Some of the latest kitchen technologies available to operators to help them drive efficiencies within their business can be a major step forward in future-proofing their businesses.
Kate Aston, national sales manager at Monika, said: “In fast-paced foodservice environments, efficiency is key. That includes everything for ensuring stock deliveries are safe to accept, food preparation, and service. Customer service in particular is vital to streamline to ensure a seamless customer journey. To do this, operators should be fully prepared to answer questions around dietary requirements.
“Paper-based allergen information is cumbersome and time consuming at best, and at worst risks being out of date and no longer accurate, which could jeopardise guest safety. To overcome this issue, Monika’s new allergen management capabilities allow staff to add ‘products’, e.g an ingredient, part of a meal such as lasagne, or a full dish such as a lasagne, garlic bread, and green beans. Under each product, managers can list individual ingredients, including each of the 14 allergens as well as identifying special diets such as plant-based. The intuitive, icon-driven feature enables staff to quickly and confidently advise diners.”
Gareth Hunt, senior product manager at Foster Refrigerator, said Foster’s award-winning +Stayclear condenser is a key innovation that improves energy efficiency and reduces maintenance by preventing blockages, now standard on EcoPro G3 cabinets, counters, and EcoShowmultidecks. “The EcoPro G3 range also features advanced airflow design and intelligent control technology for precise temperature control and food safety. These technologies help operators lower running costs, extend equipment life, and maintain consistent performance.
“The smart kitchen market is projected to grow significantly, driven by IoT-enabled appliances, automation, and AI integration for predictive maintenance and real-time monitoring, in addition to smart energy consumption – essentially managing peak demands efficiently.”
Craig Green, marketing manager at Pentland Wholesale, said that this year, Blizzard takes its first step into smart connected equipment with the introduction of its compact combi range, partnering again with Italian manufacturer, Inoxtrend, allowing the Blizzard team to offer a competitive and well-rounded combi oven offering while tapping into the knowledge and experience of the Italian manufacturer. “This ethos is something we look to mirror across our budget friendly refrigeration ranges over the coming years introducing Wi-Fi connectivity amongst other features.”
He added: “With cloud accessible menu management, per user preferences, settings and menus along with nice to haves such as automatic cleaning cycles this first step into automation in the kitchen allows Blizzard to clearly see the market demand for specific features to replicate across its entire product portfolio.
“Cookie cutter kitchens are the easy part; the same equipment replicated across multiple sites with fitting teams to put into place. The struggle comes to the operational side of the business. Training, standards and best practices can differ from shift to shift let alone location to location. Adding smart kitchen technologies offers the chance to cut some of the uncertainty that may be had with new staff/teams.”
Matthew Heavens, UK sales manager of Unox UK, said hiring and retaining skilled staff continues to be a challenge in the industry. He said: “Consistency and flexibility are two key factors in expanding at pace, and at Unox we’re continuously developing the technology within our ovens to tackle this head on. In addition to DDC 2.0 allowing operators to share pre-programmed menus from an individual kitchen to multiple sites, our X-Generation range is equipped with DIGITAL.ID. Able to learn from operator usage, DIGITAL.ID is fast, intuitive and is complete with a customisable interface, and can adapt to each user’s preferences, aligning cooking performance with expectations and ultimately delivering consistency and precision with every use. What’s more, DIGITAL.ID keeps Unox indirect communication with customers, always ensuring that a member of the support team is accessible no matter where they are in the UK.
“So, should a chef have a query about a specific cooking program, they can contact a member of the Unox team directly through the oven – just like a FaceTime call. From there one of the support team can talk through any queries and access the oven remotely and provide real-time support.”
Maidaid’s latest modular ice machines feature a free app that allows users to program when ice is produced, including the quantity required. This helps operators by enabling them to make ice to meet changing demands throughout any given day to ensure that fresh ice is available when it is needed which also helps to save energy and reduce waste.
The company said: “Expanding with pace means businesses need to be ready to deal with increased demand and sometimes, when it comes to ice, this can be unexpected demand – for example, with the unpredicted high temperatures that we saw earlier this year. Our App allows operators quickly change production output to meet changing needs. The App also monitors the machine’s status and gives warnings of potential issues to help troubleshooting and faster resolution times to minimise downtime. Wash cycles can also be remotely scheduled to help prevent bacterial proliferation, ensuring optimal hygiene.”
