Dipo Expands to Meet F&B Brand’s Growing Demand to Go Green

Image: Pylyp Sukhenko via Unsplash

Dipo Induction this week moved its global headquarters to new offices at the Hyundai Knowledge Industry Center overlooking South Korea’s famed Han River.

The move to the modern office complex East of Seoul comes as the 21-year-old professional kitchen appliance brand continues to expand its presence outside of the Asia-Pacific market with new offices set to open in Europe later this year.

Dipo, one of many induction brands vying for the rapidly expanding induction cooking appliance market, is riding the global trend of professional kitchens transitioning from cooking with traditional gas and electric to induction, which offers a more eco-friendly solution as more and more brands look to reduce their carbon footprint.

 
 

“These are very exciting times for us, and for the entire industry,” said Serena Lee, Head of Global Sales at Dipo Induction. “With the trend of going green by both F&B brands and governments, the induction industry is well-positioned for expansive growth.”

The seachange happening for the F&B industry brands is also driven by increasingly strict government policies calling on professional kitchens to not only be greener but also to create a less toxic environment for their staff. 

Legislation has been passed in several municipalities that now halts the installation of natural gas lines in newly constructed buildings.  

 
 

Late last year, the San Francisco’s Board of Supervisors voted unanimously to ban natural gas in new buildings, meaning that kitchen equipment, furnaces, and water heaters can no longer burn gas for heat.

According to the US Environmental Protection Agency, commercial kitchens are high-energy users, consuming roughly 2.5 times more energy per square foot than other commercial spaces.

A study by the UK’s Carbon Trust additionally found that of the energy being consumed, as little as 40% is used in the actual preparation and storage of food – with much of the wasted energy being dispersed directly into the kitchen.

Image: John Fornander via Unsplash

This has forced professional kitchens to look for new options, says Lee.

“The effect on F&B brands is enormous. Cooking with natural gas and traditional electric elements has been the industry standard for more than a century. While it’s creating a huge market for induction cooking brands, more importantly, this is an essential opportunity to reduce the use of fossil fuels and leave a greener world for future generations.”

The Staff

The Staff

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