Falcon delivers a greener future for foodservice
With a new range of convection ovens, an induction top, and a suite of hydrogen-powered products, Falcon Foodservice Equipment is at the cutting edge of sustainability. Douglas MacLachlan discusses why being green is the company ethos
F
alcon Foodservice Equipment can trace its history back more than 200 years. Formed
in 1819 in Falkirk, Scotland, as the Falkirk Iron Company, it began life as an iron foundry manufacturing cast-iron goods ranging from lampposts to railings. In the 1850s, it produced its fi rst cooking range, beginning a story of innovation that continues to this day. Today, as part of the AFE Group, which itself is part of Ali Group, it operates from Stirling, in the heart of Scotland. Falcon continues to build on its reputation for reliable, innovative, and effi cient products for the commercial catering industry. “To remain in business for
200 years, we have needed to evolve to meet today and tomorrow’s customer demand,” says Douglas MacLachlan, technical director at Falcon Foodservice Equipment.
“To evolve, we have had to understand the market needs by listening to our customers and working closely with industry bodies to enable us to continue to produce innovative, reliable, high- performing and aff ordable products for use now and in the future.” Today, understanding
customer demands means putting sustainability at the top of the agenda, and that is precisely what Falcon has done with its new range of convection ovens, a brand-new induction top, and a suite of hydrogen-powered products. “Our new products,
particularly our hydrogen appliances and solid induction top, are the result of understanding that energy effi ciency and lowering carbon footprint was something that was always going to move higher up everyone’s agenda so we needed to have more products that will help those operators who want to improve in this area,” MacLachlan says.
OUR NEW
PRODUCTS ARE THE RESULT OF UNDERSTANDING THAT ENERGY EFFICIENCY AND LOWERING CARBON FOOTPRINT WAS SOMETHING THAT WAS ALWAYS GOING TO MOVE HIGHER UP EVERYONE’S AGENDA Douglas MacLachlan
Left: Douglas MacLachlan, technical director at Falcon Foodservice ▸ Equipment
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