Once you have your menu set and your Cooking equipment selected, then is the time to consider your Refrigeration / Freezer requirements. In doing so, delivery frequency of frozen and fresh produce needs to be taken into account. Having this sorted you can then calculate the capacities and storage methods to be incorporated.
AF14MIDMTN – NT-2/+10C
AF14MIDMBT – LT -18/-22C
AF07MIDMTN – NT -2/+10C –
AF07MIDMBT-LT -18/-22C –
TF03MIDGN – NT 0/+10C –
TF02MIDGN – NT 0/+10C –
Brian Anderson
Director
Hospitality Consulting & Services
I have known and worked with Mr Paul Garnett, for over ten years on a number of commercial products. His company has undertaken considerable amount of work over this period, including the planning, logistics, supply and fit-out of restaurants, hotels, taverns, resorts, and aged care facilities. On many of these projects we have worked closely with Paul and his team and we have been extremely pleased with expertise, level of service provided, and the outcomes achieved.
Larry Andersen
Director
Catercor Food Service Design Consultants
Paul has successfully completed over 30 projects in conjunction with us and at all times has performed his responsibilities in a very professional manner. Paul is well regarded by the industry in general as a person of integrity and is respected for his intimate knowledge of cooking equipment and the catering industry. We have no hesitation of recommending him, his company and or the services he offers to any of our clients.
Mr R Scanes (President) Mr D Woods (Secretary)
Jindalee Golf Club
Our association with Mr Paul Garnett, now covers in excess of 20 years. Our dealings with ACE Catering Equipment have always been very satisfactory and their attention to detail, follow up and general service has proven to be second to none. We actually refer to Paul as “Mr Obliging” as nothing is to much trouble and we only have to ask once.
