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THE PROFESSIONAL NURSERY KITCHEN
Jonathan Player knows it very well and it is why he identified this in his role managing a group of day nursery schools. Jonathan and his father John own the Seymour House Day Nursery School, a 24 Nursery Schools structure located in Essex (London) and in the surrounding area.
Instead of cooking from scratch in each of the schools they decided to have everything made in a purpose made “Central Production Unit” so they could control the quality, nutritional values and costs for all their schools.
For such a large operation they needed the help of a Catering Designer and project manager for the whole installation and selected Steve Hammond, Managing Director of PHCC Ltd from Shenfield, local to the project... When it came to the Catering Equipment supply, Steve mainly turned to the brand Baron Kitchens for professionals, which has been distributed from Universal Foodservice Equipment for 16 years in UK.
Let’s discover more about this interesting project through the impressions of Steve Hammond.
1 Let’s Talk about PHCC LTD.
PHCC Ltd is a design, supply and project management company based in Shenfield, Essex (UK). It is owned and managed by Steve Hammond who has many years and wide experience in the Catering Equipment Market. His Company deals with Blue chip companies and has designed and supplied companies like Giraffe Restaurants, Browns Hotel , London, The Howard Hotel London as well as many YO SUSHI restaurants which he is still involved with, and supplied most of them with Baron Equipment.
2. What are the most important aspects to consider when designing a professional kitchen like the one in The Professional Nursery Kitchen?
Obviously space planning and flow of staff and food are vitally important but so is the selection of materials, ventilation and food temperature control. With these are considerations to all food hygiene requirements and all environmental laws to be attained.
From then is the selection of equipment? Is it environmentally up to speed, is it durable to stand the test of time, is its performance good and reliability sound and equally will the company supplying the equipment be able to support the products with a good parts and service support.
I have used Baron in many projects and their new high tech Bratt pans and Combination Ovens are perfect for this kind of project. Because they are really flexible and they can be used in various type of structures: hotels, restaurants and also in central cooking unit used to cater as in the case of the Seymour nurseries center.
3. How to combine efficiency and design?
Space planning is vitally important as if you get it wrong, the whole of the design might fail. So first in any design I plan the space requirement which often depends on the shape of the building which sometimes restricts what we can do and so have to compromise. On new builds, like this latest CPU for the Professional Kitchen, we were brought into the project by the Player Family even before a brick had been laid and were able to produce a really efficient plan and produce drawings for the M&E contractor for services and the Builder so that they could start their work. After that we worked with the client to decide operational needs, food production capacity requirement, staffing levels and legislation.
From those elements we then started to think about equipment and its performance levels. We chose the Ali Group brand Baron Kitchens for professionals and in conjunction with Roger Flanagan of Universal, the detailing began to take shape to eventually at a point a final design and Specification was achieved.
4. What are the most hygienic and safety parameters to consider when you plan a professional kitchen?
There are many regulations anyone designing a new kitchen must comply with all mostly covered in the UK by “The Food Safety Act” and they all have to fit the industry and European standards, which sets out the regulations for the storage, preparation, serving of food and the flow of food and dishes plus many other areas to ensure the safety of fresh and raw food during its process through the operation.
This regulation covers almost all but there are others to consider:
- Ventilation Regulations have to comply with inside and outdoor air quality;
- Water and waste are covered by the WRASS regulations to prevent cross contamination (Waste and incoming water);
-Finishes should be impervious and non-absorbent and easily cleaned and subject to “Building Regulations”;
-All services have their own (Gas/Water/Waste/Electrical) controls to consider also;
-Catering equipment carries its own requirements which also are numerous to ensure all is safe and presents no danger to the user.
5. How did the relationship with Baron take shape?
It all happened at the beginning with a project for Browns Hotel in London. Universal first met Steve when he specified and designed Baron Kitchens for professionals in the world famous Browns Hotel in London. The first cooperation between PHCC and Universal and in fact Baron’s first ever order in the UK in the year 2000 and it’s still going after 17 years, a testament to the Baron quality, elegance, solidity and strength.
After the success of that project Steve started to promote the Baron kitchens for professionals brand and the personal friendship between him and Roger Flanagan grew into a really close and growing business.
I have used Baron in many projects from Casual Dining to Hotels and Chain brands to Premier Dining operations and recently two huge Central Production Units, both of which I chose Baron for their solidity and reliability.
