“Kitchen equipment is still largely designed by
engineers who think their ingenuity is something chefs will quickly buy into, but it takes time to harmonize”
equipment, so the bar will rise ever higher. “Precision is no longer a
jump from bake to steam to air-fry, store hundreds of recipes, and update them across a fleet overnight. In short, today’s hot side must be both resource- frugal and endlessly versatile.” “Many establishments are
turning to technology and smarter service solutions,” adds Ilaria Savi from the marketing department of cooking equipment manufacturer Giorik. “Tey’re increasingly seeking integrated systems that allow remote monitoring of kitchen equipment, ensuring better control and efficiency. At the same time, the demand for multifunctional products
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is growing. Tese tools are designed to handle a wide range of cooking tasks, whether they’re used by a Michelin-starred chef or a fast-paced, entry-level employee. Te ultimate goal is to lighten the workload, optimize operations, and keep everything running smoothly.”
WHERE NEXT FOR HOT- SIDE TECHNOLOGY?
Inevitably, the demand for more efficient and intelligent equipment that does more for less will continue to grow. What is new quickly becomes normal, once chefs and operators have made the leap to new
luxury – it’s a necessity,” says Robert Bratton, director of sales and national accounts at pizza oven manufacturer Marra Forni. “Operators are demanding hot-side equipment that combines speed, accuracy, and consistency without sacrificing food quality. At the same time, we’re seeing a return to the fundamentals of cooking – stone, fire, and artisanal techniques – now enhanced by intelligent technologies and a more educated operator base. Looking forward, the future will be defined by multi-functional equipment that supports culinary agility.” Tere are many avenues of development that the industry
could pursue. Pahlke sees a possibility for green efficiency, where hybrid systems might use 75% induction with 25% green gases for specialized cooking. He also believes heat recovery will become standard, routinely delivering energy savings of 40%. Solar and heat pump integration could become plug-and-play. Ten there is the prospect of robotic systems taking over more roles in the kitchen, particularly in fast food, quick service outlets. Innovation is clearly
unstoppable, but much will depend on how willing chefs are to keep up with the pace of change. “With IoT, everything is
plugged in and ready for use, but chefs are generally not too keen to explore these possibilities as they are more trade skills orientated by training,” says Alburn William FCSI, president of CKP Hospitality Consultants, which operates across Asia and Australia. “Tey don’t often look at technological systems, culinology [combining culinary arts and food science], decoupling production from service and so on,” he says. “Kitchen equipment is still largely designed by engineers who think that their ingenuity is something chefs will quickly buy into. But there is a disconnect and it takes time for both sides to harmonize.” Tis is perhaps where
consultants need to step in to make end users understand exactly what next-gen tech can do.
The equipment industry works to lighten the load of chefs in the kitchen
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