CASE STUDY BREAKFAST BUFFET
PROJECT DETAILS
Location: Hotel restaurant / breakfast room
Place: Zurich, Switzerland
Product: InductWarm® 130+ undercounter induction unit
Year of installation: 2018
Industry: Hotel industry
BREAKFAST COUNTER WITH INDUCTION UNITS
At Hotel Crowne Plaza Zurich, the breakfast is served in 122-seat buffet restaurant «West» every day to its guests. In 2018, the location has been renovated. To improve the presentation and the quality of the breakfast food served and move away from the previous set-up using traditional electric chafing dishes, the management team wanted to make some equipment changes to their buffet. They opted for 10 undercounter InductWarm 130+ units by Gastros Switzerland to keep their breakfast food warm.
“The main reason was the aesthetic look and feel of the system. The benefits of the exact temperature control with low maintenance involved were also key factors in selecting the 130+ undercounter units,” explained the hotel’s general manager Heinz Krähenbühl. Gastros’ undercounter induction solutions are invisible, hidden under a fabricated counter where the surface is made from artificial stone; for this project the brand Laminam was used, a very strong material highly resistant to scratching and abrasion. This material fits perfectly the style of the whole interior design of the room.
EXACT TEMPERATURE CONTROL AND MODERN FEEL
Another advantage of using the 130+ undercounter units is that they are very easy to use. The induction units are controlled by external control panels located underneath the countertop in the plate shelf, nearly invisible to the guests. Each unit is controlled with one panel and as the Gastros system’s DPC (Dynamic Power Control) detects the quality of the inductive layer in the dish and adjusts its power accordingly, there is no need for external trivet or sensors. For the general manager, the simplicity of using the equipment is a clear improvement from their former traditional food-warming equipment: “The main advantages we’ve noticed are the temperature control and the modern feel. The level of cleanliness is perfect with slick and even surfaces with no spilling of water from the equipment.”
GUESTS ARE DELIGHTED AND IMPRESSED
For the guests, the breakfast buffet renovation has been a considerable improvement to their overall experience: “Our guests are delighted and impressed by the invisible heating units and the ease of flow around the buffet. The food stays fresh throughout service with the perfect temperature control.” From a customer point of view, Krähenbühl explains: “Gastros has been very responsive during the project. Since everything was installed correctly, we have a perfectly functioning buffet.”
Source: This case study is part of an article published in Catering Insight Magazine, issue October 2020.
You can download the full article as PDF.
Video about undercounter induction
IMAGES OF THE INNOVATIVE BREAKFAST BUFFET
