Salix partners with Winterhalter at latest Tom’s Kitchen

Toms-Kitchen-PT-pass-through crop
The Winterhalter PT passthrough warewasher at Tom’s Kitchen, Birmingham.

Essex-based kitchen design house Salix has completed a project for Tom Aikens’ latest Tom’s Kitchen in Birmingham.

The site comprises a restaurant, a separate deli, two private dining rooms, plus it runs functions in the large foyer area. The compact kitchen has to cope with producing large volumes of food as well as a wide selection of dishes.

Aikens praised Salix’s work on the project: “In terms of their technical approach they can work wonders within design parameters, making sure the equipment you want to get in will get in, making it all work without compromising one part of the kitchen.”

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As the menu diversity puts pressure on the warewashers, Salix worked with Aikens to choose a Winterhalter PT passthrough machine for the restaurant and a UC undercounter glasswasher in the bar.

“Winterhalter warewashers are amongst the most vital pieces of equipment the bar staff and kitchen can have,” he said. “Here they are used pretty much non-stop.

“It has to handle light ware, plastic containers, and heavy pots and pans, as well as service-ware. It’s vital it cleans things well and quickly. I know that with the Winterhalter dishwasher I can put in a filthy pan and it’s going to come out quickly and cleanly.”

The PT range is claimed to be the first passthrough on the market to feature heat exchanger equipment as standard, saving 10% or more on energy use, by recycling the machine’s waste heat to heat up the incoming water supply.

Its energy control system is also said to speed up the washing process, increasing rack capacity per hour by 28% and reducing heat-up time by 50%. The speed of the system means the PT is designed to be ready for action faster than conventional passthroughs, allowing back-to-back rack washing.

Aikens added: “Winterhalter machines are very easy to use. In the kitchen we use the hose first for pre-rinsing and to remove large pieces of food, then it’s just a case of loading the item in the rack, putting it in the machine, and it’s done within minutes.”

Regarding the UC undercounter glasswasher, he commented: “We have a range of glassware, some of which is fragile and needs that extra bit of special care and attention. I know with this machine the washing cycle will not break the stemware. You can even put in glasses with red wine stains and they’ll come out clean.”

This adaptability is claimed to be due to Winterhalter’s VarioPower washing system. It uses a new design of elliptical wash arms that creates a ‘wash-field’ of cleaning power. VarioPower also allows the user to adjust the power and pressure to take account of how delicate or dirty the glasses are, at the touch of a button.

“When you’re washing glasses time is important,” said Aikens. “The Winterhalter offers a short wash programme, and you know you’re still going to get the results – it still does a great job and, in terms of sustainability, it saves on water and energy, too.”

Both the Winterhalters have integral water softeners, which should protect the machines and ensure they deliver good results.

Tags : salixtom aikenstom's kitchenwarewasherswinterhalter
Clare Nicholls

The author Clare Nicholls

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