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As many new and innovative kitchen technologies are supporting operators with improving the sustainability and overall efficiency of their commercial kitchen operations, FEJ speaks to suppliers to discover some of the latest technologies available to businesses to help them future-proof their operations.

From technology such as AI, Internet of Things (IoT) systems for real time monitoring and control of kitchen equipment, to inventory tracking technology, food safety, menu management systems and more, modern kitchen technology can help operators establish and develop a greener kitchen environment.

Alex Reed, foodservice partner sales manager for Electrolux Professional UK & Ireland, said: “Here at Electrolux Professional, we have recently started to incorporate AI technology into both our everyday operations and our latest equipment.

“In the kitchen, our SkyLine Combi Ovens are equipped with a unique Plan-n-Save feature, which uses AI to optimise cooking orders based on the selected meals. This can cut energy consumption and save up to 20% on running costs in the process.

“From here, users can test the potential of this function with prospective new dishes, gaining insight into cooking times, orders, and any potential issues before any ingredients have even left the shelf.”

The appliance’s MultiTimer function can also manage up to 20 different cooking cycles at once, improving flexibility while saving teams from having to use several ovens at once. This helps to make the kitchen a more comfortable environment, all while avoiding consuming the energy required to power multiple ovens simultaneously. The firm’s innovative Cook and Chill solution offers a host of time and energy-saving benefits, and its full potential can be unlocked with SkyDuo.

Over at Unox UK, MD Scott Duncan said “data-driven decision-making has been driving a lot of conversations with our customers”.

He added: “In order to really track and monitor progress – from oven management to energy consumption – kitchen teams need advanced and smart equipment that can help them make more informed decisions. We call it data-driven cooking (DDC) – which after taking on genuine customer feedback we updated at the beginning of 2024, introducing DDC 2.0 to the market. Using the latest Unox technology, operators can collect data, process information, analyse use, and produce daily reports. By harnessing this data, operators can make much more informed decisions to effectively manage their kitchens through real-time and logged analytics.”

The company knew that artificial intelligence would become commonplace in professional kitchen equipment as the industry continues to evolve. Mr Duncan said: “AI is the perfect pairing for the foodservice industry as, much like a chef, it’s always learning and innovating. Feedback from our latest AI accessory OPTIC.Cooking has been really positive.”

Alistair Farquhar at Welbilt said: “Our Convotherm maxx pro combi ovens are equipped with the latest innovations to save money and energy, reduce water usage, increase cooking speeds and reduce food shrinkage. Notably, the unique Climate Management System of the Convotherm maxx pro uses the Advanced Closed System.

“A fully sealed cooking chamber that retains heat and moisture, producing perfect cooking results with exceptionally low energy and water requirements. Natural Smart Climate ensures the optimal degree of moisture in every product completely naturally to achieve precise and consistent high-quality cooking and baking results with fast and even heat transfer. Maximum moisture uptake gives increased volume and longer shelf-life as well as avoiding cross contamination of flavours.

“Our latest innovation is ConvoSense maxx pro. ConvoSense is the world’s first combi oven with AI powered fully automated cooking. Our innovative equipment such as the Convotherm maxx pro delivers multiple improvements in kitchen management, and combined with Welbilt’s KitchenConnect, connectivity provides the biggest opportunity for kitchen synergy for operators.”

Michael Eyre, product director at Jestic Foodservice Solutions, said that with the Duke ReadyFlex Hot Holding Cabinet, operators can speed up service by pre-preparing food and serving it at the right temperature, texture and in perfect condition, as well as precisely controlling each food product’s individual environment.

He added: “Offering intuitive, colour touchscreen control, the ReadyFlex cabinet’s technology-driven performance delivers total confidence that food will have the same sensory appeal whether it was just cooked or has been held for an extended period and enhances food safety by ensuring food is maintained at safe temperatures.

“The ReadyFlex has built in Bluetooth capability and Wi-Fi for connecting remotely, allowing operators to program recipes from a laptop and utilise unlimited storage via the sous chef cloud and distribute recipes to kitchens across multiple restaurants, regionally, nationally and globally.”

The Henny Penny F5, an extremely powerful low oil volume fryer, is also available from Jestic.

Jamie Clews, key account manager at Metcalfe Catering Equipment, said: “The PacoJet 4 eliminates the need for defrosting and lengthy preparation times, whilst reducing the risk of spoilage and food waste. With its high levels of precision, the technology inherent to the PacoJet 4 enables chefs to streamline their workflow, manage their ingredients better, and increase efficiency.

