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A Leading financial consultant company in the West End of London can now enjoy fresh and healthy fast food with the aid of Dito Electrolux Libero Line.
Head Chef Ted Turner explains how he can now create dishes that are great tasting and ready in minutes, perfect for the 400-700 hungry staff that flock to the restaurant daily. The Fifth Restaurant is quite an apt or maybe obvious name after its location on the fifth floor.
Leading partner, International Foodservice Equipment (IFSE) worked in conjunction with contract caterer Baxter Storey to achieve the optimum in foodservice for this B&I development. With the help of the comprehensive Electrolux range of catering equipment, they were able to achieve more than they anticipated.
The new production kitchen facilitates Electrolux Libero Line 3 point with wok, induction and chrome griddles, Elco 700HP line Modular cooking, air-o-system combination oven and blast chilling, Smart refrigeration and grills.
Ted was challenged with reducing the company’s carbon footprint and implemented a new strategy that involved using indicators beside each dish on the menu to illustrate how many food miles it had taken to produce the dish. This was a starting point to the green initiative, as with the new Electrolux kitchen, Ted can be sure he also saves on energy and water consumption with his 20 grid combination oven.
The Libero units play centre stage front and back of house as the theatre style cooking attracts the diners, as they can really appreciate the freshness of what is before them. Ted explains that he can now create stir fry, risotto, chicken and fish dishes in the wok, pancakes, seared salmon, and scallops on the griddle. With breakfast, lunch and dinner service to attend to, Ted and his team are more than pleased with the new configuration and design of the kitchen as the combination of the wash up and cooking areas have increased fluidity.
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