Internorga: Cutting costs and saving resources

Hamburg / DE. (hmc) Cost pressure is increasing for restaurant operators, chefs and hoteliers. At the same time, environmental awareness is growing in the industry. It is responding to these two pressing needs of its customers by making technical equipment and systems more and more economical with resources. The innovations and concepts of the companies will be on show at Internorga 2010, at the Hamburg Fair site from 12 to 17 March. This leading show for catering and food service features more than 1’000 exhibitors from Germany and abroad, presenting their innovations, trends and complete solutions for hotels, catering, food service, baking and confectionery.

«Commercial kitchen equipment» in Halls A2 to A4 is a major area at Internorga. It comprises some 20’000 square metres, with international market leaders presenting a range that is unique in Europe. They focus on the trend to resource-efficient technology, and the increasing importance of sustainability as a quality feature and reason for investment. That applies both to the individual products and to the processes and the companies themselves.

Greater efficiency in use of materials and resources is key in kitchen equipment, says Dr. Günter Blaschke, Chairman of the Management Board of Rational. Systems such as the SelfCooking Center by Rational are taking over more and more work from chefs. «Modern cooking technology gives chefs more scope for value adding, creative work in the kitchen», he explains. «A lot of routine work can be handled by smart technology, so that the chef does not have to spend his time controlling and monitoring the kitchen processes».

Energy efficient equipment and solutions for hotels, catering and food service are the focus for Küppersbusch. «The trend is towards easy-to-use equipment», says Jürgen Schnörch, Marketing + Sales Support Manager. «Simple handling and ergonomic design are making work easier in company and institutional kitchens, too. Energy efficiency is vital. Our Internorga presentations feature solutions for various requirement profiles, in modular cooking technology and in our Convect-Air combi systems».

A trend towards more «front of house» cooking is noted by Sandra Reeh, Marketing Manager Convotherm – «Customers are convinced by the transparency of this concept. They can see what they are getting on their plates, and how it was prepared. Many people no longer have the time to do their own cooking with fresh ingredients at home, but still want sustainable food». Convotherm puts the focus on its «mini Welt» combi steamer at Internorga. «We are also presenting a new energy efficiency program», adds Reeh, «with up to 25 percent energy savings».

Dishwashing systems also put the spotlight on cost-effectiveness and resource efficiency. «We are constantly developing innovative technologies», says Ralf Hübner, Vice President Hobart Europe, «to reduce consumption of water, energy and chemicals and to cut CO2 emissions in our dishwashers. Sustainability is one of our core principles – it is a must for commercial success». Hobart´s exhibits at Internorga include their Premax FTP belt dishwasher system with the new Sensotronic technology. The machine automatically detects the amount of ware on the conveyor belt, and adapts its consumption automatically to the right capacity. That reduces running costs of the most economical dishwasher by another ten percent, according to information from the manufacturer.

«Green issues» and environmental awareness are becoming more and more important in dishwashing equipment, says Burkhard Randel, Managing Director of Meiko. «Sustainability is needed in all areas of the company». Meiko´s exhibits at Internorga include the new dishwasher generation M-iQ, enabling a 30 percent reduction in operating costs, according to manufacturer. «The unique platform concept is another benefit», adds Burkhard Randel. «The modular system of M-iQ machines permits adaptation to all the customers requirement, and use as an automated belt or rack conveying system».

Manufacturers will increasingly have to meet broader demands, says Jürgen Winterhalter, Managing Partner of Winterhalter Gastronom. «It is becoming more and more important to take responsibility for the whole system. For us, that means we are not only selling an individual dishwasher, but looking after the whole of the wash process, from water quality to machinery, through to use of the appropriate cleaning products». Winterhalter will feature their new UC series of undercounter dishwashers at Internorga, and show the wash processes in a laboratory demonstration.

About: Internorga, the 84th International Trade Show for Catering and Food Service will be held at the Hamburg Fair site from 12 to 17 March 2010, open daily from 10:00 to 18:00.
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