Cover the latest advancements in automation and robotics used in both packaging and processing. This subcategory highlights how technology is improving efficiency, precision, and scalability in the industry.
How about a cooktop that provides video cooking guides, color images, and more? That’s the idea behind SCHOTT’s new CERAN Luminoir TFT (thin film transistor) display.
At last week’s IFA conference in Germany, SCHOTT announced a new TFT display technology that enabled a full-color touch screen to display high-fidelity video and images. This is a big deal for cooktop manufacturers, who, alongside their customers, typically embrace the sleek black aesthetics of glass-ceramic surfaces. However, using any integrated display would normally mean sacrificing the dark black display associated with high-end ceramic cooktops, as black glass tends to absorb light, making display integration challenging.
However, SCHOTT says they solved this issue by optimizing light and color transmission through the glass-ceramic substrate, enabling the integration of high-resolution TFT displays while maintaining a deep black appearance when the display is off. This allows for the “dead front” effect, which keeps the cooking surface looking clean and like a typical high-end cooktop when not in use, but enabling a multicolor display when activated.
You can see the SCHOTT CERAN Luminoir TFT on display in the video below:
Could this mean the cooktop surface itself has entered that chat as the preferred video display in the kitchen? Maybe, but it’s early. Over the past decade, various appliance and system manufacturers have jockeyed to position their preferred platform as the primary video display of choice in the kitchen. There was Amazon with its digital assistants, GE Appliances with its video-enabled built-in microwave oven, and Samsung pushing its Family Hub fridge with its large digital displays in the door. However, no one has really pushed the cooktop, mostly because the dark-black ceramic surfaces did not make for very good digital displays.
At least until now. We’ll keep an eye on this space to see if any cooktop makers move to integrate this technology and push their ceramic cooktops to become multimedia hubs. At the very least, expect some appliance brands to use this technology to offer visually rich touch-screen user interfaces, and most likely some of these will be on display by this time next year at IFA.
Artificial intelligence in food manufacturing is most likely to conjure up images of robotics on the factory floor for packaging products or autonomous quality assurance devices on the assembly line. However, there’s another area where AI is having an enormous impact on efficiency and profits: the back office.
Accounts payable (AP) has become one of the biggest priorities for automation due to its document-heavy processes and high consumption of time and resources, often pulling employees’ attention away from more customer-facing and value-generating tasks. In fact, recent research shows the AP automation market is set to soar from around $6 million in 2024 to $17 million by 2032, underlying its importance in the digital transformation journey.
Mars is one such company that made the decision to prioritize AP automation in order to keep up with ongoing growth. Maxime Vermeir, senior director of AI Strategy at intelligent automation company ABBYY, helped Mars standardize its AP processes across its global offices. Vermeir has a decade of experience in product and tech, and his expertise in AI enables business solutions and transformation initiatives.
FOOD ENGINEERING sat down with Vermeir to get firsthand insight into the challenges, strategies and results with implementing AI in accounts payable.
Maxime Vermeir is senior director of AI Strategy at ABBYY.Image courtesy of ABBYY
FOOD ENGINEERING: What were Mars’ most pressing pain points prior to automating accounts payable with AI?
Maxime Vermeir: Their accounts payable department experienced challenges that are common for any organization without AP automation: lots of manual data entry resulted in errors and inconsistencies, ultimately demanding a significant amount of extra work that could otherwise be avoided.
These are obvious targets for AI-powered improvement, but additional layers to their challenge were their rapid growth and global scale. Mars would have had to hire 50-75% more people to keep stride with their invoices and needed to find a way to meet that need through automation instead. Furthermore, their existing AP staff is spread out across many different countries, each holding their own tribal knowledge of best practices and regional variances.
In short, their staff was bogged down with data entry instead of steering the starship to boldly go where no one had gone before.
FE: How exactly did AI fulfill this standardization need? What was Mars’ strategy?
MV: It was important for Mars to keep the business side of their organization in the loop throughout this process. That was the catalyst for success with their strategy, which was ultimately to create a core standard that encapsulated how their AP processes should look at a high level with regional variations taken into account. Mars created two documents, each over two hundred pages, describing the details and nuances of their AP functions across respective regions.
