Cele rating 60 ears - Burns & Ferrall · Cele rating 60 ears 1948 2008. The World’s Only SelfCooking Center ® RATIONAL NZ Ltd 208-210 Neilson Street Onehunga, 1061 PO Box 13-140,

Celerating 60 ears

20081948

The World’s Only SelfCooking Center®

RATIONAL NZ Ltd208-210 Neilson Street Onehunga, 1061PO Box 13-140, OnehungaAuckland, 1643Phone: +64 (9) 633-0900Facsimile: +64 (9) 636-4434www.rationalnz.co.nz

Time for the essentials

Simply select:

from light to dark

from rare to well done

For meat, fish, poultry, side dishes or bakery products, the type of food, size and quantity are detected fully automatically.

The desired result is perfect

The new era in cooking

roast

light

rare

dark

well done

Congratulations and

best wishes on the

of Burns & Ferrall Limited

Burns & Ferrall begin business on a modest scale, with strong basic sheet metal fabrication skills.

Burns & Ferrall introduces the first deep drawn laundry in New Zealand. The first

drawn steam jacketed pan follows.

Burns & Ferrall opens a manufacturing and sales unit in Christchurch to better service the South Island.

The company achieves a presswork technology breakthrough by successfully producing a substantial range of pressed sink benches

with the bowl drawn from the bench top blank. These pressed sink benches are

developed substantially for export.

The company commences selling pressed sink benches overseas.

A new pressed products manufacturing plant of some 48,000ft2 is commissioned in East Tamaki.

An Export Award is presented to the company acknowledging the progress

made in establishing offshore sales.

Burns & Ferrall is contracted to manufacture commercial food mixing bowls for the food

giant Hobart Corporation of Troy, USA.

Supply of the commercial food mixing bowls begins

Mid 1980s The company wins the tender to supply and install all kitchens in Auckland’s Regent Hotel.

The majority shareholding is sold to Bridgewater Services which became the publicly listed

company Richmond Development Corporation Limited. In the next year the assets of

another subsidiary, Hobart Berkel NZ Ltd, are transferred to the control of Burns & Ferrall.

Richmond merges with Smart Group to become by mid-1988 the ‘Richmond Smart

Corporation Ltd’. The new corporation disappears into receivership in February 1989

Burns & Ferrall again becomes a private company.

Burns & Ferral acquires the business of Regency Stainless Steel in Wellington. This adds

to the company’s fabrication capacity.

Burns & Ferrall acquires the assets of Auckland- based sheet metal company

BARNARD SHEETMETAL.

The company acquires The Kitchenware House, providing a further arm to the total design, supply, install and service philosophy. The

Kitchenware House team are specialists in front of house supply as well as cleaning products &

various other hospitality utensil requirements.

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Publisher/Managing Director Chauncy Stark | General Manager Joy Hall | Assistant General Manager Poorva Pandya | TPL Managing Editor Graham HawkesProduction Manager Lisa Morris 09 529 3022, [email protected] | Advertising Co-ordinator Sharon Robson 09 529 3018, [email protected] by Trade Publications Ltd, 308 Great South Road, Greenlane, Auckland, Postal PO Box 9596, Newmarket, Auckland 1149, Phone 09 529 3000, Fax 09 529 3001, DX CP33510, www.tplmedia.co.nz | Company Accountant Pam King | Art Direction Amber Renée Hobbs | Prepress & print by McCollamsOpinions are those of the authors, and not necessarily those of TPL Media. We welcome material from commercial sources for publication but cannot guarantee that it will be used or that it will be used as submitted.

Celebrating 60 years in business .................. 5

Veteran employee reminisces ....................... 7

Restaurant Schwass and the SelfCooking Center .......................... 8

The Langham Auckland case study – quality counts .......................... 10

Coronet Peak – ready on time ...................... 14

McDonald’s – 12 year relationship going strong ................ 16

Angus Steak House restaurant ..................... 18

Business Partners ........................................ 20

Key suppliers ............................................... 22

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Celebrating 60 years in usiness

Sixty years is a long time in anyone’s book, and even longer in the fickle world of business.

Indeed, as the iconic commercial and domestic kitchen company, Burns & Ferrall, celebrates its anniversary there is much cause for congratulatory pats on the back.

What started with a handshake between one Mr Burns and Mr Ferrall in 1948 is now a huge enterprise, known for quality and consistency.