The reaction from day nurseries has been fantastic, with fifteen joining when the service has started on the 1st of May. The Managers and staff of those settings have said how they now feel more able to meet children’s dietary needs and parent’s expectations. They said how they feel supported by a team of professionals, able to seek advice and as a result, more confident talking to parents.
Designing a kitchen could not be easy, but is very challenging!
This is the story of Seymour House Day Nursery School and Baron...do you want to tell us the story of your restaurant?
Send an email to marketing@baronprofessional.com
A grandiose antique interior enhanced with paintings, vintage lights and elaborate wooden surfaces takes you back in time to the 19th-century, even though you’re still sitting in the heart of the buzz of Budapest. The cuisine follows Hungarian traditions and serves excellent dishes, desserts, wine and coffee. Elegance is not just a matter of exteriority. A unique and reliable equipment as Queen line Baron professionals choice has been the natural choice of Skill Trade Konyhatechnológia
There are places which have to be sought out with a particular passion in order to be found. Small dots on a map with the name written in
characters so small as to need a magnifying glass to be deciphered. Places immersed in silence, in the wind, in the sky. Places like Pudiano
di Orzinuovi, in the province of Brescia. A handful of inhabitants. A church. A noble palace where the Caprioli
counts still live today. A very narrow street, once lined with two rows of cypress poplars, now open to the horizon.
I was born here. This is my home. This is my silence, my wind, my sky.
This is me. I am Simone Breda.
Born in 1985, Simone Breda, owner of the gourmet restaurant Sedicesimo Secolo in Pudiano, a hamlet of Orzinuovi in the lower Brescia region, received his first Michelin Star in 2019 only 32 months after opening. An important goal, as important as his training which started under the guidance of Gualtiero Marchesi, which led to him being hired as chef de partie at Albereta Relais & Châteaux in Erbusco, in the heart of Franciacorta. For two years he worked alongside chefs Fabrizio Molteni and Massimiliano Aresi before joining in 2011 the staff of Clandestino, the sushi bar of chef Moreno Cedroni.
For a chef, the kitchen is the means through which creativity takes shape, the cooker is the heat that turns ideas into offerings, projects into dishes. Yes, it is a tool, but its importance for the final result of a dish is very high, I would say fundamental.
Especially in a high-level culinary offering, where the quality of the raw material, the chef’s talent and cooking techniques go hand in hand.
This new technology brings numerous benefits and provides even more precise control over the cooking process. Besides facilitating the various functions and making them more intuitive, the large touchscreen lets you store recipes with preset temperatures and times.
The management software regulates oil temperature with great accuracy and modulates the power delivered according to workload, thus optimising consumption and use.
The 2 automatic basket lifts are called into action once a recipe is completed, thus guaranteeing uniform frying performance.
The automatic filtering system offers quick and easy oil cleaning by providing user-friendly instructions on the large display. The oil’s closed circuit ensures that hot oil will be handled in complete safety. A dedicated pump and the accessories provided mean that you can drain or fill up with oil using external containers.
If we have caught your eye and you want to learn more about the advantages of the new EVO fryer KEEP READING HERE
This process began some time ago and in 2018 led to Baron Ali Group obtaining BS OSHAS 18001 certification for its Baron brand from the accredited body DNV with subsequent renewal on 27th February of this year.
Baron wishes to thank all employees who have helped us to achieve this important goal and strive every day to prevent injuries and accidents.
To learn more about OSHAS certification, please send an e-mail to info@baronprofessional.com
The term also includes water contact materials and articles with the exception of fixed public or private water supply equipment.
FCMs are regulated by both national and European legislation. As regards EU legislation, Regulation (EC) No. 1935/2004 (framework regulation) specifies the general requirements with which all materials and articles in question should comply, whilst specific measures contain detailed provisions for individual materials (plastics, ceramic materials, etc.). In the absence of specific EU legislation, Member States may implement national measures.
Baron has introduced new equipment meeting the requirements of FCM legislation.
As part of a policy promoting respect and consideration for health, we have introduced complete ranges of gas and electric griddle plates with AISI 430 stainless-steel plate and bratt pans with tilting tank having AISI 304 or duplex stainless-steel bottom.
Regulation (EC) No 1935/2004 on materials and articles intended to come into contact with food.
For further information email us info@baronprofessional.com
The fry top is made up of a plate for cooking foods at high temperature. It can be smooth or ridged, in steel or chromed, heated electrically or with gas.
