THE ENTIRE
TEAM WAS EXCITED ABOUT THE NEW INDUCTION TECHNOLOGY IN THE KITCHEN
Thomas Marbach, 3100 Kulmhotel Gornergrat
D
oing anything at 3,100 meters above sea level comes with challenges –
and installing new kitchen equipment is no exception. Perched on the Gornergrat ridge, 3100 Kulmhotel Gornergrat is the highest hotel in the Swiss Alps and one of the most exclusive. Alongside once-in-a-lifetime views and year-round snow, guests expect top-tier Alpine cuisine, making kitchen performance absolutely essential. Te Zermatt Hospitality
Group AG, based in Zermatt, Switzerland, is known for operating high-altitude properties that blend rugged Alpine tradition with world- class hospitality. Te group runs nine distinctive hotels in
the region, including the Grand Hotel Zermatterhof in the heart of Zermatt and the historic Riffelhaus 1853 at 2,548 meters. However, the extreme elevation of the 3100 Kulmhotel Gornergrat altitude makes it a uniquely challenging environment...“Te very first question,” recalls Tomas Marbach, managing director, 3100 Kulmhotel Gornergrat, “was whether induction could be connected and operated at 3,100 meters above sea level.” It gave INDUCS®, a Swiss kitchen equipment manufacturer specializing in induction – a cooking method where the cookware is heated using magnetic induction – the job of finding out. “For us, this was a really
prestigious project. Te chance to have our induction technology installed at the 3100 Kulmhotel Gornergrat, with its stunning view of the Matterhorn, was all the motivation we needed,” says Daniele Romano, managing director of INDUCS.
Remote control In remote mountain environments, especially at extreme altitudes, hotels operators face unique practical constraints. “Gas becomes less efficient at higher altitudes due to the reduced oxygen levels,” says Romano, while the electric glass ceramic cooktops they
currently had at the Kulm were slow and imprecise. “Induction has a lot of advantages in this situation,” says Romano. Once technical feasibility
had been confirmed, the teams moved into detailed design. “We were able to install our latest induction technology, which provides the necessary relief and reliability for daily, challenging operations, both of which are essential for a hotel/restaurant at this altitude,” says Romano. Te transformation of the
kitchen brought huge benefits – and not just behind the line. “Te entire team was excited about the new induction technology in the kitchen,” says Marbach. Performance gains were
significant. “Te electric glass ceramic cooktops we used to have made everything take much longer. With induction, you get to the desired cooking temperatures much quicker and you can also fine-tune the power and temperature levels. Tis makes it possible to prepare even very delicate dishes at the perfect temperature,” he adds. Induction also proved a better
fit for the demanding physical environment. “Induction cooktops don’t produce an open flame, of course, so they’re safer. Tey’re also easier to clean and require less maintenance than gas stoves.”
The heat isn’t on Heat reduction was another win. “Induction technology radiates much less heat than an electric glass ceramic cooktop or gas,” says Damiano Grillo, sales manager at INDUCS, “so you end up with a significantly more comfortable climate in the kitchen.” At the heart of the new
installation is INDUCS’s proprietary RTCS®mp
(Realtime
Temperature Control System multi-point) technology. “Tis ensures we use the optimum amount of power that can be
absorbed by the respective cookware material,” says Romano. INDUCS continues to innovate.
Its new INDUCS X2 induction technology, launched last year, features an induction generator that can be positioned up to six meters away from the cooktop. “Tis means it can be installed in cooking blocks with limited space, where there is no room for the electronics,” says Romano. Te new range offers three
operating options: classic rotary switch control, rotary switch with digital display and rotary switch with a display beneath the ceramic glass. It also includes a variety of additional features, such as a hold function, temperature control, timer and power reduction. For Zermatt Hospitality Group
AG, this upgrade reflects a broader ethos that combines performance, precision, and sustainability, even in the most extreme conditions. In INDUCS, they have found a partner as refined as the guests they serve and one that meets the unique demands of cooking at the very top of Europe. ■
BRAND WATCH 1998
Founded in 1998 in Herisau, Switzerland, INDUCS is one of the world’s leading suppliers of induction technology for professional kitchens
2024
With INDUCS equipment, more than 90% of the energy reaches the cooking vessel, resulting in electricity cost savings of up to 40%
90%
inducs.com Aliworld 89
INDUCS pioneered its groundbreaking X2 Induction with RTCS®mp
(Realtime
Temperature Control System multi-point) technology in 2024
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