Restaurants

Restaurants will benefit from the Humitech system in the same way as hotels do. Energy savings Reducing the cost of produce Health and safety

What our customers are saying

Richard Burt - Executive Chef & Owner, Ristorante Fellini, Gold Coast, Australia

"Since installing the Humitech panels, our cold room has fewer odours, the air is cleaner and all fruit, vegetables and other green leaf produce stays fresher and lasts longer, even though we buy fresh each day. Other products like meat, chicken, seafood, mushrooms, strawberries, blueberries and pastries appear to maintain maximum quality and the room always seems colder, clean and fresh. Lettuce is a lot crisper and fresher. The fridge has much less moisture and seems to run more efficiently."

Chris Hansen - Executive Chef, Blue Train Restaurant,Southbank, Melbourne

There is no question that the restaurant is better off with having the Humitech filters in our cool rooms, than not having them there.

Antonin Bonnet – Executive Chef, The Greenhouse Restaurant, London

"The Filters have made a big difference to me.  No more smells, no more condensation and the ice on the evaporator has completely gone.  Can you see a friend of mine; he should really have these in his fridges as soon as possible.´

Andrew McLeish – Executive Chef, Chapter One, London

"Since the Filters were installed the temperature in our fridges has stopped fluctuating and stayed consistently lower and the odours are now non-existent.´

Steve Atkins – Owner / Chef, The Trenchmans, London

"Even in our wine fridge the temperature drop was amazing, and the door never closes.´

Major Lomas – Army Food Services H.Q. London District

"I must admit, we were sceptical at first, but all the chefs at the barracks have been really impressed with the quality of the food.  We can see a number of applications for the M.O.D.´

Steve Winter -  Head Chef, Michaelangelos Restaurant, Ryton, Tyne & Wear

“Since the panels have been installed our produce has stayed much fresher and there has been a lot less wastage.’

Ted Kaushik -  Head Chef, Jurys Inn, Newcastle upon Tyne

“I have recommended Humitech to all my colleagues within our hotel group.’

Shaun Hewitt -  Head Chef, Charleys Restaurant, Newcastle upon Tyne

“We are delighted with the Humitech panels, we have very little waste now.  I would recommend them to any chef.’

Ian Derbyshire – Head Chef, Brasserie 10/16, Chester

"I´m really pleased with the Humitech Filters.  The fish is staying perfect for appreciably longer´.

Derek Creagh -  Head Chef, Deanes Restaurant

“The fall in temperature together with the produce remaining at its best longer, makes Humitech Panels a very cool addition to my walk-in’.

Gina Giubarelli – Bellini Restaurant, Edinburgh

“From a business perspective, the monthly cost of the system easily pays for what would normally be thrown out as wastage, our savings have increased even more during quieter periods when fresh produce may be left on the shelf for longer’.

Nick Taunton – Head Chef, Pastarazzi Ristorante, Chester

"All the produce in the walk-ins stays at it´s best for so much longer. Wastage has been significantly reduced.  Excellent!´

Sean McCann -  Head Chef, Shanks Restaurant, Bangor

“Within 48 hours the difference the panels made in our walk-in was very noticeable. The panels are now an essential piece of kitchen equipment’.

Gary Graham -  Head Chef, Benedicts of Belfast

“The panels have achieved everything that I was promised and more.  I would have no hesitation in recommending Humitech Panels to any fellow chef’.

Anthony Ely -  Head Chef, The Clarence, Dublin

“There is no doubt the panels have been a great success and are making a big difference in our fridges’.

Martin Hughes -  Head Chef, McGeowns of Glenavy

“I was very skeptical at first, but took the panels on the trial period.  I could not believe how well they worked.  The fridge is now cooler, there are no smells and the perishables are most definitely lasting longer’.

Paul Cartwright – Head Chef, Roly´s Bistro, Ballsbridge, Dublin

"The filters have achieved everything that I was promised and more.  I cannot understand why any chef who cares about the quality of food would not want these filters in their fridges´.

Fred Cordonnier -  Head Chef, Restaurant Patrick Guilbaud, Dublin

“We have noticed a huge difference, since the panels were installed.  Especially in the raw meat fridge, where excess humidity was affecting the produce, it is now perfect’.

TGI Fridays

"Humitech have established an odour free fresh smell throughout my entire cooler system. I would recommend this service to everyone in the food industry.  I truly believe in the product and will continue to use it regularly´.

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