MODEL KITCHEN

Sun (Auckland), Volume III, Issue 676, 30 May 1929, Page 11

MODEL KITCHEN

JOHN COURT’S NEW INSTALLATION COOKING MADE EASY The very last thing in modern kitchens was revealed to members of the Auckland Electric Power Board this morning, when they paid a visit to the recently-in-stalled electric kitchen at the tearooms of John Cort’s, Ltd. Heat, dirt and confusion has been eliminated in this kitchen wonderland which, despite its air of complacency, boastjs a capacity of serving 4,000 meals a day. It is stated to be the largest and most up-to-date of its kind in New Zealand. Everything moves with silent efficiency, even the machine that cuts and butters your bread, and everything that can be operated by power is harnessed up to the power supply. Despite the enormous output of cooked food the kitchen remains surprisingly cool, so much so that automatic refrigeration presents few problems. Under the guidance of Mr. F. H. Hobday, assistant general manager, and Mr. S. E. Kenning, C.E., consulting engineer to John Court, Ltd., the party, which included Mr. W. J. Holdsworth, chairman of the Power Board, and Mr. R. H. Bartley, manager, was first shown the immense cooking ranges in which the lunch requirements for the day were being prepared. The ranges are handy to the benches where the cooking staff prepare and from the ranges convenient access is available to the dishing-up and serving counters. In addition to the cookers there are also electric baking plants and hot cupboards for the lidding of food. The bread and butter plant cuts and spreads from 60 to 90 slices a minute. Nearby is a set of 12 toasting racks, which also operates quickly and efficiently. The washing apparatus, which is a steam process of heating and drying, conveniently placed near the servery, was also seen in operation turning out plates, cups and saucers, etc., at the rate of 5,000 pieces an hour. The lay-out of the kitchen has been so designed to give a straight-line delivery from the ovens to the servery counters. The slightest confusion during rush hours would quickly lead to disorganisation and this factor has been completely eliminated. The big reduction in the temperature has also facilitated the installation of special refrigerators for the holding of food and ice cream. NOTHING WASTED A special heating apparatus has also been installed for the supply of steam and hot water for various parts of the building, including the kitchen, and this is provided from a special plant on the roof, which is kept going mainly by the aid of packing material and other waste matter from the various departments, which previously had to be carted away at considerable cost for burning. Very little is wasted, even the waste fat being utilised for the manufacture of soap for use in the kitchen and other cleansing purposes. This plant is situated on the roof above the kitchen. „ , . , The complete plant, which cost approximately £ 3,000 for equipment alone, was installed some six weeks ago. It meets with the full approval not only of the management, but also of the staff that operates it with a minimum of inconvenience and discomfort. The cooking apparatus it should be mentioned, is entirely British made, being manufactured m Scotland bv the Falkirk Iron Company. At the conclusion of the inspection Mr Holdswortli congratulated the directors of the firm on behalf of the he^aid o 'he h'ad nfdiubt would’ quieklV ' e The Members of the board mere afterwards entertained to mornin a t_a by the management. THE EQUIPMENT The kitchen equipment was manufactured by the Falkirk Iron Lompan>, Ltd., of Scotland, and supplied by the Rudge Electrical Company Auckland. The complete installation was carried out by Messrs. * ergusson. Ltd., of Courthouse Lane. Auckland. .1