Marlborough-based Fulcrum Commercial Kitchens has now completed its £160,000+ outfit of one of the latest Benugo sites at The Savill Garden, Windsor Great Park, six miles from Windsor Castle.
The Savill Garden Kitchen is part of a unique visitor centre, featuring a timber shell roof (larch and oak) over a column-free space of 120m by 30m. The multi-award winning building contains a shop, greenhouse and nursery, restaurant, lecture rooms and outside is a large terrace with seating.
The site was originally completed in 2006 to cope with 200,000 visitors annually but numbers have since trebled to over 700,000 a year.
The speciality of the kitchen is wood fired pizza, from two large copper clad ovens.
Blue Seal provided the cooking suite and Rational the combi ovens, with Foster/Gamko supplying a total of 17 refrigerated cabinets and counters. Osborne and Weald pass-through display refrigeration was installed along with a Coldplan cold room.
Fulcrum selected Meiko double-basket and undercounter GiO reverse osmosis dishwash solutions, specifying a DV200.2GiO AirConcept and an FV40.2G-GiO.
The distributor’s director David Burnett explained: “We were replacing a small conveyor dishwasher and peak time demand required a more robust, premium-range unit. The double-basket pass-through was selected to give savings on power and water usage without compromising on the throughput required for this busy restaurant.
“The area also needed a dedicated glasswash section to bring all warewashing within the same area.
“As there were already reasonable air-changes in that area of the relatively open kitchen, I decided to add the Meiko AirConcept heat recovery option so we could get rid of the dedicated overhead hood ventilation completely. This created a much less oppressive environment with the new white ceiling tile grid going wall-to-wall.
“Finally, ‘GiO’ reverse-osmosis in both units simplified operation for staff and minimised the potential for any scale-related issues.”