The new clubhouse was built for the Ryder Cup 2006 and 1 million Euros were invested in the catering facilities and took about eighteen months to complete. There are temperature controlled separate food preparation areas in the basement where the prepared food is either sent on trolleys via a food lift to the kitchen upstairs for cooking, portioning, plating and serving or the Cook Chill system is utilised for the 500 banqueting covers. Several bars were designed along with a 80 cover oriental kitchen with a water wash canopy to dispel the grease from the wok cooking.
Dishwashing is carried out in the basement with the dirties going down in one lift and cleans coming up in a separate lift. The area is kept safe and dry by the inclusion of Technocater stainless steel floor channel and roll grids which are easily uplifted, rolled and washed in a dishwasher to sanitise them.
Due to the high demand for ice throughout the building and as ice is treated as a food a dedicated ice room was installed with strict hygiene regulations in place. |
