Great hospitality for invisible induction technology at the NEC
Last week we were showcasing our induction products at the Great Hospitality Show at the Birmingham NEC – particularly the new invisible induction unit Induc-Stone.
It’s a great show for us. It’s one of the few places where we can meet our customers in a central location. They can come to us to discuss all their requirements and at the same time enjoy what has become a celebration of everything new in British food service and hospitality.
We can network and forge new relationships but ultimately it gave us the perfect opportunity to showcase this exciting new ‘invisible’ induction technology from Adventys.
Induc-Stone is an invisible induction unit that can be fitted under an existing work surface and used to heat hot holding equipment, such as chafing dishes, during service. The Induc-Stone unit can be placed under a variety of different work surfaces including granite, marble, natural stone, mixed stone and concrete. When paired with an induction friendly chafing dish, placed on top of the counter, Induc-Stone creates a simple and aesthetically pleasing hot buffet counter.
Innovative Induc-Stone is designed for use within buffet environments as you would find in hotels or conferencing facilities, where the need for a clean style of food presentation is essential. No cutting or modification of the existing worktop is required, making the installation of Induc-Stone both quick and simple.
Like all induction units Induc-Stone only operates when it is in contact with a suitable vessel, in this case an induction compatible chafing dish. Contrast this with the alternative, chafing fuel tins, which burn continuously and at the same level regardless of the need.
Induc-Stone does away with the need for chafing fuel tins which are both unsightly and expensive. In addition it ensures that it is no longer necessary for staff to continually return to the dishes to ensure that the fuel has not run out, leading to the food going cold. The Adventys induction technology also ensures that the work surface does not exceed 55°C, allowing the operator to keep food warm without the risk of customers burning themselves.