Choosing the right AI solution was like designing a new Iron Man suit: combining components of cutting-edge tech into one robust system that could solve this complex problem. They selected a low-code and cloud-based intelligent document processing (IDP) platform that leveraged natural language processing (NLP) and machine learning, through which they could aggregate invoices from over two thousand different vendors into their ERP system. With NLP enabling semantic analysis to contextualize AP vernacular while machine learning enabled the training of AI models on an infinite array of document formats, Mars could extract valuable data consistently with both speed and accuracy.
Using this IDP approach, Mars socialized AI-enhanced invoice-to-pay processes across 20 global markets in 14 different languages.
By weaving AI into accounts payable, Mars was able to pursue strategy and value with staff that would otherwise be allocated to more monotonous back-office responsibilities.
FE: What were the benefits of this initiative?
MV: By weaving AI into accounts payable, Mars was able to pursue strategy and value with staff that would otherwise be allocated to more monotonous back-office responsibilities. IDP significantly accelerated invoice processing and achieved higher straight-through processing (STP) rates, meaning that a large portion of their documents could be processed without any manual intervention from human employees.
Alleviating this heavy document burden meant that they could engage with judgment-based objectives like disputing transactions and other value-added activities that can’t be performed autonomously. Beyond the obvious benefits to efficiency and revenue, this also meant a reduction of monotonous, slogging tasks for employees. With recent survey data revealing that 92% of employees burn up to eight hours a week scouring documents for information, this isn’t negligible; it could be the difference between employees enjoying their roles and burning out entirely.
FE: Should Mars have done anything differently?
MV: Mars’ implementation was both an anomaly and a master class. We saw an atypically rapid pace in their growth, so they had to be particularly strategic with introducing their automation strategy.
They took a great first step by ensuring their finance department was looped in throughout the implementation process. That’s a must-have for guaranteeing the long-term efficacy of AI—it can’t just be from a technological lens. It has to translate to business value and solve a real challenge.
Mars’ global scale and rapid growth presented a challenge because the AP staff was spread out across many different countries.Image courtesy of Mars
While it feels like a superficial answer, the only thing that truly comes to mind is starting earlier. Jumping behind the wheel of the DeLorean and accelerating in a strategic, data-driven direction allows more time for interaction and adaptation with the technology, ultimately giving you a head start toward the future of operational excellence. With AI and automation, you can only really know that it works once you’ve had time to interact with it and see how it fits into the full scope of your organization. Without that hands-on experience, it’s difficult to build a strong foundation.
I’d advise organizations who are strongly considering automating AP processes to be careful in their consideration of solutions and implementation partners, and that they make data-driven decisions as to where AI can play the strongest role.
For example, intensive efforts to organize complex and varied processes into formalized documents could benefit immensely from data-driven tools like process intelligence. By gathering data at every step of a workflow, process intelligence yields the most comprehensive visibility into how processes are completed from end to end. This allows for efficient and accurate representations of core workflows, which could drastically expedite initiatives like Mars’ 200-page documents describing AP workflows.
When I recently joined Mars at an SSON AP Automation Digital Summit, 70% of attendees said they were evaluating or learning about using AI in accounts payable, and I believe this to be a strong suggestion that this growing trend isn’t diminishing anytime soon. Missing the AI train could be a recipe for disaster for any food manufacturer.
White Castle is introducing the Double Cheese Slider in the freezer aisle.
The Double Cheese Slider, available now in select retailers and expanding to more before year end, features the same restaurant-style taste with double the 100% beef, melty cheese and a middle bun designed to capture and lock in flavor.
“The new Double Cheese Slider delivers big White Castle taste with the convenience of enjoyment in the comfort of your home,” says Jamie Richardson, vice president at White Castle. “When you have a microwave, you have a Castle, and the Double Cheese Slider is the perfect new product that will represent the White Castle brand in freezer aisles across the country.”
White Castle constantly embraces feedback from its fans, affectionately known as Cravers. A consensus from those consumers and insights from market analysis played a role in the decision to expand White Castle’s CPG portfolio with the Double Cheese Slider.
“We are never one to shy away from leading the industry into new ways to keep consumers fed with exciting and flavor-packed concepts,” Richardson says. “For current and future cravers, our new Double Cheese Slider provides even more of the flavor you crave, and all for a tasty price so you can enjoy restaurant quality deliciousness in the comfort of your home.”
