Fiswal finds way to keep chippy’s cod cold


Celltherm has provided the coldrooms for a 270-cover sports bar and restaurant opened in Wigan.

The installation at Sharpy’s Fish & Chip Restaurant and Sports Bar was part of a major kitchen project carried out by Fiswal Catering Equipment.

The venue, which is adjacent to the DW Stadium in Wigan, was a challenging project for Fiswal as it involved converting a former gym into a destination restaurant and bar capable of coping with big spikes in trade when matches are played at the stadium.

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It features one of the largest frying ranges in a UK restaurant courtesy of a ten pan KFE Kiremko set-up, which is supported by cold room storage to maintain the constant stream of premium cod that Sharpy’s fries.

Mark Walls, managing director of St Helens-based Fiswal Catering Equipment, said: “Because the 270 cover restaurant and take-away business can serve large quantities of fish and chips, especially on match days at the DW Stadium, it needed pretty large cold room facility.”

A cold room was identified as a necessity at the very start of the project as Sharpy’s wanted to be able to sell premium cod and buy it in bulk directly from the fisheries. The need to be able to confidently store palleted loads of expensive cod fillets was a key priority.

“To do this we approached Celltherm Coldrooms, who we have partnered with for over 12 years and they came up with a design that could accommodate pallet movement and storage and provide the accurate and reliable temperature control that storing the expensive cod demands,” explained Walls.

Celltherm provided two coldrooms (a freezer and chiller) which feature its ‘Low Noise’ remote refrigeration systems running on lower energy R407f refrigerant.

Tags : catering equipmentcold roomsdealersinstallationProductsRefrigeration
Andrew Seymour

The author Andrew Seymour

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