A well presented hotel with an excellent reputation for fine dining and accommodation featuring 21 bedrooms that has recently undergone a major refurbishment whilst still preserving all the original Victorian features, yet offering all the modern facilities required by today's traveller.
Hotel with 21 bedrooms and a restaurant
Hotel with 21 en-suite bedrooms that has recently undergone extensive luxury refurbishment.
Recently refurbished kitchen, with built in fridge set inside the kitchen.
Fridge is relatively new and well maintained.
Broad variety of produce stored, on shelves which are usually full.
Regular deliveries of fresh produce.
Chef very interested in food quality and takes pride in the standards of performance delivered.
Has gained an excellent reputation for excellent cuisine and high standard accommodation.
Extensive lunchtime menu as well as a Table D' Hote and an A La Carte menu offering the diner an extensive choice of high quality foods.
Test Protocol
Trials were run with FiltaCool Panels to determine temperature and relative humidity readings as well as to compare longevity of products before and after the installation of the FiltaCool Solution.
In each stage a container of produce was placed on the shelves to allow for close monitoring of shelf life.
The produce that was tested within the chiller was all chefs’ choice as he wanted to test the panels on items he knew to suffer from a short shelf life.
The produce placed within the chiller were as follows: ·
- Large Mushroom ·
- Red Pepper ·
- Spring onion ·
- Tomato
These items were placed within the chiller and observed by both FiltaCool staff as well as the Head Chef and the Deputy Chef and comments were recorded.
Each phase was considered complete when the produce was no longer fit to be used in the eyes of the Chefs.
Summary:
All parties concerned have agreed that since the installation of the filter panels, there has been a significant reduction in wastage; defrost cycles and the need for ordering.
The Head Chef (Clayton Stephens) has stated that he has noticed a massive difference in shelf life not only to the perishable items such as the one's we trailed but to his mushroom ragu which is a cream based dish. This dish has in fact lasted up to a fortnight.
He has also stated that they have contacted their refrigeration engineers to adjust their thermostat which will in turn consume less energy and save them more money on top of the food saving enjoyed since the installation of the FiltaCool solution.