CCE opens demo kitchen at Essex HQ

Catering equipment distributor CCE has formally opened a live demo kitchen at its head office in Essex. The facility features equipment from a variety of suppliers it works closely with, together with an adjoining design suite for chefs to discuss their kitchen requirements and see their plans come to life.

CCE welcomed a number of customers to the facility for its launch, with representatives from Rational and Thermodyne supplier Advance Group among the companies demonstrating equipment. The kitchen also includes kit from Adande, MKN, Hatco, Valentine, Gram, Iglu, Irinox, Vitamix and CCE’s own fabrication division. The purpose-built facility has been developed inside a corner of CCE’s factory, ensuring visitors are exposed to all areas of its business.

MD Ray Costelloe, said: “Clients can look at our bespoke fabrication, taste and feel the products in the demo kitchen, get their kitchen designed in one of our suites, and meet the team. It gives them the full experience and they see exactly how their money is being spent.”

CCE, which generates sales of around £6m a year and has fitted out some of London’s most prestigious restaurants, said equipment in the kitchen would likely be rotated to reflect new innovations in the market. Some items are also demo units that will go out on loan to customers at different times. “We are all about innovation, so it is important that this kitchen contains equipment that fits the gaps we see in the market,” continued Costelloe. “We are not just going to fill it with any old stuff. That’s why you see a Rational next to a small footprint MKN. Both suit a specific purpose and application.”

Former Polpetto chef Tom Oldroyd was at the opening as he’s working with CCE to develop a kitchen for a new boutique takeaway concept he plans to launch next year. He said: “This facility is very useful for me as I don’t have a kitchen at present, but it also gives me the opportunity to look at a piece of kit without getting in anyone’s way in a kitchen environment and before I purchase it.”

 

Courtesy of Andrew Seymour of Catering Insight


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