Case study · Public sector
Connors House, Canterbury
Commercial kitchen Canterbury — full commercial kitchen and extraction refurbishment for a public sector site in Canterbury, designed and fitted in four weeks while the building was refurbished around it.
Client
WW Martin & Kent County Council
Location
Canterbury, Kent
Project value
£50k–£100k
Build time
4 weeks
The brief
Commercial kitchen Canterbury: complete commercial kitchen and extraction refit in Canterbury
Consequently, WW Martin and Kent County Council appointed Kent Commercial Kitchens for the full catering package at Connors House, Canterbury, a public sector site undergoing a complete building refurbishment. We delivered the kitchen end to end: design, equipment, extraction and ventilation, then handed it back into daily use.
Furthermore, the work ran while the rest of the building was being refurbished around us, so the catering programme had to be planned and sequenced to fit the wider site works. Our package took in the full kitchen design, the cooking line and food prep areas, warewashing and service, and a complete extraction system over the cooking suite. Every element was specified to suit a public sector catering operation and the way the site needed to run day to day.
What we did
A full design package, fitted in four weeks
Kitchen design and cooking line
Specifically, we designed the kitchen layout around the site's catering routine and the constraints of the existing building. The cooking line pairs a Blue Seal suite with Rational combi ovens, laid out for steady production and a clean flow from prep through to service.
Extraction and ventilation
Additionally, a full extraction canopy was installed over the cooking suite, with ductwork and fan designed to DW172 and sized for the cooking line below. The ventilation was set out to keep the kitchen comfortable and compliant through a full day of service.
Food prep, warewashing and service
For the equipment, a Metcalfe planetary mixer and Sammic food preparation were installed in the prep area, a Maidaid pass-through dishwasher in the wash-up, and True refrigeration for cold storage. A Moffat heated servery and beverage pass finishes the service end, with stainless steel fabrication throughout.
Delivered around a live refurbishment
The kitchen refit was carried out while the wider building refurbishment was in progress. As a result, we coordinated our works with the other trades on site and held the four-week programme so the kitchen was ready when the building was.
Equipment specified
Specified for a public sector catering operation
- Rational combi ovens — production cooking
- Blue Seal cooking suite — main cookline
- Moffat heated servery and beverage pass — service
- True refrigeration — cold storage
- Maidaid pass-through dishwasher — warewashing
- Metcalfe planetary mixer — food prep
- Sammic food preparation
The installation
Inside the refitted kitchen
The outcome
Back in daily service
In summary, the refitted kitchen at Connors House is in daily service. The full package, design, cooking line, food prep, warewashing, service and extraction, was delivered in four weeks and handed over as the building refurbishment completed around it. A single catering contractor took the kitchen from drawing to working handover, coordinated throughout with the main contractor and the other trades on site.
- CEDA Member The Catering Equipment Distributors Association — UK's voice for foodservice equipment specialists.
- ISO 9001 · 14001 · 45001 Certified The only Kent commercial kitchen design-and-install firm certified to all three.
- F-Gas Certified Certified to handle and install refrigerants in commercial refrigeration and cooling equipment.
- Gas Safe Registered All commercial gas installations carried out by Gas Safe registered engineers.
- Part of Advantage Catering Equipment Kent's design, supply and service specialists since 2003.
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