Allsop and Pitts were entrusted with the designing of the new commercial kitchen at the Thurlestone Hotel. We provided a turnkey project by managing not only the installation of the kitchen but all of the associated building and mechanical services works.
The new kitchen was the second phase of the project. 12 months before we had re-designed and installed a new rack conveyor dishwasher. Alongside a handling system and new state of the art pot-wash area.
Reduced Running Costs
During our consultation period the management team at the hotel advised us that they had two priorities. They were seeking to not only install the latest most efficient equipment but, that they were seeking to reduce running costs. Therefore we recommended that a bespoke Charvet Induction cooking suite. Alongside the latest Rational Combination Ovens and Frima Multi-efficiency cooking centre they would achieve their aim.