This case study describes a multi-property kitchen equipment transition project in which we supplied custom commercial induction cooktops to a hotel group operating across Germany and Austria. The project is shared to illustrate the practical considerations involved in a large-scale kitchen induction transition — from initial specification through to installation and ongoing support.
Project Background
The hotel group had made a public commitment to eliminate direct gas use from their operations by 2026 as part of a broader sustainability programme. Their kitchen operations — which included high-volume breakfast service and à la carte dinner across eight properties — were one of the largest remaining sources of direct gas consumption. The group’s procurement manager contacted us through a hospitality industry referral.
The Specification Challenge
Eight properties with varying kitchen layouts meant the project required three different cooktop configurations rather than a single standard unit. The primary cooking lines in four larger hotels needed 5-zone, 9,000W built-in units. The four smaller properties required 3-zone, 5,400W built-in models. Live cooking stations in dining areas needed portable 3,500W single-zone units that could be stored outside of service hours. All units needed to comply with German GS (Geprüfte Sicherheit) requirements in addition to CE marking, and all needed to match the hotel group’s visual design specification including custom trim panels and branding.
Engineering and Certification
We proposed adapting two existing product platforms rather than developing new tooling from scratch, which kept both cost and lead time under control. The GS certification — a voluntary German safety mark respected by hotel operators — required submission to a German notified body. We managed this process directly and absorbed the certification cost into the unit pricing.
Production and Delivery
Total production across three models: 32 large units, 24 medium units, and 16 portable units. Production was staged across three separate runs aligned with the hotel renovation schedule — not all eight hotels were renovating simultaneously, so the supply needed to match individual site timelines. Goods were shipped by sea to Hamburg and distributed to hotel sites by a logistics partner. We supplied German-language installation documentation and a digital spare parts catalogue.
Post-Installation Feedback
Kitchen managers across the properties consistently noted two benefits beyond the primary sustainability objective: a meaningful reduction in kitchen ambient temperature compared to gas, and a significant reduction in end-of-service cleaning time. The hotel group has since retained us as the preferred supplier for their kitchen equipment replacement programme.
For hotel groups, contract caterers, or institutional foodservice operators planning induction transitions, contact Golenda Appliances to discuss your project scope and timeline.