The project:
To create a user friendly and state
of the art kitchen with fuel efficient equipment that doesn't push
out waste heat and fumes into the working environment. All this at
an award winning restaurant owned by chef Tony Flinn, who had
previously worked with the renowned Ferran Adriá at El Bulli in
Spain.
The result:
The BETTAquip design was selected
because it was based on a complete kitchen of Electrolux equipment
designed to suite together, offering all the cooking
functions required by Anthony Flinn. This includes the induction
tops that he used in the El Bulli kitchen. Induction tops only
operate when a pan is placed on them, unlike gas burners that tend
to be left on all the time.
BETTAquip designed an all electric
kitchen with a suite of Electrolux S90 modular cooking units
incorporating a griddle, solid top and induction hotplates.
Matching refrigerated storage counters and preparation tables also
come from the Electrolux range of products.
Specialists in the design, supply, installation and after sales care of commercial kitchens and catering equipment
CALL US TODAY 0845 226 3635