Professional cooking appliance supplier Grande Cuisine has released details of a bespoke CAPIC cook suite for Rick and Jill Stein's latest restaurant venture in Sandbanks, overlooking the picturesque Poole harbour in Dorset.
The equipment needed to be able to cope with covers in the region of 200 per service and cooking arrangements needed to be flexible as the menu content varies, although fish and seafood are the primary ingredients.
Head chef Peter Murt said: "The cook suite fits the space well and the single depth but double sided solution suits the narrow kitchen. The space with the cook suite is so well organised that there is no wasted space. The clean look also houses all the services with no need for a service distribution unit that would normally be needed in a central island modular solution."
Each prep space is designed to work in harmony with a related cooking area, split into fish, meat, veg and pastry. The prep areas surround the central island arrangement to reduce movement around the kitchen and achieve the highest productivity from the space.
Using induction hobs at either end enables cooking with precise temperature control and instant response. Built-in safety features include overheat and boil-over sensors and an empty pan detector.