The greenest energy is the energy you don’t use.

At Catering Innovation Agency, we design and deliver commercial kitchens that help hotels reduce energy consumption, improve workflow and deliver exceptional food service, while lowering their carbon footprint.

Proven results
The Pembroke Hotel in Kilkenny upgraded inefficient gas hobs to induction as part of an SEAI Community Energy Grant project. The project had a total cost of €118,983, received €35,695 in grant funding, and projected 25-year savings of €124,902.

We’ve been leading the move to induction cooking nationwide since 2008, working with everything from generational family-run hotels such as Hotel Minella in Clonmel to well-known five-star properties.

Smarter equipment, lower connected load
Our German-made Palux ovens are designed to maximise capacity within a compact footprint:

• 6-grid model: capacity for 14 GN flats with an 11 kW connected load
• 10-grid model: capacity for 22 GN flats with a 16 kW connected load

And these aren’t short-term investments. In September 2026, we replaced a Palux oven at Cahir’s Galtee Inn that had been in service since 2008.

If you’re planning a new commercial kitchen or upgrading an existing one, talk to us before you specify the equipment. We can help design a kitchen around lower energy use, better workflow and long-term operating cost.

Explore out Projects www.ciaireland.ie/projects
Contact our team:www.ciaireland.ie/contactus

  Carlow: 059 910 5020
  Dublin: 01 517 9088­
  Galway: 091 452 442

Considering a phased kitchen or laundry upgrade at your property? Get in touch for a free consultation:

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Contact us today

Web: www.ciaireland.ie
  Info@ciaireland.ie

Seamus Marnane
  +353 87 779 5559

Enda O’Donoghue
  +353 86 026 2000

Brian Dempsey
  +353 087 202 6470