Technology is advancing kitchen equipment, allowing consumers more options when it comes to size, speed, cleanability, appearance, temperature control and efficiency. Anne Bruce reports
The world of catering is changing and, to paraphrase Charles Darwin, it is not the strongest business that survives, but the one that is most adaptable to change.
New kitchen equipment such as laser thermometers, water baths and vacuum machines can help chefs up their game, while the latest models of ovens, mixers and self-cleaning equipment help improve efficiency, reduce energy costs and environmental impact, deliver healthier food and improve service levels.
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