Excellence in Galvanizing
Merseyside Galvanizing’s technical expertise has proved a recipe for success after playing a part in celebrity chef Jamie Oliver’s latest venture.
The plant provided its hot-dip galvanizing treatment to structural steel used in the in-house butchery of Barbecoa, the Naked Chef’s new restaurant, which has been launched in partnership with American barbeque expert Adam Perry Lang as part of the £500million One New Change retail and entertainment complex built in the shadow of St Paul’s Cathedral in London.
Food industry specialist contractor, Burscough-based DanTech UK Ltd, was asked to design and construct three chillers for the butchery’s ageing rooms, where high-quality cuts of meat, poultry and game are able to mature at a controlled, chilled temperature. Before the meat hanging system was installed, it was galvanized by the Liverpool plant to protect it from corrosion caused by the humidity and condensation inside the chiller.
Colin Turner, Managing Director for DanTech UK, commented: “This was a really exciting project to get involved with, but also one which required us to meet quite tight deadlines to ensure the restaurant and butchery were open on time. Merseyside Galvanizing provided us with a very prompt and professional service to help us complete the job.”
Richard Smetham, Sales Manager for Merseyside Galvanizing, said: “It’s not every day that you get asked to work for one of the country’s most well-known celebrities, and we were understandably delighted to play our part in the project. DanTech UK did a great job producing the meat hanging rooms, and I’m sure the beef, chicken, pork and lamb that it enables to mature will be enjoyed by both the restaurant’s diners and the butchery’s customers.”