Describing themselves as the “stainless steel people”, and operating out of the Auckland suburb of Penrose, the original Burns & Ferrall began with a modest operation of strong basic sheet metal fabrication skills.

However, even then the company recognised the importance of investment in equipment and people, purchasing a major hydraulic press of 400 tonnes’ capacity within the space of just eight years.

Similarly the company addressed the design and manufacture of a significant range of commercial cooking equipment, pressure vessels and hospital autoclave sterilisers early on in its development phase.

Burns & Ferrall continues to be market leader in the domestic stainless steel industry and are proud to have been associated with the Franke brand for over 30 years. Franke, the world’s number one sink manufacture complements the Burns & Ferrall domestic sink range, which is to this day still manufactured at their Onehunga premises. So with the Franke, Burns & Ferrall and newly introduced AFA brand, Burns & Ferrall have the largest range of domestic sinks that will satisfy even the most discerning customer.

Today, the legacy of innovation continues, although Burns & Ferrall is certainly past the development phase: the privately owned operation has 165,000 sq ft of manufacturing plant, operates in three centres – Auckland, Wellington and Christchurch and has over 130 employees. There is also a service network throughout New Zealand. Some 31 brands are represented by Burns & Ferrall, including the renowned Rational and Hobart ranges.

Burns & Ferrall carry an unrivalled and comprehensive range of products

for every imaginative function in a commercial kitchen.

In addition, since the purchase of the Kitchenware House in 2003, Burns & Ferrall are now able to provide a much more integrated solution to the hospitality industry. With the aim of providing a one stop shop, the purchase of The Kitchenware House enabled Burns & Ferrall to further reach this goal by being able to provide all the tabletop requirements from cutlery and crockery through to glassware.

The sheer size and history of the organisation attracted general manager sales and marketing Tony Broome and chief executive Chris George. Both men are relative newcomers to the enduring company, each having worked there for a little over 12 months since leaving the retail sector .

Tailored Solutions“The thing I like is the brands we

represent and the reputation of the company in the marketplace,” says George. The long-standing and mutually beneficial relationships with suppliers are also a plus. “We’ve just had the international president of Rational come to see the Hospitality Show – we’ve been with that brand for 15 years, and our longest standing relationship with a supplier is with Hobart, at 40 years.” In fact, as well as purchasing its product, Burns & Ferrall manufactures Hobart mixing bowls for Legacy mixers, which it exports to the UK and US.

Perhaps what Burns & Ferrall is best known for is the ability to tailor solutions to

the customer at either end of the spectrum – be it fine dining or quick service, Burns & Ferrall have an impressive array of clients across the entire industry spectrum. This speaks volumes as to the pedigree and reputation of Burns & Ferrall. The recent completion of the stunning new facilities at Coronet Peak is but one example of what the Burns & Ferrall team can achieve for a customer.

“We received lots of praise for Coronet Peak – it is one of the bigger projects we have done in terms of size and quick turnaround time.” says Broome.

The men are proud of the recent re-fit of Coronet Peak (the last Burns & Ferrall re-fit lasted 18 years), which they say will withstand any changes in technology.

“We sat down and gave the customer a solution which saved them a considerable amount of money and is future proof,” says Broome.

In fact, Burns and Ferrall is prepared to advise against the most expensive option if another is more appropriate to the customer.

“We, as a company firmly, believe it is more important to provide the most appropriate solution to match our customer’s requirements, rather than simply selling the most expensive option” says Broome.

Broome and George are also excited about the soon-to-be completed Kermadec Restaurant in Auckland – having worked comprehensively with Executive Chef Peter Thornley.

Celebrating 60 years in usiness

Continued on page 7

BURNS & FERRALL Celebrating 60 years | �


Four decades of change


Gary Hayden’s career at Burns & Ferrall has lasted almost as long as his 40-year marriage.

Then 27, Hayden began as a sheet metal worker in January 1968 – three months after getting married.

Over the 40 years he has been with the company, his work has ranged from bench fabrication, to heavy plate work and on to quoting and installation. Today his title is project consultant and estimator.

His memory of Burns & Ferrall in the early days was of a brilliant and large company, engaged in a variety of work including making 12 foot diameter wine

tanks for the growing wine industry.“I always have had a high regard for the

company and it has treated me well. It has been a good marriage.”

