After closing for renovations, The Gallery had the challenge of bringing their tapas style menu to an increased number of diners, all in the same small kitchen space.
“Preparing tapas involves a lot of preparation! With the expansion and increase in numbers, we didn’t have the space, equipment or man power to deliver this type of menu,” explains Head Chef Aaron Hill.
Limited by their small kitchen space, The Gallery partnered with Adelaide dealership CTPL and Comcater to maximise the space, increase efficiency and enable the kitchen to keep up with the demands of their three new dining spaces.
To do this, Comcater introduced the concept of cook-chill to The Gallery with the installation of a RATIONAL SelfCookingCenter® with plated finishing system and a Tecnomac E10 blast chiller.
“Cooking in the RATIONAL, blast chilling in the Tecnomac and finishing in the RATIONAL has reduced our preparation time by four hours! Product quality is not sacrificed, because the Tecnomac really seals in the flavour, fragrance and also the colour. We now can produce much larger quantities, which means we can keep up with the demands of the new venue.”
The kitchen is further supported by the addition of a Garland 6 burner range and 600mm chargrill, Frymaster MJ Series fryers and an Alto-Shaam banquet cart. With the kitchen located on the second-storey, the finished product is transferred from the RATIONAL to the Alto-Shaam banquet cart and sent via dumbwaiter to the rooftop venue during functions.
“Simply put, we would not be able to do what we do without our new kitchen and equipment”.
