When looking to replace the existing bread ovens in the kitchen at the Mayfair nightclub, Annabel’s contacted BEAM. Having already supplied ovens to their sister company Harry’s Bar, BEAM had the knowledge and experience to fulfil their needs.

Annabel’s needs were specific, space in their basement kitchen was very limited. With the versatile range of ovens available from Eurofours and Beam’s expertise, a package of equipment was specified that had a very small footprint, but was able to cope with the production demands of a very busy kitchen. The installation to the basement kitchen was planned and undertaken by BEAM engineers.

When the Bread Factory decided to consolidate its bakeries in Stanmore and Park Royal into one new purpose built site in West Hendon, they needed to increase production capacity, particularly in the morning goods department. Beam were able to provide the solution in the form of 5 single rack ovens and 5 proving rooms.

When Sergio Gaspar decided to open his traditional French Patisserie in Hornchurch, he knew he wanted traditional French equipment to bake his products. Working closely with the customer, we were able to specify a 12 Tray Eurofours Deck Oven, a 10 Tray Convection Oven and a double door Bouton Retarder Prover. As well as supplying and installing the equipment, a BEAM engineer provided product training for the Chef and staff to ensure all equipment was being used to its full potential.

Throughout 2005 & 2006, Boulangerie Paul, the extremely successful French Bakery company, has been expanding in the UK. From the start of their expansion project, BEAM has been involved and has supplied, and installed Eurofours Rack Ovens, Bouton Retarder Provers and VMI Mixers. We also supplied specialised dough handling equipment from Merand in France to the purpose built central production bakery in Acton.

In the Paul retail outlets, which are opening all over London, they have adopted the Eurofours Clever Solution (shown in the photo), which is a combination of Convection Ovens, a Deck Oven and Retarder Provers in one easy to use “Stack”. This allows Paul to produce their full range of products in each retail outlet, with the minimum amount of floor space being taken up by equipment.

Joel Robuchon, the famous 3 Star Michelin Chef from France, is opening a new restaurant in West St, in London’s Soho. Working together with project architect GWP, BEAM has specified and planned the installation of a Eurofours Clever Solution, a Caplain Pastry Sheeter and a Hobart Planetary Mixer.