Out of the frying pan, into the multifunction combi… Richard McComb looks at new trends and space-saving designs in prime cooking equipment
Commercial kitchens are food production powerhouses, as well as test beds for innovation, and they rely heavily on a bewildering array of equipment that must tick the boxes for functionality, durability, cost and, increasingly, aesthetic appeal. New technologies are emerging all the time as manufacturers and operators respond to the demands of the market, where energy savings go hand in hand with the race to save space and maximise output.
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