Key Takeaways
- The new Planit POD Fermentation Chamber enables commercial kitchens to create plant-based proteins in just 24 hours.
- Developed by Planit Protein and Waring, this system reflects 40 years of innovation in fermentation technology.
- The appliance, priced at around $2,000, allows chefs to customize protein bases like chickpeas and lentils for in-house preparation.
Innovative Fermentation for Plant-Based Proteins
At this week’s National Restaurant Show, Waring and Planit Protein unveiled the Planit POD Fermentation Chamber, a groundbreaking commercial fermentation system designed for the creation of plant-based proteins in kitchens. Using single-ingredient bases from Planit Protein along with a proprietary starter culture, this device can produce eight pounds of customizable protein base within 24 hours.
The development of the Planit POD traces back 40 years to inventor Gunter Pfaff and his partner Joy DuPuis, who initially made homemade tempeh. Pfaff designed a plywood appliance for fermentation that was later refined. After his death, the DuPuis Group honed the technology to ferment various plant-based proteins using bases like chickpeas, lentils, and mushrooms.
Waring’s General Manager, Dan DeBari, recounted how the collaboration began when Planit Protein approached Waring to help manufacture a commercial version of the fermentation appliance, identifying an opportunity for innovative product development. DeBari emphasized Waring’s goal to move away from conventional products and engage in novel solutions that meet market demands.
Expected to launch in Q4 of this year at a price point around $2,000, the Planit POD offers chefs an easy-to-use fermentation system, something virtually absent in commercial kitchens. Users will initially have access to three base options: a roasted chickpea base, a hybrid lentil mix, and a proprietary “burger” blend featuring mushroom protein, pea protein, and chickpeas. The process is simple: chefs boil chickpeas, add the starter culture, and insert the mixture into the chamber. After 24 hours, they’ll have a fermented base ready for various culinary applications such as tempeh or plant-based meat.
The introduction of the Planit POD marks a significant advancement for the restaurant industry, particularly as demand for plant-based protein options rises. Unlike traditional fermentation methods that often require makeshift setups, this system positions itself as a specialized appliance to support chefs’ creative processes.
Furthermore, the potential exists for bringing similar technology into home kitchens, with Planit Protein planning a “Planit Pod Home” model aimed at home cooking enthusiasts. This would represent an exciting expansion of the fermentation concept beyond commercial settings, catering to home chefs eager to explore plant-based culinary possibilities.
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