Refit at the viaduct

As any chef will confirm, a restaurant's reputation is only as good as its kitchen. And for any fine dining restaurant, there can be no compromise when it comes to professional cooking equipment

Commercial kitchen specialist Burns & Ferrall was contracted to supply and install an entirely new kitchen for the renowned Kermadec Ocean Fresh Restaurant at Auckland's Viaduct Basin.

Burns & Ferrall general manager Tony Broome says the existing restaurant was gutted and more than $700,000 worth of new equipment brought in.

"The building was an empty shell when we entered, and we had just five weeks to manufacture all the custom stainless steel, and supply and install the new equipment," he says. "It was a credit to all involved that the work was completed within the timeframe, despite the challenges of working at a Viaduct location with limited access."

The new kitchen equipment includes four Rational Cooking Centres, a complete Skope refrigeration solution, including blast chillers, and a wide variety of professional equipment from companies such as Garland, Hobart and Frymaster.

Broome says Burns & Ferrall, which has been in business for more than 60 years, has the ability to tailor solutions to customers at either end of the spectrum both commercial and residential.

"We firmly believe in providing the most appropriate solution, not the most expensive," he says. "Because we offer a one-stop shop for all commercial kitchen requirements, we can also save time for clients. Yet we still guarantee they get the most cost-effective option."

For details, contact Burns & Ferrall Commercial Kitchens, 210 Neilson St, Onehunga 1061, PO Box 13-140, Onehunga, Auckland 1643, phone (09) 633 0900. Website: www.burnsferrall.co.nz.

Story by: Trendsideas