We recently designed, supplied and installed a commercial kitchen at Shan Shui restaurant in the prestigious Bicester Village. This serves an Asian fusion menu requiring specialist equipment for wok stir frying, noodle boiling and steaming, in addition to Western target tops, fryers and salamander grill.
This was a challenging project within a retail unit that had limited space and landlord restrictions, but by working closely with the main contractor, interior designer and client, a very capable but still compact kitchen has resulted.
- Far East did full design of the kitchen, washup, preparation and storage rooms then provided full equipment specifications (including refrigeration, warewashing, bar equipment, hot water boilers); service requirements were provided to the main contractor with Far East making the final connections during installation.
- The extract canopy utilises Turboswing centrifugal grease filters that integrate UV ozoneless odour control. Mechanical makeup fresh air and Ansul fire suppression is provided. The ventilation engineers were appointed by Far East for their expertise in challenging environments.
- Far East manufactured catering equipment was used for prime cooking:
- Far East CEFT wok cooker, specially made to be ultra slim
- Pasta/noodle boiler and blancher unit was a special made derivative of Far East’s CE wok cookers
- Dim sum steamer is standard specification Far East CEST
- Stainless steel fully welded fabrications including the bar, wall shelving, wall sheeting and custom tabling.
- Far East specified and supplied refrigeration was used throughout the kitchen
- We provided Calcium Treatment Units to protect the steamer and noodle appliances from limescale
- Heated grease traps protect the drainage and are easily emptied by means of an observation glass and drain cock, the emptied grease is of suitable quality for recycling. Greasepak chemical dosing systems were also used to protect against FOGs.