IN THE KITCHEN The kitchen was a huge feature of The Press Club redesign and it was vitally important that the equipment both performed and looked the part. The complete Waldorf Bold fit-out from Moffat provided the stunning answer. The equipment range includes two Waldorf Bold 4-zone induction units and a Waldorf twin pan fryer. “The induction cooktops give the team the versatility and cooking power they need to produce a ten course menu to the highest standard”, says Moffat’s National Sales Manager Otto Meile. Two Convotherm 6.10 mini combi steamers on either side of the cook bank compliment the cooktops, and the tray timer mode is used to ensure a very high level of food consistency during service. As with all of Calombaris’ restaurants, The Press Club uses Moffat blast chillers extensively, including two Friginox underbench units installed under the Convotherm mini combi-steamer ovens. Finally warewashing is taken care of by a Washtech M2 pass through dishwasher and a GL Glasswasher with Reverse Osmosis capabilities – which negates the need for staff to hand-polish the restaurant’s beautiful Zalto glasses.
13