From humble beginnings as a stall back in 2013, The Good Egg recently opened its second London restaurant, in Soho. With a menu that fuses Tel Aviv street food and Jewish deli food from around the world, it has built a reputation for bold flavours and imaginative takes on classic recipes. Its menu relies on the freshest ingredients, and to help achieve this they rely on equipment from Precision. Owner and chef Joel Braham explains, “We take elements from all over the world, and give it our own twist. Nobody else has our combination of healthy Middle Eastern flavours and recipes developed in delis in New York, Montreal and London.” “We have upright fridges and freezers for bulk storage, and then for daily use we have refrigerated storage close to the chef’s stations.” These under counter units can be fitted with doors or drawers depending on requirements. “We chose to have units with drawers to store fish and meat separately. Having everything you need close to hand saves a lot of time when it gets busy!” There are customisation options for most of Precision’s range. For example, condensers can be placed on the top or bottom of fridges and freezers, granting huge flexibility in positioning. “Being able to specify where the condensers were was also important. Not having to define the available space by the equipment allows us to set it up exactly as we want,” says Joel. Precision’s equipment is designed to be easy to operate and maintain. Each unit has simple controls, with easy to read LCD screens that display operating status and alerts. The stainless steel construction is robust for life in the busiest kitchens, while making the units easy to clean.