Located in a sprawling 11.74-hectare campus, Lynch Wood Park stands as a beacon for businesses seeking a harmonious blend of work, relaxation, and leisure. As part of a larger redevelopment agenda, we were commissioned to redesign the old kitchen facilities, aiming to uplift the overall culinary experience.

Our mission was unequivocal: to design an all-electric, energy-efficient commercial kitchen in line with the client's menu needs. The unique challenge lay in the necessity to incorporate the existing walk-in chiller and freezer into the new layout.

1. Efficiency-Driven Design:

• Given the high volume of meals served in disposable packaging, our strategy prioritised operational efficiency.

2. Utensil & Dish Washing:

• We specified a Nordisk utensil washer, featuring heat recovery capabilities, and a Winterhalter pass-through dishwasher designed to reduce energy consumption by up to 25%.

3. Cooking Suite:

• Our cooking line featured Rational iCombi Pro ovens, a Rational iVario 100-litre multifunctional unit, a 6-zone induction range, and twin-tank fryers with built-in pumped oil filtration systems.

4. In-House Bakery:

• To satiate the client's aspirations for in-house pastry and bakery production, a dedicated section was established, thereby negating the need for external suppliers.

The project has been lauded by both our client, FI Real Estate Management, and the contract caterer, Gather & Gather. From initial designs to comprehensive training post-installation, our end-to-end services have garnered immense satisfaction, ensuring that Lynch Wood Park remains a prime location for businesses valuing an enriched working environment.