Q: WHAT ARE THE TRENDS IN KITCHEN DESIGN AND WHAT ARE CHEFS DEMANDING?

SIMON PARKE-DAVIS: Most professional kitchens struggle with a limitation of space. For that purpose, Rational combines nearly all cooking applications in only one unit, which requires just one square metre of space.

PHILIPPE: Charcoal grilling has become a very trendy food offering nowadays and we have seen this materialise with several of our restaurant and hotel clients in the past six months. New designs of specialist charcoal ovens such as the ones from Mibrasa, Spain, ensure the perfect temperature and taste while reducing charcoal consumption by 40%.

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EDUARDO: The most important considerations in design of kitchenware are functionality and practicality. When developing new items, manufacturers must focus on creating products with better performance, without compromising on hygiene. One of the favourite materials for this segment, and one that never goes out of fashion is stainless steel, which is widely used for our knives and pots.

DAVID: Our products are generally not for front-of-house but their design has to be as compact as possible, hygienic, and easy to use, clean and maintain.

MARK: We see chefs demanding equipment that will fit perfectly under their hood. Hood space is costly to build, so they want to maximise their space. They are also looking for equipment that will consistently perform so they can maximise labour and reduce food waste.

HILARY: Chefs love to show off their skills on beautiful appliances that present a sparkling clean look that delights customers and attracts them to frequent the establishment.

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