HOT-SIDE TECHNOLOGY
because we don’t have to worry about running HVAC ducts.” Ventless cooking is just
one symptom of a huge shift that is under way in foodservice. Subactogin, who has long experience in the mass production and distribution of food, and frequently advises on the automation of food production processes, believes that fully automated cooking – without any direct human presence or intervention – could become the new norm. He foresees nothing short of a paradigm shift in the next 10 years. “Te silent revolution has
already begun,” he remarks. “Bulk cooking automated equipment for hot processes is already on the market, and it is getting better, smarter and more efficient. Robotics and artificial intelligence (AI) are driving this revolution.” China has taken the lead in
the development of affordable automation in food processing, especially on the hot side, and manufacturers are competing in the market for this range of multifunction equipment. “Tese multifunction
machines are equipped with advanced features such as touchscreen interfaces, integrated timers, precision process control and connectivity options, allowing one chef to simultaneously control and monitor several cooking processes with ease,” Subactogin explains. “Some smart appliances even come with built-in sensors that can detect the doneness of food and adjust cooking settings accordingly.” Several companies are now
developing smart countertop and stand-alone automated cooking equipment for commercial and domestic usage that use artificial intelligence
“Robotics can ensure systematic and rapid production, enhance
consistency, reduce product waste and increase efficiency”
to deliver fully autonomous programmable operation. Tey can run hundreds of pre- programed recipes with the single push of a button. Tey can also handle many cooking techniques – stir-frying, roasting, braising, grilling, sautéing, boiling, and baking – and can often be remotely programmed and monitored in real time.
FIT FOR THE FUTURE Te connected kitchen concept is not new, but it is increasingly important, and can deliver much greater flexibility and efficiency when coupled with the level of automation that Subactogin describes, not only for large
The drivers for change in hot-side technology include sustainability, operational profitability and customer demand
Below: cooking innovation from Spring USA
chains with a high number of assets to manage across a large footprint, but also for much smaller operations. “Tat is now a must-have
for large venues, rather than a nice-to-have,” says Ressa. “We have switches at every cookline so that when equipment is upgraded to connected versions it is ready to go. Data is everything – the more data, the better the decisions you make.” “Remote access is highly
recommended and beneficial for operators managing fluctuating staff or analyzing equipment data,” adds Derda. “Furthermore, robotics can ensure systematic and rapid production, enhance
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