HOT-SIDE TECHNOLOGY
more effectively. Te real key to improvement, however, is found in automation, programmable displays, and faster cooking speeds. “Tere is still a labor
shortage in Asia as well as in the US, so consultants must look at the whole ecosystem to rely less on labor,” says Michael Lau FCSI, kitchen designer with Pro-Kit Design & Project Management, who is based in Singapore. “Automation helps with this, but it also improves consistency in cooking processes. Foodservice means long hours, and the role of the chef has become a routine job unless you work at the high end. Automated equipment may depreciate in value every month, but people need to be paid more every year, and rising salaries are a big cost,” he continues. “Te automation
of cooking processes is how some restaurants will survive, particularly if they are competing on price.” John Pennington, the
vice president of sales and marketing with AccuTemp agrees that current trends focus around equipment that can decrease the
amount pf labor needed in the kitchen. “Labor saving seems to be the catch phrase right now,” he says. However, he cautions
against relying too much on robots. “If you have ever seen a fryer or griddle robot cook, you’ll know that a human is way faster. So currently, until we can find a way to speed up the cooking style robots, equipment that cooks faster and has some automation features will become more sought after.”
ON THE CUSP OF GREAT CHANGE
Te need to control labor costs or to produce more food with fewer cooks – is not the only challenge that technology must address. Often the need to produce more in a smaller space is just as important, so multi-function equipment that takes up less real estate – and can increase flexibility and speed – is attracting great interest. A machine that can do the
XLR8 Upper Heated Platen from AccuTemp
work of kettle, steamer, fryer, dehydrator, and smoker, all at the same time, has obvious appeal. “Flexibility and multi-
functional hot-side equipment
“Until we can find a way to speed up the cooking style robots, equipment that cooks faster and has some automation features will be more sought after”
are always in high demand,” confirms Derda. “Flexibility is essential for banqueting services, for example, and depending on whether clients prefer a cook-serve or cook-chill- serve model, we recommend equipment from manufacturers that can simulate those specific operations. Tis helps clients visualize how the setup can enhance preparation, cooking, chilling, holding, retherming, and serving processes, ultimately doubling productivity, speeding up service, and improving efficiency,” she adds. In smaller, family-style
restaurants, multi-functional equipment is not just recommended but essential,
as it enables the cooking of multiple dishes simultaneously without compromising quality. Derda also believes that ventless technology, especially high- efficiency ovens, has improved to the point where it will soon become commonplace. “Tese ovens are versatile –
smaller ones elevate appetizer preparation, while larger units cook various items with programmable controls and no odor transfer. Tis has been a game-changer for businesses previously limited by ventilation capabilities, allowing them to offer hot food options,” she says. “As we move forward, the
ventless side of cooking, as well as speed ovens, are big turning points,” adds Ressa. “Tese ovens will be big, but need no hoods. It takes only a few minutes to go from frozen to cooked. Tat changes the game in terms of how we value ventless equipment, which is a huge step forward in technology. It means we can put equipment in places we could not before
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