Welbilt has a raft of technology that helps operators to run their businesses efficiently. From Welbilt’sKitchenConnect, connecting all equipment to one open cloud platform, to the latest Convotherm combi oven. Convotherm has just launched the world’s smallest and smartest GN combi oven: the Convotherm mini pro series. At just 49.8 cm/ 19.6” wide and equipped with cutting-edge technology, the mini pro answers the demands for higher throughput in the smallest spaces, low energy consumption, and solves the issues of staff shortages and training. It is the first compact combi oven with AI-driven Optical Cooking for the ultimate in ease of use.
Alistair Farquhar, national key account director for the UK & Ireland at Welbilt, said: “The mini pro is the first compact combi oven to offer Optical Cooking technology. With ConvoSense, the oven automatically detects the food placed inside and launches the corresponding cooking program – no need for staff input, assisting operators with the challenges of recruitment in the industry. This automation helps operators reduce training time, maintain consistency, and operate with fewer errors.”
Panasonic Professional Kitchen offers a range of solutions designed to support today’s operators – including its cutting-edge NE-SCV3 high-speed accelerated oven, which incorporates a multi-platform app, ‘SCV Control Hub‘, that puts technological innovation at the fore. Connectivity is a given in the professional kitchen, however the company’s SCV Control Hub app offers an enhanced user experience via a highly intelligent and unique cloud-based operating platform which provides customers with a software system that quickly gives complete control and management in an individual kitchen or across multi-site operations; from ensuring regular menu development and updates are consistent, to assisting with training.
Andrew Whyte, European product and planning manager at Panasonic UK Ltd, said: “Operators using the SCV Control Hub app can easily upload information to a unit(s) – be it a single site individual oven, or across an entire group. This ease of use and access to information, centralises resources. The platform ensures fewer transactions are needed to acquire information and training.”
Malcolm Harling, sales and marketing director at Williams Refrigeration, said: “The new versions of Williams top of the range Jade refrigerated counters are ‘best in class’ when it comes to energy efficiency, ensuring low running costs. Although there are other refrigerated door counters with the same A+ grading, the Jade models have the lowest kWh figures on the market.
“They also have a smaller footprint, giving even greater versatility in installation, while the multiple options available mean that operators and designers can customise their counter so that it exactly fits their application. For example, doors can be replaced with drawers, which enhance kitchen efficiency by allowing chefs quick and easy access to ingredients, which are also easier to organise than in a standard cabinet.”
Neil Richards, managing director at Metcalfe Catering Equipment, said that over the past few years, the grab and go and streetfood markets have continued to grow at pace with lots of innovative operators offering great variety, and value for money, across a wide range of different cuisines including Asian, Mexican and South American.
He added: “Unlike traditional ‘at table” restaurants where the equipment market is very mature, and the companies and solutions on offer very well established, the grab and go market is much younger, something that is reflected in the types of equipment available and the relatively low number of active suppliers.
“This was one of the main reasons why we created a range of ‘High Speed Cooking Solutions’, which includes Roband high speed grill stations and its newly launched Sycloid X toaster.”
Mark Hogan, commercial director of Foodservice Equipment Marketing (FEM), said: “Operators are always looking to speed up the action in the kitchen. With this in mind, FEM recently launched the latest range of Pratica high speed ovens, packed with advanced cooking technology and useful special features, such as an easy-to-remove catalytic converter for hassle-free cleaning.
“Designed to finalise refrigerated, fresh, or frozen foods, such as breakfast sandwiches, chicken wings, muffins, lasagna, mac and cheese and sub sandwiches, these ovens are ideal for any business that wants to improve kitchen efficiency. Their ventless design means no hoods are needed and no side clearance is required, and installation is simple. There are four models available in the Pratica Fit range: the Fit SM, the Fit Express, the Fit ST and the Fit XL, with models available in single or three-phase depending on operator requirements.”
Michael Eyre, product director at Jestic Foodservice Solutions, said with the integration of new automation technology in the kitchen, the back-of-house kitchen process continues to become even more streamlined and accessible.
