Integrating Tomorrow's Technologies into Today's Kitchens
By Howard Kosel Vice President High Performance Kitchens Manitowoc Foodservice Manitowoc, Wis. fsmarketing@manitowoc.com -- Foodservice Equipment & Supplies, 2/1/2010 12:00:00 AM
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Howard Kosel Vice President High Performance Kitchens Manitowoc Foodservice Manitowoc, Wis. fsmarketing@manitowoc.com |
There was a time when simple microwave and convection cooking were considered cutting edge and “hot holding” meant a line-up of heat lamps. Fast forward into a new decade – 2010, when kitchen equipment “talks” to the operator, to each other, and to the service agent; the oven knows what the cook wants before the food is placed inside, and electromagnetic energy is used to instantaneously cook food while the cook top remains cool.
High-tech, smart kitchens aren't just a trend but a necessity for the future. Cooking equipment will be expected to multi-task, cook, steam, and brown, while refrigeration will become more versatile, meaning that freezing, refrigerating, and blast-chilling technologies will be integrated into one piece of equipment.
Today's appliances are smart. They self-diagnose, anticipate pending failures, and then readjust themselves. The equipment monitors temperatures around the clock. If temperatures fluctuate beyond acceptable parameters, the system sends out an alert and will make the appropriate adjustments.
This same electronic software allows a service technician to log into HAACP controls, download real time information, and determine what will be needed should a service call be necessary – before ever leaving the shop. In some instances, adjustments can be made without a technician coming onsite. If a visit is needed, the technician will come prepared with the necessary replacement parts.
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“High-tech, smart kitchens aren’t just a trend but a necessity for the future.” |
The kitchens of the future will thrive in fast-paced environments. Accelerated cooking technologies cook food 5, 10, sometimes 15 times faster than conventional methods. By incorporating a combination of hot forced air and microwave technologies, rapid cooking is achieved. Multi-tasking hybrid ovens minimize the kitchen footprint and can increase output, allowing menu variety in a limited space because the ovens are capable of cooking a broader range of products. Operators save on space and energy while delivering high-quality food faster.
Ovens with memory, in true Jetsonesque fashion, will have hundreds of menu options that can be instantly uploaded into kitchen equipment from a central location. Once loaded, operators simply press a button, and the equipment takes over. Pre-programmed, customized menus take the guesswork out of preparing food, eliminating operator error, and simplifying the cooking process. Systems not only know how long it takes to prepare food, but how long it can be held at safe temperatures.
The latest hot-holding equipment is smaller, more flexible, and less obstructive. Settings can be optimized for individual pans, providing the ideal environment for high-quality holding of a wide variety of products. Small batches can be prepared and held for longer periods of time without sacrificing quality, allowing for faster product assembly at peak and off-peak periods. In addition, hot-holding capabilities can be installed at the workstation as orders are prepared, which maximizes flexibility in stocking and accessing product. Incorporating these latest technologies have contributed to the explosive growth of many of the nation's top quick-serve restaurants.
Tomorrow's smart kitchens will streamline labor and production demands, eliminate bottlenecks, enhance food safety, and simplify equipment repair. Investing in the right technologies today will keep commercial kitchens fully equipped for the future.
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