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Advance and Winterhalter get cool in Shoreditch

Brian-Hannon-with-his-Winterhalter-at-the-Smoking-Goat crop

Distributor, the Advance Group, has completed two projects for Super 8 Restaurants, at its latest two restaurants in Shoreditch, London: Smoking Goat and Brat.

These add to the group’s first site, Kiln, in Soho.

Working with Advance, the small chain chose to continue the relationship begun in Kiln and picked Winterhalter to handle its dish, utensil and glasswashing requirements.

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Owner Brian Hannon commented: “After we identified exactly what our requirements were, only Winterhalter had the customisation options and the backup service we needed.”

The equipment selected for Smoking Goat and Brat was based on each restaurant’s requirements and the amount of available space. “There’s more space available upstairs, so Brat has a large passthrough warewasher we can use to clean all the crockery as well as gastronorm pans. But downstairs space is tighter, so Smoking Goat’s passthrough is smaller and just used for crockery. But it’s more than capable of keeping up with the demand we face at peak times,” said Hannon.

The layout of Smoking Goat also helped to define some of the other choices made. Hannon added: “We only have room for a small clean up area at the Smoking Goat, with one small window. This could easily get warm and humid during the summer. So we chose the PT Energy, with the integrated extractor hood.”

Meanwhile, a UC-XL is sited in the basement. “The butchery and prep areas are down there as well so space is really limited,” he said. “We have an undercounter unit to wash the pots and pans. It really helps to maximise the use of the space we do have.”

The glasswashers in use across the two restaurants are undercounter models with integrated reverse osmosis units that filter minerals and other particulates.

The glasswasher in Smoking Goat has been fitted with the optional cooling function, which means glasses should end the wash cycle cool. “In Smoking Goat, we freeze our glasses, to provide perfectly chilled drinks to diners. Once they’re cleaned, they go into a cabinet set to -22°C,” explained Hannon.

“It saves our staff time, not having to wait for the glasses to cool down before we can move them into the freezer. It’s been marvellous to be able to discuss our requirements with Winterhalter, and they provide solutions that suit our needs perfectly.”

Tags : Advance GroupinstallationoutfitProjectWarewashingwinterhalter
Clare Nicholls

The author Clare Nicholls

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