Fire and Ice

Last week I had an opportunity to visit the Wolf/SubZero manufacturing facility in Madison, Wisconsin. A group of eight designers from the Philadelphia area were hosted by the company as well as designers from the Southeast and Southwest.

On the first day of the conference we learned about the SubZero brand, toured the factory and had a wonderful lunch, cooking demonstration and cocktail reception at the Bakke Center. Sub-zero is a third generation, family-owned business that prides itself on manufacturing the best food preservation systems. It is unique in that every unit has duel refrigeration for the unit. This is important to maintain humidity in the refrigerator which prolongs food life and also to prevent flavors from food circulating through the freezer, which ruins the purity of the ice. All other manufacturers have single refrigeration which circulates air through both the refrigerator and freezer. Another unique quality in the manufacturing process is the stringent testing that the units each go through before they are released to the public. Each individual unit is tested for a number of hours to make sure that it is functioning properly, before it ever leaves the warehouse. The manufacturing facility is state of the art, with incredible robotics and laser technology. It seemed as though we were stepping into a Star Wars scene. Of course the benefit of technology is that there is less chance of human error. As a designer, my favorite model is the 700 series, which is their totally integrated line. SubZero is the only manufacturer which creates refrigeration units which blend seamlessly with cabinetry.

The second day of the conference we learned about the Wolf products. Wolf is a very high end, originally commercial line, which merged with SubZero. The most unique feature of Wolf gas ranges is the dual fuel on their burners. There are essentially two rings of flame, one which is high and one which is low. The lowest setting – melt- can actually have melted chocolate sitting on the burner for hours without burning, eliminating the need for a double boiler. There are many accessories for the “home chef” including a French top, a steamer, a fryer, and a char broiler. We have the griddle and it is wonderful for grilled cheese or pancakes for a crowd.

One of my favorite times during the conference was when we were able to look at design trends and see pictures of award winning kitchens. It is always interesting to see what other designers in other areas of the country are experiencing and to take notes. As with our own company, it was the general consensus that many clients are moving away from the overly ornamental look that has been popular for the last several years. We see less ornate corbels, and less applied moldings and friezes. Lighting and unique fixtures are playing an increasingly important role. Some areas are beginning to see a move away from granite toward quartz and marble. Overall, the designers are very happy with the direction design is heading at this time; it is a nice combination of traditional with classic or modern elements personalizing a timeless design.

We also were shown pictures of kitchens from the European design show. One of the European trends included replacing the very popular island with a kitchen table making the table itself the focal point of the room with minimalist cabinetry blending into the background. Another recurring feature was the use of pewter for sinks, countertops, hardware and decorative accents. We also saw ovens placed at odd heights on the wall and weren’t sure if people would actually cook with them in that position (very unsafe) or if they were just raised for effect during the show. Most of the designers were not impressed with European trends and didn’t think they would influence our market anytime soon.