Will the energy crisis remain a permanent guest in restaurants? Like many other industries around the world, the catering segment is undergoing a transformation. High energy prices are ubiquitous, diners' expectations are lofty, and competition (in the form of supermarkets or restaurant lunch specials) is just a block away. What's the answer? Do things differently.
Nowadays, investments in commercial kitchens need to have a clear objective: each purchase must constitute an efficient, cost-effective and sustainable alternative to the status quo. The days of random experimentation are over. Now more than ever, the emphasis is on economic efficiency. Among other things, that means saving space, labor hours, raw materials, electricity, and water. And, of course, money. But how? With innovative appliances that are easy for anyone to use. Appliances that combine as many functions of as many kitchen appliances as possible, respond to today's challenges with modern technology, and reduce workloads.
The iVario combines the features of numerous conventional kitchen appliances, which means it can replace them. The result: a cooking system that can boil, pan-fry, and deep-fry up to four times faster than conventional cooking equipment, using up to 40% less energy. All without having to compromise on food quality—and it even allows users to produce more food in shorter periods while using less energy. Essentially, the iVario is like a tilting fryer that's been expanded to include a cauldron, a deep-fat fryer, and a pressure cooker.
Thanks to iVarioBoost, the pan base heats up quickly, and sensors in the pan base reduce the energy input once they detect that the correct temperature has been reached. Besides saving energy, this also ensures that nothing burns or boils over. And quick preheating, clean working, and precise regulation have another benefit, too: you save a lot of working time that would otherwise be wasted on cleaning and maintenance of conventional kitchen appliances.
Intelligent cooking systems provide the solution: the iVario monitors food preparation and supports the production process to an unprecedented extent.
In short, those who not only accept the hospitality industry's transformation but want to help shape it will need to forge new paths – for example, by relying on modern kitchen technology that reduces workloads, saves time and money, and ensures consistently high output.
