“New hot-side technologies are playing a key role in addressing staff shortages by combining
automation, intuitive operation and multifunctionality”
in European foodservice, and then you add all these ESG requirements on top. Operators don’t have much choice. Induction technology has been game-changing. I’ve worked on hospital kitchens that serve over 2,000 meals daily, and full induction implementation delivered 42% energy savings.” Beyond lower energy costs,
operators to ride that wave of creativity and invention. “I’m seeing massive shifts
that are completely changing how we approach kitchen design,” says Helge Pahlke FCSI, manager of German consultancy KDREI. “Energy efficiency has become non- negotiable – costs have jumped 40-60% since 2021, so every operator is scrambling to find savings wherever they can. Ten there’s a push towards modular systems because businesses need flexibility like never before. Guest numbers are all over the place these days.” Digitalization is radically
changing how some operators understand and manage their businesses. IoT-enabled devices are becoming standard. So, too, has the need to improve sustainability, not only to help the environment, but also to keep soaring energy costs to a minimum. Getting chefs to switch from gas to electric can be hard, but it will soon be essential. “It all comes down to
money,” says Pahlke. “Energy costs keep climbing, we’ve got 2.4 million unfilled positions
Efficiency, flexibility and savings remain the watchwords in hot-side
however, Pahlke also saw that chefs were really impressed with the precision of temperature control. Tey can instantly go from 1% to 100% power, and kitchens are around 35% cooler. So, induction clearly shows how a change in hot-side technology can have a dramatic impact. “Here, 95% of kitchens
don’t have gas supply anymore, and they are all turning to electric kitchens,” says Primož
Černigoj FCSI, kitchen planner and founder of PROPrima in Slovenia. “Te benefit is that you can regulate temperature more precisely and quicker. All appliances are getting more powerful, so the power load is higher, but energy consumption is getting lower because of precise temperature control.”
SOLVING REAL-WORLD PROBLEMS
Induction clearly has a big role to play in cutting energy costs, but operators have many other challenges to overcome. Labor shortages are at the top of that list, which is why more and more kitchen designs feature automated equipment. Persistent staff shortages have fed demand for equipment that reduces manual labor and minimizes the need for highly skilled staff. “New hot-side technologies
are playing a key role in addressing staff shortages by combining automation, intuitive operation, and multi- functionality,” says Jörg Csanitz FCSI, managing partner at German consultancy Reisner und Frank. “For example, Rational’s iCombi Pro combi- steamers integrate intelligent cooking processes that automatically adjust humidity, temperature, and cooking time depending on load size and food type, which significantly reduces the need for highly skilled staff to manually monitor or adjust settings, while also lowering energy and water consumption.”
> 71
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 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
