It’s fair to say that induction technology has revolutionised commercial kitchens. Transforming them from sweltering infernos that needed noisy fans, to a much more pleasant, temperate atmosphere that’s more comfortable to work in. Indeed, some of our clients have reported that after the move to induction hobs, there had been a marked decrease in staff turnover.

There are key things you need to consider when starting up or recommissioning your kitchen, just like with decommissioning. We have put together this useful Guide to help you through the process. The last thing you will want is a broken appliance when opening post-lockdown is challenging enough.

As with any commercial kitchen design, a number of factors need to be taken into consideration such as ergonomics, workflow, layout, hygiene and budget, as well as the installation process – which needs careful planning to ensure it takes as little time and causes as little disruption as possible.