Brendoncare Alton

HCE was tasked with providing the client the best design with the most cost-effective outcome. An important factor to consider during design was looking at the processes around deliveries: where they were coming in and how the lorries would impact the car park with lots of visitors and staff in and out each day. HCE had to ensure that the lorries coming in could be easily unloaded and go through into the kitchens sensibly, where the food could be checked and stored, whether that’s in cold rooms or dry stores.

The design also included bespoke equipment, the preparation equipment fabrication was made to take the stainless steel from wall to wall to eliminate gaps and dirt traps and put refrigeration underneath the worktops with sinks and preparation tables all together, so that food can be prepared and then chilled ready for cooking. Kyle was pleased with this design concept:

“The good thing about working alongside HCE is that we knew we were getting a bespoke product for our client. For example, it was important for CDM to work closely with HCE to design a worktop that had no joins, to prevent any buildup of bacteria. We did this by creating a bespoke, long-length worktop that suited the needs of the kitchen.”

But like every project, this one didn’t come without its challenges. In the initial design, the doors were in a different place, but they had to be moved to make the deliveries a little bit easier to get into the areas where the food would be stored. Despite this, both HCE and CDM were happy with the results:

Mike:

“We’ve got the sleek lines, we’ve got sinks and refrigeration together, we’ve got one-piece tops, and we’ve got under units with storage and kick plinths.

I’m really pleased with the final design. It looks great; everything’s clean and I’m sure the catering staff that have been in a portable kitchen for a number of weeks will be very pleased to come back inside and be able to work on the new equipment.”

Kyle adds: