Young’s reclaims kitchen space with refrigeration roll-out

The Castle Pub

Young’s Brewery is planning a roll-out of Adande refrigeration units among multiple sites within its estate after discovering the manufacturer’s drawer-based units can save it valuable space in tight kitchens.

The Castle in Tooting Broadway, south west London, which has an open kitchen and serves around 2,500 covers a week, has just become the 15th Young’s pub to install Adande refrigerated drawers. More establishments are expected to incorporate the equipment moving forward.

Chris Knights, executive chef at Young’s Brewery, said the operational advantages that the equipment offers chime with the challenges it faces.

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“Pub kitchens are notoriously tight for work space,” he said. “The large capacity of the Adande drawers, relative to their compact footprint, helps us make the best use of the available floor area. The units are inherently robust and well insulated, allowing us to mount cooking equipment on them for even greater space savings in the business area of the kitchen.”

The Castle has a two drawer unit, mounted beneath a combination oven. The top drawer is typically used for the chilled storage of raw or pre-cooked food, during service, while the bottom drawer is configured as a blast chiller. Joints of meat are slow cooked overnight for optimum flavour and maximum yield, before being transferred to the blast chiller the following morning. The meat is pulled down to a food safe temperature of below 8oC within 90 minutes, eliminating the possibility of bacterial contamination.

Adande also supplied a single drawer Chef Base unit, which is located beneath the kitchen’s in-line cooking equipment. Usually operated at chilled temperature, the unit is used for the storage of raw steaks, burgers, chicken and fresh fish for the restaurant’s grilled food menu.

Stuart Mills, head chef at the Castle, said the pub benefitted from the fact that the drawers maintain temperature no matter how frequently the drawers are opened.

“As a result meat and fish retains its moisture and appearance, meaning that there is no food spoilage,” he said. “The fact that the drawers can function as chillers, freezers or blast chillers, at the touch of a button, gives us cold storage flexibility to meet seasonal variations in menu. The versatility of the Adande® also means that we don’t need so many refrigeration units.”

Tags : Adandekitchenspub groupsRefrigerationYoung's Brewery
Andrew Seymour

The author Andrew Seymour

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