suppliers included Frima organising a special demonstration day for our customer, confirming our clients thoughts that this was a must-have piece of equipment for their kitchen.
“A visit from Monica, the Mareno UK import manager, ensured we had specified the cooking equipment correct for the site. We also received support from Dawson UK with the installation of the centre island cooking suite.
“Linda Lewis Kitchens organised a customer demonstration on the range of pizza ovens and dough press, along with an engineer training day, and assistance from Carl on delivery and commissioning.”
Furthermore, site visits from Maidaid confirmed which unit was suitable, while ongoing support from CKS’ fabrication team was provided for the ventilation upgrades and general upgrades as needed, along with decorational panels round the pizza oven.
Moden reported that one of the biggest challenges of the project was the tight timeframe. “Taking the Christmas break into the equation, for manufacture of the goods this meant our suppliers had to work with us and ensure we had the equipment quicker than normal, within the equivalent of 3 working weeks. The 14 days for the works was also tight, with many of the trades working through the night.”
The scope included building works, removing walls and producing the pizza area, new flooring throughout, a new false ceiling throughout, a full electrical upgrade and alterations to the gas and plumbing.
She added: “Access was also an issue as normal, with tight doorways and small corridors. We had to moving such a large pizza oven from the delivery van into position. All of this was overcome by our own dedicated staff.”