White Castle first delivered its Sliders to retail stores in 1987, when it launched its retail division, the first fast-food chain to do so. In the 37 years since the Slider’s retail debut, Cravers have warmed up more than 6.5 billion frozen Sliders. Offerings that began with frozen Original Sliders have since expanded to include Classic Cheese Sliders, Chicken Breast Sliders, Chicken & Cheese Sliders and Jalapeno Cheese Sliders.
White Castle owns and operates its own bakery, meat processing and retail manufacturing facilities. The retail manufacturing plant in Vandalia, Ohio, near Dayton, completed an expansion in fall 2022 to increase capacity to deliver the very same taste to frozen food aisles that can be found in White Castle restaurants.
With the new FT722 filling table, VEMAG Maschinenbau GmbH offers a flexible and simple automation solution for bakeries.
Bakeries are looking for robust, powerful, fast and flexible machines to produce high quality baked goods despite high cost pressures and staff shortages. Furthermore, the machines should be quick and easy to clean. With these aspects in mind, VEMAG engineers developed the FT722 filling table, a new solution for bakeries to produce a variety of baked goods with exact weights. The products are portioned, deposited or loaded precisely and continuously onto trays or into baking tins.
By combining a VEMAG dough portioner with the new filling table, various baked goods can be produced from dough and batter with weight accuracy and automation. This allows bakeries to manage their staff and raw materials more efficiently and optimize their production processes. For example, biscuits and cookies can be automatically placed on trays. In addition, the filling table can be used to fill baking tins or cake rings with sponge cake or muffin batter extremely accurately, quickly, gently and precisely.
Custom shapes such as lettering, logos or trimmings are also possible. The baking trays are positioned and removed manually. The production of cookies, sponge cakes, fruit masses, muffins, brownies, gluten-free products, pound cakes or biscuits, is semi-automated. Creams, desserts and other masses can also be filled into jars, cups and other containers. This makes the FT722 ideal for use in catering companies or commercial kitchens.
The work surface of the FT722 is mounted on a mobile stainless steel frame. This allows the attachment to be moved quickly and easily during production or to be transferred to the cleaning area. The work surface of the filling table serves as a support surface for a carrier (slide) that moves on two axes. This carrier is moved below the work surface via servo-driven kinematics. Power is transmitted by permanent magnets in the carrier and in the counterpart beneath the work surface. Customer-specific trays, forms, glass jars, etc. can be placed loosely on the carrier using an adapter. The tray is manually placed and removed at a predefined position, which can be freely selected and is automatically approached for tray/form change. By controlling the servo motors, the installed kinematics are moved in different angular lines. This allows different X-Y positions to be approached.
Using a touch panel, the baker can either enter the coordinates manually or use the pre-installed programs and storage patterns. It is also possible for the intelligent control system to calculate the depositing pattern itself by entering the tray dimensions and the desired number of portions per tray. The control system makes it easy to operate the equipment, even for unskilled employees. The FT722 impresses with its flexible, modular, compact, hygienic and mobile design. Full wet cleaning is possible.
Linde will demonstrate its cryogenic freezing and chilling applications and displaying equipment systems at PACK EXPO, set for Nov. 3-6 at McCormick Place in Chicago.
Visitors will experience the CRYOLINE CVT cryovantage tunnel to quickly freeze food products. Rapidly removing the heat from products helps to maintain the moisture level and preserve the quality of the food product during production.
Linde works with food processors to optimize their use of liquid nitrogen and/or liquid carbon dioxide in cryogenic freezing and chilling applications. The shared goal is to rapidly freeze or chill products to their desired target temperatures in a highly cost-effective and energy-efficient manner.
“Proper freezing and chilling techniques help ensure final product quality meets stringent standards and meets consumer taste preferences,” says Chris Johnson, Linde business development director. “Cryogenic freezing is an extremely efficient way to give food processors a significant point of difference for the frozen products they bring to market while maintaining manufacturing efficiencies.”
A M King announced the completion of a 70,399-sq.-ft. facility for MÜNZING North America’s U.S. production headquarters in Clover, S.C., to expand its food-grade and non-food-grade additives business.
MÜNZING is a 192-year old, global specialty additives supplier based in Abstatt, Germany. Its North American operations are comprised of administrative and sales headquarters in Bloomfield, N.J., and production headquarters in Clover, S.C. The company’s existing plant in Clover produces defoamers for printing inks, coatings and adhesives; wetting agents; waxes; and products formulated for foam control. The new Clover facility, positioned on 110 acres adjacent to current operations, will produce similar products for a wide range of applications in the food industry. This line will feature both liquid and powder products in a range of materials and concentrations, including options suitable for organic, non-GMO and identity preserved processing.
