With the increase of labor cost and the increase of energy costs, the hotel catering industry has also made corresponding changes.

Trends of automation and intelligence:

According to the conservative estimate, the catering industry has more than 1 million new employees every year. As of now, there are more than 22 million employees in the industry. However, in recent years, the shortage of catering personnel continues to occur, although enterprises have to increase wages, improve welfare treatment and other ways to attract workers, but there are still a lot of lack of work. Therefore, how to save labor cost is a problem for all management owners.

Thermal insulation board design is beautiful, practical, convenient cleaning, no additional heating utensils, reduce the enterprise’s two investment.

Energy saving and health trends:

With the practice of low-carbon economy, the catering industry will face a new reform aimed at low-carbon environmental protection economy. According to statistics, food and beverage industry has become the highest growth rate in the domestic consumer demand market, the fastest growing hot industry. In 2009, the national restaurant industry turnover increased by 20% year-on-year, while the low carbon environmental protection of catering industry is not only conducive to save a lot of resources, but also allows you to eat more secure, more secure. Low carbon environmental protection will bring a revolution in the catering kitchen, such as gas, fuel, these energy consuming products should be replaced by commercial electromagnetic stove as soon as possible, environmental protection and safety.

Green kitchen is no longer a new word. Green kitchen is not only a set of low carbon and environmental friendly kitchen equipment, but more importantly, a concept of environmental protection to grasp the future trend. The first international restaurant low carbon environmental protection economic forum strongly advocated all kinds of kitchen adopt more environmentally friendly, healthy, efficient, safe and consistent with the green standard kitchen equipment. The guests agreed that the catering enterprises attach importance to the green kitchen is more responsible for their own customers, for the majority of the catering enterprises should continuously research and innovation, dedicated to the consumer to create economic benefits and sustainable development of the ecological environment of harmonious coexistence space.

At present, our company introduced the insulation of the electric heating furnace is in line with the concept of the design of the product. By adopting a new heating mode, the effect of saving more than 50% is achieved.