Lincat supplies new training kitchen for Cornwall’s next generation of chefs
Truro and Penwith College in Cornwall needed state-of-the-art equipment that is efficient, easy to use and reliable for its new high-tech training kitchen, Senara. “Lincat was chosen as it is a British company with a great reputation for product training and additional aftersales support. Its equipment is cutting edge and suited a large number of our apprentices, who already use Lincat products in their workplaces.
The equipment is used for a variety of cooking techniques by different groups, from school-age students, through to advanced apprentices and professional chefs. This meant it had to be high quality and durable, as well as easily moveable, in case the kitchen needed reconfiguring for specific teaching requirements.
Sustainability was also high on the agenda, so the college wanted to specify electric and induction equipment that would give powerful output from the smallest possible footprint.
Distributor Nisbets supplied Senara with a range of Lincat products, including an Opus solid top, an Opus electric fryer, two Opus SelfCooking Center 5 Senses and 17 IH21 induction hobs. All staff members at the site were fully trained on all the equipment by Lincat’s Development Chef, Paul Hickman.
"Lincat was chosen as it is a British company with a great reputation for product training and additional aftersales support. Its equipment is cutting edge and suited a large number of our apprentices, who already use Lincat products in their workplaces."
Head of Catering and Hospitality at Truro and Penwith College, Jaime Gaspare
Dave Izzard, Chef Lecturer at Truro and Penwith College, commented:
“It was important for us to invest in the latest technology for the kitchen. We are preparing our students for employment, so they need experience in using modern technical equipment that is featured in many catering operations today.
“Lincat’s induction hobs differ from the gas-powered items in our restaurant training kitchen, allowing students to experience cooking using two forms of energy. This enables them to compare the two and see how foods react differently to the different cooking methods. The induction hobs create less damage to the pans too, meaning they last longer and are safer for the students to use.
“Between the hi-tech training kitchen and our more traditional restaurant kitchen, we have all bases covered to give the full-time students and apprentices a comprehensive understanding of cooking with different mediums. We are delighted with the equipment and the training that was provided.”