Food is cooked “through contact” on the fry top, placing it on the plate even without oil.
All fry tops are slightly slanted towards the person using it in order to encourage grease run-off along the drain.
Which benefits does it bring for chefs and their staff?
IT ALLOWS FAST AND TASTY RECIPES TO BE CREATED
Examples? Searing scallops, fish or vegetables using the spatula accessory.
How? The fry top can be used for reconstituting foods, creating a finish and searing various cuts of meat.
Thanks to fast and easy cleaning (WATCH THE VIDEO ABOUT GRIDLE PLATE CLEANING) by means of the grease tray and accessories, the fry top allows continuity in performance as in the case of creating an English breakfast.
A PROFESSIONAL KITCHEN BORN TO EXPERIENCE
The restaurant has a 30-seat dining room and a 350-m² kitchen designed to accommodate a growing team of chefs.
“Baron built for us a kitchen wherein to experiment with every possible technique and develop our menu to its full potential,” says chef Cezar Pradescu.
“The open layout represents our idea of hospitality: opening our doors to guests, to offer the best food we have,” he says.
“It's a pleasure to work in here, and the quality of the equipment gives me great peace of mind.
Layout features are the one piece top cooking block , and a 350- m² kitchen designed to accommodate a growing team of chefs
Solid and reliable horizontal foodservice equipment allow PERPETUAL ROME team to move harmoniously, giving them the opportunity to innovate.
Do you want to know other Baron projects?
Visit BARON CLIENTS
The Kitchens were designed by Tricon Consultancy who specified Baron.
The tender was won by the Northern Distributor and contractor C&C, one of the larger Installers in the UK.
All on site liked the Baron style and quality and reliability is second to none.
Baron has come a long way since its foundation in 1995.
Following a sweeping rebranding, it aspires to be the most durable and reliable everyday choice for commercial kItchens, executive director Marco D'Ambrogio tells Andrea Tolu.
Open AliWorld to know more about it
A COOKING DAY WITH BARON KITCHENS
From food preparation on basic and neutral equipment, our customers have cooked
Pizza bread with Optimus oven
Pork fillets with spinaches and turmeric potatoes in fry-top mode with Talent Multifunction and potato dumplings in kettle mode.
For dessert a mousse with white chocolate and passion fruit with wafers cooked in Bainmarie mode with Talent Multifunction.
Do you want to book a Baron demo cooking too? Are you a retailer? Contact the Baron sales offices at info@baronprofessional.com
Are you a chef or do you own a restaurant?
Have a look at our website www.baronprofessional.com and send us a request to TALK TO BARON
A training focused on Optimus ovens and Talent multifunction.
With Baron ovens, cooking could be multilevel, combined and cycle-based, facilitated by core temperature control instruments, fast and flexible thanks to the range of possibilities offered by touch technology. Time and space management becomes more streamlined and cleaning is automatic.
Thanks to Multifunction Talent you will have a traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
CLICK HERE to have a look on our Facebook page to view the other pictures of the event.
Do you need more?
Talent is also
A traditional kitchen in just 400 mm width of space.
A compact multifunctional appliance, the Baron Talent is a genuine cooking center that will change the way you cook and will come to your aid when other equipment in the kitchen is in use.
A touch-screeen control panel allows you to set cooking parameters with ease and store a variety of customised recipes, in addition to the pre programmed recipes.
Your dishes will always turn out perfect thanks to the temperature control with the core probe and sound alert at the end of the cooking process.
Talent works for you and optimises your workflow.
The use of the core probe, slow cooking and overnight baking allow a continuous production cycle, so that you always have dishes ready to serve at any time.
Talent guarantees quality, hygiene and limited weight loss of food thanks to preparation procedures such as vacuum, thermostatic cooking, and slow cooking.
Direct filling of the tank makes it easy to clean with the use of a simple microfibre cloth. A drain inside the cooking basin allows easy removal of prepared dishes to ensure a clean and easy way to transport the finished product.
We have sold you on the idea that Talent is perfect for you?
Click here to read more about it.
To help you, we need to learn a bit more about you.
Leave your contacts on the contact form opening in our website Homepage and make your request.
We will reply you as soon as we can.
TO GO DIRECTLY TO THE FORM CLICK HERE
If you were wondering what are we doing around the world with our clients, discover what's going on.
Here one of our stories.
