Don’t Get Shocked By The Electrification of Our Industry | Ep. 001

Your hosts, Mike Colligon, Chris Jeens,  and Shaun Gallagher, dive into the tumultuous waters of electrification in foodservice equipment. See what their views are and how to insulate yourself to current, new, and future building and energy codes.

Chapters

• 0:00 Cold Open / Cheers
• 0:23 Welcome to the podcast
• 0:33 Introducing the hosts
• 0:42 Meet Chris Jeens
• 1:45 Meet Shaun Gallagher
• 2:34 Meet Mike Colligon
• 3:35 Intro Topic - Electrification in Foodservice Kitchens
• 4:46 Pros of Electrification in foodservice settings
• 8:46 Cons of Electrification in foodservice settings
• 10:55 Cooking a steak — electric vs gas cooking
• 13:25 Changes impacting foodservice operators and business
• 16:03 Is the infrastructure even ready for electrification?
• 19:02 Why not incentivize high efficiency gas as well as electric?
• 21:58 Changing kitchens vs brand new builds
• 24:33 Balance opportunity for business with being steward for the planet
• 26:28 Incentives and rewards
• 33:43 What can reps do about electrification?
• 34:44 What can manufacturers do about electrification?
• 36:19 Conclusions