Gyros Heroes at Fisketorvet
When Gyros Heroes was to open a new restaurant at Fisketorvet in Copenhagen, a space that had never previously been used as a kitchen had to be converted into an efficient restaurant and takeaway with the capacity to handle the peak loads associated with a location in a busy shopping center.
The space had a unique shape, and at the same time, the layout had to take into account, among other things, fire escapes, fire separation lines, and daylight requirements. Cosina therefore worked closely with the shopping center and the client's interior architect to ensure that the workflow, machinery, and inventory fit into the limited space. Consequently, some of the steel inventory was custom-made for the room.
Premium where it matters most
The goal was not to choose the most expensive solution across the board. Instead, the budget was prioritized based on how critical the equipment is for daily operations.
In key areas, premium equipment was chosen, including a complete dishwashing station with Winterhalter UCL, water treatment, and custom work tables. In other areas, more affordable machines of reasonable quality were selected – especially where a potential breakdown would not stop the kitchen or where the machine can be quickly replaced.
The delivery also included, among other things, Tefcold refrigerated counters and freezer counters, upright fridges, and a blast chiller, Zanussi griddle and fryer, as well as a Hamilton Beach milkshake mixer and a BRAS slush ice machine with the Gyros Heroes logo on the front.
Delivery required precise coordination
The location at Fisketorvet also placed special demands on the delivery and installation itself. There were strict rules regarding, among other things, noise and the use of pallet jacks in the center. Delivery, transport, and installation therefore had to be carefully coordinated so that everything could be completed within the permitted time slots.
The result was a kitchen where space, capacity, and budget were considered together from the start – and where the equipment was chosen based on how important each individual element is to daily operations.
