CHR Catering Equipment has recently installed an energy efficient kitchen at Wellocks the well-known quality supplier to the restaurant, pub and hotel trade of both fresh and dry ingredients.
Jonny Baron, sales director, Wellocks, explains how the new development kitchen at the company’s warehouse HQ in Lomeshay came about after talking with Paul Neville of CHR Catering Equipment about his vision for a new state of the art eco-friendly development kitchen.
“We needed somebody who could really understand what I wanted to achieve and I was also keen to use a northern company. At the same time I really wanted a ‘northern’ kitchen – for example we have used Cumbrian slate on the walls – and I liked the fact that CHR’s Eco-Chef range is manufactured in Liverpool.
“We designed the kitchen to, one, test produce and at the same time develop fillings for the pasta we make in our newly created adjoining specialist pasta-making facility.”
The kitchen uses whole surface induction cooking , combination ovens and multi-cookers . The centre piece of the kitchen is CHR’s British-built architectural metal cooking suite, the Eco-Chef which is fitted with a smart meter which will aid in understanding the whole production cost of the plate. In addition, the new development kitchen has access to all the latest chefs’ tools including sous vide equipment and Adande refrigeration.
“Our kitchen allows us to make and cook fillings for the pasta using sous vide, which is then blast chilled ready for the pasta production run. With help from CHR and Alex Shannon of Sousvide Tools, we have thermal circulators attached to the Eco-Chef suite, and also to the sinks.
“We held our first open day recently, starting work at 7am and we didn’t finish until around 4pm during which time we had served around 250 meals. As we wrapped up for the day, Chris from CHR looked at the energy meter on the Eco-Chef and said, ‘do you know how much electricity you have used? Just £1.43.’ That was over a nine hour day,” concludes Baron.
The whole facility is fitted with CHR’s hygienic solution, which ensures cleaning is made simple and effective. “It will be a great environment for chefs to work together and deliver perfect ingredients and on an eco note, this development ensures a minimal impact on the environment over the next 20 years,” says CHR’s Neville.