Despite budgets being tight and some operators not currently being able to justify the cost of full refurbishments to integrate induction cooking equipment into their kitchens, there are other solutions for businesses to start transitioning from conventional cooking methods to induction without a full back-of-house overhaul. FEJ speaks to suppliers to discover some of the latest induction products on the market that can support firms with this transition.
In the case of full kitchen refurbishments, operators can integrate induction cooking with other multifunctional equipment. But how easy is it to incorporate induction kit without a full kitchen refurbishment, and what limitations are placed on operators looking to introduce induction cooking equipment gradually?
Steve Elliott, sales director at Valentine and CuisinEquip, which supplies a range of induction units from Austrian manufacturer, HWM, as well as a range of ovens with induction hobs from German Manufacturer, Locher, said: “Induction is widely reported as the future of the foodservice industry. Designed with the latest, innovative technology, commercial induction units deliver ultimate precision, significantly improved working conditions and achieve substantial ongoing energy savings when compared to traditional gas cooking appliances.
“Many kitchens have turned to induction technology due to energy saving, which in turn supports carbon reduction targets. Thanks to a rapid heat up, automatic pan detection and technology designed to transfer the heat directly to the pan itself, induction cooking achieves 90% efficiency, compared with gas at just 40%.”
Mr Elliott noted that when it comes to cost, not only is induction technology significantly better value than it was when first launched, but the total cost of ownership is lower, meaning kitchens can see a return on investment in a much shorter period.
He added: “HWM’s range of induction units are available in a wide variety of formats, sizes and designs and come with a range of power outputs, each designed to cope with a specific load and service requirement and suitable for virtually every commercial kitchen environment.
“From freestanding or built-in multi-top induction ranges, suitable for even the busiest kitchens, to small, portable countertop appliances, ideal for compact sites and mobile catering, induction technology is flexible for all needs. The HWM induction range is also available in a range of supply options including single-phase plug-and-go, through to hard-wired and three-phase solutions for the most demanding sites.
“The variety of options available makes it easier for operators to introduce induction gradually into their kitchen. However, it’s important to consider the type of cooking most commonly undertaken in a kitchen prior to choosing an induction hob, with larger pans requiring a larger hob.”
Over at Exclusive Ranges, managing director Trevor Burke said there is an enormous choice and a diverse range of free-standing induction available in the market, but the quality and performance of appliances varies greatly.
He said the company can offer the same level of technology within a free-standing cooker as in a fully custom built range, which allows for sections of the kitchen to be upgraded over time.
Mr Burke commented: “We insist that anyone considering induction for the first time undertakes a hands-on experience with us in our showroom before making any decision on purchasing so they can fully understand the benefits that it can offer. For instance, Menu System features such as its patented and award-winning Slidecontrol and automatic pan recognition are game-changers for chefs.
“Induction needs to be as intuitive as possible so chefs spend less time looking at dials and knobs and concentrate on the food they are cooking. Menu System’s induction tops have an indicator of where the power on the hob is most effective, highlighting the number of coils, and therefore the optimum position for pans. There is also an LED indicator for high visibility of power status.”
The range of products Exclusive Ranges supplies from Menu System, whether bespoke-built or stand-alone, offers a combination of an intuitive feel and technical accuracy. Multi-coil induction where each pan can be monitored and set at the same level every time offers consistency, while the pan detection system that permits only the energy required to go through to the pan maximises efficiency.
Mr Burke added: “A gradual transition to induction, with energy savings, is possible by using free-standing equipment. ‘Drop-in’ induction appliances into existing conventional cookers as part of a refurbishment is also becoming a popular option. Some of the projects we have worked on, which have required a number of modifications instead of a full switchover, have included a combination of induction, multifunctional and direct cooking options built into old Rorgue ranges, which extends the life of the range and makes the shift to full induction happen at a more measured pace.
“Unique to Exclusive Ranges, and available nowhere on the market to this level of accuracy, is the ability to manage individual appliances on the cooking suite, and where all activity can be evaluated live, via the internet with Menu System’s Celsius Black with Data Lounge.”
Mark Hogan, commercial director of FEM, which distributes the Sirman brand of induction cookers, said this year, FEM launched three new Sirman countertop induction hobs – two single units, 2.7kw and 3.5kw, and a double unit for busier sites. The company also launched Sirman’s new Wok induction hob, with all hobs being suitable for both kitchen and front-of-house cooking.
Mr Hogan said: “Sirman induction hobs offer a precisely controllable, fast and energy-efficient cooking option. There is no need to heat up before use and they only operate when the pan is on the hob. Switching to induction ranges can amount to huge annual energy savings.
“All four induction hobs are easy to install on any suitable working surface in kitchens, restaurants or dining rooms. As they use a 13A plug they really can be sited anywhere. The choice of sizes and types of hobs give kitchens plenty of options for expanding the induction cooking set-up as needed.”
FEM supplies a range of induction equipment with a huge choice in size and power, including everything from portable units that can run off a standard 13 amp plug, which makes them easy to move around the kitchen as required, to single or double units that are more powerful and offer additional features.
Mr Hogan added: “In terms of hobs, some manufacturers are working hard to make induction technology mimic the effects of gas cooking, which for many chefs is still the preferred choice. For example, Vollrath induction hobs are a great way for chefs used to traditional heating methods to migrate away from gas appliances.”
MKN’s induction range spans the MasterLine series of bespoke suites with seamlessly welded cooking modules, through to the Optima, Hotline and Counter SL modular series for complete flexibility.
