Design Solutions by Innovations
Here at Contract Catering Equipment we relish the challenges that our customers put in front of us. As far as CCE are concerned our attitude is that nothing is impossible as our forte is making our clients ideas, no matter how vague or visionary, into REALITY.
The Munch Buggy
Introducing the munch Buggy!
Welcome to an innovative food and beverage solution, the Munch Buggy will enable you to drive to your 'honey pot' areas and maximise your revenue.
Vist www.munchbuggy.com to find out more…
Over the last 3 years we are pleased to have had the opportunity of working with Gary Jones Executive Chef at Le Manoir Aux Quat’Sasions the 2 Michelin star Restaurant in Oxfordshire. Gary and his team have been fantastic to work with as both teams sat down and discussed what the chefs wanted and how CCE could develop these ideas and put them into reality.
Heated Hot Pass
As with all kitchens space is at a premium and through discussions with Gary and his team at Le Manoir they wanted to create a Hot Pass with a difference. During service they wanted a traditional pass but wanted to be able to have a clear workable space before and after service for preparation. How do you have a hot pass in place for service at 12.00 and then have workspace at 2.30pm? CCE had the answer, a rise and fall hot pass that was hung from the ceiling. CCE designed in conjunction with Hatco a 2 tier hot pass that could be lowered from the ceiling for service and raised again at the end of service all at the push of a button.
Milton Kitchen
The Milton Kitchen is used for private dining for a maximum of 50 covers; once again space was at a premium. The chefs asked for a dressing table to be designed that would take 50 plates and that they could connect to the rise & fall hot pass. CCE designed a unit that had a Baine Marie running down the middle with a 2 tier gantry and blown air hot cupboards under. The hot cupboards could not be designed with standard hinged doors as the needed to have access to both food & crockery so CCE set about designing a unit that had an Up & Over door system that allowed the doors to be hidden away during service. Included in the main hot pass is a built in Clifton Water Bath that was designed in conjunction with Clifton and was one of the first units from Clifton to be designed as built in unit. By building the unit in we were able to put a s/s cover over thus giving the chefs valuable prep area.
As you can imagine crockery is a valuable product for Le Manoir and they not only wanted to keep it safe but also clean. CCE designed stainless steel cupboards with roller shutter doors once again ensuring that the crockery was easily accessible during service.
Butchery and Fish sections.
This area was a bespoke design with CCE having lengthy discussions with Gary Jones Executive Chef and Raymond Blanc. The centre island needed to be double width allowing chefs to have adequate working space both sides of the unit. The unit has pass-thru under counter refrigeration to both sides and a built in sink allowing for Fois Gras to be soaked in preparation for service. The fish sink was once again a bespoke design with the idea coming from previous experience in manufacturing Autopsy examination tables for the Healthcare sector where there is a constant flow of water to ensure that the area stays clear at all times. This works with the water making a capillary action on the stainless steel table thus not allowing items to stick. The sink is protected with a scale basket to ensure that the sink doesn’t block.
"Using an innovative approach the team at CCE transfer my designs and operational requirements into fantastic quality equipment which is built to last. Ray Costelloe and his team are the future of the industry. Contract Catering Equipment Cut Steel Not Corners”
Quote from Gary Jones – Executive Head Chef - Le Manoir Aux Quat’Sasions
“From design to installation the service from CCE has been professional. Together we have utilised space and enhanced the aesthetics’ of the pastry kitchen.”
Quote from Benoit Blin - Chef Patissier – Le Manoir Aux Quat’Sasions
“WE DON’T GIVE YOU THE HEADACHE, WE PROVIDE THE CURE”
Ray Costelloe Managing Director CCE Group Ltd.