HOT-SIDE TECHNOLOGY
2.4 MILLION UNFILLED POSITIONS IN
Similarly, the MKN
FlexiChef combines multiple cooking functions – boiling, frying, and deep-frying – in a single unit. Its AutoChef technology enables fully automated cooking processes with precise temperature control, reducing human error and ensuring consistent quality. Energy efficiency is a fundamental purchasing criterion, driven both by cost- saving goals and corporate sustainability commitments. Modern combi-steamers, tilting kettles, and multi-functional braising pans now use optimized heating elements, intelligent heat distribution, and insulation technologies to reduce energy consumption by up to 20–30% compared to older models. Ten there is a shift
towards simpler interfaces and digital integration. More equipment now features intuitive touchscreen controls, guided cooking programs, and connectivity to kitchen management systems. “Manufacturers are also
focusing on user-friendly interfaces with touchscreens and guided cooking programs,” says Csanitz. “Tis makes it easier to train new staff quickly, reduces
errors, and ensures HACCP- compliant documentation of cooking processes. Overall, these smart technologies optimize workflows, reduce preparation times, save on labor costs, and ensure a more sustainable kitchen operation through energy and water savings.” “Most innovations focus on
tackling issues such as staffing challenges, energy consumption, and reducing waste,” agrees Khaled Halabi FCSI, VP at global consultancy Cini-Little International, Inc. “Te combi oven, as advanced as it is, is still going through developments to make it even more efficient in terms of energy consumption through IoT advancements and AI integration. Tis also applies to optimizing operational efficiency in terms of end product by learning how to achieve best results, taking into consideration temperature, moisture and time factors, and adjusting them after each batch of cooking as it learns and gathers information.”
MANUFACTURERS RISE TO THE CHALLENGE
Some hot-side technology trends are certainly influenced by the need to comply
with changing regulations, particularly in regard to sustainability. Energy efficiency and environmental regulations are changing in both Europe and the US. Europe’s Ecodesign
Directive sets minimum energy efficiency and resource use standards for many equipment categories, driving manufacturers like Electrolux Professional, Hoshizaki, and Winterhalter to upgrade their refrigeration and warewashing product lines. In the US, Department of Energy standards mandate energy efficiency levels for cooking equipment such as gas fryers and griddles, driving the development of high-efficiency infrared broilers and induction- based cooking systems. Evolving food safety and
There is continuous and ongoing development in hot-side equipment
72
hygiene standards are driving innovations in automated cleaning programs, integrated HACCP documentation, and touchless technologies. Workplace health and safety regulations are rethinking occupational safety and ergonomics, leading to height- adjustable cooking systems, reduced steam emissions, assisted lifting or tilting mechanisms in bratt pans and multi-functional cooking systems, and much more. Tere are also tighter standards for ventilation and exhaust systems, such as ASHRAE standards in the US, which are influencing the development of integrated hood modules. Manufacturers are taking note of both these regulatory changes, and the operational
EUROPEAN FOODSERVICE
needs of their end users. “Surging energy costs
and stricter local regulations have made efficiency and sustainability top of mind for today’s progressive buyer,” says Gene Doerr, director of consultant services at oven manufacturer Unox. “Buyers now insist on low-kW draw, heat-recovery, and smart power-management features, plus documented cuts in water, chemical, and food waste through self-cleaning cycles, humidity control, and predictive maintenance. Simultaneously, viral menu trends and supply chain swings demand ovens that
ISTOCK
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