“A M King’s experience and expertise in food related processing and warehousing ensured a facility built to food standards that would have no problem passing SQF audits,” says Luke Bolding, director of manufacturing for MÜNZING. “This facility provides additional capacity to service the U.S. market and support fast growing regions around the world.”
“We are excited about building a partnership with a world class organization like MÜNZING and assisting in expanding their brand in the U.S. market,” says Andre Harris, A M King business unit leader. “Our manufacturing and food industry expertise, including our proficiency with sustainability initiatives, facility management, and process equipment modifications, makes this an ideal alliance.”
Clover is approximately 10 miles west of Lake Wylie, S.C.; 10 miles east of Kings Mountain State Park; 20 miles north of Rock Hill, S.C.; and 20 miles south of Charlotte. MÜNZING’s new facility in Clover is situated on a swath of land that was formerly a tree farm, offsetting the company’s carbon footprint. The company’s goal is to be carbon free by 2050.
Other measures designed to limit the company’s greenhouse gas emissions include A M King’s implementation of heat recovery practices for the mechanical equipment in the process areas; installation of a Sage Glass glazing system that will adjust tint automatically to provide daylighting and thermal comfort for office occupants, preparation for a full rooftop solar array, and development of electric vehicle charging stations.
MÜNZING’s new Clover facility is GFSI (Global Food Safety Initiative) certified. The company is dedicated to ensuring the safety of their products by paying close attention to regulatory, health, and safety standards in the production of its additives, according to Manufacturing Outlook. “The company is a strong advocate of environmental sustainability, and gives extra attention to reducing the environmental impact of adhesives by developing certified water- and biopolymer-based additives. MÜNZING also provides zero and low-VOC additives, to limit the amount of chemicals released into the air during application or use.”
The scope of work on this project included design and construction of a 32,000-sq.-ft., 32-ft. tall Ford and Daley processing area; a 26,800-sq.-ft., 32-ft. tall warehouse with an automated guidewire system for forklift truck operations; a 10,000-sq.-ft. laboratory; an 8,000-sq.-ft. space for offices and employee welfare; a 4,500-sq.-ft. utility building; a 1,300-sq.-ft. tanker unloading expanse; as well as the entrance drives, truck staging area; nine dock positions and employee parking. Offices are adjacent to the laboratory space, where testing of the additives will be conducted. The office area has a combination of private offices and open office area with interior glass partitions, a communal breakroom and a large training room.
Automated Material Processing (AMP), comprising industry leaders Kason Corporation and Marion Process Solutions, has recently introduced its TotalClean Clean-in-Place (CIP) systems.
These CIP solutions are designed to increase efficiency, safety and profitability across a range of industries including food, pharmaceutical, nutraceutical, chemical, cosmetic, food processing, dairy and brewing, all while meeting validation of FDA, 3A and BPE standards.
The CIP systems employ high-pressure nozzles to thoroughly clean even in challenging and hard-to-reach areas. The automation reduces manual intervention, providing a consistent and repeatable CIP cleaning process. Furthermore, the faster cleaning cycles of Marion’s and Kason’s TotalClean CIP systems, which average 30-60 minutes, result in higher profit margins by enabling quicker batch changes and increased product throughput.
Marion’s TotalClean CIP system offers customizable devices and zones, targeting specific areas such as door recesses, inlet ports, discharges and mixer agitators. This customization ensures comprehensive cleaning coverage, achieving up to 99% wash coverage. Additionally, Marion’s system offers the flexibility of mobile units mounted on a skid or static installations, making it ideal for various facility layouts. Key features include high-pressure/low-flow pumps, pressure and flow control, on-demand hot water, temperature monitoring and control, detergent injection and conductivity-based detergent control. The system also integrates HMI/PLC controls for precise operation, monitoring and verification. Marion’s CIP system can be retrofitted to industrial mixers, blenders and more, ensuring seamless integration into existing processes.