Before joining Burns & Ferrall, Hayden had worked for a couple of sheet metalwork companies, he explains.

“I had done different types of work and finally settled on stainless steel because I found it more interesting.”

Of course, Hayden has seen Burns and Ferrall go through some changes in four decades – it expanded up until the mid to late 1980s and then hit a rough patch through 1987 and 1989.

Eventually Burns & Ferrall was bought

by its current owner, and changed its focus somewhat. The milk and wine tank production market had become saturated, he says.

“Every man and his dog was having a go, so we thought ‘no, we’ll get away from that.’”

When the market opened up under free trade agreements, and products such as sterilisers could be imported, the company moved away from the production of these also, he says.

These days, Hayden works three days a week and is unsure when he will retire.

“I enjoy working with the people. They are younger people and younger people keep you feeling young too, I think.”

Four decades of change

“We do get involved with customers because we think it is absolutely essential that senior management fully understands what the customer is looking for as well.”

Describing the company as a one-stop shop, George says the first interaction that a customer has with Burns & Ferrall will be with a salesperson. Crucially, these are highly trained individuals who really understand the industry – many having previously been professional chefs.

Former chefs not only understand the workings of the commercial kitchen, but they also come with great networking skills, George says.

One such team member is commercial kitchen specialist Richard Gray. Whenever Gray begins a project with a client seeking a new commercial kitchen, he works through a checklist to ensure nothing is overlooked. On the checklist are questions asking: what type of establishment the kitchen will service (restaurant, bar, café or institution), how many people are to be fed and over what time period; what the intended menu is; and what the method of service will be, ie, are the tables waited or is it a buffet? He also asks whether the energy available is natural gas, LPG or electricity.

After the initial contact with the sales team, the project will go to the CAD team. This stage of the process can require up to four drawings for a completed design. As soon as a client has agreed a plan, the whole project is handed over to national project manager Michael Klaja. A qualified chef, Klajais “precise and exacting” in his project management and

every design he has overseen has finished on time and on budget, says George. Another project manager will also ensure essential processes are completed, from obtaining building consent to dealing with electrical concerns.

The quality of the 24-7 maintenance service offered by Burns & Ferrall via its Gold Star maintenance programme is another of its secret weapons, says Broome.

“We are a long standing company, so there is no fear of us not being here tomorrow. We stand by the product and will repair it or replace it. You don’t want to buy a $250,000 dishwasher without the support.”

Burns & Ferrall employs 14 qualified service technicians and 35 agents around the country.

Passionate about serviceHaving come from the retail sector,

George and Broome are passionate about customer service and the process of tailoring a solution to a client’s needs.

“We’ve really applied the discipline we bought from retail, which is all about customer satisfaction.

In addition to a strong focus on the individual customer, Burns & Ferrall is outward looking and very much a supporter of the hospitality industry. The company is a major sponsor of the Chef’s Association (platinum), Restaurant Association and Bakery Association.

It has also recently held the first Secondary Schools Barista Competition, and provides scholarships for tertiary students in cookery subjects.

This sort of support creates loyalty among young chefs and gives something back to the industry. It also ensures Burns & Ferrall stays up to date with the latest trends and developments.

And speaking of trends, the big thing right now is to cook and chill, creating a far more cost-effective and productive kitchen, Broome says. The Rational SelfCooking Centre is an example of this technology – resulting in lower labour costs and a better end product to the consumer, he says.

“As more and more customers demand increased quality of product, hospitality operators have to provide cost-effective consistency. You can almost eat the percentage points achieved because of the reduction in shrinkage and the additional yield through the Rational,” Broome says. “Smart technology is all about constantly providing reductions in operating costs.”

Burns & Ferrall are confident they will be leading the way in providing cost effective customer focussed solutions for another 60 years and beyond.

Continued from page 5

Chris George, Chief Executive Officer (left) and Tony Broome, General Manager – Sales and Marketing

� | BURNS & FERRALL Celebrating 60 years BURNS & FERRALL Celebrating 60 years | �

Restaurant Schwass in Christchurch is highly praised by connoisseurs.

The award of “South Island Restaurant of the Year 2008” once again confirms the recipe for success of owner and chef Jonny Schwass, “My cooking concentrates on maintaining the pure natural character of the product, its colour and its consistency. With the SelfCooking Center we can now acheive this better than ever.