Mr Eyre said: “To any operator, having equipment that is fast, precise and innovative, but with a significantly smaller footprint, is highly desirable. With the MKN FlexiCombi, operators can offer a wide range of menu options, from steamed vegetables to smoked meat and beyond, all whilst making the most efficient use of space in the kitchen or on the countertop. The SpaceCombi by MKN is a fully fledged, compact combi oven that offers professional performance and flexibility with a significantly smaller footprint. The SpaceCombi has all the power of a combi oven, taking full-size GN trays and no compromise on features, but at just 55cm wide, it is 40% smaller. For larger outlets, you have the flexibility of FlexiTeam – a stacked combi solution allowing operators to double up in height but not in space. Rather than investing in twice the space and cost of a combi-oven, operators can use the FlexiCombi Team, with upper and lower cooking chambers cooking independently from each other.”
Steve Hobbs, director of Grande Cuisine, said there is no doubt that chefs, and caterers in general, are looking to minimise product purchases, and with it, running costs, by ensuring that they make maximum use of each individual piece of cooking equipment.
He said: “That’s why we are seeing more and more of them opting for multi-functional products, something that I believe will only happen more frequently going forward. The next stage of the conversation is already underway and revolves around how these multi-functional pieces of equipment fit in with the push towards reducing overall energy consumption within a pub, bar, restaurant, school, or hospital building, particularly as the country accelerates its move towards the goal of achieving Net Carbon Zero by 2050.”
Wayne Bennett, regional vice president for the UK and Ireland at MKN, said the company’s latest innovation, the new generation Optima line, represents a significant step forward in professional kitchen performance and efficiency. “Combining technological innovation with proven reliability and ease of use, the new OPTIMA range offers chefs a mix of digital precision and analogue control for ultimate flexibility and control in the kitchen. The modular design means Optima can be tailored to the specific needs of any operation, from compact kitchens to large-scale facilities. The range incorporates the latest induction technology for variable power settings, precise temperature control, and efficient energy management – all of which help operators reduce energy use and improve consistency.”
The new Optima line also features MKN’s Frysafe electronic safety temperature limiter (STB), setting new standards in fryer safety by preventing overheating and offering minimum oil level monitoring for added protection. Other operator-focused innovations include one-hand fryer operation, IPX6 water jet protection, and H2 hygiene cabinets for easy cleaning and optimal food safety. Fully compatible with MKN’s Cloud ConnectedKitchen system, also a feature in the MKN FlexiChef and combi steamers, the new Optima line seamlessly integrates into connected kitchens.
Philip Sanderson, sales director at Valentine & Cuisinequip, said: “Valentine & Cuisinequip is the exclusive UK distributor for the VITO range of oil filtration equipment. The VITO range of oil filtration products offers compact, efficient systems designed to filter hot oil directly from fryers, and extending oil life by up to 50%, as well as the handheld VT FT440 Connect, which allows operators to test oil and make instant decisions on oil quality. Together with the high-performance CORE and CORE Smart fryers found in the Valentine &Cuisinequip portfolio, the VITO systems offer operators a complete, connected frying solution that enhances product quality, sustainability, and overall kitchen efficiency.”
The cloud platform, VITOconnect, offers a higher level of control, allowing operators to monitor oil filtration cycles in real-time, set target goals, and receive custom alerts if the filtration target is not met.
Mr Sanderson added: “Valentine & Cuisinequip’s latest innovation, the CORE Smart fryer range, represents a major step forward in smart kitchen technology. Built on the success of the Swiss-engineered CORE line, the CORE Smart fryers feature advanced smart monitoring that delivers perfect frying results and maximum operational efficiency.”
Ricardo Rossato, head of food sales at Electrolux Professional UK and Ireland, said: “Our approach to our equipment range allows businesses to select the right solution for their needs without compromising on quality. For those looking to reap the benefits such as faster heat-up times and precise temperature control without overhauling their entire setup, they can turn to our modular XP cooking range.
“Suitable for heavy-duty kitchens, the XP line is available with integrated induction options. We offer space-saving solutions that don’t compromise on performance. Some of our SkyLine Combi Ovens can be stacked on SkyLine Blast Chillers, allowing operators to maximise vertical space and enhance workflow efficiency. Our unique SkyDuo concept offers a seamless, intuitive connection between these appliances, enabling them to automatically respond to each other’s activities.”
