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Doughnut wall at SIRHA
Don't be a 'doughnut'; make sure you are protected from gas leaks.

Sirha: The show that really knows its camembert from its cordon bleu

We’ve returned from visiting Sirha, the five day hospitality and food service event in Lyon, France, which covered 11 sectors dedicated to food products, equipment and different services for professionals within the industry. Sirha describes itself as the global marketplace for the catering, hospitality and food service trades.

The bi-annual event captured 189,000 visitors in 2015, and is reported to have surpassed this attendance this year with 208,000, which certainly felt like it when walking the busy show floor. Sirha promised thousands of opportunities to find new partners across 3,045 international exhibitors and brands.

Coinciding our visit to the show with customer visits the team returned with good intelligence on some French distributor and supplier networks for safety equipment and noted some key themes which are currently being discussed in the hospitality industry.

The power to do it all

Hot air balloon at SIRHA

Up, up and away at SIRHA!

Amongst the array of cheese, meat, ice cream and several unidentifiable delicacies, and more cheese, were nuggets of interest for us, including emergences of synergy from the technology world into kitchens and an increased desire for sparkling water.

We held an interesting discussion at Sirha with a digital communications company who were promoting their food safety management system. The Hazard Analysis and Critical Control Points (HACCP), an international industry standard which seeks to control and prevent problems, and ensure safe food by controlling and checking the production process from beginning to end, also requires food producers and handlers to employ an auditable and due diligence process at each handling stage.

The majority of companies either use a paper based logging system, or have to input recordings manually into several different digital platforms. The safety management system we were shown allows mandatory records to be created, in only a few minutes, on a touchscreen display located in the kitchen for a more practical and hygienic solution.

This system allows for logging of all the parameters outlined in the HACCP regulation, which identifies where hazards might occur in the food production process and puts into place actions to prevent the hazards from occurring. The system allows for the logging of incoming goods inspection, refrigerated unit temperature, cleaning-disinfection plan monitoring, oil change and warm-up time. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better placed to assure consumers that its products are safe.

It seems to be a theme which is filtering through from other devices such as smartphones and televisions, where the user wants to be able to do multiple activities from their single device, saving on time, cost and effort. We’re truly power walking, if not jogging, through a digital age where consumers can even change the temperature, lighting and even turn on appliances from their remote app, so it does raise the question; why can’t this be more widely used in commercial and industrial processes within the hospitality industry?

Analox already offers digital outputs on several of its products in order to offer the flexibility of integration into customers management system offering a complete OEM system. Our O2NE+, an ambient oxygen depletion sensor and monitor, which can be used in the hospitality industry to detect potentially fatal leaks of nitrogen or other inert gases, and our Safe Ox, an oxygen enrichment and depletion monitor for monitoring areas where both enriched oxygen and inert gases are being used.

More fizz, Merci

There was also a notable emergence of purified sparkling water businesses pitching to  ‘high end’ audiences within restaurant and office establishments. Sparkling water is carbonated water, which you may also know as club soda, soda water, seltzer water, bubbly water or fizzy water.

Not surprisingly, sparkling water is just water which carbon dioxide (CO2) gas, under pressure, has been dissolved into. This process, known as carbonation, is a process that causes the water to become effervescent.

According to figures from the Earth Policy Institute*, the average person is reported to be drinking 28 gallons of still or sparkling water and France is the eighth biggest consumer of bottled water in the world.

Don’t forget, if you’re using gas in any beverage including water, soft drinks and alcohol, to either carbonate, or at pressure to transport through dispensing lines, you will need to monitor it.

Installing a gas monitor will ensure the safety of your staff and customers and help to prevent any harmful effect caused by a leak of either CO2 or nitrogen.

*Information collated from: http://www.earth-policy.org/

Author: Mel Smith, Marketing Coordinator

Founded in 1981, Analox Sensor Technology provides niche and custom gas detection solutions to industries including beverage and fast food, commercial diving and laboratories. Analox has over 325 years of collective, specialist electronics and software engineering expertise, as well as a worldwide distributor network. Contact us to see how we can provide expert gas monitoring solutions and help you achieve your goals.

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Posted in Exhibitions, Hospitality

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