Pushing Our Cookline Paradigms

Imagine, kitchens of the future using mainly induction versus gas appliances. It’s an extreme thought, but is it possible? Can a chef still sauté the same with the same efficiency and cook time — or better — than a gas range? Can the cook turn up and down the heat as efficiently — or better — than a gas range?

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And, speaking of the range, instead of a two-burner stock pot range, does it make sense for the cookline to use a 40-gallon steam kettle instead? “It might be a little more expensive upfront, but I can now get double the production out of it because heat transfer is a lot more effective,” Zabrowski said. “Now I can do some batch cooking in the steam kettle hours earlier or the day before instead of trying to cook everything to order.” There is a phenomenon that chili always seems to taste better the next day, Zabrowski noted, garnering a laugh from the crowd. But when it comes to stocks, soups, glaces and some sauces, there’s no reason these things can’t be made ahead, potentially enhancing efficiency.

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Zabrowski’s example also took a closer look at the fryer. “Do I really need two 50-pound fryers with four baskets?” Zabrowski questioned. “Can I put in a three-basket Energy Star unit?” Doing so would drop oil use by 30 percent, he noted. “Sure, I’ve cut productivity a little, but how often am I really cooking four baskets at a time?”

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So there you have it: the cookline of the future. At $5,000 total operating costs and 13-feet versus $21,000 at 21 feet.

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Sparingly, a real-time survey conducted during Zabrowski’s presentation showed that reliability, throughput and efficiency — in that order — were the most important features sought after equipment purchasing, according to about 200 audience members. If induction cooktops, combi ovens and other “high-efficiency” pieces meet that criteria, what’s to say a range or convection oven remains “better?”

Starting with one piece of equipment or one “level” of innovation at a time might be the first step toward the kitchen of the future, Zabrowksi pointed out. In general, though, this idea of working backward – addressing and working toward the goal, rather than simply designing, specifying and purchasing based on traditional notions of what’s needed - might represent “designing of the future.”

As the foodservice industry continues to drive forward, delve deeper, explore further, it is this type of out-of-the-box thinking that will help the community reach its goals.

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