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Pembroke College - Oxford University


The brief to design a new catering facility to include, two kitchens, new servery for the main dining hall, new wash up facilities and the kitchens, pantry service room, ambient and refrigerated stores and a new bar.The design takes into account the historic nature of the buildings, but embraces new fuel efficient, electric catering equipment with an emphasis on using induction cooking techniques, combination ovens and sealed cooking units such as pressurised bratt pans.

 

An intensive value added engineering exercise was undertaken to ensure that the client obtained the very best equipment at the most competitive overall project cost. The new ventilation system uses ultra violet filtration to reduce duct cleaning maintenance whilst minimising cooking odours at the point of discharge.


The project is due for installation later in 2010 and is expected to go live in early 2011.