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Bright sparks T


Electricity is taking over from gas when it comes to installing a modern


kitchen that is both energy- and cost-efficient, says Grande Cuisine he modern kitchen is changing in many ways – some very obvious, some more subtle. Electric-


based solutions are becoming more and more popular as energy efficiency continues to climb the list of priorities, while gleaming kitchens packed with as many components as possible are slowly giving way to carefully balanced solutions that optimise workflow, heat management and maintenance.


In short, kitchens are stream- lining to become high-perfor- mance hubs capable of enhancing productivity and ensuring energy efficiency through the use of equipment that is multi-func- tional, adaptable and reliable. It is this strategic thinking that Grande Cuisine has been build- ing into its recent installations and projects. For example, one high-profile client recently changed the format of his cook suite from 30% electric to 95% electric, opting for a mix- ture of Plaque Athanor planchas along with induction, and only retaining one traditional-style gas solid top as part of the overall design. We are increasingly see- ing our clients opt for specialised solutions with fewer components, but with greater performance and efficiency. And this is true not just in relation to the cooking suites we supply, but also in the wide range of other equipment we offer. Although


we are often


approached by clients looking for a solution that balances gas and electric components, more often than not they will opt for 70%+ electric – sometimes even 100%, once they have compared the relevant benefits. The newly opened Lympstone


Manor country house hotel and restaurant researched a variety of options before deciding on Grande Cuisine’s Athanor range. Executive chef Michael Caines said of the supplied solution: “The


68 | The Caterer | 28 April 2017


The newly installed kitchen at Lympstone Manor


“I’m really glad we chose to go this route with Plaque Athanor cook plates replacing the old-style gas solid tops” Michael Caines


Athanor suite is a joy to work on. Its precise temperature control, versatility and flexibility are ideal for our environment. Further- more, the energy savings are con- siderable and I’m really glad we chose to go this route with Plaque Athanor cook plates replacing the old-style gas solid tops.” The energy savings achieved


by taking steps like these are note- worthy, leading to a dramatic reduction in lifetime costs as well as providing a more stable solu-


tion where less can go wrong with equipment and thereby minimising downtime.


Another concern for many of our clients is residual heat. As well as being uncomfortable to work in, it represents a huge amount of wasted energy. So, when Grande Cuisine looks to replace installations, matching performance along the way, it always considers how best to implement newer technology to suit the kitchen’s needs.


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