Robots also require regular maintenance and software updates. And technical issues could lead to downtime while also affecting the cooking process.


Similarly, a cleaning robot could well create an obstacle for busy workers when preparing meals under pressure. When a sudden spill needs to be cleaned up quickly, it also often makes sense for a nearby human worker to take care of it swiftly rather than wait for the robot’s sensor to kick in and detect it.


So, while robots can greatly aid the food preparation process, humans are still pivotal – at least for now. And there is a risk that with increasing levels of automation, kitchen staff might be tempted to neglect their hand hygiene because they are having a reduced level of contact with the food.


However, thorough hand hygiene is always crucial in the commercial kitchen, even where cooking robots and cleaning machines are in place. Many dishes will be garnished manually by the chef and the plates will also generally be carried to the diner by a member of the waiting staff.


Everyone’s hands should therefore still be washed frequently - particularly after using the washroom or following any contact with the refuse bin. Handwashing should be a user-friendly process, particularly in commercial environments where staff could be at risk of skin conditions when washing their hands frequently. Mild soaps and soft towels are preferable since these will help to prevent the risk of dermatitis and similar ailments.


A good choice of soap is Tork Antimicrobial Hand Washing Liquid Soap because this has a gentle action while also being highly effective against viruses and bacteria including Covid-19, SARS and HIV.


All dispensers should be designed to eliminate the problem of cross-contamination, and hand towels should be dispensed one at a time so that each user only comes into contact with the towel they use.


Tork Matic blue rolls work well in the catering kitchen. These are both soft and absorbent, while the high-capacity system offers multiple refill options.


www.tomorrowsfm.com


The way the hands are washed is also important. Particular attention should be paid to the backs of the hands and the areas between the thumbs and fingers. The washing process should take at least 30 seconds and should be followed by a thorough drying, since damp hands are an ideal breeding ground for bacteria.


All surfaces need to be kept clean at all times where food is being prepared to avoid the risk of bacteria growing and multiplying. An easy-to-access system such as Tork Reflex will allow staff to quickly wipe their hands or mop up a spill whenever it occurs.


The wall-mounted Tork Reflex system has a rotating nozzle which allows the paper to be pulled out swiftly with one hand and from any angle, speeding up cleaning when time is of the essence. Tork Reflex can also be supplied in a portable dispenser.


The restaurant sector has been suffering from staff shortages since Covid. And robots have been helping to plug the gaps in cases where people are simply not available for the tasks.


Besides using machines to prepare and cook the ingredients, some businesses are deploying ‘robot waiters’ that will bring the food to the table, lighting up as they do so to indicate that the customer should take his or her plate.


But many people eat out expressly to enjoy that manually-crafted dish and savour the friendly interaction with servers.


So, while robots may well be capable of taking over the hospitality industry in the future, whether or not the industry will survive without the human factor is another question altogether. And clean hands will remain of paramount importance whenever people are involved in the process.


www.tork.co.uk/restaurantworkflow TOMORROW’S FM | 43


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54