Food Prep Equipment and Solutions
1. Prevent over-production from occurring in the first place
A good option is to reduce portion sizes. You reduce the quantity of leftovers and thus contribute to avoiding food waste. If the individual elements of a dish are carefully considered and the size of the individual elements on the plate are determined in advance, this will in time indicate which portion is accepted by the customer, thus avoiding waste. Offering the customers ‘top up’ is a logical complement to this.
2. Pre-plan exact quantities
Another option for avoiding waste is the use of modern kitchen technology. Intelligent counting systems analyse how many plates of a dish have gone down the pass on a given day. This information can be used to calculate future requirements with more precision. A well sorted recipe database can also support the planning and delivery of dishes in different quantities.
3. Use intelligent kitchen technology
Upgrading to new equipment is worth it. With Rational cooking systems, food quantities are quickly replenished. The consistent quality also ensures less waste. With the Finishing program in the SelfCookingCenter, pre-prepared dishes can be taken out of refrigeration on order and prepared in just a few minutes.
As hospitality businesses continue to seek new ways to maximise space and efficiencies in the kitchen, FEJ is asking suppliers of food prep equipment and solutions how their products can help professional kitchen operators to both save space in the kitchen and cut back on food waste during food preparation process. In 2021, the cost of food being wasted in the UK from the UK hospitality and foodservice industry was estimated at more than £2.5 billion a year. How can suppliers help their customers to reduce space used for food prep and what product features can be utilised to help them significantly reduce food waste levels?
Attributed to Graham Kille, Technical Sales Director, RATIONAL UK
Questions:
What are some of your latest food preparation products that you have brought to market and how have these evolved from previous solutions you have offered or seen on the market?
The iVario Pro and iCombi Pro are the most intelligent cooking systems that Rational has ever developed. Their in-built ‘intelligent assistants’ are like having an extra chef in the kitchen. For example, the advanced iCookingSuite technology gives the systems the ability to take over the cooking process. It can recognise the food’s weight, size and condition and it will automatically monitor and adjust cooking parameters to ensure chef gets the best possible results
ConnectedCooking, the digital kitchen management solution by Rational, operators can distribute cooking programs, update unit software and document HACCP data, simplifying workflows and saving time and money.
How can your products give operators the best chance possible of reducing food waste from the food prep process and how important is it for these products to be properly and regularly maintained in order to reduce waste?
With Rational cooking systems, food quantities are quickly replenished. The consistently high quality results also ensures less waste.
Investing in the right cooking appliances can contribute enormously to reducing the energy and
resource footprint of a professional kitchen. By using these systems, kitchens can also save on
raw ingredients, for example weight loss when searing. With up to 10% less consumption of raw materials for (diced meat, casserole) when using the iVarioBoost searing power. The iVario can also save up to 10% less consumption of raw materials for braised dishes in overnight cooking.
With the iCombi Pro operators can save an average of 15% less raw materials when preparing meat, fish and poultry due to the precise regulation and iCookingSuite compared to predecessor models. The Finishing functionality allows pre-prepared dishes to be taken out of refrigeration on order and prepared in just a few minutes. The iCombi Pro can even work overnight, the gentle low temperature cooking process reduces shrinkage to a minimum.
How do your food preparation equipment solutions assist operators looking to save space in the kitchen and do you offer any sort of space-saving features with your products?
Costly and space-inefficient kitchen equipment is a thingof the past. The the iVario Pro and the iCombi Pro cooking systems combine all the functions of conventional cooking equipment, whilst providing consistently high quality results, on a compact footprint. ConnectedCooking networks these appliances into a smart kitchen delivering a complete and reliable solution, allowing operators to respond to any kitchen situation. Providing increased flexibility in the kitchen, whilst saving money, time, space and energy
What are some of the other big food prep challenges currently facing operators or that your customers have informed you about, and how can these be addressed by the industry?
Now more than ever businesses need to be able to need to adapt to the ever-changing customers’ requirements, whether it’s dietary, allergens or even food. Because of their versatility, multifunctional cooking systems have become ever more important, as menus and operations have changed. The ability of the iVario Pro and iCombi Pro intelligent applications, allows for flexibility and has meant operators are able to keep ahead of the curve and develop whole new menus, without having to change their appliances.
