CATERING TO A CHANGING INDUSTRY
In an era when more is being demanded of large-scale kitchen equipment than ever before, manufacturers are proving themselves highly capable of rising to the challenges they face by producing a wealth of innovative, cutting edge solutions that meet a raft of requirements
With catering operators under increasing pressure to use space effectively, conserve energy, manage waste responsibly and satisfy today’s discerning diners, the equipment rolling off the production lines and into commercial kitchens is more tailored than ever before to the industry’s demands.
Buoyed by new technology and extensive research and development, today’s innovations are enabling kitchens to become cleverer, more joined up, more efficient and increasingly ergonomic, reflecting both broader industry trends and the specific requirements of individual businesses.
However, the need to optimize space inevitably presents challenges for kitchens and consequently, their designers, with the cook-line under mounting pressure in both large-scale venues and busy, smaller outlets.
According to international foodservice consultant Ken Winch, the days when kitchen space and dining areas in hotels were divided equally are long gone. “In years past, hotels would have ratios of 50 percent kitchen and 50 percent dining area,” he said. “However, we’re now seeing the ratios shifting to the point where kitchens have a maximum of 40 percent of the allocated space, and, in some cases, it’s nearer 25 percent.”
With space at a premium, manufacturers are adapting to the changing requirements of slimmed-down kitchens in several ways, with the emergence of multi-function equipment that enables users to obtain maximum output from the area available. “For example, we’re seeing increased take-up of equipment like turbo-chef ovens that provide both convection and microwave functions, water baths/vacuum packs and more sophisticated combiovens,” Winch said.
In years past, hotels would have ratios of 50 percent kitchen and 50 percent dining area
Over the years, design has also risen to the challenge of space constraints by rethinking the traditional positioning of equipment and finding new homes for key pieces. “Rather than having equipment taking up space along the walls, we’re now witnessing under-counter refrigeration as standard, including prep-counter fridges, and more wall refrigerators that make use of vertical space,” Winch noted.
Many of these items are now being offered in modular options, giving buyers and operators more flexibility. Several variations of refrigerator drawers also have a multi-temperature function, as Glen Roberts, chair of the Uk-based Catering Equipment Suppliers Association explained. “Users can set a draw to zero degrees one day and then to plus two or plus four on another, so there’s much more versatility when it comes to storing