Issue link: https://www.e-digitaleditions.com/i/1037828
22 FEDA News & Views tend to have much smaller footprints in Europe, forcing manufacturers to make smaller, multifunctional equip- ment that can fit the space—equip- ment that transitions well to the U.S. market. With American kitchens following that trend, and the rising popularity of cafes and food kiosks, Equipex is well-positioned to offer the kind of compact equipment chefs need. "We thought that the U.S. market was going to gravitate in that direc- tion and it has," Licht says. "The diversity of U.S. foodservice opera- tions today has encouraged the development of smaller footprint locations that are trying to add food items or enhance their menus in some way to increase operator rev- enue and profitability." Smaller footprints demand equip- ment that is portable and versatile enough to serve multiple functions. For example, Equipex offers a con- vection oven with high-speed quartz broiling features that can reach 1,100 degrees in 20 seconds, mak- ing it useful for both baking bread and broiling appetizers. "In this way, the operator has a convection oven and salamander in one appliance, maximizing flexibility in a limited space," Licht says. That same push for versatility led the manufacturer to create a line of 90 percent energy-efficient induction cookers. The cookers can heat pots and pans faster than a conventional range while produc- ing less overall heat in the kitchen. Licht says most customers are still using induction cookers as warmers. As chefs become more comfort- able with the equipment, he expects they will soon take the place of the range in many kitchens. "We believe induction equipment is still in its incipient age in the United States," he says. "It's primarily being used for ancillary functions, but it will defi- nitely migrate into primary cooking as a result of its 90 to 95 percent efficiency." Menu Enhancement Approach The introduction of more multi- functional, flexible equipment has made kitchens more efficient but it's also created new challenges. Tighter spaces mean smoke and smells can more quickly fill up a room, worsening working conditions. Equipex saw an opportunity to solve another problem for foodservice operators and seven years ago cre- ated a proprietary and patented countertop ventless hood system designed for small appliances. The vents work on a standard 120V power and remove smoke, odors and grease-laden vapor from the air. Furthermore, they are designed as a universal solution, able to be used in conjunction with a wide variety of electric countertop equipment. "I think ventless kitchen and prep areas are a major trend in E&S equipment and its design," Licht says. "It basically makes cooking and warming more practical in all kinds of spaces." With food trucks, pop-up res- taurants, and catering becoming more popular, there is a need for portability in foodservice equipment. Ventless hoods coupled with 120V products make those operations possible and open up new oppor- tunities in locations such as historic and high-rise buildings, pantries and cafes. "It opens up the possibil- ity to design or add foodservice to areas that were never contemplated to have food preparation," Licht explains. While products such as induction heaters and ventless hoods help operators maximize their kitchen usage, Licht points out they are developed with an even larger goal in mind. Equipex does not deal with commodity-type products. Instead, it strives to create equipment that will strengthen the dining experi- ence. "We are exceptionally niche- focused in how we approach the marketplace," he says. "Everything we do involves embracing menu enhancement." EQUIPEX PRESIDENT GARY LICHT (RIGHT) INSPECTS A DROP-IN INDUCTION COOKER, A MORE FLEXIBLE AND PORTABLE WAY OF COOKING THAT ALLOWS OPERATORS TO MAXIMIZE SPACE IN THEIR KITCHENS OR BRING FOODSERVICE OPTIONS INTO NEW KINDS OF SPACES THAT WERE NOT EQUIPPED FOR MODERN EQUIPMENT.