Lockhart Catering Equipment has designed and outfitted the kitchen facilities at Glasgow’s Caledonian University.

The new main restaurant on site has to cater for 17,000 students and is essentially a food hall with a wide variety of different offerings reflecting the rich ethnic mix of students.

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Alongside the end user, Lockhart chose to build the kitchen around cooking equipment from Falcon and refrigeration from Williams.

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Although Falcon and Williams are sister companies, the reasons for choosing the two brands were not identical.

Caledonian’s head of catering, Frank McCabe, commented: “In Falcon’s case, we looked at several alternatives. The decision came down to four factors – quality was key, but also value for money.

“Going to the factory and seeing the equipment in operation was a real benefit.

“Finally, the expertise of the support service really pushed the button – demonstration chefs to show how to get the most from the equipment, and people to come on-site to help us when we need them.

“With Williams, we’ve used its equipment for 30 years or more. We know how reliable it is and how good the company’s back-up service is.

“Our old kitchen was compact and it could get very, very hot. The Williams fridges stood up to the lot.

“Any refrigeration would have had problems coping, but if we had an issue the Williams guys were there right away to fix it.”

All the refrigeration in the new kitchen is Williams, including uprights, counters, under-counters, coldrooms, freezer rooms and blast chiller freezers.

For bulk cooking, Falcon supplied two Groen braising pans and a Groen tilting kettle.

“With the Falcon combis and other prime cooking equipment, plus the Williams blast chillers, we can supply high quality, high volume cook-chill menus for large scale events,” added McCabe.