Kitchen & Bath Design News is the industry's leading business, design and product resource for the kitchen and bath trade.
Issue link: http://kitchenbathdesign.epubxp.com/i/586749
October 2015 | KitchenBathDesign.com | 47 another, and they can choose to customize the kitchen to ft their lifestyle, which may mean a modern kitchen will include a range and a steam oven. There are no binding rules." There has been a shift away from the traditional singular work triangle to many diferent types of triangles, says Elkin. When Thermador launched its integrated refrigeration, he ex- plains, the company thought the power would lie in the ability to separate the refrigeration from the freezer. But in the past couple of years, what has happened instead is that multiple units are being put together to create a "culinary preservation center." Driving that is the need for a lot of storage space for cooking fresh food. "There's an almost insatiable quest for this fresh food space," he states. Franklin also sees a shift toward modular refrigeration. "Modular refrigeration allows for more efcient kitchen cho- reography," she notes, adding that this has become much more popular since the launch of U-Line's 24" Frost-Free Freezer last January at KBIS 2015. Options are important, adds Scott Davies, marketing man- ager for Fisher & Paykel North America in Huntington Beach, CA. He believes that consumers prefer either a more hidden, less "in your face product," prompting them to choose a black glass or integrated model, or they love having a "loud and proud" type of kitchen, which might mean more stainless. In refrigeration, a variety of sizes allows for greater customization. A range of choices is important in creating the desired blended look as well. "There is a desire for kitchen appliances to become more integrated into the overall kitchen space, and with that, a desire for more color options, fnishes and material advances, in order for them to become part of the furniture as a whole instead of separate machinery," says Jason Tippetts, design lead for KitchenAid in Benton Harbor, MI. "Performance is also important, and those at the high end seek out features that others might not have access to," notes Maynard. "Details from unique colors to LED theater lighting ofer additional depth to an appliance's design." INDUCTION AND STEAM According to Bertazzoni, "The trend is going more and more distinctly in the direction of selecting different cooking technologies, such as the use of steam to cook or the use of non-traditional cooking surfaces." This trend, she says, has evolved in the last year, infuenced by the cultural movements of food and health knowledge through television, blogs, maga- zines and special events. Bertazzoni sees growth in demand for both steam ovens and induction technology, but she says that cooking culture moves slowly. "Cooking is defnitively more related to tradition and habits, and our tastes rely very much on our memory. It will Culinarian Series Ranges from Capital Cooking Equipment feature three Culinarian Open Burners rated at 25,000 BTUs, with all burners capable of turning down to a delicate simmer. One small pan burner is rated at 8,000 BTUs for the most delicate simmering, and an 18,000 BTU BBQ grill burner is provided with porcelain coated iron grates with grease gutters. EZ- Glides full-extension removable drip trays are mounted on ball-bearing rails. The self-cleaning convection oven provides 4.6 cu. ft. of capacity, with Flex-Roll oven racks for smooth operation. The oven ofers bake, broil, convection bake, convection broil and convection rotisserie. Circle No. 160 on Product Card Faber's Classica stainless wall hood ofers a chimney style range hood with traditional styl- ing, standard features and solid performance at a value price point. The wall canopy range hood features 10-minute intensive speed setting with blue LED controls, adjustable mounting system, 600 CFM internal blower, 3-speed LED controls, two halogen lights and dishwasher-safe grease flters. Circle No. 161 on Product Card The Professional Mesh Series ventilation systems from Stanisci Design & Manufacturing are crafted using 22 guage stainless steel, a perforated stainless flter system, variable speed motor control and dimmer controlled halogen light- ing. The UL-listed systems come with a choice of blower, including internal 600, premium 600, premium 600 with 300 reducer, 1000 CFM or 1200 CFM. Several standard-size liners include widths of 28-3/8", 34-3/8", 40-3/8", 46-3/8", 52-3/8" and 58-3/8". Circle No. 164 on Product Card This exclusive traditional style electric oven from SMEG ofers eight cooking modes, along with a timer and program feature. It includes true European convection and adjust- able thermostat (120°- 500°F) that complements the fve-burner gas rangetop. The Victoria Range is designed with the 'vintage' look and features a stainless steel stor- age drawer beneath the oven and a stainless steel backsplash Circle No. 163 on Product Card The Teppanyaki Grill from Cook-N-Dine International features a food-grade German 304 stainless steel top that showcases the company's patented shallow-dip technology. When on, a hot cooking center forms a shallow depression to catch juices. When of, the center reverts back for double-duty use as an extra work space. The grill is indoor/outdoor rated. Circle No. 162 on Product Card For cofee lovers everywhere, GE has just introduced the Café Series refrigerator with Keurig K-Cup Brew- ing System. The com- pany's new refrigerator technology is an evolu- tion of its Café French door refrigerator's hot water dispenser, paired with a Keurig K-Cup single-cup brew- er. Additional features of the Energy Star refrigerator include a water fltration system that delivers fltered water every time. Circle No. 165 on Product Card The Model 1950FTSS is the latest stainless steel refrigerator from Elmira Stove Works. The unit features 304 stainless steel on all ex- terior surfaces, including the doors, sides and top, while maintaining Northstar brand's retro curves and chrome accents. The sleek exterior ofers a vintage appeal. Circle No. 168 on Product Card Viking Range has introduced the Viking Professional TurboChef 30" Double Oven, an oven that allows users to prepare meals up to 15 times faster than convention- al methods, according to the company. The top oven employs patented Airspeed Technology that includes heated air blown through the oven cavity at speeds up to 60 mph. Precision bursts of microwave assists in the cooking process. The lower oven uses conventional, convection, proofng and warming drawer capabili- ties. The unit also features a Touch-Control System that includes seven speedcook modes, and each model is pre-programmed with over 400 cooking profles that automatically determine the cook time and tempera- ture. The oven is available in seven color fnishes. Circle No. 167 on Product Card The Wall Pyramid Collection of range hoods from Imperial Cal. Products has a range of power from 600 CFMs up to 1300 CFMs and sone levels at 4.6 when on the high setting. A variety of flters are available, including Stainless Steel Bafe, Aluminum Mesh and the new Slim Bafe option. Circle No. 166 on Product Card