A new roundtable video about modern kitchen design and the transition to electrification sees leading FCSI Professional member consultants gather to discuss the challenges and opportunities presented by the move towards electric kitchens, as they outlined prevailing trends in an area of the industry that is gaining traction.
The session, supported by Spring USA, was moderated by Tina Nielsen, editor of FCSI’s Foodservice Consultant magazine. It featured the following participants:
- James Davella FCSI
- Ryan Rongo FCSI
- FCSI Associate Andrey Teleguz
The consultants were joined by Nick Lekos of Spring USA for this fascinating session, which you can watch below. Tune in to watch the panel outline the status of electric in commercial kitchens based on their own project experiences, and share their thoughts on the direction of travel.
“The reading of the tea leaves is that this is the direction the industry is heading. Electrification is here, it is being implemented in a lot of jurisdictions, it is expected to be mandated in a lot of locations and maybe that is not at this point but in the future we think a lot of locations will require it,” said Ryan Rongo FCSI, vice president of design, S20 Consultants.
You can watch a video of the roundtable below:
Further details:
For more information visit: www.springusa.com
