This peninsula suite was installed in 2014 at Alimentum Cambridge, now Al Pomodoro.
It contains:
- 2 x 10kW Slider® induction solid-tops, where the whole zone is active with all but the perimeter being cookable on
- 4 x 3kW medium-duty induction hobs
- 4 x Single French Planchas
- 1 x Convection Oven
- 8 x 13amp power points
The Great British Menu Results 2016.
Starter - Mark Abbott, Midsummer House, Cambridge.
Fish - Tommy Banks, The Black Swan at Oldstead (Control Induction Customer), North Yorkshire.
Main - Mark Froydenlund, Marcus, The Berkeley Hotel, London.
Dessert - Adam Reid, The French at The Midland Hotel (Control Induction Customer), Manchester.
This Island suite was installed in 2013 at The Treby Arms in Sparkwell.
It contains:
- 3 x 10kW Slider® induction solid-tops, where the whole zone is active with all but the perimeter being cookable on
- 2 x Single French Planchas
- 1 x Refrigeration drawer
Antone Piotrowski at the stove with the pass behind him at the Michelin star Treby Arms, Sparkwell, Plymouth.
This wall suite was installed in 2015, commissioned by QCM Equipment for Josh Eggleton at The Pony Chew Valley. It contains:
- 1 x 10kW Slider® induction solid-top, where the whole zone is active with all but the perimeter being cookable on
- 2 x 5kW heavy-duty induction hobs
- 2 x Single French Planchas
- 1 x Oven
- 1 x Refrigeration drawer
- 1 x Salamander - CI-SAL01
- 1 x Twin pan, two basket fryers
- 1 x Dual fuel charcoal and gas grill
Above is the first incarnation of Josh's cooking suite, this version had a Green Egg ceramic charcoal oven. Seen here at The Restaurant Show in October 2015 you can see the built-in Adande fridge and chrome plancha.
This is the entrance/staircase Josh's stove had to be manhandled through/up. Josh's kitchen prior to the new cooking suite being installed.
Page 1 of 2