With around 40 covers, Restaurant Schwass offers an especially personal atmosphere.

Jonny Schwass says “For us, every guest is unique and therefore deserves a unique service. For this we create three-course menus which change every week and in which we mainly use regional products. These dishes are work-intensive, but with the SelfCooking Center this is now no longer an issue. From sweet dishes such as White Chocolate Brulee – one of our

specialities – to crispy pork tenderloins ... everything is cooked to perfection thanks to the SelfCooking Center.

With the SelfCooking Center we simply work smarter. We prefer to develop new creations and leave the routine work to the SelfCooking Center. We are continuously discovering new ways in which the SelfCooking Center can help make our guests even happier. The flexibility is enormous and is basically only limited by our own imagination and the seasonally available products. You could think that this appliance had been specially developed for my concept of cooking: to cook everything as naturally as possible.

The weight losses are considerably lower, every dish receives exactly the cooking which it needs to develop its optimum taste and the usual losses, for example due to preparation mistakes, are practically excluded. Fortunately, we no longer need complicated programming and monitoring

of the cooking processes. Of course this increases our profitability. I already knew from my work as captain of the New Zealand Culinary Team that RATIONAL performs excellently in the kitchen. However, since working with the SelfCooking Center myself, I have become a real fan. Above all,” smiles Jonny Schwass, “because it also saves me from tedious cleaning. The CleanJet function cleans the SelfCooking Center completely automatically.”

“Even now, I would no longer like to be without the SelfCooking Center, although I have by no means exhausted its possibilities yet.”

“Since I started working with the SelfCooking Center far more guests want to see my kitchen. They can hardly believe everything that we create with this appliance – and all in top quality.”

“In our small kitchen the SelfCooking Center delivers a great performance in a minimum space.”

Schwass and Rational– a recipe for success

� | BURNS & FERRALL Celebrating 60 years BURNS & FERRALL Celebrating 60 years | �

Schwass and Rational– a recipe for success

10 | BURNS & FERRALL Celebrating 60 years BURNS & FERRALL Celebrating 60 years | 11

The Langham, Auckland where quality counts

The five-star 410-room Langham, Auckland features an elegant and opulent

environment reflecting the increased international preference for traditional luxury.

The Hotel features a range of award-winning restaurants and lounges including the

renowned Partingtons (New Zealand Restaurant of the Year 2006 and 2007; Culinary

Fare). The Langham, Auckland is a member of the prestigious group, ‘The Leading

Hotels of the World’, a global brand representing the finest in hotel luxury.

Continued on page 12

When it came to choosing a new dishwashing machine for The Langham, Auckland, executive chef Ofir Yudilevich didn’t need to ponder over which company to approach.

As suppliers of the well-known Hobart brand, Burns & Ferrall (with whom the hotel has been working for more than 10 years) was the obvious choice.

“We decided to go with Hobart because of the size, and because of the fact that there are thousands of units around the world. We also looked at considerations around environmental friendliness, including using less water,” Yudilevich says.

The new $120,000 machine has the capacity to wash some 3600 plates an hour.

A piece of equipment like this obviously requires back up, and Yudilevich is delighted with the service programme provided by Burns & Ferrall – a three year maintenance programme and a two-year warranty.

“With Burns & Ferrall, you just give them a call and they are here in half an hour.”

The combination of a reputable brand and supply company is essential when making a big purchase, he says.

“It is quite hard to go and ask your boss for $100,000 and you can’t do it everyday. When you do buy a piece of equipment it has to be from someone you trust – from someone that you know. Hobart is all around

Ofir Yudilevich, Executive Chef


The Langham, Auckland where quality counts


the world and Burns & Ferrall is a big company and is going to be around for a while.

“It is quite different to the food side of things because as a chef you’re looking for small artisan suppliers that can service you for one season, but with equipment you are looking for someone that is going to be there for the next 20 years.”

Purchasing the dishwasher, including getting approval and purchase orders was a year-long process, and the machine actually took about three months to arrive,

he addsAs well as the Hobart dishwasher, The

Langham has seven Rational Combi Ovens, also supplied through Burns & Ferrall. Yudilevich says the Rational is every bit as good as it is purported to be.

