An ever more digital world, also in the kitchen

Technology is taking kitchens and the equipment in them by storm: machinery for cooking, in ovens or frying vats, and for cold storage. Today’s appliances are efficient, making it possible to keep an eye on everything that’s going on, monitoring costs and consumption on digital displays that are every bit as sophisticated as our smartphones. We really do expect so much of our kitchen gadgets these days: they must perform in a way that ensures consistently high results as well as being easy to use and keep clean. They must provide years of unfailing service, and, needless to say, offer excellent value for money.
As Alberto Zanata, president of Electrolux Professional puts it: “Industry today is all about digital developments. And that covers not just the actual technological features on appliances, but the whole way in which business is done. It is about finding new ways to solve problems, create unique experiences and boost returns.” Of fundamental importance here is the ongoing relationship between the industry and the chef, so that everyone can work and thus also live better. Besides that: “Smart technological solutions are good for business and good for the planet, bringing together professional know-how and technology to tackle problems like food waste.”

Another strength of new technologies  around induction, explains Giacomo Bettella, of the marketing department at Berto’s: “In the professional sector, the most important innovation was the introduction of the electromagnetic induction method, which has made it possible to halve cooking times, even though it did have two disadvantages to begin with: you could only use it with receptacles that had a diameter of at least 20 centimetres, and you could only heat a single pan in each work area.” Those limitations have now been overcome. “Another concrete example of innovation is the fact that you can control professional cooking equipment electronically and with the utmost precision, which really does simplify the work done in the kitchen. To say nothing of the contemporary design component, combining aesthetic appeal with ergonomic and technological efficiency, and striking just the right balance between form and content.”
Yes, everyone wants personalised designs now, with logos and colour schemes that match the décor of their restaurant or brand, especially given the increasing visibility of today’s kitchens.
So the restaurant’s technical hub is becoming smarter and more connected, a fashion-conscious ambassador of the establishment and those who work there.