Tony Hart, executive chef, lauds the new blast chillers/freezers as essential in helping the restaurant maintain its ability to produce dishes that use fresh produce.
“We are well-known for our commitment to fresh, locally sourced produce. Our Tecnomac blast chiller/freezer has allowed us to continue this commitment while providing significant savings on food and labour costs.
“What I love is that it is HACCP compliant and the quality is extraordinary. Once we saw how easy it was to use, we all embraced the new technology,” he said