On the 14th and the 15th of March we flew to Dubai to introduce two new equipment that implement the latest cooking technology to our customer Marino Kitchen Equipment.
ALL-IN COOKING CENTER and TALENT save valuable time, space and money while offering superb food quality.
Talent can be used as a Fry top, Bratt pan, pasta cooker, steam cooking, slow cooking, kettle, and bain-marie.
The All-in cooking center can do all the 7 and plus tilting!
Moreover they are high in quality, easy to use, highly productive, flexible, and highly efficient!
How we did it? Not using boring slides or explanations but through a live demo cooking and a practical training.
2 days of intense activity helded by our Corporate Chef in collaboration with the area manager.
So if you want to participate to a Baron Demo Cooking just phone or email us, confirm, save the date and ...arrive hungry!
To see more pictures about the event click here.
A CHEF'S LIFE: MARCANTONIO SAGRAMOSO, ARISTOCRATIC CUISINE.
It all started in the kitchen in the Villa Sagramoso. He was barely as high as the table, but young Marcantonio was already picking out the smells of herbs freshly picked in the vegetable garden, as the chopping blade swished back and forth over them.
BECOMING A CHEF AND GOING BACK TO WHERE IT ALL BEGAN
As a grown-up, he discovered the cuisines of Antigua, Japan, and Milan, building up experience and learning to match different tastes and ingredients, once again discovering the marvels and thrills of cooking he had watched as a child. But now it was he who was the magician. Marcantonio discovered that every choice must be sought out and cultivated, and that it is a search without end. He was now ready to return. Back in Illasi, he renovated his neoclassical villa and opened the "Le Cedrare".
LET EACH DAY BRING ITS INSPIRATION
Imagination, improvisation, and research are like flames that fire his creativity in taste, as he himself likes to call it. But creativity in the kitchen is not just a matter of passion – it’s the outcome of processes and timing that require almost scientific precision. Backed up by the most reliable, high-performance technology, this eclectic chef enjoys inventing and bringing to life his every idea. At a far remove from passing fashions, he accompanies his guests into a world of new tastes and the pleasure of creations that are perfect every time. Marcantonio has built up a personal style of his own: a mix of highly sophisticated combinations of tastes and an absolute focus on quality. Quality is not just viewed as an essential ingredient in every dish of his, but also as a criterion for selection that he brings to bear in every aspect of his profession, starting with his number-one assistant: his kitchen.
ENTERING THE KITCHEN IS ALWAYS A DELIGHT
Cooking is a passion, but those who choose cooking as their profession need to be sure they’ll always find the reliability and spontaneity of a familiar place in the kitchen, where they can move easily and freely with their habitual gestures, ideas and rhythms.The lights, colours and atmosphere must respect the tastes of the chef and those who work with him. Beauty and practicality are essential for giving space to ideas and becoming the basis for the chef’s culinary art. The choice of a kitchen is, of course, the most important factor, for it is at the heart of every chef’s professional success.
Working in a kitchen that is as elegant and sturdy as a Baron inspires creativity and gives one instant access to all the most modern instruments that make a chef’s work that much easier, more precise and reliable.
In a Baron kitchen, choice is the key concept behind every element: details, accessories, and materials, as well as creating the best solutions in terms of modularity and functionality. 15 years ago Marcantonio chose a Baron kitchen and the story is continuing...
To read the whole story of "Le Cedrare" click here.
The competition took place during Host exhibition for 3 days.
8 young chefs proposed spectacular recipes facing each other in an exciting culinary contest!
Every competitors used his fantasy and his knowledge to create a recipes and using at best the Mulfunction Talent.
At the end of each day a jury tasted the dishes and declared a winner for "The best use of the equipment" and one for "The best recipes".
The competition was very challenging and every chefs took taste and tradition from their countries: Japan, Philippines, Russia, South Korea and obsviously Italy.
First day: best dish and best use of Talent to Gabriele Pavia from Albugnano (AT), presenting a plate of duck breast and vegetables with a perfect cooking.
Second Day: Helena Shcukova from Moscow obtained the award as best dish; Song Hee-Wong, from South Korea was the best at using Talent multifunction.
Third day: Italy dominated, with the preparation of Sara Garbarino of Trofarello (To) as Best dish and Gabriele Pavia as Best Talent Use.
To know more about this event in particular and Barons' events click on the Baron's B below!
You can see the videos about the contest and other interesting pictures!
