Pro Seafood Chefs in a Tiny Galley Kitchen | MKN at Crab House Café

At the Crab House Café in Dorset, space is tight, covers are high, and expectations are even higher.

Chef Proprietor Charlie Bloxham talks us through life in a tiny galley kitchen overlooking The Fleet Lagoon, where two chefs regularly deliver over 200 covers a day using locally sourced seafood from the English Channel. With classic dishes that have been on the menu for decades, reliability, capacity and consistency are essential.

Charlie explains why the MKN SpaceCombi® Team was the right choice for their operation. With a footprint of just 55cm wide, dual independent cooking chambers and full GN 1/1 capacity, it delivers the flexibility they need - from whole crabs and large fish to tray bakes, biscuits and overnight sous-vide prep.

From running different temperatures simultaneously during service to automated cleaning at the end of long weeks, the SpaceCombi® Team helps the team cook more efficiently without compromise. It’s robust, intuitive, and built for the realities of busy professional kitchens.

If you’re designing or upgrading a compact kitchen and want to see what’s possible, this is a great real-world example.

👉 To book your personalised demo, get in touch with Jestic to find out more on info@jestic.co.uk

#JesticFoodservice #MKN #ProfessionalKitchens #ChefTestimonial #CompactKitchen

Видео Pro Seafood Chefs in a Tiny Galley Kitchen | MKN at Crab House Café канала Jestic Foodservice Solutions