Foodservice equipment manufacturer Thermodyne believes its equipment could add even greater value to operators given the additional pressures placed on kitchens post-Covid-19.
Thermodyne’s cooking, reheating and holding systems feature Fluid Shelf Technology, a revolutionary kitchen technology based on conduction.
This means that the food stays at the optimum temperature by ‘touching’ the heated shelf. Each shelf is constantly circulating hot fluid which is heated remotely and can be precisely controlled.
“The simple, yet sophisticated design allows for precision heat transfer and instant recovery, so any food that you place inside the Thermodyne will never go over the set temperature,” explained Craig McNerlin, director of Kitchen & Restaurant Projects, which represents Thermodyne in the UK.
“Food is never exposed to the harsh temperature changes that having an electric element located inside the cabinet will give you.”
Mr McNerlin said the equipment has taken on extra significance in the wake of the pandemic as operators will need to turn tables faster and extend service times to counteract reduced seating capacity in restaurants.
Equally, those who have turned to takeaway will need to speed up serving time given research suggests that 10 minutes is the maximum time customers are prepared to wait in line.
He said the units can ensure less time is spent prepping, cooking and reheating during service.
“Kitchen automatisation is more important than ever. Owners and operators also have to contend with less staff or divide them into shifts, and longer service hours as social distancing is needed in the kitchens too.”
Mr McNerlin added that operators concerned about rising food costs could also use their Thermodyne to slow cook proteins, resulting in a better yield, moisture retention, better flavour, texture and more uniform colour.