London School of Economics (Halls of Residence) - Rational 5 Senses Self Cooking Centre

Langford & Chamberlayne were asked to quote (in competition with two other companies) to upgrade the existing cooking line and to increase the cooking capacity of the cooking line in a very busy hall of residence, for the London School of Economics.

In talking with the Catering Manager, a decision was taken to upgrade the 2 existing 10 grid Rational CombiMasters to the new 20 grid Rational Self Cooking Centres along with replacing the obsolete bratt pan with a larger capacity Mareno bratt pan. This left enough room for a new 4 burner oven. The new equipment would greatly increase the cooking capacity of the cooking line and the food offering to the students. The site survey quickly identified an issue with the electrical supply and this was rectified by on-site staff prior to installation of any equipment. A new waste supply was run to the installation position of the Rationals. Once the installation was completed and the site tidied up, Chefs training on the new Rational was organised. The Chef’s are now using the Self Cooking Centres to provide high quality fare for all the students, and for the bed & breakfast guests that use the hall during the holidays.

“Langford & Chamberlayne recently completed the sourcing and installing of 2 new 20 grid rationale ovens along with a Mareno bratt pan and a new gas oven with burners for LSE Bankside Hall of residence. I can only praise Guy and his team for the whole process from measuring up to the delivery and install of the kit I recently purchased. He kept me updated with the progress and even visited Bankside on the install day to ensure all was ok for both the installing team and myself.  If you are thinking of getting some new kit, be rest assured, Guy is your man. 10 out of 10 and thank you Guy and your team.”

John Barrett
(Residences Catering Manager LSE) 

Work undertaken

  • Site survey to check access & services
  • Checked site for compliance with current regulations
  • Ran new waste
  • Removed & safely disposed of old equipment
  • Supplied, delivered & positioned units
  • Removed all waste & packaging
  • Tested & commissioned
  • Chefs training