Engineered to clean a wide range of equipment, including centrifugal sifters, vibratory screeners and fluid beds, Kason’s TotalClean CIP system features a compact design. Available as either a mobile skid for added flexibility and versatility or as a static unit, the system allows for easy integration into facilities with limited space without compromising functionality. It also shares several advanced features with Marion’s, such as high-pressure/low-flow pumps, pressure and flow control, on-demand hot water, temperature monitoring and control and detergent injection with conductivity-based control. These features ensure precise management of the cleaning process, enhancing both efficiency and effectiveness. Like Marion’s system, Kason’s CIP system can be retrofitted to any product or vessel, providing flexibility and adaptability for various applications.
The CIP systems offer advantages for a range of industries. In the food industry, for example, they ensure hygienic processing conditions, prevent cross-contamination and comply with stringent food safety standards.
“The introduction of AMP’s TotalClean CIP systems represents a significant advancement in industrial cleaning technology,” says AMP’s CEO Seth Vance. “These systems increase operational efficiency and throughput by maximizing machine utilization and reducing downtime. Additionally, they provide a safer cleaning process with decreased manual intervention and associated risks. Plus, their customization and retrofit capability allows our customers to seamlessly integrate these advanced solutions into their existing processes on any product or vessel.”
This weekend at IFA, several big appliance brands used the show to tell the world that they are all in on AI, mainly through the integration of cameras into their ovens paired with software to enable personalized recipes and customized shopping lists.
Siemens showed off the iQ 700 oven has a built-in camera that recognizes over 80 different dishes and automatically adjusts to the ideal cooking settings. This feature allows users to place food, like a frozen pizza, in the oven and hit start for optimized cooking. The updated model offers more food recognition capabilities than previous versions and includes an optional steam function to achieve a crispy crust on baked goods.
Hisense debuted the Hi9 Series Oven, equipped with AI-powered InCamera technology for intelligent baking with over 140 pre-programmed recipes. The company also introduced a smart fridge in the Hisense Refrigerator PureFlat Smart Series, and its description sounds like they’ve been taking cues from Samsung and the Family Hub. The company described the fridge as “a home appliance control center” that “allows you to adjust temperature settings remotely through the ConnectLife app.”. The fridge also has AI-powered inventory tracking, though the company was light on details about how the tracking feature works.
Beko also let everyone know that they are trying to jam AI into as many things as possible, including their ovens. Like with HiSense and Siemens, they pointed to camera-assisted cooking in their ovens. From the release: “Beko brings AI-assisted camera technology to its Smart Home ovens, delivering a self-improving cooking experience for optimal results in the kitchen whatever the dish. With food recognition and cooking suggestions across more than 30 different food types, the new Beko Autonomous Cooking technology uses AI to finish cooking according to personalized browning levels.”
Ovens with cameras and food recognition aren’t exactly new, as we’ve been seeing this feature for the better part of a decade since June (RIP) debuted the technology. The appliance industry often displays a herd mentality, and clearly, the herd feels they’ve got to show off their AI chops, even if the technology is somewhat pedestrian at this point.
Electrolux Debuts Taste Assist AI on AEG Line
Not every new AI-feature introduction at IFA was tied to integrated cameras and image recognition. Electrolux introduced its AI Taste Assist feature on its AEG line of kitchen appliances. According to the announcement, AI Taste Assist will take recipes from the Internet, import them, and send cooking instructions to the oven, but not before it recommends ways to enhance and optimize the cook. In a demo on-stage by Electrolux at IFA, the company emphasized how the new feature was meant to overcome what they called the “cooking gap”, which they described as the limitations of existing recipes and the enhanced capabilities of modern cooking equipment. The feature that Electrolux primarily promoted to bridge this gap was steam cooking, a feature that was injected into a lasagna recipe in an on-stage demo of the Taste Assist feature by Christopher Duncan, Electrolux’s SVP of Taste for Europe.
One notable absence at Electrolux’s IFA new conference was GRO, the next-generation modular kitchen concept the company announced in June of 2022. All indications are that the Swedish appliance brand has not made any progress in commercializing GRO, probably partly due to the company’s struggles over the past couple of years. The company laid off approximately three thousand employees last year, and earlier this year, it saw the departure of its longtime CEO, Jonas Samuelson, as the company continued to struggle post-pandemic and in the fast of increased competition from Asian appliance brands.
