The Grand Pier’s popular Boardwalk Café offers diners a broad menu, including roast meals, fish & chips, all day breakfasts, daily specials, jacket potatoes, salads and sandwiches. During busy holiday periods, the café serves over 2,500 covers per day.
The roast and hold oven solution was specified by Derek White FCSI, of Food Service Consultants Ltd, to help prepare the large volume of meals served in the café.
Standex supplied a full height, double chamber HRHR roast and hold oven, via HCE Food Service Equipment, the contractor responsible for installing the pavilion’s kitchens. HRHR models are designed for slow cooking over extended periods, at lower temperatures, for tender, succulent results and up to 25% greater yield.
The oven is used for roasting meat joints for the café’s carvery menu, as well as holding vegetables and sauces at the desired temperature. Typically, raw joints are loaded into the oven at the end of service and slow roasted overnight, for up to seven hours, before automatically switching to a holding mode, for service on the following day.
Executive Chef, Danielle Cross, stated: “The roast and hold ovens deliver consistently high standards of cooked food, time after time. Slow coking is now our preferred method of roasting meat joints, as there are several advantages over conventional combi oven cooking for our operation. The meat is always moist and tender, with minimal shrinkage.”
In addition to its role as an indoor theme park, the Grand Pier is also a popular venue for weddings, banquets and corporate events, many of which are held in the pavilion’s Regency Suite.
Standex also supplied a half size HRHR roast and hold oven for the Regency Suite’s kitchen, which is used for special functions.
For further information, contact Standex Food service Equipment:
Tel: 0870 990 4242