UFD in conjunction with ACT Stainless and IGLU Cold systems redeveloped the Tetsuya restaurant in Kent Street Sydney. As part of the brief for this project UFD were asked to provide an innovative design inclusive of Energy Saving Devices. With this in mind the kitchen features Ewater technology, Low Velocity Exhaust Hoods with LED Lighting and UV, An Electrolux Waste Compaction System, IGLU Refrigeration and Blast Chilling Systems, a Marone Island Suit with Induction appliances and Rational Combi Ovens. Refrigeration plant for the new cold rooms are inclusive of VSD’s and EEV’s as well as the seafood cool room featuring humidity control technology. As part of the design, the 2mm thick bench work incorporated radius fascia’s and inlaid stonework surfaces.
Last two images of Chef Tetsuya Wakuda and Chef Josh Raine credited to: Tetsuya.