As in other branches, there are also issues in the catering industry, which have preoccupied companies for many years, and in fact with a clear growing complexity: efficiency and sustainability belong to these most important issues. How do manufacturers deal with them?
Kitchen professionals in food courts of large hypermarkets challenge the manufacturers of technical equipment for large-scale kitchens just like their colleagues in institutional catering, the hotel industry, or gastronomy. They all want to have to raise the productivity in their kitchens e. g. to produce more efficient, perhaps also more flexible than their competitors, or to compensate for staffing shortages. They choose different approaches for this: some would like to optimize their cooking processes, procedures, and costs, the others have to produce in small kitchens and that’s why they are looking for multi-functional compact units, which combine the main functions of boiling, roasting, deep-fat frying, or cooking at lower temperatures. The following is important for all pieces of equipment and units in a kitchen: they have to be able to be operated even by unskilled employees without a problem. Therefore, the manufacturers have to do a balancing act: their equipment has to cover a number of areas of use and at the same time be much easier to operate. That causes a great deal of pressure to innovate.
The mastery of parallel cycles
In some cases, manufacturers develop comparable solutions in different area...