The Intercontinental Hotel Adelaide

 

Tony Hart’s enviable career has seen him travel the world several times over, working in exotic locations, and for some of Australia’s most influential Chefs and Restaurants. No stranger to awards and accolades (most recently, Tasting Australia’s Pastry Chef of the Year) Tony now calls the Intercontinental Hotel Adelaide home, where on any given night, he can expect to serve up to 1500 meals.

Tony also cites the advancements in cooking equipment technology having made a significant impact not only on his day to day kitchen operations but to his menu offering, productivity and bottom line.

“I was first exposed to RATIONAL combi ovens at the Hilton Hotel, Fiji. As customer expectations have grown and the kitchen becomes more demanding, RATIONAL continues to innovate and grow with us. The RATIONAL combi oven can now be found in all of our three kitchens, and are a big part of delivering a legacy of great food coming out of the Intercontinental Hotel, Adelaide”.

When your kitchen is open 24 hours a day, seven days a week, having equipment you can rely on is vital. For the kitchen that never sleeps, Tony counts on the Garland oven range, which he refers to as “Bullet-Proof”, as it never lets him down.

The latest addition to the Intercontinental kitchen has been the Tecnomac commercial blast chiller/freezer.

“We are well-known for our commitment to fresh, locally sourced produce. Our Tecnomac blast chiller/freezer has allowed us to continue this commitment while providing significant savings on food and labour costs. What I love is that it is HACCP compliant and the quality is extraordinary. Once we saw how easy it was to use, we all embraced the new technology”.

 
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