Punch Pubs thinks induction technology is likely to feature more heavily in its pub kitchens going forward.
The use of induction in commercial kitchens has grown exponentially in the last few years and operators increasingly view it as a greener alternative to gas.
Punch’s catering operations manager, Chris Webb, says it is an area he is looking closely at.
“The pods in our training kitchen feature induction and for our smaller kitchens we are working on a kitchen template that is all-electric, but is a linear line,” he told FEJ prior to the lockdown. “I am talking with companies at the minute about the equipment to fit that lower-end food offer because one of the challenges we have is getting the kitchens right.”
He added: “We try and keep the same base equipment, but induction is something we are looking at because services for gas and electric are always a challenge.
“We are looking at what new kit is available and there are trials to be done. We are now in a position where our templates are properly nailed down and I am working with our property department on what the next steps are – which potentially includes whether we buy centrally.”
There was a time not that long ago when induction was a lesser-spotted accessory in traditional pub kitchens, but that is no longer the case.
“The price of the pans used to scare you, never mind the price of the induction hob!” said Punch’s menu development manager Andy Briggs.
“It is more efficient though, and more economical because if there is nothing on it, it goes off. It also provides instant heat.”