The K Club

Dublin, Ireland

Sterling have put in equipment that will produce results.
— John Carolan, Head Chef - The K Club

One million Euros was invested in the catering facilities and the project took about 18 months to complete. There are temperature controlled separate food preparation areas in the basement where the prepared food is sent on trolleys via a food lift to the kitchen upstairs for cooking, portioning, plating and serving.

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The Cook-Chill system is utilised for the 500 banqueting covers. Several bars were designed along with an 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 with the inclusion of a ADO-Metal UK stainless steel floor channel and roll grids which are easily uplifted, rolled and sanitised in a dishwasher.

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Due to the high demand for ice throughout the building a dedicated ice room was installed with strict hygiene regulations in place because ice is treated as food.

 

From our Client

“I am pleased with the main kitchen layout and there’s ample preparation and work room for me and the team. We have to ensure that the customer gets food at its optimum temperature, served to them on a hot plate with the correct nutritious content, flavour and appearance. Sterling have put in equipment that will produce results.”

John Carolan, Head Chef - The K Club