Marsden Brewhouse, located in Marsden Park in northwest Sydney, opened in 2019. With a strong focus on family friendly pub classics, this venue has a quality take on simple delicious food.
The Pavilion is both an indoor and outdoor eatery boasting a designer playground for the kids. For the sport fans, there’s the Public Bar. Customers can grab a burger and a craft beer brewed on site while watching the footy. Otherwise the casual Italian eatery, Tonda Pizzeria is where locals share a house-made pizza with good friends and family.
Jamie Gannon is the group executive chef of the 22 kitchens in the Laundy Group hotels, which includes the new Marsden Brewhouse. The family-friendly Brewhouse has 40 kitchen staff and 100 front of house staff and managers. Their focus is on food, with the classic chip served on the majority of their pub meals. The venue caters for a whopping 2000 people when at maximum capacity.
With 80 percent of the Marsden Brewhouse’s meals served with chips, they set out to find the perfect kitchen set up. Comcater suggested investing in the Frymaster to keep up with the demand of serving 6000 meals each week.
“It’s a high volume operation. The Frymaster performing at that high volume is important,” says Jamie.
The deep fryers cook 700 schnitzels, and most of the meals come with chips. So, the deep fryers were an essential piece of equipment.
The Frymaster’s inbuilt filtration system saved Marsden Brewhouse 40 per cent in oil costs and 10 per cent in energy consumption.
“Because we put so much through our fryers daily, the self filtration gives you a better life span of the oil,” says Jamie.
“In conjunction with a strict oil management plan, we’ve worked out that going with these fryers, we’re saving $4000 a month per fryer, which is $150 000 a year on oil.”
They also save money on ingredients. As the life of the oil is extended, they’re cooking a better product, so there’s less wastage.
“We paid off the fryers from savings after 12 weeks. So really, at the end of the 12 week period, the fryers have been paid for, and we’re still saving money week in, week out.”
Jamie found the Frymaster contributed greatly to making the workspace a safer place. The Frymaster’s inbuilt filtration greatly reduced the risks of accidents from manually filtering oil. Slip hazards and oil burns have reduced significantly.
“Not having to touch the hot oil, drop the oil or change the fryers is massive, especially in a kitchen of this scale.”
“We don’t have a chef carrying hot oil around the kitchen. The oil stays within the filtration system.”
With filtration done internally by the Frymaster, the dangerous task of manually changing the oil was no longer needed. Due to border closures during Covid lockdowns, experienced staff were at an all-time low. So, Jamie found the Frymaster saved him on the cost of labour and the stress of working understaffed.
The Laundy group has two new hotels currently in the planning stages. Their builder has worked closely with Comcater in designing the new kitchens.
“Moving forwards, we have a couple of builds coming up. We’ll be plumbing the fryers into the venues, so when we go to drop the filter, it will go straight into our waste oil tanks, while fresh oil will come straight into the tanks.”
When planning your next kitchen renovation, speak to Comcater about how we can improve the efficiency of your kitchen while increasing the safety of your workplace.
