Industrial Curing Oven Repairs for Hammond Gower, Andover

Cemco were recently contacted to see if our Engineers could help a client with an Industrial ( 2.4mtr High ) Curing Oven.

As advised, we normally repair Catering Equipment, however our engineers still attended site and solved the issues.

A leap of faith by both parties but a great result for Cemco.

After an initial visit whereby the Fan Motor was found to running in reverse, the unit was found not to heat despite relays being switched on the digital controller.

After searching for information on the controller our guys returned to site and managed to set the unit to fire on output 1 and 2.

The unit now heats…the fan now runs..and our client is happy.

2018-12-14 14.32.13

2018-12-14 14.32.13

Leading hotel ditches gas kitchen and makes green dream a reality

Leading luxury hotel Whatley Manor is turning its back on gas cooking and moving to an energy efficient induction-led kitchen complete with the latest modular and multifunctional equipment.

The Cotswolds property will close its doors for five weeks from January 9 in a bid to carry out the overhaul, which will leave it with a futuristic kitchen capable of flexing to its needs.

Executive chef Niall Keating has played a key role in shaping the design of the kitchen, motivated by the desire to create a more efficient and effective working environment.

A bespoke Athanor stove will consist of four induction hobs, two plancha cook plates, an integrated water boiler, and a ‘quick therm’ salamander grill, which uses infra-red technology.

Gas appliances will no longer feature in the kitchen, making a huge saving on energy bills as well as reducing the 23-bed hotel’s carbon footprint.

Mr Keating and general manager Sue Williams are due to fly to Athanor’s factory early next month with UK distributor Grande Cuisine to see the white enamel stove being made and make any final adjustments.



There will also be a Rational ‘VarioCookingCentre’ to maximise the overall kitchen space and produce higher quality stocks and sauces.

The kitchen layout is being designed to be flexible to the hotel’s changing needs. Modular units will be able to move, recognising that each F&B outlet, whether The Dining Room, Grey’s Brasserie or event outlet has its own special requirements met on any given day.

Mr Keating, who joined the hotel two years ago, said: “Refitting the kitchen is a crucial part of developing our food outlets, increasing efficiency and creating a more memorable guest experience.”