Induction cooking equipment manufacturer Induced Energy will be highlighting its Invisible Cooking Suite at this year’s Hotelympia exhibition from 29 February to 3 March.
At stand 2970 in London’s Excel centre, the firm has signed up pastry chef and founder of Pastry Development, Thomas Leatherbarrow, to conduct demonstrations.
On the Tuesday and Wednesday of the show at 2pm, Leatherbarrow will be showcasing why he chooses Induced Energy products and the benefits he believes this brings to his kitchen and pastries.
The Invisible Cooking Suite is designed to allow preparation, cooking and hot holding, both front and back of house, on one surface.
“Our research shows that induction is the cleanest form of cooking, the most energy efficient, and now without doubt, the safest,” said Induced Energy’s sales director, Nic Banner.
“As there is no heat transference from the induction hob to the lava stone, it is possible to touch the top with an unprotected hand. This allows the operator to cook front of house with the knowledge that if their guests touch the cooking surface it is not possible for them to sustain any form of injury.”
Available in single, twin and four zone units, this bespoke cooking medium uses 3kW per zone and is said to be easily installed in any kitchen. It is available as a mobile cooking station or as part of a larger cooking or servery counter.
Another Induced Energy innovation on show at Hotelympia is the iPlate induction keep hot system, which features both visible and invisible models in the range with the option of either Lavastone or Ceran glass finish. The induction plate is available in 2 x 1/1 gastronorm size.