Whitgift School

Langford & Chamberlayne were asked by Whitgift School, a leading Independent School in South Croydon, to quote for the supply and installation of a Rational VarioCooking Centre 311 Plus.

The benefits of the Rational VarioCooking Centre are:
Boiling, frying and deep frying all in one multifunctional unit
Perfect cooking results in record time
Maximum flexibility on minimal space
Minimal monitoring or checking required
Cooking intelligence that does it all for you
Maximum energy efficiency (up to 40% less power consumption)

A site survey was arranged and it was immediately apparent that the Rational VCC would not fit through any access routes in to the kitchen. However, with specialist Rational recommended installers available, Langford & Chamberlayne organised for the VCC to be taken safely apart so that access could be gained to the kitchen, and then the unit was re-built at the point of installation.

The installation went as planned and the new Rational VCC311 Plus was ready for the start of the new term in September. The Chef is delighted with his new piece of equipment and has taken full advantage of the free Chef’s training offered by Rational.

“Guy of Langford & Chamberlayne has been supplying equipment to us here at Whitgift School for over 20 years. Our latest purchase was the pressurised Rational VCC. The size of the equipment proved a challenge in terms of access, but the team were exceptional in working to accommodate the equipment, which they managed to do. The survey, delivery and installation was excellent, Guy fitted all of these dates in a very critical time for us where other works were also being carried out. We had an excellent trainer come along as soon as the equipment went live, who trained the whole team and did not leave until they were all proficient in its use. I have and continue to recommend Guy and his team – my exec chef is now angling for another one to be installed!”

Sarah Harvey
(General Manager)

Work undertaken

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