Euro Catering, has furnished a D&D restaurant project with a cutting-edge kitchen solution, for the fourth time in 12 months, working in conjunction with HK Designs of Sheffield.

 

The landmark fine dining restaurant, the German Gymnasium, located next to King’s Cross station, now has Palux equipment that will efficiently support the kitchen’s culinary capacities for many years to come.

 

Although the kitchen was only fitted out two years ago, the existing suite system needed to be replaced and a Palux Topline cook suite was the choice of the German Gymnasium’s executive chef, Bjoern Wassmuth. As the restaurant caters for 1000 covers each day, it needed equipment with the power and durability to cope with the high demand.

 

The specification was for the modular cook suite, with watertight joining system, to incorporate refrigeration – something Palux can accommodate, where other manufacturers cannot.  The Palux Topline suite, now in situ in the first-floor restaurant kitchen of the London venue, also boasts two-zone and four-zone heat-on-demand induction units above these drawers, as well as a steak grill and a VarioRange/plancha with a 50-350°C temperature range.

 

This complements an existing Palux rise-and-fall salamander grill and also encompasses two new Palux Frystar 16-litre fryers with two-stage filtration and an in-built oil pump system, which makes for quick and easy cleaning.  The kitchen expects to reduce oil consumption considerably, cutting its operating costs. Early indications are that the reduction is as much as 50%.

 

Euro Catering’s sales director, Justin Towns, says: “The client is delighted with the equipment supplied, which will efficiently cope with the demands of all-day service within this high-profile restaurant. Palux is known for its superb design, solutions-driven functionality and longevity, so the cook suite and complementary equipment should be at the heart of the German Gymnasium’s kitchen for many years, delivering a great rate of return on investment.”

 

The Euro Catering-supplied equipment is now supporting an exciting menu, full of Mittel-European inspired dishes, served in a Grade II-listed building that can only benefit from induction cooking taking some of the heat out of the kitchen.  As the restaurant’s advertising says, “King’s Cross is about to get even cooler.”

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