C&C Catering Equipment leads project to create new purpose-built kitchen at Stockport hospital
When Stepping Hill Hospital came to the decision to totally revamp its kitchen to create a modern and state-of-the-art catering facility, C&C Catering Equipment was appointed to deliver the project, on time and on budget.
Working with FCSI Design Consultants GWP, C&C was tasked with providing the hospital with a new central production kitchen located on a purpose-built site 300m away from the existing catering operation.
The project consisted of a large selection of cold and freezer rooms with remote plant; and two large cooking islands with a range of MKN cooking equipment, including Flexichef units, combination ovens and a boiling pan. The project also features a large flight dishwasher system from Winterhalter and innovative and efficient new automated plate handling systems by BGL Reiber and TrakHupfer.
The completion of the project, commissioning and handover had to be carefully planned as the client had to migrate over from the current facility in stages, so project management had to be on point every step of the way.
Keith Hartharn, C&C's project manager worked closely with the catering team at Stepping Hill to ensure a smooth migration to the new central production kitchen with no disruption to service and output.
Craig Bradford, catering manager at Stepping Hill, said: "Producing and serving over 2,500 meals a day is no small task and we were understandably apprehensive about the massive change. However, the team took on the challenge and we had a really smooth transition.
"The chefs are especially impressed with the new ovens, hobs, flexi-chefs and chilling facilities. Having this modern equipment in a new kitchen supports efficient cooking and the results are excellent, improving the patient and catering staff experience."