VICTORIOUS AT WORCESTER
Food turnover has increased by a massive 200% at Worcester Rugby Football Club. With the increase in food requirements the Club invested in two ‘Banquetline' cabinets from Victor as part of its extensive catering operation.
The club currently boasts one of the finest grounds in Europe covering forty acres, with parking for 1,000 cars and six rugby pitches. With 36 boxes on a match day, a fish ‘n' chip shop, a pie ‘n' mash outlet called The Pie Factory, a traditional english restaurant, a Pork ‘n' Beef Roll operation plus a marquee and the conference and banqueting facilities at the Sixways Conference Centre - it really is catering on a grand scale - having to feed over four thousand people in a single day on some occasions.
Head chef Kevin Harford said: "I really don't know how we managed without the Victor Banquetline cabinets. We have had them just over 12 months now and our initial outlay has been repaid ten-fold because they have enabled us to dramatically increase our foodservice operation which ranges from sandwiches to a full six course a la carte menu for weddings, bar mitzvahs, conferences and charity functions.
"Our kitchens are located in the basement of our new three-floor stand, so the food is prepared and then transported in the cabinets to wherever it has to go - whether it's to the marquee or a box.
"The food quality has also improved because it is held at the optimum temperature, whilst the cabinets can double as a fridge if needs be. Another option is the steam facility, which enables us to hold steam puddings when on the menu.
"Banquetline also looks good so there is no problem about having them on show to clients in a bar area. In addition there is plenty of room for the plates and crockery. They are definitely an integral part of our catering operation."
Supplied by Space Catering Equipment, Banquetline really is the ultimate solution for holding and transporting food in top condition. Whether menus comprise hot, cold or chilled foods (such as desserts) - or a combination of all these - Banquetline allows the caterer time to prepare and plate meals in advance of the required service time.
Hot models range from 50 to 200 plate capacity or four to 28 GN1/150 capacity, with an infinite variety of choices in between, eg, one, two or four door. Shelf configuration can be varied so that hot meals can be stored in bulk on carriers or on racks. The working temperature of the microprocessor controlled hot cupboard can be adjusted between 65°C and 95°C (factory set at 85°C), and food never need take on that "dried out" taste and appearance thanks to an integral water reservoir in the cabinet base that ensures humidity. A special heater and fan module ensures that heat is evenly distributed throughout the cabinet, without the risk of any "hot spots" to spoil food. An integral food probe can also be fitted if desired. With heating elements up to a maximum of 3kw Banquetline simply requires a 13-amp supply.
Banquetline cabinets are constructed from stainless steel with robust all-round bumpers, strong door latches and strong adjustable hinges. All are mounted on 6″ (150mm) castors as standard with two castors being braked.
Victor Manufacturing
