SUPPLIER STORIES
JOURNEY TO NET ZERO
Net Zero Targets
Falcon has a long history of innovation and the ability to evolve to meet the ever-changing demands of the foodservice industry. With many operators in the industry increasingly making decisions based on their environmental impact and their net zero targets, Falcon is on hand to provide the products they need to help lower their carbon footprint and contribute to their business becoming more sustainable.
Induction is the most energy-efficient cooking technology available and has always been embraced by Falcon, who were the first company to introduce a commercial induction range into the market over a decade ago. Since then, their induction portfolio has grown to include ranges and boiling tops aimed at different sectors of the market, allowing any operator, from small cafés or coffee shops right through to high-volume production kitchens to utilise all the many benefits of induction within their operation. One Series induction is a lower-powered, lower-cost range of 4 and 6 zone models aimed at those kitchens without the demand, power or budget for standard commercial induction. Dominator Plus and F900 induction models include 4 zone ranges and 2 and 4 zone boiling tops, as well as the industry’s first solid top induction, which combines the usability, versatility and power of a gas solid top with the energy efficiency, increased controllability, easy clean and safety of induction.
We have seen in recent years a significant shift from gas products, which were the typical go-to appliances for kitchens all over the UK to electric alternatives as operators look to gain efficiency benefits from both a cost perspective due to spiralling energy costs and the drive towards a more sustainable, carbon neutral business. This has meant that the traditional gas 6 burner range, which forever was the backbone of any kitchen, while still a huge seller, is no longer the dominant force it once was.
WE ARE SEEING MANY KITCHENS OPT FOR AN
ELECTRIC EQUIVALENT, OFTEN AN INDUCTION MODEL, WHILE
COMBI OVENS HAVE BECOME
INTEGRAL PART OF ALMOST EVERY KITCHEN, TAKING AWAY SOME OF THE RELIANCE ON THE RANGE.
Gas chargrills and salamander grills are still popular and will continue to be staple parts of kitchens but, like the 6 burner range, electric equivalents are gaining in popularity. For example, the Falcon Dominator Plus electric chargrills offer the same
22 SUSTAINABLE FUTURE
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