T
he evolution of technology is one of the most transformative trends
in the foodservice industry. Innovations in cooking equipment continue to revolutionize the way food is prepared, making processes faster, more efficient, more adaptable, and more consistent. Combi ovens are a prime example, but new ideas are shaping the design of ventilation systems, pizza ovens, and everything else on the hot side. Te key question is
whether new concepts are helping operators to address the big challenges they face – labor shortages, the growing importance of sustainability, rising costs, and the need to do more in less space. Many believe the answer is yes. “High-speed ovens, ventless
technology, and induction cooking - these innovations have empowered even the smallest establishments to achieve their culinary goals with remarkable precision and quality,” says FCSI Associate Paula Derda, CEO of food and beverage facility design and consulting company PD Concepts based in Ontario, Canada. “One of the
most significant impacts is the automation of cooking
equipment,” she adds. “Automation has not only enhanced the speed of service but also simplified staff training and operations. Te integration of technologically advanced equipment has streamlined kitchen workflows, enabling staff to operate sophisticated machinery with ease and confidence,” says Derda.
“High-speed ovens, ventless technology and induction cooking – these innovations have all empowered even the smallest establishments”
A QUESTION OF PRIORITIES
Automation, energy savings, quality control, product consistency, waste reduction, and a reduced need for skilled manpower – all of these have become important to today’s foodservice operators, be they large chains, small restaurants, conference centres, schools, casinos, or any other kind of establishment. “Te needs of each project
dictate the type of equipment we recommend, with efficiency and cost-effectiveness always being top priorities,” continues Derda. “For smaller projects such as bakeries, cafés, and kiosks, clients seek compact, efficient equipment that maximizes output in a limited space. Larger projects focus on streamlining processes and automating tasks through advanced technology to enhance production and preparation.” Shaun Sterland FCSI,
the owner of UK-based Catering Support Services says hot-side equipment should be the reliable workhorse for operators. "It needs to last a long time with minimal maintenance, and possibly prioritize features that get food out quickly and consistently, especially during peak times,” he says. "Tis
could be faster preheating, easy-to-use
controls, and make most effective workflows. Cost is always a consideration, > 41
FEODORA CHLOSEA / I-STOCK
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