No Margin for Error: GBCEL’s Latest Installation at Brown’s Hotel

  • Foodservice Solutions

With 4mm to spare each side, the team installed a UNOX 10-tray Bakertop Oven with ultimate precision as part of a recent facility expansion at the 5* Brown’s Hotel, Mayfair.

Gratte Brothers Catering Equipment Limited provided the installation of two new kitchens for Brown’s Hotel, Mayfair, in 2019. Four years on, and we have just completed the design and installation of a new bakery and butchery area in the basement of this historic location. As a Grade II listed building that remained fully operational for the duration of the project, our teams were mindful to create minimal disturbance to the business and adhere to listed building regulations.

The 200+ year old building is home to several tight doorways and small lifts which created an added challenge in transporting large modern equipment. Our team were able to expertly dismantle the UNOX 10-tray Bakertop Plus and prover and reinstall in position, with just 4mm to spare on either side! Furthermore, being located in central London, deliveries were meticulously planned to arrive overnight. This avoided peak traffic times and maximised the limited parking available.

Our works included an upgrade of the electrical system, new wall cladding, flooring and grid ceiling with LED lighting. The butchery area was designed to include a sliding door and vision windows. The design provides a comfortable working space for the butchery team, alongside improved capacity for keeping raw meat separate from other food items, greatly minimising the risk of cross-contamination. We also removed an existing cold room to replace it with a chocolate room. This temperature-controlled chocolate room features its own A/C system, maintaining the ideal environment for tempering and molding chocolate for the restaurant’s desserts.

The new bakery and chocolate room will facilitate Brown’s Hotel’s popular afternoon teas and desserts, while the butchery will help to meet the demand for Browns’ signature meat dishes. For the full details and project images, see our phase two case study.

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