Valley Brook Country Club

  • Not shown: Original banquet kitchen built in 1969 had energy intensive equipment with exhaust that sucked conditioned air from all over the building.
  • Work in process involved reconstructing the rear cooking wall w/ceramic tile for easy cleaning.
  • New low volume exhaust ventilator features extended capture, compact florescent lighting and end panels for greatly improved efficiency. Ventilator with automatic controls was integrated into the building systems to provide makeup air within the kitchen space greatly reducing “stolen” air from other club areas saving thousands of dollars in operating costs.
  • New cooking equipment includes hi-efficiency fryers w/built in filter, IR broiler, tilting skillet w/Power Burner, and combi-oven.
    Featured products used: Garland Range, Fryermaster fryer battery, Cleveland skillet and combi ovens.

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