The Boatshed Butchery - Cottesloe, Western Australia
26 November 2020
The Boatshed in Cottesloe, Western Australia recently upgraded their butchery space, AJ Baker & Sons are proud to have worked on the expansion of the iconic space..
We installed a new serve-over Criocabin Explorer meat case, a fully static ventilated cabinet complete with an overhead static coil and refrigerated cold plate base. These cases are fitted with sturdy dual-pane rear sliders and lighting specifically designed for fresh meat displays. The front of the case has lift-up glass and large drain holes for easy cleaning and the rear has a large open non-refrigerated storage space.
We extended the existing multi-deck fresh meat and charcuterie cases with Epta’s Bonnet Névé Rock ECO cases, fitted with dual pane glass doors allowing for a constant temperature for the display and storage temperature for meat products.
In the front of the store we expanded on the existing dry aged meat display cool room, with the state of the art Viking Dry Ager. The ager unit is available with plug & play technology that controls both the temperature and humidity, and along with the integrated UV sterilisation unit, provides the perfect micro-climate to produce & store aged beef.
Out the back of the butchery we installed a new rear display & storage cool room & freezer rooms with temperature controlled food preparation areas and we were able to expand on some of the existing equipment in this area as well.
The space was designed by Mathew Crawford Architects alongside Boatshed owners Michael and Craig.
The front of house works were completed during a one week shutdown where we worked along-side builders and trades from RK Brine.