Under normal circumstances, hotel chain The Pig normally likes to build a bit more leeway into many kitchen projects but when it came to getting a new cooking suite installed at one of its busiest sites it managed the feat without having to turn away any customers.
With the company’s Studland, Dorset hotel booked solid following the easing of lockdown restrictions, contractors were told that there was absolutely no chance of shutting the kitchen for any significant length of time to carry out the installation of a new Athanor suite.
But that didn’t deter Athanor agent Grande Cuisine’s installation team or kitchen house HCE from taking on the challenge put in front of them.
Removal of the existing range, made up of modular equipment, began at 8am in the morning, with the new Athanor suite fully installed by 4pm the same day, all ready for evening service.
“With it being such a busy kitchen, removal and disposal of the old suite, and installation of the new one, had to be done in one day and this required meticulous planning, co-ordination and project management,” said HCE’s sales director Adam Horvath.
“As this was effectively a working kitchen we also had to contend with working around the existing structure, equipment and extraction canopy, no mean feat in itself.”
The Pig operates a number of sites that have Athanor cooking suites, with individual configurations chosen to enhance kitchen workflow, improve energy efficiency and create a better working environment for the brigade.
The unit at the Studland property features a four zone Plaque Athanor, gas solid top, two radiant hobs, central shelf, pass-through storage under and three heated drawers, the purpose built suite is mounted on a stainless steel plinth for ease of cleaning.