“If you think about it, it is an oven that you can steam in, roast in and steam roast in. You can cook in any degree that you want. It self cleans, it is HACCP certified and you can plug a USBN port into it. It is really the Mercedes Benz of ovens – it can do anything you want it to do, there is no

limit to it.”When purchasing kitchen equipment,

price is only one consideration, although obviously it has to be competitive, he says.

When you are looking at buying anything there is always someone out there who will sell you a cheap piece of equipment, but we don’t want to get into price wars, we want quality.

“We understand other suppliers that have the same sort of vision. Hobart is about quality and Burns & Ferrall do believe in that.”

Continued from page 11

Ofir Yudilevich oversees The Langham’s team of 3� chefs. Ofir’s career in hospitality dates back 17 years and has seen him working in Fiji, Thailand, Israel and London. While in London he worked for Caprice Holding’s three famed restaurants: The Ivy, Le Caprice and J Sheekeys. His association with The Langham’s Symonds Street property dates back to 1994 when the property was a Sheraton and Ofir worked as a commis chef. He returned to the property in 2000 as sous chef and was promoted to executive sous chef in 2002 and executive chef in December 2005, 11 months after the Hotel became The Langham.

Ofir Yudilevich Executive ChefThe Langham, Auckland


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14 | BURNS & FERRALL Celebrating 60 years

Not everyone can deliver within a narrow timeframe but Burns and Ferrall managed to do this and more when they worked with Arrow International on the new commercial kitchen installation at Coronet Peak.

The company was engaged by Arrow International who acted as project and construction managers for the overall redevelopment of the iconic skiing site.

“Around 85 per cent of the original building was demolished prior to construction commencing, leaving just the

basement intact,” says Arrow International project manager, Craig Brosnan. “It took us seven months and seven days to complete the job from demolition through to the building opening for the ski season. We engaged Burns and Ferrall to work with us and design and install the kitchen. They were on board quickly and flew to Queenstown as soon as they were engaged. We held joint workshops and Burns and Ferrall created preliminary drawings on their CAD system during the workshops.

“This enabled changes to be made

immediately, which was fantastic given the short time frame for the project. We had to finish for the start of the 2008 ski season. There were no ifs and buts about it. This meant that the window of opportunity for Burns and Ferrall to install and commission the kitchen was very small which was not an issue for them as they had a large team on site for the installation with the right attitude and the ability to resolve any issues which arose. It was a fantastic outcome and the client and Arrow were extremely pleased with the end result.”

Coronet Peak – ready on timedespite narrow time frame

14 | BURNS & FERRALL Celebrating 60 years

Coronet Peak – ready on timedespite narrow time frame

16 | BURNS & FERRALL Celebrating 60 years BURNS & FERRALL Celebrating 60 years | 1�

16 | BURNS & FERRALL Celebrating 60 years BURNS & FERRALL Celebrating 60 years | 1�

Quick-service restaurant giant McDonald’s has enjoyed a relationship with Burns & Ferrall since 1��6.

McDonald’s Restaurants equipment consultant Bob Davidson says the iconic kitchen company (B&F) is a preferred supplier, distributing and servicing several top-quality brands to many of its restaurants.

Among these key brands are Garland – clamshell grills, AJ Antunes – vertical bun toasters and muffin toasters, Prince Castle - bun steamers, Franke Commercial – refrigerated fry dispensers, Frymaster – fryers, universal holding cabinets and ‘heated landing zones’ – the point where the burgers end up before they reach the counter.

These brands are globally approved and can be found in 30,000 restaurants worldwide, Davidson says.

One of the restaurant chain’s recent refurbishments was Auckland’s Greenlane McDonald’s (pictured). In this case, the restaurant was ‘re-imaged’ to reflect modern décor and the McCafe part of the establishment was re-positioned, he says.

“In the early days we had McCafe as a

separate dining experience and with the pressures on labour, time and product choice we decided that we would bring McCafe back in line with the front counter which streamlines restaurant operations and customer service.”

The whole design process for the Greenlane branch took about two months, and the restaurant was closed for about three weeks in December 2007 for kitchen installation, he says.

Other McDonald’s fit-outs recently or soon to be completed involving Burns & Ferrall include sites in Motueka, Manurewa, Rotorua and Papamoa, Davidson says.

Burns & Ferrall national service manager Gerhard Nagele is proud of the company’s involvement with such a high profile client.

