The kitchen is one of five modules currently under construction at the Helix innovation centre, a nearly 40,000ft2 facility on the University of Dayton campus. Emerson’s $35m total investment in the Helix will conduct research to create new hvacr technologies.
Emerson says that its 1,500ft² commercial kitchen will research and develop solutions to food service industry challenges, including connected kitchen concepts, new refrigerants, and food safety. The company is kicking off the process by creating a cross-functional team of its food service product experts to interview chefs and staff at commercial kitchens across the country.
“We want to look holistically at the challenges facing busy commercial kitchens, so our new facility will be a working restaurant that can serve 150,” said Allen Wicher, director of food service marketing for Emerson Climate Technologies Refrigeration business. “We will be able to simulate warm and cold climates, as well as looking at zoning, lighting, humidity and food temperature scenarios. The facility will be built with the latest technology from food service equipment manufacturers and Emerson’s own controls and food recycling systems.”
Model supermarket part of Emerson’s Helix – October 17, 2014
USA: A 2,500ft² model supermarket will form part of the refrigeration research facilities at Emerson’s $35m innovation centre at the University of Dayton. Read more…
Rajendran leads Emerson’s Helix project – November 19, 2014
USA: Rajan Rajendran, one of Emerson Climate Technologies leading refrigeration experts, is to take charge at the company’s recently announced $40m Innovation Centre. Read more…