One of the biggest projects in recent Queensland history was the redevelopment of the Gladstone Entertainment Convention Centre (GECC), which was completed in an attempt to establish it as one of regional Queensland’s premier entertainment venues, attracting new entertainment, conferences and events.
The expansion saw the addition of a new multi-use convention and event floor space that significantly increased the venue’s capacity to host larger events than it did previously. To meet this increased capacity the GECC’s new kitchen facilities needed to be able to offer the latest technology in banquet catering.
Matt Bird was the Project Manager who led the team from Hiller & Associates to provide the GECC a food and beverage solution that met their brief to serve 1,500 standing and 750 for sit down meals. Matt managed the project for over 18 months, involved from the beginning in the design and consultation process with the architects and client through to the equipment installation and commissioning.
When it came to equipment selection, Matt reached out to the team at Comcater to learn more about banqueting and finishing systems that would meet their client’s needs. Comcater arranged for Matt and those involved in the GECC design project to visit the RACV Royal Pines Resort on the Gold Coast where a complete banqueting and finishing system using RATIONAL was in place.
The presentation on Finishing® demonstrated how meals can be prepared well ahead of any event then chilled down in the Tecnomac blast chiller where the quality will be preserved for days. As food is immediately cooled, it doesn’t continue cooking and the quality remains. Prior to service the food was plated and placed into the RATIONAL combi ovens for the Finishing® process.
According to Matt, “Comcater made it easy to show my client how to do 750 meals quickly and efficiently. They understood my client’s needs and by bringing us to this reference site we could see how the equipment delivered banqueting and finishing solutions at a large capacity venue.”
Although challenged by limited space in the venue, the new kitchen design at GECC was then updated to include Comcater’s equipment.
This included multiple RATIONAL SelfCookingCenter® units,, a 20 tray Tecnomac blast chiller, Garland cook tops, Dean commercial deep fryers and a Mareno bratt pan. Complimented with Cambro warewashing acessories for all of their crockery and glassware storage and handling requirements.
Comcater’s range of equipment was commissioned by Comcater’s service team. Matt was impressed.
“They were professional and kept in contact with me throughout the whole process, their excellent communication and prompt response to any issue was a great help in ensuring a successful installation”.
During the redevelopment phase, there were no chefs or catering operators engaged by the GECC. They needed to rely on the expert and specialist consultant services provided by Hiller & Associates together with the foodservice equipment knowledge of Comcater’s team to deliver a state of the art kitchen capable of producing the banqueting needs of the venue.
With the implementation of Rational Finishing®, the GECC could now deliver 750 hot meals in 20 minutes establishing a new beginning in banqueting for the larger capacity venue.
For more information on commercial cooking equipment, fill in the form to get in touch with the team today.