“We put a very high value on our relationship with McDonald’s,”he says “it has been ongoing for a number of years, and we work very closely with global suppliers to ensure that we have got the latest product information and procedures and so on, to ensure that we can do here in New Zealand exactly what is done everywhere else in the world.”

The company meets regularly with McDonald’s New Zealand to make sure day-to-day operational issues are addressed, Nagele says.

In addition, McDonald’s carries out annual reviews on Burns & Ferrall’s performance, he says.

“The comment from McDonald’s New Zealand was that we were actually their best service agent across the country – we put a lot of value in that. It’s very good to hear that we get that sort of comment.

“Our service network looks after customers right across New Zealand 24-7. That is a pretty strong statement and we can go out to any other customer that wants our service support and they can have confidence that if McDonald’s says that we are the best agent, then we actually deliver.”

Nagele adds that Burns & Ferrall keeps something like $1 million dollars worth of spare parts to support service delivery.

“Most of the technicians and even the agents across the country have got spare parts vans, so when they get a call up on a Saturday night at 10pm for a fryer they can fix it within a very short time period and the business is up and running again.”

McDonald ’s –12 year relationshi going strong

1� | BURNS & FERRALL Celebrating 60 years BURNS & FERRALL Celebrating 60 years | 1�

When Auckland’s Angus Steak House moved to a new location last year, it was with the help of Burns and Ferrall – and the restaurant’s management team are delighted with the results.

The well-known eatery moved to its new location in Fort Street last November after operating on Albert Street for 40 years.

Burns and Ferrall was given a specific brief by Angus Steak House’s architects.

The Angus Steak House management say Burns and Ferrall worked with them

to accommodate their needs within a set budget. Their new restaurant needed more than just an ‘ordinary’ kitchen. It needed to work as more of a preparation area than a serving area. Burns and Ferrall created exactly what the Angus Steak House wanted and say it is working very well.

The new-look Angus Steak House resides within two formerly separate businesses. Neither were restaurants which meant starting from scratch by taking out walls and bricks and merging the two entities. The end result is a modern

restaurant that caters for 100 people seven days each week.

The management of Angus Steak House say Burns and Ferrall did a good job custom making equipment and working with both them and their architect. They were pleased with the way everyone worked together as a team and the fact Burns and Ferrall’s support didn’t stop with the restaurant’s re-opening. Management say having Burns and Ferrall so readily available for servicing equipment, if needed, makes their jobs, and those of their staff, much easier.

Angus Steak House – foll owing a rief

1� | BURNS & FERRALL Celebrating 60 years BURNS & FERRALL Celebrating 60 years | 1�

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Arcoroc and Chef & Sommelier, behind these brands, there is a Group: Arc International. With its exceptional history, Arc International is a pioneer in researching new materials and new solutions for different ways of consuming, which is why Arc International is now the world leader in tableware. The group operates in five continents and retails a full range of tableware products in more than 160 countries.

Arcoroc offers an extensive range of innovative, functional, high-quality products. Drinkware, dinnerware and flatware collections are available in a selection of materials to suit a variety of tableware concepts (cocktail, dessert, aperitifs, barware, hot beverages and more), ensuring that there is a product to suit your every need.And, to fulfil the needs of high-end corporate catering, Arc International has now designed Chef & Sommelier, a brand that is exclusively for the expert within the catering and wine industry…As the worlds largest tabletop manufacturer Arc would like to congratulate Burns & Ferrall on its 60th Anniversary and wish them every success for the future.

Burns & Ferrall Business Partners

Manufactured from stainless steel, our innovative cabinets reflect the very latest in design, style and performance technology. You will find our heated, chilled and ambient cabinets in the best espresso bars, high street cafes, coffee shops, bakeries, industrial cafeterias and convenience stores, or wherever quality food presentation and safety are paramount.

Our Counter Series (C4) is designed to offer exceptional flexibility. Available as drop-in or countertop, these cabinets enable you to create a clean, contemporary and efficient food service environment.The Dimension Series (D4) is a contemporary range of freestanding high volume display cabinets created to carry a large number of product lines. Ideal for busy food service environments.Our stunning glass towers are available in both full height (GT) and serve-over (BT) versions. Featuring a contemporary square look with clean lines, these cabinets are designed to offer unparalleled food presentation.The Liner range of drop-in modular design cabinets easily interfaces with existing and new benchtops. They’re designed to enable you to construct an integrated food service line-up tailored to your requirements.Our cabinets are backed up with comprehensive sales support material which is all available on our website www.cossiga.com.


