Inox Equip improves armed forces club cuisine

The Union Jack Club in London has used the expertise of Inox Equip to improve the quality of food it serves to armed forces enjoying down time in the capital.

The not-for-profit club provides serving and former armed forces personnel with hotel accommodation and affordable bars and restaurants when they are in London.

The kitchen upgrades were initiated in an effort to expand and improve the club’s dining facilities. Inox was called in to install a range of Rational equipment, which the company’s CEO, Simon Atkins, has always trusted.

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“When it came to investing in new equipment, we looked at a number of different options. Rational has the greatest credence, and ultimately we took confidence from the market place. However, we’ve also had Rational combi steamers for a while and we know just how good they are and what they can do,” said Atkins.

The Club has two kitchens. The main one, where most of the food is produced, has a floor-standing 20-grid Rational and a combi-duo, featuring a 6-grid unit stacked on top of a 10-grid. The satellite kitchen, for functions, has two 20-grid SelfCookingCenter whitefficiency units.

“We use the Rationals for just about everything,” said head chef Marcin Koch. “From à la carte service to banqueting, and we use them all the time – including overnight.”

Typically the Club will serve 125 breakfasts, 30 to 40 lunches and over 100 dinners each day. Then there are the functions – there could be several on at once – and the Club’s 100 staff need to eat, too. It’s a big variety of foods and types of cooking, which means the flexibility of the Rationals comes in very useful.

One of the new features on the SelfCookingCenter whitefficiency is Efficient LevelControl (ELC), which tells the user which different foods can be cooked together and intelligently controls the cooking time for each rack.

“We use ELC a lot – for example, we can do full English breakfasts all at once.” Because ELC maximises the output of the SelfCookingCenter whitefficiency it’s especially useful in peak periods; it increases cooking capacity by up to 30% and reduces energy consumption by up to 20% compared to previous models, helping cut the Club’s running costs.

“For banqueting we use the Rationals’ Finishing system, which regenerates foods really well – including tricky items like fish,” said Marcin Koch.

With Rational’s Finishing feature, the Club’s chefs arrange the food in advance on plates, which are stored on special trolleys and chilled. Just before service, they load the trolley into the SelfCookingCenter whitefficiency and the finishing function brings food up to serving temperature – anything from 20 plates to nearly 120 can be finished at once.

 

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