Degrees - HVAC-R and Refrigeration Latest News
Chilling at The Press Club
Masterchef is over for another year. And now that Callum has commenced his apprenticeship at George Calombaris’ Press Club restaurant he’ll have access not only to some of the best chefs in the country, but also to some of the best refrigeration.
Refrigeration plays a crucial role it in the successful operation of any great restaurant by reducing food wastage, raising food safety standards and saving energy, but the new system selected by The Press Club takes refrigeration to a new level.
As well as made-to-measure cool rooms, the restaurant has been fitted with a unique system of refrigerated drawers built in underneath grill plates in the kitchen. A big grill plate with two ergonomically designed drawers directly underneath; fire and ice. So if, for example, Callum’s on fish, all he has to do is pull out the drawer where he’s cooking and there’s the fish. No more walking ten paces to get it, then ten paces back to cook it, and an almost total elimination of handling and any possibility of cross contamination. And at the end of service, there’s not a whole lot of food out on benches that has to be thrown away.
Four different cool rooms have been custom built, each to specific requirement for specific purposes such as raw vegetables, which need to be stored at a different temperature than fish that’s been cut and cleaned or meat that’s been marinated. Different cool rooms, different temperatures, each superbly engineered for a particular purpose.
Which goes to show what we’ve always maintained. Behind every great chef is a great refrigerator (and, it almost goes without saying, a great refrigeration technician).
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