Intelligence & recyclingThese days, modern kitchen appliances have to do more than just cook – they have to be intelligent. Chefs everywhere are raving about combi steamers and convection ovens with built-in software that can automatically detect the nature of the food and select the ideal cooking mode and, more importantly, provide several different cooking zones for different dishes. And the topic of energy efficiency is also making inroads into professional kitchens. When purchasing new dishwashers, for instance, the focus is increasingly on osmosis and steam recycling technology that saves the kitchen and service staff time and the restaurateur money.
Orderliness & confidencePeople want to know where their food comes from – and how it is prepared before they are served. This new kind of transparency is also reflected in restaurant kitchens. For some years now, the trend in professional kitchens has clearly been towards more openness to the dining area. This means, though, that kitchens have to be more stylish – and design and orderliness are key requirements. It is also essential that staff be able to quickly and effectively clean countertops and appliances, so that the kitchen always looks perfect – even during peak hours.
More about the 6 strategic subject areas in the Annual Report 2019/20.