CESA launches new interactive Induction Cooking Equipment Forum

Open gas burners and solid tops have long been favoured by chefs when choosing that workhorse of the kitchen, the cooking range. However, in an age when protecting the environment and energy efficiency are key industry considerations, induction is gaining more and more admirers, not least because it helps keep the kitchen cool.

In response to this growing interest and to promote greater understanding of the workings and advantages of induction, the Catering Equipment Suppliers Association (CESA), in collaboration with the British Hospitality Association (BHA) and Caterer, has arranged a one-day interactive event for all industry professionals that use or want to learn more about induction technology.

The inaugural Induction Cooking Equipment Forum will take place on Friday 10 June 2011 at the Park Lane Hotel, London from 09.30am to 2.00pm and will appeal to chefs, operations managers, suppliers, specifiers, facilities managers, operators, induction users and educators.

Through a combination of presentations, tailored workshops, exhibitor demonstrations and an induction kitchen tour, attendees will gain a greater understanding of induction equipment, how it works, its benefits, and how to get the most from it. The programme allows delegates to choose the workshops relevant to their individual circumstances and requirements to make the most of the event.

Topics included in the programme include: using induction; cooking benefits for operators and flexibility of use; health and safety issues, energy-saving capabilities, labour and time-saving benefits, improving the working environment, appropriate equipment, and design and specification.

Keith Warren, CEO of CESA, commented: "There is a demand for more information about induction technology and the forum's customised programme of presentations, workshops, demonstrations and exhibitors responds to this. All delegates will receive the specific tools they need to fully understand the induction method of cooking, the equipment available, and how to maximise its potential."

Ticket prices start at £75 plus VAT. For more information on the event visit www.mcculloughmoore.co.uk/cesa or call 01293 851 869.

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By Diane Lane

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