Design
Design considerations – efficiency is the key...
Historically bespoke suites have consisted of multiple single function cooking elements / mediums. Each of these mediums or heat sources has a specific role in the cooking process and can only undertake the role required of it.
For instance, traditional use of open burners and solid tops requires the need for pan cooking, where as griddles and char grills are a direct cooking process. This has resulted in bespoke suites incorporating multiple elements in order to achieve a flexible cooking range.
This inclusion of multiple cooking elements has led to suites being large in size and high in cost, and has given bespoke suites a tag of only for the very best / most expensive establishments.
Athanor is here to challenge this perception….
The efficiency of the suite is key to getting the optimum return on investment. In studies of traditional large island suites it has been shown that a cooking medium is only actually used for 45% of its time on. In any business where this level of use is so low, the return on investment will be a considerable period of time.
Athanor looks to design a suite which is used at an optimum of 80% of its time. This can be done by using multifunctional cooking elements (ie. the element is designed for one task during prep and another during service).
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The efficiency of the design can be summarised as;
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 Wall Suite with 2x open burner, 1x double 'Plaque Athanor', 1 x 900mm solid top, 1x oven, 1x two drawer Alto Shaam® |
Design & Estimating
Signature FSE undertakes design development with the client or client's representative in order to achieve the optimum design layout for the bespoke cooking suite. Detailed quotations will be prepared covering all aspects of works associated with materials being supplied.