An emerging steakhouse chain has furnished its sixth and latest kitchen with a raft of equipment from AFE Group companies Falcon and Williams.
Middleton’s Steakhouse has opened an average of one new site a year since its launch in 2011, with the latest addition based in Leicester and featuring an open plan kitchen.
Executive chef Adam Mott was heavily involved with designing the kitchen and choosing the equipment, and knew it needed kit that was both extremely reliable and good looking.
“Firstly, I wanted to make sure everything was tough enough to last in a really busy kitchen,” he says. “And being busy, we need the equipment to work well together, creating a seamless system that lets our chefs focus on cooking.”
Working closely with Nisbets, he chose products from Williams to handle the refrigeration and Falcon for cooking in the new restaurant.
The equipment from Williams includes Jade fridge and freezer cabinets, a selection of Aztra undercounter refrigerated cabinets, TW9 and TW15 Thermowell prep stations and a UBC20 Under Broiler counter.
The Falcon equipment is from the Dominator Plus range and includes three twin-basket gas fryers, a G3101 six burner range and, cooking the steaks themselves, two G3625 Radiant Chargrills. Middleton’s also purchased a seven-shelf Falcon combination oven.
“We use the undercounter refrigerators to keep different meats and seafood seperately,” explained Mott. “We need them to be reliable, as they’re in use all the time.”
One of the key considerations for a restaurant based around steak is the quality of the grill and Mott admits that choosing the right chargrill was a long process.
“I was lucky enough to be able to visit Falcon’s factory. It was very impressive seeing the care that went into their construction, and seeing them in use in the development kitchen,” he said.
The G3625 chargrill uses two burners to heat double-sided brander bars, giving a constant heat over the cooking area and with variable burner control to reduce energy consumption. Once food has been cooked it can be kept warm in the resting area, without becoming overcooked.
“The chargrills create very sharp lines on the meat, it looks visually appealing. They also cook quickly. In fact, we’re able to let the steaks continue to cook with the residual heat once they’re taken off the chargrill, without compromising taste or appearance. And this is all done on the lowest temperature setting, which just shows you how powerful they are.”
The two chargrills sit on top of the Under Broiler counter, creating a self-contained cooking station for steaks and keeping everything within easy reach of the chef. Mott said the group would seek to use the brands again for new fit-outs.
“Having experienced the build quality and the power of this equipment, we’ve decided to fit all future Middleton’s with them,” he said.