The Cafe Royal on London’s Regent Street will feature one of the most advanced food waste recycling and warewashing blueprints when its much-anticipated re-opening takes place early next year, according to the man responsible for designing the luxury hotel’s vast catering operation.
The task of specifying several kitchens, as well as warewashing and food waste handling facilities spread over multiple floors, fell to renowned FCSI consultant Ken Winch, director of SeftonHornWinch.
And he says the 5-star venue will have access to a highly efficient cleaning operation when its doors are flung open for business again.
“We have done everything we can to ensure energy conservation,” said Winch. “All dishwashing and glass washing appliances feature the latest machines from Meiko fitted with integral GiO reverse osmosis water treatment units.”
The design, which is being implemented by C&C Catering Equipment, includes a central dishwashing area to deal with function catering, the Ten Room Lounge and the staff restaurant, which will cater to 400 workers. The Domino Suite and Members’ Dining areas have their own warewashing facilities.
Each of the warewashing areas and the main kitchen potwash incorporates a MicroVac suction waste recycling inlet, enabling staff to scrap food waste directly into the system.
The pulverised food waste is then automatically transported to a sealed vacuum waste holding tank, to await collection and conversion into renewable energy, bio-fuel or high quality fertilizer.
The food waste recycling process will utilise an existing MicroVac vacuum waste storage tank located in the adjacent Quadrant 3 office and retail development, specified and installed under instructions from property managers Regent Street Direct.
Winch designed the MicroVac waste collection inlets into each of the warewashing areas, but the more complicated part of the project was linking to the tank in Quadrant 3.
The catering facilities at The Café Royal are split over several levels and the MicroVac system food waste slurry transfer pipe system had to be routed through various levels of the hotel down to the lower basement where the food waste is deposited into an intermediate storage and transfer tank before being pumped and transported to the Quadrant 3 storage tank in the adjacent building.
“The hotel wanted a very good Bream assessment for sustainable buildings and from a foodservice point of view, I did what I could to help,” said Winch.