“One of the biggest challenges in kitchens is the time management of staff. Thanks to the PacoJet 4, frozen ingredients can instantly be turned into smooth purées, ice creams, or sauces, eliminating the time it would normally take for them to thaw or cool down. Chefs can also prepare large batches of ingredients in advance, freeze them in the PacoJet beakers, and process them when needed.”

Over at Fagor Professional, each oven features exclusive Fagor Touch technology with full programmability ensuring that the oven can be operated by any member of the kitchen team with minimal training.

The integrated touchscreen controls have been designed to withstand the rigours of daily use in a busy kitchen, whilst also being simple to operate and easy to clean and maintain.

Felix Alvarez, European director of Fagor Professional, said: “With staffing and skills shortages impacting businesses across the industry, the Fagor Touch technology can help ease the burden on busy chefs, who are also juggling a range of challenges including the higher costs of both energy and ingredients.

“Fagor iKORE ovens can help here too, with industry-leading energy efficiency and built-in iWashing cycles in every oven allowing for simple and automatic cook chamber cleaning helping to boost performance, reduce energy consumption and increase the service life of the equipment – helping to reduce the whole life cost to operators. The iKORE oven range also features recently launched FagorKonnect technology. This connected kitchen suite gives operators the flexibility to operate, monitor, and programme the equipment remotely.”

Helen Applewhite, group marketing manager at Lincat, IMC, FriFri and Britannia, commented: “Lincat’s latest kitchen technologies, such as the Lincat Specialist EcoSense CT2 Conveyor Toaster and Silverlink EcoSense SGE1 Salamander Grill, incorporate advanced ‘jog to sprint’ technology to significantly enhance energy efficiency while reducing operational costs. These products are designed to switch into low-power modes when not in active use, ensuring that energy is conserved while the appliances remain ready for quick operation.

“Additionally, the CiBO+ and CiBO+ Boosted units elevate operational efficiency through their tri-heat technology and intuitive QPad touchscreen. These features ensure precision and consistency, reducing operator error and delivering high-quality results every time. The CiBO+ heats up 25% faster, cools down quickly, and cooks up to 12 times faster than conventional methods. It’s highly energy-efficient, cooking two toasties at just 2p per cycle, while the CiBO+ Boosted can cook four toasties for 3p. In standby mode, both models consume only 1kW per hour. Together, these technologies demonstrate Lincat’s commitment to delivering energy-efficient, cost-saving solutions without sacrificing performance. They help operators optimise their kitchen performance while reducing both operational costs and environmental impact.”

Within Maidaid’s warewashing range, the company offers several technologies that support these efforts at each stage of the wash cycle. Sales director Rob Wager said: “One of these is our water pre-heating function, which activates during the initial fill. By pre-heating water in the boiler before transferring it to the wash tank, the machine’s heat-up time is reduced by approximately 35%, leading to significant energy savings. We also have an energy saving mode that engages when the machine is idle between cycles.

“Our patented dual-flow wash pump is designed to improve energy efficiency during the wash cycle. With two outlets instead of one, it delivers water to the wash jets at full flow, increasing pump efficiency while reducing energy consumption. Another innovative feature is our partial drain system. Unlike standard machines that follow a Wash-Rinse-Drain programme, our system follows a Wash-Drain-Rinse pattern.”

Maidaid’s Heat Recovery technology also contributes to energy savings by capturing waste steam from the end of the cycle and using it to preheat incoming cold water.

Trevor Burke, MD of Exclusive Ranges, said: “Vianen is one of the energy-saving brands in the Exclusive Ranges’ portfolio that sets energy considerations as a priority. Vianen Vianergy II canopies can reduce airflow requirements by up to 28% with a unique patented design, minimising your ductwork, fan requirements – both extract and supply – the plant required for odour and pollution control, tempered air, and the project’s installation costs.

“The company’s patented Fecon Filters have a 95% grease extraction rate and all canopies come with fully integrated energy saving LED lights. They are manufactured using AISI 304 stainless steel, are fully welded, therefore easy to clean and maintain. The VeTec range incorporates ‘the on demand’ controlled ventilation, saving further energy, and the connectivity of the Victoria range features a remote Intelligent Monitoring System allowing you to monitor kitchen activity.

