HOT-SIDE TECHNOLOGY
consistency, reduce product waste, and increase efficiency. Now, many robotic systems incorporate AI capabilities, which will revolutionize the foodservice industry.” Bob Dellert, vice president,
sales & marketing for Garland Commercial Ranges points to a future where commercial kitchens are smarter, more efficient, and increasingly adaptable to changing consumer demands as well as environmental considerations. “We can expect to see
more robotic kitchen assistants and fully automated cooking systems, reducing the need for manual labor,” he says. “IoT-enabled kitchens with interconnected devices will provide seamless operation and real-time monitoring. AI systems will optimize cooking processes, adapt to specific cooking styles and preferences, predict maintenance needs, and enhance kitchen management.” Ultimately, the combination
of AI and robotics could change the hot-side beyond all recognition. Te future could see smaller, more space-efficient kitchens with multi-purpose equipment ensuring high
quality from autonomous modular systems that can be mixed and integrated into various applications, introducing faster and more advanced ovens. For some, this is a welcome
vision, one in which operators have the simplicity they seek without having to compromise on quality or hire experienced chefs at great cost. Controllers will become smarter and, in some cases, autonomous, and will have a smaller footprint that suits even the most compact kitchen. Te world’s first
AI-powered combi oven for optical cooking – ConvoSense from Convotherm – provides a peek into the future. “Taking up AI to make
controllers smarter will result in systems where you can just drop food in and the AI will decide the best temperature, time and all other parameters,” says Ressa. “Tere will be fewer
classically trained chefs and more line cooks. You’ll need less oversight in each venue because the equipment is smart enough to not need such a talented workforce to cook the meals” For some, it is important to
know that a person is making their meal when they go out to eat, but the march of technology is inevitable. Te future of hot-side innovation will be determined by finding the right balance between humans and the machines they design.
“There will be fewer clasically trained chefs and more line cooks. You'll need less oversight because the
CONTROLLING THE HEAT FOR STAFF WELLBEING
Along with the need to be efficient, sustainable, multi-functional and cost-effective, cooking equipment today also needs to take into account its imapct on the health and wellbeing of chefs.
At a time of severe labor shortages in kitchens across the world, foodservice operations should focus on creating a healthy kitchen to attract staff.
equipment is smart enough to not need a talented workforce"
Soaring temperatures and inadequate ventilation in the kitchen affects chef comfort and wellbeing, which in turn can affect productivity, quality of output and lead to staff absence.
The California division of The Occupational Safety and Health Administration has passed new rules requiring indoor ambient temperatures not to exceed 82 degrees Fahrenheit in workplaces with high radiant heat areas.
Turn to page 54 for our report on the OSHA rules for ambient temperatures in the workplace.
Future diners won't know if their food is prepared by humans or robots
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