HOT-SIDE TECHNOLOGY
but I believe reliable performance and efficiency are the elements that truly help to run a smooth kitchen and deliver exceptional food." Sustainability has become
more prominent in the minds of consumers, but for operators its importance is understandably related more to cost control than saving the planet. Tis is not surprising in a low-margin business. Consultants are charged with helping clients reduce energy usage, minimize food waste, and conserve water, among other things, so designing each space to integrate sustainability into the flow of the kitchen is crucial. Te approach to
sustainability does, however, depend on the region. Ahmed Subactogin FCSI of CKP Hospitality Consultants, which has offices across Asia, notes that “only economic sustainability is at the top of the agenda, and other types such as ecological and human sustainability are somewhere way down in their list.” In other parts it is more
prominent. “Sustainability is not a new trend, but we are seeing
it gain traction in foodservice due to technologies including induction,” says Kristine Holtz, CEO of Spring USA, pointing to ventless as another major trend. “We’re seeing a trend toward ventless cooking equipment that helps operators overcome these issues by providing a solution that offers clean, efficient cooking and finishing without traditional HVAC.” For FCSI Associate Spencer
Ressa, designer and project manager at JME Design in Columbus, Ohio, hot-side equipment may not be the first place to look at sustainability. “It is about reducing
cost and resource use to boost profitability,” he says. “Sustainability is a great goal and we should strive for it, and you need to look ahead because you may not be able to buy gas equipment in ten years, but for cost savings there are better places in a building to spend money. Changing the windows to reduce your lighting bill or reducing ceiling height in the kitchen to reduce the tonnage of air needed for cooling might do
“Cost is always a consideration, but I believe reliable performance and efficiency are the elements that truly help to run a smooth kitchen and deliver exceptional food"
more than induction cooking or high-efficiency broilers.” Where new hot-side
technology can make a huge difference, however, is in addressing the shortage of labor, which is a global problem. Technological improvements have sped up service, allowed for better product preparation, and streamlined kitchen operations, enabling staff to perform tasks
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Left: a Garland island Suite
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