THE WAREWASHING SOLUTION
Paul has no doubts about the importance of getting the best equipment. “We had to get the design right first time,” he explains. “This is an independent restaurant; we can’t ring up head office and ask for a replacement if anything breaks down. So we need equipment that can go the distance! Buy once, not twice, that’s my motto.”As any chef will tell you, having the right warewashing equipment is vital to the smooth running of their kitchen. Number Six chose Winterhalter’s PT-M passthrough dishwasher, with EnergyPlus. “The EnergyPlus system was a huge selling point for us,” explains Paul. “We’re based in a beautiful Georgian townhouse, which can make it difficult to install an extractor fan without damaging the fabric of the building. We also make pastry in the same room the dishwasher is kept in, so reducing moisture in the air there makes our jobs easier as well as making a more pleasant working environment.”
With an average 105 covers a day, Paul knows that having equipment that performs under pressure is vital. “When we’re going full tilt, the warewasher is working nearly all the time. We use many pieces of delicate crockery here, so it’s vital to not only get things clean first time but also guarantee that it comes out undamaged.”
Paul is philosophical about what owning a Winterhalter means. “It’s quite humbling, to be at the point in my career where I can provide my staff with top of the line equipment to support them,” he says.
“Working in a kitchen like this makes you feel like a million pounds. And using equipment of this quality helps us to focus on giving our customers the best experience!”