“Another of the brands that Exclusive Ranges represents is Menu System, leaders in the manufacture of induction cookers. One of the many benefits of induction is the energy saving features – savings of between 50-85% compared to traditional cooking.”

Paul Crowley, marketing development manager at Winterhalter UK, said the firm’s products, in conjunction with the Connected Wash platform, can alert operators to immediate errors like lack of softener salt, chemicals or if there is an obstruction within the wash chamber.

Mr Crowley said: “The Connected Wash platform will also analyse how the machine is being operated and make recommendations for improved efficiencies. Just one example, if the connected product is fitted with heat recovery options, the platform will identify issues where machines are not going through the full heat recovery process, perhaps because staff are opening the door or hood before the cycle is complete. If this example is multiplied across a large estate, training staff to leave their machine to complete the cycle could save thousands of pounds a year for operators.”

Malcolm Harling, sales and marketing director of Williams Refrigeration, noted that blast chillers are increasingly a ‘must have’ in modern commercial kitchens, enhancing food safety, reducing food waste and increasing productivity.

He said: “Williams’ latest reach in blast chillers and blast chiller freezers are faster than their predecessors and use less energy, helping drive efficiencies in the kitchen. Plus, they run on natural hydrocarbon refrigerant, making them a greener option for the blast chill freeze market. The blast chillers’ clever AirSmart airflow design ensures even chilling without dehydration, so that food is kept in top condition.”

Meanwhile, Valentine’s computer fryer range represents the very latest intelligent frying technology from Valentine & CuisinEquip. The flagship model in the range is the 400mm twin pan EVO2200 P computer fryer, complete with two baskets, both with auto lift and pumped oil filtration. For added flexibility and to suit individual demands, the EVO2200 P is available as both single and three-phase and comes with an impressive capacity of 2 x 7-8 litres.

The company said: “Constantly checking the oil temperature, with a tolerance of +1/-1°c, the technology can analyse the frying conditions and automatically adjust the cooking times to suit.”

Four programme buttons per tank enable operators to quickly and accurately cook the most common ingredients found on a menu. Password protected for safety, the programme buttons show name, temperature and cook time and allow any chef in a kitchen to produce the same great quality fried foods. The automatic basket lifts, fitted as standard, deliver precision and consistency by raising the food, allowing excess oil to drain, and prevents overcooking.

Andrew Whyte, product manager at Panasonic UK Ltd, said: “Offering microwave (nine power levels), grill (two levels) and convection; the new NE-SCV3 features Panasonic’s unique twin inverter technology, to cook food evenly. Its ventless design with a built-in catalytic converter and a full metal door ensures an even distribution of heat, while an easy-to-clean cavity keeps maintenance simple and reduces the necessary cleaning time.

“With continuous cost increases within the industry, including the cost of energy, kitchen efficiency remains a concern for operators, not just in terms of sustainability and environmental considerations, but for how it impacts on profit. Independent expert testing of our NE-1878 proves the performance of our NPD and use of innovative technology in providing operators with equipment which performs excellently. As the first unit of its kind to use inverter technology, the NE-1878 has energy savings of up to 18% compared to other similar models, making it the green machine of choice.”

Meiko’s BioMaster utilises automated onsite food waste processing for intermediate storage in sealed tanks before collection for conversion to biogas by anaerobic digestion. The firm has also developed Meiko Connect, an app/smartphone-based system that allows managers to access and record machine-related and hygiene-related data from the dishwashing machine easily and conveniently. This level of connectivity enables dishwasher engineers to ‘connect’ to the equipment so that they arrive with the right spare parts to achieve a first-time fix higher than 94% (Meiko UK average).

Meanwhile, Rational uses cutting-edge kitchen technologies that not only enhance operational efficiency but also promote sustainability. The iVario Pro technologically advanced bratt pan and iCombi Pro combi-steamer – are designed with advanced features to streamline cooking processes, reduce energy consumption, and minimise waste.

Graham Kille, director of product management at Rational UK, said: “The iVario Pro can replace multiple pieces of traditional equipment such as tilting pans, boiling pans, and deep-fat fryers. Its precision and speed significantly reduce cooking times and energy usage, making it ideal for high-efficiency kitchens. It also offers smart energy management to ensure only the required amount of power is used at any given time, cutting operational costs and reducing environmental impact.