SideChef Unveils AI Feature in App That Creates Step-by-Step Recipes From Photos of Food
SideChef recently introduced RecipeGen AI, a new beta feature that generates step-by-step recipes from a photo of any dish. Users can upload pictures of meals from restaurants or social media, and the app will provide a shoppable recipe based on the image.
From the release: “We are living in exciting times, where every inspiration can become a person’s reality,” says SideChef Founder & CEO, Kevin Yu. “At SideChef we’re excited to be the first to use AI to allow any home cook to make their food inspiration a reality for themselves and loved ones, with a single photo!
CNET writer Amanda Smith gave the app a test drive and came away with mixed feelings. While the app successfully identified many ingredients, it missed key components in some cases, such as sourdough focaccia and strawberry butter. It also occasionally added ingredients that weren’t in the dish, like bell peppers, leaving Smith feeling the accuracy was somewhat hit or miss.
Smith’s takeaway: Succes “depends on the recipe. It has a hard time with nuance and, like other AI tools, tends to make it up if it’s unsure. It’s a handy little app that could be used to inspire new ideas and ingredient concoctions or if you’re in a restaurant and don’t want to bother the waiter with dish details.”
Samsung Food Also Debuts AI-Powered Shopping Lists From Photos
SideChef isn’t the only smart kitchen company debuting photo-to-recipes/shopping lists powered by AI in their apps. At IFA last week, Samsung announced new AI-powered meal planning and food management features. The Vision AI feature now allows users to add ingredients to their Food List by simply taking a photo with their smartphone, expanding beyond the previous limitations of Samsung’s Family Hub smart fridge. This list can be used to suggest recipes, prioritize items nearing expiration, and automatically update after meals are cooked or ingredients are purchased.
Additionally, the company announced a new premium tier called Samsung Food+, a $7/month subscription service offers personalized weekly meal plans, tailored to users’ nutritional goals and dietary preferences, and tracks macronutrients and caloric intake. This premium tier also integrates more advanced AI functionality, allowing users to customize recipes and receive a full week of meal recommendations, helping reduce food waste and simplify grocery shopping by making the app a central hub for food management and meal preparation.
Tic Tac Chewy!, the first sugar candy under the Ferrero North America portfolio, is now available in candy aisles across the country.
Made with layers of intense fruit flavors, Tic Tac Chewy! features a crunchy exterior and a chewy inside. Available in two varieties – Fruit Adventure and Sour Adventure – each offers a mix of flavors: Cherry, Apple, Orange, Lemon and Grape.
“We’re so excited that fans are now able to try Ferrero’s first-ever innovation exclusive to the U.S. market, Tic Tac Chewy!,” says Dan Cutchin, vice president of marketing at Ferrero USA. “This unique candy is a vibrant evolution from the iconic Tic Tac mint, and we cannot wait to get it in the hands of candy enthusiasts everywhere as we shake up the category with this flavorful offering.”
Tic Tac Chewy!, made with colors from natural sources only, is available in a single bag (1.8 oz.), share bag (3.4 oz.) and peg bag (7 oz.) in stores and online nationwide.
Seven years after the Wireless Power Consortium first started working on a standard for countertop kitchen appliances, Midea announced the first product that works with the Ki standard. According to a story in The Verge, Midea announced its Celestial Flex Series of products, which includes a blender, steamer, and kettle, at the IFA show in Berlin.
Midea, one of China’s largest appliance brands, hasn’t said when its Ki lineup will ship, pricing, or regions to which it will ship. It also has not indicated if they are working on a Ki-compliant cooktop, (though it wouldn’t matter much to customers since any Ki-compliant cooktop should work). However, they did announce a new all-in-one built-in oven called the Midea One that has a built-in air fryer and automated multi-step cooking function capabilities.
The announcement of the first products is a big milestone for any standard, and Ki is no exception. And while it’s good to see a major manufacturer commit to the standard, the better part of a decade is a pretty long time for a standard to finally make it to market, which is probably why—as we reported earlier this year—some companies have taken it upon themselves to build wireless power products that don’t use the standard.
It will be interesting to watch if Cloen or others who have attempted to build non-Ki-based wireless power kitchen products will now begin to embrace Ki. My guess is they will since proprietary technologies are an uphill battle, particularly when trying to convince retailers to jump on board.
Initial Ki products with integrated transmission coils are expected to be indication cooktops, but in the long term, WPC expects the technology to be installed under the counter on quartz, granite, and marble countertops.
