How to Make Optimal use of Available Equipment?
Whoever is able to use different types of thermal devices, whose functions are comparable in part like multifunctional cookers (classical cooking, pressure cooking, roasting, frying and more), hot air ovens, tilting frying pans, and deep-fat fryers will ask increasingly in the future, which different culinary results do the devices deliver, how much time does the individual cooking processes take, what is the number of personnel you can retain, what are the costs incurred, and how many pollutants are emitted.
One day a “kitchen technological management system” will control the devices and will recommend an optimal production plan for the chef i.e. the most efficient configuration for the device. But there are also interesting innovations in other areas. A number of manufacturers invest a lot of effort in order to optimize the floor space required for their devices.
Therefore, they reduce the total area of their kitchen as well as the capacity of the reconstructed room, wherefore smaller dimensioned ventilation systems can be installed, for which there are different types of technologies (induction, LED technology, etc.). There are also new technical solutions for filtering water as for those of grease or the processing of food waste – many areas. We will present some of them to you.
To find out more about the latest technologies in dishware washing and Hot-Air Steamers, as well as the best ways to maximize efficiency and sustainaibility, please click here for the full article