British Ali Group brands land unusual order from tropical customer

Renaissance Carambola Beach Resort, Virgin Islands

Ali Group sister brands Falcon and Williams have joined forces to delivers tens of thousands of pounds worth of catering equipment to a major hotel in the US Virgin Islands.

The duo have provided the bulk of the cooking and refrigeration equipment for The Renaissance Carambola Beach Resort’s kitchen in a deal that is significant for the fact that European catering equipment is virtually unheard of in the islands.

The deal, which saw the pair supply 24 individual pieces of kit, came about after the venue’s head chef recommended the equipment from his time working in Europe.

Since the hotel had no other European catering equipment, the management were initially reluctant to make the change. But they decided to trust his advice and opted to spec the British-made equipment when refurbishing their kitchen, which offers a hybrid Italian/Indian à la carte menu and can serve up to 120 covers.

The Falcon F900 cookline includes boiling tops, a pasta cooker, griddle, fryers, a rise and fall grill and two chargrills. F900 appliances are all 900mm deep and have a patent-pending linking system, the DLS, which joins separate units together almost seamlessly. This gives the looks and hygiene benefits of a single top, with the flexibility and lower cost of a modular cookline.

“The kitchen staff especially like the chargrills, as they are very efficient and so easy to strip down and clean,” said Carlos Philip, director of Innovation St Lucia, which managed the project. “We have the F900 four burner range with 15″ cooking area per burner, which is an added advantage and a major selling point compared to US models. I also like the pilot light protection fitting, which keeps the pilot from any damage.”

The Williams equipment at the Resort includes a wide variety of counter fridges and freezers, from both the Jade and Aztra lines, as well as speciality food prep equipment such as an Onyx food prep station.

Several of the counters are fitted with drawers rather than doors, giving more convenient access to ingredients while saving energy. There are also several of Williams’ Thermowell models, which are countertop self-contained refrigerated well units for storing fresh, chilled ingredients, keeping them safe while giving easy access to chefs preparing dishes such as salads and pizzas.

The Resort also installed two Williams under broiler counters (UBC). These feature four drawers each and are designed to allow cooking appliances, including the Falcon chargrill and griddle, to be sited on top of them.

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