Q: What do you believe are the new and upcoming trends in oven and kitchen design?
Marco Guerretti: Nowadays, the technological level of professional equipment is extremely high. Massive usage of professional kitchen appliances equipped with advanced digital technologies has allowed the industry to evolve to a level that no one expected within such a traditional sector as food service.
I believe that when it comes to kitchen technology, we can expect the same tremendous future transformations as have been observed in the telephone and computer industry.
| Advertisement |
Elias Rached: Easy and intuitive kitchen operation, in combination with high flexibility, will become more and more important for the user of modern kitchen technology.
In addition to this, optimising kitchen processes and reducing consumption of resources like labour, energy, water, food, etc. will become a huge topic.
To be able to produce a high volume of different types of high quality-food, while using less space with less resources, will be one of the most important kitchen design challenges in the future.
Nigel Bell: Kitchens will continue the move from traditional ovens to more flexible combi and accelerated ovens, with the aim of saving space. We are continually being asked to install refrigeration units under ovens, plancha or grill sections.
Refrigeration drawers provide easier food management while removing upright refrigerators from kitchens helps to clear sight lines, aiding kitchen management.
Article continues on next page ...
Search our database of more than 2,700 industry companies