“The iCombi Pro automatically adjusts cooking parameters based on real-time monitoring of food conditions. This allows for consistent quality with minimal intervention, reducing food waste and energy consumption. Furthermore, its connected capabilities allow for remote monitoring and control via the ConnectedCooking platform, enabling kitchen operators to optimise cooking schedules and equipment usage based on real-time data, which enhances efficiency across operations.

“Together, these technologies contribute to a leaner, greener kitchen by offering energy savings and time savings, while improving the overall productivity of kitchen staff.”

Through ConnectedCooking, operators can remotely monitor and control the iVario Pro and iCombi Pro units, accessing data on energy consumption, cooking processes, and maintenance needs.

This ability enables proactive decision-making within a foodservice business, reducing downtime and improving efficiency.

Mr Kille added: “Additionally, the system allows for automated HACCP documentation, which helps ensure compliance with food safety standards while saving valuable time, eliminating the need for manual documentation and further enhancing operational efficiency.”

Over at Adande, managing director Karl Hodgson, said: “The Adande Blast Chill Drawer offers a revolutionary solution for professional kitchens by providing the ability to blast chill produce while maintaining the flexibility of traditional fridge and freezer functionality. This flexible feature makes the Adande Blast Chill Drawers perfect for Chefs, enhancing the productivity of any food service operation.

“With the capability to rapidly cool up to 7 kg of food from 70 °C to 3 °C in just 90 minutes. Additionally, its space-saving design allows chefs to incorporate the blast chiller seamlessly into their kitchen, increasing efficiency without compromising on space. Available in single, double, or triple-drawer configurations, the Adande Blast Chill system helps chefs optimize workflow while maintaining the highest standards of food safety.”

Mr Hodgson noted that kitchen operators face challenges like food safety compliance, limited space, energy costs and maintaining efficiency. He said the Adande Blast Chill Drawer addresses these issues by combining blast chilling with fridge and freezer functionality in one compact unit. The system rapidly cools food to safe temperatures, ensuring regulatory compliance, while its modular design saves space and streamlines workflows, supporting Cook/Chill food preparation. Additionally, Adande’s energy-efficient system helps reduce costs and food waste.

Fri-Jado’s latest connected equipment eco-system has been developed so that it fits seamlessly into existing control systems, offering the user maximum flexibility and the control they demand over their equipment. Additionally, the system offers the opportunity to control both hold and chilled cabinet installations – where others system only offer extensive control over chilled. The range offers end users benefits including HACCP systems, compliance control and remote monitoring.

Gary Thacker, sales director at Fri-Jado, commented: “Technology has delivered significant operational benefits across both the retail and hospitality sectors however, all too often this technology requires the implementation of proprietary software and applications. This extra software requirement causes extra effort and challenges for IT teams, demands supplementary training and knowledge from staff, and often doesn’t permit maximum control efficiency of the equipment itself.”

The Alto-Shaam range of multi-cook ovens, Vector and Converge, offers accelerated cooking on a larger scale, cooking multiple items simultaneously, at different temperatures, and are able to handle different sized batches in up to four separate cooking compartments.

For operators, the versatility of these multi-cook ovens makes them a popular choice compared to smaller accelerated cooking technologies, which are only capable of producing small batches. Alto-Shaam’s Structured Air Technology gives even, high speed and high temperatures to achieve top results every time.

Mark Hogan, commercial director of Foodservice Equipment Marketing (FEM), said: “There is a lot of interest at the moment in the Converge range. This is down to a combination of factors. For one thing, its small footprint makes it ideal for use in smaller kitchens. In addition, the convenient self-cleaning system reduces downtime and staff workload, which is especially important in venues struggling with staff shortages.

“With reduced kitchen space and the need for fewer people to be able to produce more food, multifunctionality and shorter cooking times have become important. The Converge and Vector can both perform multiple cooking methods in one appliance, super-fast. They are great baking ovens, fast producers of toasted and grilled items, and an air fryer, all at the same time.”

Costs are always an issue, especially today. Clients that have chosen the Vector or Converge like the fact that they are ventless, the company said. Mr Hogan added: “As well as reducing costs, not requiring expensive extraction systems provides enormous flexibility in installation, making it simple to add them into existing setups as well as allowing them to be quickly moved as requirements change. Eliminating the need for extraction systems also opens up the possibility of providing a food offer in sites that would previously have been unworkable.

Source https://www.foodserviceequipmentjournal.com/kitchen-technology-taking-on-new-tech/


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