Burns & Ferrall Business Partners

SKOPE Refrigeration designs and manufactures temperature control products and services globally.

SKOPE have gained a reputation for producing the best performing and highest quality products in their markets. By developing and utilising the latest technology, SKOPE where possible manufacture their products locally or employ the skills of their international manufacturing partners. Part of SKOPE’s design philosophy is to improve the energy efficiency and sustainability of their products.SKOPE work closely with their customers and dealers, such as Burns and Ferrall, to gain an in-depth understanding of business requirements, ensuring they offer a complete commercial refrigeration footprint for the food service, retail and hospitality industries.

Honar Refrigeration is a market leader in providing new refrigeration technologies, adapting innovative individual solutions for its customers, continually updating its models and providing excellent ongoing service.

Established in 1993, Honar has now become a key New Zealand supplier of European Food and Beverage Display Cabinets. A family owned and operated company that places its people and customers first. Honar Refrigeration has expanded its distribution within New Zealand and the South Pacific, providing off-the-shelf cabinets, modular cool & freezer rooms, now with custom made equipment designed specifically to suit each location.

Honar selects and imports world leading, top quality European refrigeration and cabinetry, in terms of energy efficiency, reliability and style. Honar also provides full installation and follow-up support. All products are covered by a three year parts and labour warranty with extended warranties available.

We supply food display equipment to bars, cafes, supermarkets, restaurants, fishmongers, bakeries, butcheries, hotels, delicatessens, food courts and diaries. This equipment provides visual appeal to help businesses sell the food and beverage within it. Honar Refrigeration works alongside its customers to best suit their business needs, providing stylish display equipment which is also cost effective.

As a company we also provide storage cooling solutions, to include custom built coolstores and freezer rooms. This allows for individual business requirements depending on space and usage.


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Auckland 09 529 5999 | Wellington 04 499 3420 | Christchurch 03 345 6841

Arc Burns & Ferrall enjoys a very longstanding relationship with glassware providers Arc and sells the product through its Kitchenware House division.

16-18 William Angliss Dr, Laverton North, VIC 3026Ph + 61 3 93 69 8001 Fax + 61 3 93 69 8801Email [email protected]

CambroCambro supply Burns & Ferrall with a wide range of storage and food delivery systems predominantly for the healthcare industry.

.5801 Skylab Road, Huntington Beach, CA 92647, USA Ph (714) 848-1555Fax (714) 842-3430Website www.cambro.com

Castle ParcelProvides essential freight and courier services for Burns & Ferrall.See ad below for details.

Cossiga The Company provides food display cabinets for food service businesses. While there are a number of lines available for the New Zealand market, Burns & Ferrall chose Cossiga for its innovative design and quality of product. The display of food in a café environment is hugely important and Broome describes it as a silent salesman.

2 Stanway Place,Ellerslie 1051PO Box 9154,Newmarket 1149Ph +64 9 580 8471 Fax +64 9 580 2514Website www.cossiga.co.nz

EnodisEnodis is one of the world’s largest suppliers of commercial kitchen equipment, with a myriad of brands under its umbrella. Among the best known of these is the cooking equipment range Garland. The company supplies ice machines through the company Icematic, and fryers through Frymaster – which supplies quick service restaurants around the world

613 Kaixuan Road, Building G, Shanghai, China 200051Ph + 86 21 615 26100 Fax + 86 21 615 26080Website www.enodis.com

FrankeFranke is a Swiss company which builds the “Rolls Royce” of kitchen sinks. One of world’s largest manufacturers of high-end sinks, the company is extremely well regarded, Broome says.

PO Box 230, 4663, Aarburg, SwitzeralndPh +41 62 787 3443 Fax +41 62 787 3037Email [email protected] www.franke.com

HobartThe multinational US based company is one of the world’s leading suppliers of commercial catering equipment. Predominantly, it supplies ware washing products, ie, dishwashers and glass washers. Hobart also supplies custom-built flight dishwashers which are suitable for large hotels and hospitals given they can wash thousands of plates per hour. Hobart is also famous for bakery mixers. Burns & Ferrall has enjoyed a relationship with Hobart for over 40 years.

