Hot and cold pass or island prep areas

These can be supplied as standard units or specified to the client’s requirements to ensure a consistently flat surface and the perfect environment to assemble and dress a plate. Single tier, double tier, triple tier, heated shelves with quartz lights, supports to ceiling, hot cupboard, ambient cupboards, mobile units, dimmer switches … the list goes on.

 

Quote from Gary Jones Executive Head Chef @ Le Manoir Aux Quat’Sasions

“Using an innovative approach the team at CCE transferred my designs and operational requirements into fantastic quality equipment which is built to last. Ray Costelloe and his team are the future of the industry. CCE cut steel, not corners.”

 

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