18 January, 2019
Equipamiento cocina vista con techo filtrante , zona lavado, preparaciones y vinoteca comedor
A new restaurant where the open kitchen is the main protagonist, welcoming all its customers as soon as they enter the restaurant.
NaDo is born in the Atlantic. The textures, flavors and colors of the ocean that bathes Galicia is its reason for being. Located on the seafront and sailor of A Coruña, and surrounded by fishing and market activity, the new home of Iván Domínguez breathes dynamism, sincerity, spontaneity, coherence and fun. An extension of his life and his environment that translates to the dish with the taste and absolute respect for the product by flags.
The equipment is the most innovative in the market. All cold equipment is located at a distance, the cold tables have a double evaporator system to quickly recover the temperature and keep and keep the products in perfect condition without temperature rises.
At the back of the restaurant there is a vinoteca of actistalada work, letting see the stone of the establishment in which we have installed a cold ventilated equipment to conserve the wines, a stainless steel shelf with LED lighting for support and exhibition of both bottles and wine boxes
For the extraction and contribution of air from the kitchen we have manufactured a filtering ceiling with maximum height of 35 cm, where there was no height and space to pass the extraction / supply conduits and at the end they had to be part of the decoration of the premises , entering the extractor hood from its 2 sides and lacquering the tubes in NADO Red color. We emphasize on this roof the system of air supply inductor, which contributes towards 45º inside and in the form of a curtain, guaranteeing that the smoke does not escape from the perimeter and also the indirect perimeter light ring with a warm LED strip and IP65 protection where grease can escape.
It also incorporates a water bath with automatic water inlet and drain, a suspended salamander on a stainless steel shelf attached to the ceiling and a mixed convection oven of the mychef brand so as not to break the stockings and fit transversely to the kitchen block. We highlight the Black Granite countertops, where we fit all the cooking elements and we have left it flush and at the same height, sealing the joints and spaces with polymer of the same color as Granite. In addition to making a cleaner, modern and minimalist kitchen, the 3 cm thick stone has been reduced to 1 cm in all its perimeter with a 45º cut to facilitate cleaning tasks, with a cantilevered countertop over the furniture in the lower part preventing liquids and fats from spilling vertically through the furniture. A central island that is separated by a stainless steel crest in which we use to put the thermostats, control of controls and temperature indicator of the different cooking elements. We have chosen this area because in this way the indicators are more visible to the cook, less exposed to shocks and humidity that are generated under the cooking countertops. The rear area of the kitchen is a preparation and washing area. There are 2 Hobart signature dishwashers, one for dishes and the other with special treatment for osmosis water and glass and glass cleaning. The sinks of washing and preparations are made to measure according to the needs of Iván Domínguez, we have even made a piece of stainless steel for descaling of fish with gutter picks up fats and thorns. The central kitchen has some stainless steel shelves cut by laser, anchored to the ceiling by round tube and separating the work areas (washing and cooking). In this way once the kitchen utensils and utensils are clean, it can be placed again in this aerial rack so that the cook can have it at all times and share this common storage area among the different employees, depending on their needs
The equipment is completed with a blast chiller, a kitchen aid, a vacuum packaging and other kitchen equipment that we had to think very well where we located it, to be able to fit in the best way this puzzle and offer our client the best possible service. As if that were not enough, we also had to make room for the Estrella Galicia beer and tap cooler in the kitchen furniture itself, so as not to break with the aesthetics of the restaurant and leaving an office area for waiters inside the island itself. Finally we also want to highlight the taps that carry the 2 sinks that serve in the cooking block, they do not need a pedal or sink-type spout since they are easily activated with a blow of the wrist.
These taps are also disengaged to fill a pot or use hose type passing a water to any other element. Also here we have incorporated 2 stainless steel soap dishes integrated in the worktop itself and in conjunction with the Steel Stainless faucet in the same tone We want to thank Iván Domínguez from here for having trusted our team, Cenlitrosmetrocadrado for having demanded us so much decoratively since with this project he has helped us a lot to improve the quality of our products and to all the equipment that has been of a way or another involved in Nado: Singulae, AlacenaRoja, Iván del Río, Estrella Galicia, Carbajo Barrios architecture and Ana
Thank you all for helping us to make swim a reality. Now we have to enjoy it!
RED ALACENA: http://www.laalacenaroja.com/noticia/5835