Conveyor belt

Pizza ovens are no longer the only equipment to apply the conveyor belt principle to cut staffing costs and boost consistency.

Arguably the most radical piece of new technology at the show was the Magigrill, a somewhat bizarre looking machine which continuously contact-fries burgers, steaks, bacon, and other griddle-type foods between 36-inch wide heated Teflon belts. It can churn out up to 2,600 strips of bacon per hour.

Conveyors for serving food also appeared at the show, both in in their increasingly familiar role for serving dishes of sushi direct to customers (Trak Hupfer) and in the Spiattina belt conveyor system for more accurate plated banqueting, shown by Equip Line.