Response to Climate Change
The Group recognizes response to climate change as an issue that relates directly to our business. We work actively to develop environmentally conscious products, including making our products more energy efficient and eliminating CFCs, while complying with the regulations of each country.
In Japan, we develop and sell products with targets that exceed the standards of the Act on the Rational Use of Energy. For example, our D-2-type reach-in showcase with sliding doors that we launched in 2019 is approximately 67% more energy efficient than the C-type that we sold in 2012. Additionally, we completed our transition to a non-CFC foaming material for our insulation material in August 2020.
In April 2020, HOSHIZAKI AMERICA was awarded the Partner of the Year – Product Brand Owner at the 2020 ENERGY STAR®*1 Award held by the U.S. Environmental Protection Agency for the ninth consecutive year. The company won high marks for the Steelheart commercial-use refrigeration line sold in 2019, whose use of non-CFC (propane) refrigerant reduces annual greenhouse gas emissions by approximately 25,000 tons, or 21.0%*2, and for the KM Edge X ice machine series for energy efficiency, which reduced power consumption by approximately US$1.7 million, or-8.5%*2 per year. In January 2020, HOSHIZAKI EUROPE launched the KMD-210AB-HC crescent ice machine using CFC-free (propane) refrigerant. Crescent-shaped ice is used widely in fast-food restaurants overseas.
*1 Program run by the U.S. Department of Energy and the U.S. Environmental Protection Agency since 1992. The goal is to raise the energy efficiency of equipment and reduce CO2 emissions. Products that meet specific energy efficiency standards are recognized with ENERGY STAR certification and are allowed to carry the associated mark.
*2 Hoshizaki estimate (compared to previous Hoshizaki product)
D-2-type reach-in showcase
with sliding doors
The Steelheart commercial refrigerator series, which utilizes a non-CFC refrigerant
The KM Edge X line of ice machines made in pursuit of energy efficiency
Crescent ice machine
Creating a Safe and Secure Food Environment
Hazard Analysis and Critical Control Point (HACCP) is a global standard for food safety management. Compliance is increasingly becoming mandatory, especially in developed countries. In Japan as well, the June 2018 revision to the Food Sanitation Act made the introduction of HACCP mandatory for all food business operators, including food-service businesses, starting June 2020.
Adoption of HACCP helps to solve social issues, including helping our customers increase their productivity and reduce food loss. For this reason, Hoshizaki and our domestic sales companies actively support its adoption. In addition to publishing support information on our website and elsewhere, we have trained approximately 600 employees with HACCP-related qualifications who provide support including assessing customer hygiene, supporting the acquisition of HACCP certification, providing crisis management equipment, and supporting kitchen design based on HACCP.
In addition to a broad product lineup including water electrolyzer (hypochlorous acid water generators) for hygiene management, steam convection ovens for cooking, and blast chillers, shock freezers, and other refrigeration equipment for rapid refrigeration, we support staff education based on our abundant track record, which includes HACCP compliance.
Ensuring Food Safety and Streamlining Food Preparation
At facilities that provide group meals, such as hospitals and nursing homes, the Ministry of Health, Labour and Welfare stipulates thorough hygiene management as well as food to be eaten within two hours of preparation. This requires kitchen staff to come to work early in the morning to prepare for breakfast and plate and serve it.
New Cook Chill helps solve the dual issues of food safety and cooking efficiency at group meal facilities by creating a new workflow including steam convection ovens, blast chillers, shock freezers, and reheating carts.
New Cook Chill completely transforms the workflow. Food is cooked in a steam convection oven, rapidly chilled in a blast chiller or the like, speedily plated in its chilled state using gloved hands, without the use of tongs or chopsticks, and stored in a chilled state in reheating carts. All of this preparation can be performed on the previous day. In the morning, a timer automatically heats the food on the reheating carts in time for breakfast to be served. Staff only need to remove the cart components from the reheating carts, and serve the food. This naturally enables food to be eaten within two hours of preparation (reheating), while also enabling food to be cooked, plated, and served by fewer people.
Support for Customer amid COVID-19 Pandemic
COVID-19 has massively impacted restaurants, which account for about 40% of the Group’s sales.
In July 2020, Hoshizaki and its domestic sales companies launched Hoshizaki Challenge Support in order to support its restaurant customers that started takeout, online sales, and other new initiatives. For takeout, we provide advice on developing menus with low risk of food poisoning, and propose takeout menus using steam convection ovens. For online sales, we provide advice relating to the need for sales licenses and how to perform food and allergy labeling. We also provide information on sustainability subsidies for small businesses and other subsidies.
Additionally, in order to support temporary business closures and re-openings, we provide information on procedures for long-term shutdowns and resumption of operation by product on our website.