We were approached by the client to redesign and replace their existing cook suite which has been in the basement kitchen for 25-30 years and had approached the end of its life span. The client was spending a lot of money on repairs and maintenance, meaning the cook suite was no longer efficient for both chefs and the kitchen.
About The Stafford London
Tucked away in the heart of historic St James’s, The Stafford London is one of the finest hotels in the capital. Under the direction of Michelin-starred chef, Lisa Goodwin-Allen and Executive Chef Jozef Rogulski, the menu at The Game Bird offers a menu full of familiar flavours and celebrates British produce and artisan products.
We installed a back-to-back modular Electrolux Thermaline 90 cook suite. These suites are built on strong internal frame work which are highly resistant to damage from knocks and corrosion. The appliances featured on the range were all chosen for high efficiency and energy savings to help achieve lower running costs for the kitchen.
The suite featured two teppanyaki grills, placed on top of refrigerated bases for efficient cooking. The grills are equipped with 8 temperature sensors for optimal temperature control and monitoring. Induction was used on either side of the suite, helping to reduce the heat of the kitchen, allow safe cooking, increasing energy efficiency and reducing cleaning times. Two fryers feature on the suite offering a high-performance and efficient frying solution.
Two salamanders and a 10-grid Electrolux SkyLine combi oven were also installed to help with chef productivity and the varied menu.
A new hot pass was also design and installed, which is more ergonomic than the previous pass, as everything is at eye level, meaning no more bending down when plating or when passing information over to the waiting staff. It also helps other members of staff behind the pass have a clear view of the kitchen.
A detailed installation programme was required due to limited site accessibility and delivery windows due to the American Bar operating in the Courtyard where deliveries would pass through. Overall, the project ran to schedule with no delays, and was delivered on budget.
The client was extremely happy with the outcome of the new cook suite and pass. The design and layout of the equipment on the suite is well arranged and said that it was hard to tell it was modular.
The chef’s wellbeing has improved, the working temperature has reduced significantly. Before you could not stand in the kitchen near the range or even the pass, this was because the heat generated was unbearable.
I really like the look and feel of the Electrolux Thermaline range. The design of the range is also very sleek, you couldn’t tell that it was modular units.
The chef’s well-being has improved since the refurbishment. The working temperature has reduced significantly. Before you could not stand in the kitchen near the range or even the pass, this was because the heat generated was unbearable.
The installation and delivery of equipment went smoothly. Everything ran to schedule and no delays were experienced! We could only take delivery of the equipment up until 12 pm due to the American Bar in the Courtyard.
Overall, a great bit of kit in our kitchen.