Manitowoc ensures Sofitel takes off at Terminal 5
7th May 2010
The Sofitel Arora, located adjacent to Heathrow Terminal 5, is the largest hotel in the area and the third biggest banqueting hotel in the country. With a capacity to cater for 1100 people, it is a regular destination for some of the world largest multi-national companies. Due to its location, over
85% of the guests will actually dine at the hotel.
The Sofitel boasts five separate kitchens, in addition to its own production kitchen, which quite often works around the clock. A quick look around the kitchens and you will find some of the biggest brands in the industry. From Convotherm Combination ovens and Frymaster fryers, through to Delfield refrigeration and Garland ranges, the kitchen is awash with well-known names.
Daren Pavey, Executive Chef at Sofitel, explains the need for top quality:
“We need reliable and efficient equipment that does the job. If any of our equipment fails it is a major issue that can have disastrous consequences. A Five Star hotel needs Five Star equipment and with the Manitowoc brands we have been extremely lucky”.
Due to the size of the operation, the Garland range is predominantly used for the solid top and rings and then everything which would normally go through the oven, goes through the Convotherm. As Daren explains:
“The Garland range is essential and can be found in every one of our five kitchens. Whether we want it on full power or a gentle simmer it gives us the control that our usage requires. We also have at least one Convotherm combination oven in all of our kitchens and in some we will have two or three. We use them for everything from steaming through to roasting, regen through to baking”.
The oven also allows Daren to offer his guests freshly smoked salmon as he enthuses
“We have actually developed the Convotherm to smoke our own salmon in-house. We simply put a charcoal base in the oven, eliminate the fan, and use a very low temperature. It produces amazing results, and is arguably better than if we sent the salmon to a smoking house”.
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