Dawnvale delivers Manchester’s ‘greenest’ kitchen

Design and fit-out firm Dawnvale has revealed its part in the opening of one of the UK’s greenest and most advanced low-energy commercial training kitchens.

The kitchen at the £1m Damson Restaurant in Manchester’s Media City area — headed by award-winning restaurateur Steve Pilling — is providing foodservice students from Salford City College with the chance to work in a real catering environment.

Oldham-based Dawnvale’s managing director, Neil Guest, worked closely with Pilling, chef Simon Stanley and architect Don Hobson to deliver leading-edge kitchen facilities featuring the latest sustainable and environmentally friendly technology.

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The kitchen features low energy induction, next-generation kitchen sanitation technology and a low energy extraction canopy with a unique curved glass back.

This curve creates the vortex, which increase the velocity thereby reducing the energy required.

Dawnvale said that fully-removable grease filters and filter housing make it an easy and safe extraction system to clean, while PCO technology in the ventilation system helps sanitise the kitchen and reduces airborne bacteria by more than 90%.

Guest said the scheme had been one of the most exciting that Dawnvale had ever been involved in.

“Every single aspect of the design and build has been created using ‘next-generation’ thinking,” he said. “We have pushed all the boundaries to harness the very best products available to meet our sustainable and low-energy approach.”

In addition to the commercial kitchen, Dawnvale designed and fitted the new bar, marble floors, bespoke wine displays, a drop down ceiling with LED lighting as well as supplying a range of high quality furniture for the restaurant.

Pilling said: “This will be the perfect environment for students to truly learn and master their craft as well as gain knowledge on the increasingly important elements of running a sustainable and environmentally-friendly kitchen. It’s great news for young people with career aspirations, the North West hospitality sector and the industry as a whole. ”

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