Wayne Bennett, VP sales and marketing for UK and Ireland at MKN, said: “Most caterers know the benefits of induction over gas or electric ranges, which can include more efficient cooking, faster heat up times, easier cleaning, precise control and a safer, more pleasant working environment, all depending on the comparative technology.
“However, it is also important to note that not all induction hobs are equal. MKN’s come with rounded corners to reduce the risk of damage from heavy pans and are designed so that the kitchen designer can add an oven underneath – both adding value for the end-user. The addition of a cassette-based system, located directly under appliance, saves space in the kitchen by removing the need for additional storage space and boosts the ease of serviceability.
“One of the most valuable features, however, is that MKN’s induction hobs use an individual generator for each cooking zone, rather than wiring up to four zones to one generator, which is common elsewhere in the market.”
MKN supports operators by enabling its appliances to connect with an energy optimisation system, which sets a threshold of power limitations and redistributes available power in a commercial kitchen to where it is needed, and only where it is needed, enabling kitchens to operate well below the established load calculations, overcome insufficient electrical supply and even out potentially costly peaks as well.
Mr Bennett also said digitalisation remains an important trend as operators continue to look at ways to connect their appliances for enhanced data, monitoring and performance. MKN has been working hard behind the scenes to ensure that all of its appliances – including induction – are able to link into a connected kitchen solution.
“For operators seeking to create more dining theatre, as well as delivering improved kitchen flexibility, the modular buffet system from Berlin-based brand Venta combines German-engineering with in-depth channel understanding to create a premium system perfect for outlets of every size and type,” said Paula Sherlock, managing director of Signature FSE, the UK agent for Venta and Chasseur.
Ms Sherlock continued: “From accessible grab-and-go options to full buffet service that maximise both quality and service in time-limited windows, Venta simply delivers. Designed to match the premium décor of any venue and endlessly versatile, Venta allows operators to effectively manage both hot and cold buffets with its range of high-quality modular furniture. Alongside attractive cold buffets placement, Venta offers fully integrated, best in class induction technology to keep food at the perfect temperature for guests, whist making significant energy savings versus traditional chafing set-ups.”
Additionally, French cast iron brand Chasseur perfectly complements induction technology, harnessing the energy used perfectly and wasting none of it. From keeping buffet offerings at the optimum temperature to providing speedy cooking options which can boil water far faster than on traditional gas appliances, operators can make choices on cookware which can help them to save energy and cut costs.
Alex Reed, partner and consultant sales manager at Electrolux Professional UK and Ireland, said that one novel way of integrating induction cooking technology into commercial kitchens without a full refurbishment is to consider a mobile cooking unit, such as the LiberoPro line which is supplied by Electrolux Professional.
He commented: “Available with a variety of different induction options, it can reach up to 90% energy efficiency and be deployed in several scenarios – from breakfasts and buffets to barbeques and outdoor dining.
“For those looking for a more permanent solution, the Electrolux Professional thermaline range of cooking suites can be tailored to a chef’s exact requirements, including induction. The thermaline induction cooking system also achieves up to 90% energy efficiency, has nine different power settings and is available in either full surface or single point induction. The Ecotop reduces heat dispersion away from the cooking plate by 35%, while still reaching temperatures of up to 450°C.”
Mr Reed noted that one of the biggest benefits of using induction is its impact on the working environment, where it can help reduce the ambient temperature of a kitchen to make it more comfortable for staff, while also improving communication during a busy service. These were both important factors for the kitchen team at The Stafford Hotel, which recently installed induction hobs as part of its made-to-measure modular thermaline cooking suite.
BGL Rieber’s latest induction products include full surface GN 1/1 and bullseye induction hobs – 3.5 and 5kW – as well as an induction wok cuvette – 3.5 and 5kW. Other cooking modules include Ceran hobs, a choice of griddles, fryer and pasta cooker.
Rieber Varithek cooking modules are versatile, slot-in cooking modules that support an enormous range of menu options. Induction modules can be used as standalone cooking hobs and also fit into a Rieber EST servery counter system or are used with the Rieber Varithek ACS front cooking system, usually supplied with ACS (Air Clean System) self-ventilation.
BGL Rieber’s managing director, Gareth Newton, commented: “A typical restaurant uses modules in standalone formats – for front cooking or hot holding – and within the ACS Varithek with its self-ventilation. The modules and the Varithek ACS are fully mobile and quickly moved front or back of house.
“Self-ventilation means Varithek ACS can be used anywhere without overhead ventilation systems. Kitchen designers and catering equipment distributors choose Rieber Varithek ACS to fit into spaces with low ceiling heights, which would otherwise be unsuitable for cooking purposes without self-ventilation.
“It’s also ideal for creating a front cooking kitchen anywhere, such as within large venues, stadia, hospitals, universities and airports etc. The added fire suppression option means that Varithek ACS can be used anywhere without setting off fire alarms.”
Steve Hobbs, director at Grande Cuisine, said the new M1 series within the Mareno range is set to launch this month. He added: “Within the M1 range there are M160, M170 and M190 series products – M160 being light to medium duty, and the M170 and M190 being heavy duty – all of which have a range of either twin or four-zone tabletop induction configurations as an option. There is therefore a solution to suit any budget.
“If the existing cook line is set up on a modular basis, then it is simply a process of swapping one module out for another.”
He noted that when swapping one unit for another, operators should check whether they have sufficient incoming electrical power in order to make that direct swap from a gas appliance to an electrical piece of equipment.
