Gamble Foodservice Solutions supplied three Montague heavy-duty ranges, each with four gas burners. Two of the ranges incorporate integrated Montague gas ovens with the third module offering ambient storage. Gamble also supplied a Montague Legend low-level stockpot gas burner, a Montague Legend gas griddle and an Imperial two-basket fryer, which are suited with the ranges to create in-line foodservice workstations.
The restaurant is set in a Grade II listed building, which was formerly Westminster Library. The size, age, layout and existing services of the building necessitated complex planning for the kitchen refit. A limited electrical supply dictated that much of the cooking equipment had to be gas powered to meet the high volume of output. In addition, limited floor space meant that an ergonomic layout was fundamental to the smooth operation of the kitchen. CCE Group’s Managing Director, Ray Costelloe, reported that the special requirements of The Cinnamon Club project were key factors in the decision to specify the Montague and Imperial products, supplied by Gamble.
“The appliances are robust, powerful and efficient, which makes them ideal for the high intensity of traditional Asian cooking. In terms of durability and performance, there are very few products on the market that are suitable for this type of kitchen environment. The fact that the equipment is covered by a two year parts and labour warranty is testament to Gamble’s faith in product quality.”
The design, layout and specification of the refurbished kitchen are the result of extensive consultation between CCE Group’s engineers, The Cinnamon Club’s Executive Chef, Vivek Singh, and other members of the restaurant’s team, which included site visits to view installations at similar establishments. The specification of the kitchen refurbishment was influenced by several critical factors, including floor space, available services, functionality and budget. CCE Group has addressed these criteria and delivered a kitchen, with fit-for-purpose cooking equipment that facilitates an ergonomic food preparation environment and speed of service.
The Cinnamon Club’s Head Chef, Rakesh Ravindran Nair, stated that his team is delighted with the kitchen refurbishment: “The powerful equipment provides us with the levels of heat which are critical for traditional Indian cooking, whilst also providing accurate control to regulate temperatures for different cooking processes. The installation of the new cooking equipment has increased our capacity and improved our efficiency, which is invaluable in periods of busy service.”
The Cinnamon Club offers its discerning clients a variety of contemporary and classic Indian dishes with an emphasis on fresh, local and sustainable ingredients. The restaurant is open for lunch and dinner six days a week and also offers a breakfast service on weekdays. In total The Cinnamon Club serves over 350 covers per day.
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