Unit 1 / 2 Picken Street, Silverwater, NSW 2128Ph 1-800-HOBART (1800 462 278)Website www.hobartfood.com.au

Key suppliers General manager sales and marketing Tony Broome discusses some of Burns & Ferrall’s key suppliers.


HonarHonar supplies Misa Cool rooms and Mercatus Refrigeration. The Misa Cool Room was installed in Burns & Ferrall’s recent fit-out of Coronet Peak and is appropriate for larger developments requiring an industrial strength product.

Ph 0800 TO CHILL (0800 86 24455)Email [email protected] www.honar.co.nz

KarcherBased in Germany, Karcher supplies cleaning equipment for food service, ranging from steam cleaners for kitchens and industrial-strength vacuum cleaners for hotels. Karcher is also well known globally for its domestic water blasters.

Freephone 0800 KARCHER (0800 527 2437)Email [email protected] www.karcher.co.nz

Libby GlasswareThis well known glassware company from the US supplies Burns & Ferrall with an extensive range of quality products.

300 Madison AvenuePO Box 10060, Toledo, OH 43699-0060, USAPh 419 325 2100Email [email protected]

Mico Metals Burns & Ferrall has enjoyed a longstanding relationship with Mico Metals. The raw material Mico Metal produces enables Burns & Ferrall to produce stainless steel benching and sinks throughout New Zealand.

Ph 0800 ALL METALS (0800 255 638)Fax 0800 FAX MICO (0800 329 642)Website www.micometals.co.nz

Mondiale FreightMondiale provides essential logistics for Burns & Ferrall’s imports. Product comes to Burns & Ferrall from all over the world, including UK, US and China, and Mondiale Freight ensures it arrives on a timely basis.See ad below for details.

Rational This German company concentrates on producing the much-celebrated Rational Combi Oven. The innovation of the Rational Combi Oven dramatically reduces shrinkage and food wastage and is extremely popular among chefs. The product is hugely important to Burns & Ferrall, which has dedicated chef, Israel Evers, managing the brand.

208-210 Neilson Street, Onehunga 1061PO Box 13140, Onehunga, Auckland 1643Ph 09 633 0900Email [email protected] www.rationalnz.co.nz

Royal Porcelain Thailand-based, This company provides a crockery line for the food service industry. The durable crockery range can be found in Scenic Circle hotels throughout New Zealand, and also in the fine dining sector.

Ph +66 2 253 6823 38 Fax +66 2 254 4093 4Email [email protected] www.royalprocelain.co.th

S kopeA privately owned, Christchurch-based company, Skope enjoys a high profile within the Australasian market as suppliers of food service display refrigeration.

NZ freephone 0800 947 5673AUS freephone 1 800 121 535Website www.skope.co.nz

Burns & FerrallFreephone 0800 MY SINK (0800 697 465)Email [email protected] www.burnsferrall.co.nz

The complete package for all your International Freight Forwarding needs

Import/Export Seafreight: NZ’s largest seafreight consolidator, providing services on a world-wide basis

Import/Export Airfreight: NZ agent for the world-wide airfreight organisation “Hi-Tech”

3rd Party & Warehousing Logistics: Wholly owned 3PL fulfilment centre in Auckland

Customs Brokerage/Tariff Consultancy: Comprehensive service encompassing all facets of customs clearance

Domestic Transport: Dedicated coastal shipping service throughout NZ ports

www.mondiale.co.nz

AucklandPhone 09 256 4111

Fax 09 256 [email protected]

Wellington Phone 04 802 3551


ChristchurchPhone 03 357 8803


AuCKLAND210 Neilson Street

PO Box 13 140Onehunga, Auckland

Ph 09 633 0900Fax 09 636 4434

WELLINGTON60-62 Fitzherbert Street

PO Box 38 555Petone, WellingtonPh 04 568 7052Fax 04 568 7650

CHRISTCHuRCHUnits 5/7, 191 Main South Road

PO Box 16 105Sockburn, Christchurch

Ph 03 349 5394Fax 03 349 5391

0�00 42� �33 www.burnsferrall.co.nz

Cele rating 60 ears - Burns & Ferrall · Cele rating 60 ears 1948 2008. The World’s Only SelfCooking Center ® RATIONAL NZ Ltd 208-210 Neilson Street Onehunga, 1061 PO Box 13-140,

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