Precision fridges wheeled into Tramshed restaurant

Damien Hurst’s stuffed cow and chicken in formaldehyde work of art might dominate conversation for diners at the latest Mark Hix restaurant, but they have a refrigeration array from Precision to thank for the freshness and flavour of their ‘mighty marbled’ steaks.

Tramshed in London’s Shoreditch, the latest opening from Mark Hix, offers one of the capital’s simplest menus – a whole free-range chicken and chips, or a slab of Glenarm sirloin steak and chips (hence the Cock & Bull sculpture).

That simplicity makes it all the more vital that the produce is kept in perfect conditions, says executive chef Kevin Gratton, who selected the Precision equipment.

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Tramshed is a big restaurant with big volumes, typically serving 150 for lunch and 250 for dinner. “In a standard restaurant I’d usually have a mix of counter fridges in the kitchen, with drawers and cabinets,” says Gratton. “But here we just have cabinets with doors – we’re not storing lots of different ingredients, so it makes more sense to have, for example, all our steaks loaded in gastronorm trays in the fridge.”

The kitchen also has a Precision blast chiller, which is designed to be as simple to use as possible and, despite its 35kg capacity, runs off a 13 amp supply. Only two button presses are needed to give a choice of soft chill or hard chill cycles in 90 minutes, or a blast freeze cycle of 240 minutes. “We use it all the time, for all sorts of products – from pastry bases to chicken livers,” Gratton reveals.

Starters and desserts are served from a food bar in the dining area, which is built on top of Precision under-counter fridges and freezers. “The limited menu options mean we need space for big volumes of ingredients – for example, if one of our starters uses whipped beetroot, the guys will make it in large batches,” says Kevin Gratton.

One of the Precision under counters units has a saladette cut into the top for storing ingredients such as washed salad leaves. “It keeps everything cool and gives us the best of both worlds. There’s a full size fridge below but also plenty of room for storing ingredients on top, so chefs don’t have to keep stocking up,” describes Gratton.

Tramshed’s bar also has Precision refrigeration in the shape of the new Back Bar Storage models, including a two-door bottle cooler and a glass froster.

The Precision models were supplied and installed by Eximius Projects. James Lee of Eximius says: “In a site as busy and demanding as Tramshed you have to have equipment that is completely reliable. Precision refrigeration also ticks the boxes in terms of energy efficiency and quality build, without pushing up the price.”


Precision at Tramshed

All Precision models are made of stainless steel, inside and out, and feature high performance injected polyurethane insulation with an ODP (ozone depletion potential) of zero. The refrigerators and freezers use Precision’s iCool controllers, which automatically minimise power consumption and monitor operation, triggering audio visual alarms if there is a problem.

  • Blast Chiller: the PCF 351SS has a capacity for 35kg or 10 x 1/1GN 50mm pans. Energy saving technology allows the unit to run from a 13 amp supply.
  • Counter refrigerators: Precision’s MCU counter refrigeration is available in a choice of depths – 520, 670 and 790mm – allowing kitchen specifiers to maximise their storage space.
  • Under Counter cabinets: the 150 Series offers full commercial spec in a compact cabinet that offers 150 litres of chilled or frozen storage.
  • Back bar: the Back Bar Storage cabinets are available in a variety of sizes, finishes and heights. The BBS 900SS at Tramshed is a double door unit.

 

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