08-12 March 2024

Hall B6 | Stand 235

Earlier this year, American soldiers stationed at the NSF base in Redzikowo celebrated the opening of the kitchen and canteen called “Eagles Landing Café” equipped with professional appliances, self-serving lines and buffets made by the Polish manufacturer of Gastronomy Equipment, GORT. American classics: steaks and lobster were prepared for the first official meal in the canteen.

The official inauguration of the construction of the anti-ballistic missile in Redzikowo near Słupsk took place in 2016. Now the US Department of Defense announced that the moment of obtaining full operational capacity of this base is approaching. The sailors stationed in the unit have at their disposal a gym, a hairdresser, a shop with American products and a spacious canteen with a professional kitchen.

The comprehensive equipment of the US Navy canteen is a big challenge. All appliances had to meet the highest American requirements. Many elements of the project differed from the technological solutions common on the European market. That is why new solutions were created in the GORT factory especially for this implementation. Kitchen open 24 hours a day, serving four meals a day, is supported by special cold and freezer rooms as well as preparation and washing areas equipped with furniture created according to a unique design. The heart of the canteen is a specially designed GORT self-service line, supplemented with additional self-serving counters located in the dining area.

– For this implementation, we have developed and made many non-standard elements, rather unheard-of in our market. The self-service line has been finished with a special glass extension with a tilting front, which ensures hygiene when serving meals and enables transformation into a self-service buffet. The tray shelf with rails was also made especially for this project – says Mirosław Tokajuk, Sales Engineer at GORT. – Such unusual elements were also included in the design of cold and freezer rooms. We have equipped them, inter alia, with large inspection windows with triple heated glass, linear stainless steel bumpers protecting walls against accidental damage by catering trolleys and other solutions increasing the comfort and safety of use. One of the most interesting solutions used here was a cold room that functions as a self-service kiosk, non-standard equipped with a triple sliding door and display shelves.

This is not the first implementation of a military canteen made by the GORT form:

– Our portfolio includes many comprehensive implementations for staff facilities, academies and units of the Polish Army throughout the country. We realized the delivery lines in military canteens, incl. special projects of Military University of Technology, partial modernizations and complete kitchens with technical facilities and dishwashing rooms in field units of our army – adds Michał Kowalik, Commercial and Business Development Director of the GORT brand. – Our 700/900 cooking lines, a wide selection of cooking boiling pans and tilting pans, cold and freezing rooms, stainless steel furniture as well as specialized distribution lines and technologically advanced canopies systems are the perfect solution for mass catering kitchens. And thanks to our own manufacture plant and an experienced team of constructors, we can confidently take on challenges that require non-standard solutions, an excellent example of which is the canteen in Redzikowo.

On April 29, the first guests crossed the threshold of the Wave Międzyzdroje Resort & SPA hotel facility. In addition to the original interior and beautiful views, restaurants with a two-level kitchen, equipped with professional gastronomy GORT appliances, await visitors. The trade partner of the GORT company – Suma Service from Koszalin was responsible for the implementation of the gastronomic part of this investment.

Wave Międzyzdroje Resort & SPA is a project inspired by the place where it is located. The forms of buildings refer directly to the dynamic, bustling sea – waves and their constant movement. The on-site restaurants offer dishes made of local, seasonal products. The menu includes dishes composed from fish from the morning catch, venison, aromatic mushrooms, steaks from Polish farmers and prawns from the North Sea. In order to create an ergonomic kitchen space and catering facilities optimally suited to the needs of the facility, Suma Service designers and GORT consultants were involved in the implementation of the investment from the very beginning.

– It was a comprehensive implementation – says Adam Smelkowski, Project Coordinator of Suma Service. – We designed the kitchen technology from scratch: we planned the arrangement of the rooms, prepared installation guidelines. We supervised and consulted the implementation of the kitchen preparation already at the stage of creating the body of the building. At the implementation stage, we took care of the smallest details and high aesthetics – adds Smelkowski. – Thanks to the fact that we have implemented this facility comprehensively, we were able to create and implement a coherent vision of the entire gastronomic base.

Due to the investor’s requirements as to the nature of the kitchen, which is to serve as a back-up facility for a buffet restaurant and a’la carte restaurant, the kitchen is arranged on two levels. Its comprehensive equipment is based on professional GORT gastronomic appliances and furniture.

– The kitchen facilities are based on our 700 and 900 Line heated equipment – says Michał Kowalik, Sales and Business Development Director of GORT. – Due to the nature of the investment and the number of meals served, it was necessary to separate the kitchen on two separate levels. The high-performance equipment of the Line 900 range have found their application in the preparation kitchen. On the other hand, Line 700 equipment with a system of overshelves constitute the core of the heating island in the main kitchen, which also serves as a’la carte kitchen – adds Kowalik. – As a result of various conditions, both gas and electric equipment were used. Our refrigeration appliances complement this equipment.

In addition, the facility has been comprehensively equipped with Gort ventilation canopies.

– A considerable challenge was set before us, as the architectural conditions / barriers posed by the building with such an unusual appearance and structure, were translated into structural changes in the canopies – mentions Michał Kowalik from GORT. – Fortunately, thanks to a modern machine park and a team of designers experienced in designing individual solutions, it was not a problem for us. The production was preceded by ventilation canopies calculations – explains Kowalik, – a thorough design analysis and consultancy from the Professional Kitchen Ventilation Department. The result is individual execution of ventilation canopies that meet all requirements of the investor.

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