Not a lot of chefs are trained on induction in their culinary training Christine Guyott FCSI
Over
time, LEED standards have become common practice Eric Norman FCSI
A NEW WAY OF WORKING Training might not have been a significant issue for Biswal, but transitioning from gas to electric represents a completely new way of working for chefs. As a result, training is becoming a greater focus, not only for equipment providers but also for consultants too. “It’s been a little challenging
operationally, because not a lot of chefs are trained on induction in their culinary training,” says Guyott. “While, technically it is the responsibility of the equipment provider to train chefs on a piece of equipment, it’s a bit different when it’s a whole new cooking technology. We are trying to get our customers to test kitchens, to do a ‘try before you buy’ before investing in induction so they can kick the tires, per se, to make sure they understand what they’re getting well before the equipment is installed.” Tere are also new logistical
and technical considerations to consider when designing and setting up an all-electric kitchen, which means working more closely with all stakeholders upfront in the design process. “First of all, we need to make sure that we know what their goals are for sustainability, so we can talk about that, but at the beginning of every project. We also need to discuss gross electrical loads, so they understand what that means
when they’re sizing their systems. Engineers aren’t used to doing that for a whole kitchen – it’s very different to when it’s a combined natural gas and electrical fuel source,” she explains. Norman says a holistic
approach to kitchen design is becoming more commonplace. “When the LEED standard came out in the U.S. for green building practices, there was a groundswell where everybody started taking a hard look at sustainability in terms of the entire kitchen,” he recalls. “Over time, those LEED standards have become common practice so when we're designing and working with a client on a kitchen design, we're looking at everything in that kitchen in terms of sustainability, from ventilation to dishwashing to walk-in coolers, freezers and the entire cook line.”
12 Aliworld
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