T4’s The Commission commissions Williams and Falcon
Heathrow’s new casual dining restaurant needs fast, compact, energy-efficient catering equipment;
Airedale Group’s airside kitchen for Delaware North hits the mark, straight off the bat
The Commission is a new 175-seater casual dining and cocktail bar concept created exclusively for Heathrow’s Terminal 4. A Drake & Morgan site, it’s operated by hospitality and foodservice company Delaware North and is open 16 hours a day, from breakfast to late night dinner and snacks. Since it’s ‘airside’, there are lots of restrictions – for example, getting service engineers in for breakdowns takes time. Meanwhile, it’s a high-pressure site with a constant stream of customers who often want to be served quickly. All of which means the catering equipment has to be reliable, efficient and capable of delivering a high performance, which is why The Commission has Williams refrigeration and Falcon cooking appliances.
The kitchen project was managed by the Airedale Group. The airside restrictions were further complicated by build hold ups resulting in Airedale’s window for installing the kitchen being cut from ten days to just three.
Nils Braude is operational director for Delaware North’s travel sector. “Installation was challenging, but Airedale put in a good shift and we opened with everything working!” he says. “Space in an airport is at a premium, so the kitchen had to be as small as possible. For example, with the refrigeration we needed maximum storage in the smallest possible space. With the cooking equipment, it had to be fast and compact.”
Being in an airport, the equipment also had to be electric-powered. “In the current market electricity is very expensive. So we needed energy efficient refrigeration, and cooking appliances that gave instant heating power, without costing a fortune and creating an unworkable environment.”
The kitchen features a mix of Williams counters and undercounters, for both chilled and frozen storage. There are several specialist models, including a meat cabinet, a fish cabinet and a Thermowell, a chilled countertop unit for holding fresh ingredients safely. There’s also a bespoke coldroom.
“With refrigeration, reliability is key,” says Nils. “Particularly in an airport, due to our huge workload and because we can’t just get engineers airside at the drop of a hat. Williams is top of the range and is known for its reliability. We also know if it does go wrong it can be easily fixed.
“Williams has a wide range which allowed us to go for some specialist kit, such as the raw meat and raw fish cabinets. Clearly, in an airport environment, health and safety as well as food safety are at a really high level, so we need the extra security specialist cabinets deliver.”
The Commission also has a Williams walk-in coldroom at the back of the kitchen. “It’s a bespoke unit that offers a large amount of storage in a small area,” says Nils. “Staff are in and out of it all day and we need the temperature to stay consistent. We use it for pretty much everything that comes up from the stores, for the restaurant and the bar. It’s our holding area, our halfway house. Williams gives us the temperature control we need.”
Richard Greasley is national accounts development manager at Airedale. “Originally the coldroom was specified with integral refrigeration, but during the build it became clear that we’d need a remote system,” he says. “Williams did a great job in turning everything around very quickly.”
Nils says, “Having one main refrigeration manufacturer brings advantages for servicing, plus we want equipment that fits neatly together and is compact. Williams hits that mark.”
Two key cooking appliances are the induction range and the rise and fall grill, both supplied by Falcon. “We looked for equipment that fitted in a very small space, with high production outputs and accurate, consistent cooking temperatures,” says Nils. “Longevity was also very important for us. We don’t want to have to replace the equipment for a good few years.”
The rise and fall grill is very energy efficient as it uses automatic plate sensing technology to only activate the heat source when the tray is placed into the unit, just like induction. The grill’s powerful infrared elements ensure instant heat-up and precise temperature control. “The Falcon grill’s on-demand action saves electricity, which is a key element,” says Nils. “At the same time it’s very fast and offers a wide range of cooking options, which suits our menu requirements. It’s always in use.”
Richard says, “We buy a lot of Falcon kit. We recommended the rise and fall grill because of its combination of performance and energy saving.”
The induction range has four cooking zones and a fan-assisted convection oven. “We chose the Falcon induction range for its speed, energy efficiency and reliability,” says Nils. “The Falcon appliances are well built, and very neat. They’re easy to keep clean. They’re also compact and have the high production and temperature consistency that we’re looking for. They only use power when required, so you don’t have to leave things on, burning through electricity when you don’t need it. The chefs really like that, because it doesn’t heat the kitchen up and create a hot environment.
“The new kitchen is performing very well, very smoothly,” says Nils. “All our chefs are comfortable in it, and have been from day one. We’re hitting a very good ticket time for all the food items, which is thanks to the design, but also to the performance of the cooking appliances and the refrigeration that the guys rely on. It’s all in the right place, the workflow suits us really well, and I have a happy kitchen team as a result.
“It hits the mark straight off the bat.”
For information on Delaware North visit www.delawarenorth.com
For information on the Airedale Group visit www.airedale-group.co.uk
For more information on Falcon visit www.falconfoodservice.com
For more information on Williams visit www.williams-refrigeration.co.uk