CHEF'S FOCUS ON EQUIPMENT
“Generally, the market is shifting. Competition is rising, rentals are higher and new legislation will see operating costs increase, while labor is no longer cheap and is also costlier to manage.
Machines, while costlier in the initial capital outlay, will, over a period of time, deliver a proven and planned return on investment. With planned preventative maintenance schedules, no sick leave, no annual leave and so on, the focus on machinery is by all intents a logical one. Operators who are, perhaps, reluctant to spend big on machinery now will, in time, come to see the long-term benefits, and I believe there will be a shift regionally. The combi oven is and always will be a staple in any kitchen. Large, tilting pans and rice boilers, too, will feature in kitchens for the foreseeable future. Flat tops/ griddle tops will also continue to feature in kitchens. Automated machines for prep, such as vegetable washing and peeling, will always be important. Vacuum chambers, especially the large double chamber machines, will play a bigger role in kitchens.
The use of modified atmosphere packaging will increase regionally, as there is a rising demand for ready-to-eat food and food service solutions.
In terms of smart technology, equipment is certainly more technical, with each set piece coming with motherboards. Programmable, remote access, multifunctioning machines, offering varied cooking styles - bake, steam, combisteam, braising, roasting, boiling, frying – comprise a single unit. It’s like a onestop, multi-purpose, machine, capable of producing an entire menu.
However, in large or specifically industrial catering, advanced ‘electronic’ equipment, with computerized boards, chips and smart “brains” is generally very expensive. It is almost always sourced from overseas, and so can be ‘over- engineered’. This presents a challenge, given that the equipment, while super advanced, will face issues in an environment that is hot, humid, volume, labor intensive and, quite frankly, brutal.
Doors break, handles break, gaskets wear and when the motherboards breaks, the cost of repair is inhibitive and the lead time for spares nightmarish, often taking between six and eight weeks for arrival.
In brief, there is a huge choice of equipment - heavy, large, basic and high-tech - the decision is to choose what best suits your operation, taking into consideration all the factors that most influence your kitchen.
There is no bad equipment, perhaps, though, poor decisions when deciding what equipment works best in a particular environment. This holds true for expensive or cheap equipment.”