Manchester bar and kitchen supplier Dawnvale has helped a Thai restaurant embrace a low energy approach to cooking following its relocation to a new venue.

Dawnvale refurbished the entire ground and first floor premises of Chilli Banana’s new set-up in the centre of Wilmslow, including the kitchen.

A key factor to the project was that low energy had to be the main focus of all the equipment and services, so the company’s design team set about utilising the latest low energy and energy reduction equipment.

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The newly-launched KERS heat recovery system was also installed. It recovers wasted heat created by the cook line and converts it back to potable hot water at over 50°C, reducing carbon emissions as well as expensive bills.

A bespoke low energy one piece induction wok station was commissioned featuring five energy saving induction woks, with water faucets and refrigerated drawers all incorporated in a seamless stainless steel top achieves.

It can achieve an impressive 80% energy saving on conventional woks, according to the company. LED lighting and controls were installed to complete the low energy design.

Tags : catering equipmentDesignEnergy efficiencyinstallationProjectsrestaurants
Andrew Seymour

The author Andrew Seymour

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