Within a restaurant environment, a feature wine storage system can provide a really dramatic design detail and can be applied as an integral part of a staircase, reception, bar or restaurant area. These unique and bespoke Green Cooling glazed wine features are completely scalable from a compact 1m x 1m wine storage system to a complete wine wall that will stop clients in their tracks with its sheer scale and lighting depth.
Additionally these ‘Feature-Cooling’ systems from Green Cooling also incorporate glazed refrigerated meat presentation designs. These unique feature meat systems range from reception displays through to 3m high glazed butchery structures that are designed on a bespoke basis to meet the demands of each particular project. From presenting a single cut of meat through to providing a complete dry ageing controlled storage system, Green Cooling are able to deliver from design through to completion.
Green Cooling provides a complete service incorporating project & concept development support, complete technical design, equipment specification and installation through to on-going maintenance support.
Why not consider looking at refrigeration from a different perspective, let Green Cooling provide you with a range of creative options that could add a completely new dimension to your project.
These unique feature meat systems range from reception displays through to 3m high glazed butchery structures that are designed on a bespoke basis to meet the demands of each particular project.
From presenting a single cut of meat through to providing a complete dry ageing controlled storage system, the Maximum Glass range is able to deliver a striking and unique bespoke design that allows a restaurant to involve the consumer with the product in a truly memorable way.
The celebrity chef James Martin has partnered with the Manchester 235 Casino to open a high-class trademark restaurant in the heart of Manchester.
Manchester 235 adds a new dimension to the casino world by becoming a complete entertainment complex that now includes this new iconic James Martin restaurant.
The restaurant features a menu that favours local and speciality dishes and as such the equipment installed within the restaurant called for something special in terms of presentation and delivery. The refrigeration demands of any catering facility are usually dealt with at the back of house where the clients will not normally see any of the equipment or systems.
At Manchester 235 this was definitely not the objective as the refrigerated cold room was to become a key feature within the restaurant. The restaurant required a dry-ageing room in order to provide high quality beef to reflect the demands of the menu.
However the dry-ageing cold room needed to be visible from the restaurant with a 2.5m x 1.5m window that would allow the meat to be viewed from the restaurant.
The feature “Meat Market Fridge” allows customers to view the locally sourced produce and was noted positively by the press on the opening night.
David Blinkhorn of Green Cooling commented, “This a unique way of involving diners with the produce directly in the restaurant environment, “continuing,” we have designed and installed many feature wine walls to achieve the same objective within a restaurant but this is a great example of refrigeration working with design to create a striking & unique feature for the stored meat”.
Green cooling working on behalf of Modo CKD provided a complete design; specification and installation service that included the cold room structure, the highly insulated argon filled “Meat Market Fridge” window along with a stainless steel meat rail, low noise refrigeration system and ancillary equipment.
Dry ageing of beef is becoming increasingly popular and falls into the specialist area of food service cold storage where Green Cooling are rapidly making a name for themselves.
The Green Cooling design team have extensive experience within this type of application having worked extensively on similar high specification projects, which require an innovative and high quality approach with regard to both design and refrigeration engineering standards.