Döner Harju
Eight kebab grills without gas cylinders
Gas supplied through a pipeline instead of cylinders
Döner Harju opened in Kallio, Helsinki, in 2014, serving handmade kebabs made from fresh ingredients. As demand grew, it opened a second restaurant in central Helsinki in December 2017.
The Citycenter kitchen has eight large kebab grills and a gas hob. Gas cylinders would not meet its needs, so the restaurant joined the gas distribution network and switched to biogas.
Gas gives the kitchen the heat control it needs
“Gas is essential in the kitchen. I am old school and do not like using induction. A gas cooker is the best option in my opinion, because the heat is easier to control. Induction is fierce, whereas gas is gentler and lighter.”
Jari Lönnberg, restaurateur
Another benefit is practicality. LPG cylinders need replacing from time to time, and the quantity that can be stored on business premises is restricted.
Excavation would have made a connection too expensive in Kallio
Döner Harju uses LPG for cooking in Kallio. We also investigated connecting that restaurant to the gas distribution network, but the excavation required would have made the connection too expensive.
Citycenter was different. The building already had gas pipes, and a pipeline could be extended from the larger restaurant area directly to Döner Harju City.
Finnish ingredients and reuse
Biogas was discussed with Auris during the restaurant’s construction.
“We use Finnish meat and try to use Finnish vegetables in summer. We also have reused items in the restaurant and try to think ecologically in other ways. We believe our customers appreciate it too.”
Jari Lönnberg