Foodservice Equipment & Supplies

NAFEM Show 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 25 of 103

F rom mobile ordering before a consumer even enters a dining establishment to supplementing labor with automation in the kitchen, headlines of technological advancements in foodservice are e. Consumers are no longer imagining a world filled with e now . While robots taking orders and cooking and delivering meals are still the exception, in commercial kitchens are common and can have a significant impact on . om tech start-up companies to established equipment brands have been tir eating and automating equipment to streamline operations and gain efficiencies from the front of the house to back of the house. With automated equipment, a consumer can walk into a restaurant and order their food from an automated kiosk, and then use a single touchscreen interface to order from hundreds of beverage options. Meanwhile, in the kitchen, dishes ar an automated dishwasher, foods are monitored for safe temperatures via a mobile app, fries are portioned and latte at the end of the meal prepared fee machine. The commercial kitchen of the future also has a significant positive . Cleaning-in-place processes have been transformed to right amount of sanitizer and run the whole cleaning from the operator. ocess esults for cleaning. Bluetooth temperature sensors for hot and cold foods app alarms if temperatures are near hazardous zones, allowing them to food waste or possible contamination. W are r training is deliver glasses pair specific software applications. It is evident that advanced equipment technologies, robotics and e shifting operational paradigms in foodservice, but the question is how do we make sure these new innovations are safe to use in the kitchen? When a complex piece of function (cooking, cooling, measuring, NSF/ANSI sanitation standards can still be applied. As technologies from other industries move into foodservice, NSF International works with manufacturers to adapt the equipment for compliance. into a new era of foodservice, what remains a constant protector of food on equipment. Designers, operators and consumers can rest assured that through careful evaluation and certification to long-standing and trusted NSF/ANSI standards, food . AUTOMATION TRENDS IN FOOD SERVICE & FOOD SAFETY 24 • SPONSORED CONTENT Orsi Dézsi Orsi Dézsi is the Business Unit Manager at NSF International for food contact material servic- es within the food equipment pr the r , in- to navigate the evolving global r equipment design and material regulations.

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