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Induction cooking in commercial kitchens

Posted on: June 7, 2011     |     0 comments

The main reasons most chefs and restaurateurs are changing to induction catering equipment :

  • Energy Efficiency - reduced energy consumption compared to gas or electric hot plates, it's good for the environment.
  • Speed and Controllability – Heats pans quicker and more efficiently due to not relying on convection conduction.
  • Hygiene - surface temperatures will not burn on spills so simple to wipe clean with a damp cloth.
  • Power - conventional rotary controls gives precise power outputs with no waste energy heating the workplace. This allows you not to use expensive ventilation systems.
  • Service and Maintenance - easy with just a single filter to be cleaned to keep equipment running safely also installed are  automatic safety cut outs should overheating or pans boil dry.
  • Safety with no naked flames - fire in the kitchen is not an issue.
  • Ventilation - Reduced or no ventilation required.
  • No Gas Interlock - save on kitchen start up costs as no expensive gas lock needed.

 

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