RESTAURANTS
Why a UC Series Glasswasher and PT Series Dishwasher are the perfect solutions for a restaurant: Michel Roux Jr, owner of »Le Gavroche« in London, and his decision to opt for Winterhalter.
Le Gavroche was the first UK restaurant to be awarded one, two and three Michelin stars. The chef de cuisine is Michel Roux Jr, who took over the reins from his father, Albert in 1991. The fact that Le Gavroche continues to maintain the highest of reputations amongst both diners and critics is testament to the excellence of the food being prepared by Michel.
To help keep things sparkling and shiny, and to help ensure service goes at full speed, we have three Winterhalter warewashers as part of our kitchen’s brigade.
The dishwasher at Le Gavroche is one of Winterhalter’s new PT passthrough machines. “Crockery and cutlery needs to be treated with the utmost respect, especially in the environment of a two Michelin star, fine dining restaurant, where only the best is good enough,” says Michel. “You need to know that everything is going to come out pristine,
and it certainly does with the Winterhalter.”The quality of the wash is not only a result of Winterhalter’s advanced technologies, but also because the dishwasher can be finely tuned to match the local conditions of the restaurant. “An engineer installs the machines and checks everything, such as the water hardness and what type of ware you are washing,” says Michel. “He can make sure you get the best out of the machine, and that’s very important.”
Speed is critical in a restaurant like Le Gavroche and the PT is faster than conventional passthroughs – so fast that it can handle back-to-back rack washing, virtually non-stop. “We are incredibly busy and need to turn the crockery round very quickly,” says Michel. “A fast machine is very important. The Winterhalter PT delivers: it washes at an incredible speed and it washes well.”
Glasses at Le Gavroche are washed in two Winterhalter UC undercounter machines. “As you can imagine, we have got some expensive glassware,” says Michel. “Some of it costs £100 per glass. It’s crystal and it’s very, very delicate. We need to have the ultimate machine, which not only cleans the glassware but looks after it, too, and makes sure it comes out safe.”
“Sustainability is important in any kitchen, even more so when you are washing dishes and glasses,” says Michel. “Winterhalter’s technologies, such as their internal heat exchangers, improve energy consumption.”
Each of our customers has their own specific reasons for choosing Winterhalter for their commercial warewashing needs. These are Michel Roux's main ones :
When we came to specifying the equipment for the new kitchen I chose Winterhalter because I had one before and it was just indestructible. It would go on forever, producing the goods. I think they’re the Rolls Royce of warewashers.
