Fulcrum Commercial Kitchens selected MEIKO double-basket and undercounter GiO reverse osmosis dishwash solutions for Benugo at The Savill Garden, Windsor Great Park, six miles from Windsor Castle.
The Grade I listed Savill Garden is home to 35 acres of interconnected gardens that include Hidden Gardens, Spring Wood, the Summer Gardens, the New Zealand Garden, Summer Wood, The Glades, Autumn Wood and the Winter Beds.
The Savill Garden Kitchen is part of a unique visitor centre, featuring a timber shell roof (larch and oak) over a column-free space of 120m by 30m. The multi-award winning building contains a shop, greenhouse and nursery, restaurant, lecture rooms and outside is a large terrace with seating.
Speciality of the kitchen is wood fired pizza, from two large copper clad ovens. More info here: www.benugo.com
The site was originally completed in 2006 to cope with 200,000 visitors annually but numbers have since trebled to over 700,000 a year. In 2017 Fulcrum Commercial Kitchens completed a refurbishment of the overstretched catering facilities.
Fulcrum Director David Burnett explained the reasons for specifying a DV 200.2 GiO AirConcept and an FV 40.2 G-GiO.
“We were replacing a small conveyor dishwasher and peak time demand required a more robust, premium-range unit. The double-basket pass-through was selected to give savings on power and water usage without compromising on the throughput required for this busy restaurant.
“The area also needed a dedicated glasswash section to bring all warewashing within the same area.
“As there were already reasonable air-changes in that area of the relatively open kitchen, I decided to add the MEIKO AirConceptheat recovery option so we could get rid of the dedicated overhead hood ventilation completely. This created a much less oppressive environment with the new white ceiling tile grid going wall-to-wall.
“Finally, ‘GiO’ reverse-osmosis in both units simplified operation for staff and minimised the potential for any scale-related issues."
