The Hielo ® represents tableware innovation and is a hospitality must-have.
The minimal style of the Hielo ® is inspired by high-end Manhattan dining– where soaring stone-and-metal high-rise buildings touch the blue sky, combined with the rich custom of Mediterranean growing that provides the finest flavours to customers all over the world. The Hielo ® is a classy marital relationship of metropolitan elegance and rustic integrity and will sit completely on any table setting.
Making certain a bottle of wine or champagne does not lose its cool is absolutely nothing brand-new to sommeliers, front of house staff and red wine connoisseurs, but possibly something that many individuals take for granted. The Hielo ® keeps red wine chilled for longer– making it less pricey both to you and to the planet.
Water is necessary to the hotel and tourist market– for cooking and discussion, and for guest comfort. Water accounts for around 10 per cent of utility costs in numerous hotels. The majority of are aiming to discover methods to improve on their water and energy consumption rates and enhance performance but transforming the way all of us use Planet Earths resources may appear like a gigantic job.
Producing, buying and storing ice can be troublesome and expensive for the hospitality and travel sectors and has an obvious influence on the environment. By 2050, hotels will require to reduce emissions per key by 90% to be in line with the Paris Climate Agreement. The Hielo conserves 92% energy/emissions compared to a basic ice bucket.
The Hielo ® just requires five ice cubes to work, creating a completely cool internal chamber where white wine etc can rest on the tabletop and stay fresh and cooled, without being over cooled.
Forget standard red wine buckets and tabletop coolers filled with ice, Forget pricey ice makers or freezers designated for saving pre made cubes. All a restaurant, hotel or venue needs now is the Hielo ® and a very little number of ice.
The Hielo ®s trademarked design guarantees that there is no direct contact between the wine bottle and with ice or water. Bottles remain dry and drip-free– guaranteeing a pleasant, safe and mess-free experience, whether dining in the house or in a restaurant. State farewell permanently to soaked red wine labels and dripping bottles.
With an ever-growing variety of worldwide hotel business establishing sustainability and business social responsibility strategies, this is the ideal time for hotels, restaurants and travel companies to welcome sustainability as part of their business model with the Hielo ®.
Water is necessary to the hotel and tourist market– for food preparation and presentation, and for visitor comfort. Producing, saving and buying ice can be pricey and troublesome for the hospitality and travel sectors and has an apparent impact on the environment. The Hielo conserves 92% energy/emissions compared to a standard ice container.
To discover out how hotels restaurants and travel business could transform their places dining service with real tableware development, go to:
www.icecooldesign.com
