GLOBAL TRENDS IN KITCHEN EQUIPMENTS MANUFACTURING<\/strong><\/p>\n\n\n\n

Presented by<\/strong> Chef Suman Kumar, Application Chef, Welbilt Food Service Solutions Private Limited<\/strong><\/p>\n\n\n\n

Introduction<\/strong><\/p>\n\n\n\n

The hospitality industry is constantly evolving, and advancements in kitchen equipment are integral to its growth. To address these developments, the BGS Institute of Hotel Management organized an expert session titled \u201cGlobal Trends in Kitchen Equipment Manufacturing\u201d<\/strong> on 02 December 2024, from 11.00 am onwards. The session was conducted by Chef Suman Kumar<\/strong>, Application Chef at Welbilt Food Service Solutions Private Limited, Bangalore<\/strong>. The event aimed to provide students and faculty with insights into cutting-edge kitchen technologies, their applications, and their role in revolutionizing food production and service.<\/p>\n\n\n\n

The session was attended by the Third and First Semester students, and Faculty members of BGSIHM. Our Principal Chef Eabin Mathew, along with the students lit the lamp and inaugurated the session, emphasizing the importance of staying updated with global trends in kitchen technology.<\/p>\n\n\n\n

Speaker Profile: Chef Suman Kumar<\/strong><\/p>\n\n\n\n

Chef Suman Kumar has over 14 years of experience in the culinary world, specializing in Western and Continental Cuisine. From managing kitchen operations to designing unique menus, he thrives on the fast pace of the kitchen and the opportunity to delight guests with exceptional dishes.<\/p>\n\n\n\n

Chef Suman is a Hotel Management Graduate from Bangalore University having completed his BHM in the year 2012 from the Oxford College of Hotel Management, Bangalore. He started his culinary career as a Demi-Chef de Partie at the Oberoi, Bangalore. He moved to Al Nahda Resort Spa Muscat, Oman, as a Chef de Partie. Further he worked as a Sr Chef De Partie at the Oberoi, Bengaluru, from where he moved to T John College as an Asst Professor in Food & Beverage Production.<\/p>\n\n\n\n

Currently Chef Suman is an Application Chef at Welbilt Foodservice Solutions Private Limited<\/strong>, which is a subsidiary of Welbilt, Inc.<\/strong>, a global leader in Commercial Foodservice Equipment and Solutions, offering innovative and efficient products tailored to meet the dynamic demands of the Foodservice Industry.<\/p>\n\n\n\n

HIGHLIGHTS OF THE SESSION:<\/strong><\/p>\n\n\n\n

1. Evolution of Kitchen Equipment Manufacturing<\/strong><\/p>\n\n\n\n

Chef Kumar began the session by tracing the history of kitchen equipment manufacturing, highlighting its transformation from traditional tools to high-tech appliances. He discussed how technological advancements have enabled manufacturers to design equipment that meets the needs of modern kitchens.<\/p>\n\n\n\n

2. Key Trends in Kitchen Equipment Manufacturing<\/strong><\/p>\n\n\n\n

Chef Kumar identified and elaborated on the major global trends shaping the industry:<\/p>\n\n\n\n

\n
• Sustainability:<\/strong> Manufacturers are prioritizing eco-friendly materials and energy-efficient technologies to reduce carbon footprints.<\/li>\n\n\n\n
• Automation:<\/strong> Equipment such as robotic arms, automated frying systems, and smart dispensers are becoming commonplace, ensuring consistency and efficiency.<\/li>\n\n\n\n
• Modular Design:<\/strong> Compact and customizable equipment is gaining popularity in urban and small-scale kitchens.<\/li>\n\n\n\n
• Digital Integration:<\/strong> Smart appliances equipped with software that monitors performance, tracks inventory and suggests maintenance schedules.<\/li>\n\n\n\n
• Health-Centric Innovations:<\/strong> Equipment designed to produce healthier meals, such as air fryers and low-oil fryers, are in high demand.<\/li>\n<\/ul>\n\n\n\n

  3. Sustainability and Energy Efficiency<\/strong><\/p>\n\n\n\n

  Chef Kumar highlighted the environmental impact of kitchen operations and how manufacturers are tackling these issues. Examples of sustainable innovations included:<\/p>\n\n\n\n

  \n
  • Induction cooktops that consume less energy.<\/li>\n\n\n\n
  • Equipment using renewable energy sources.<\/li>\n\n\n\n
  • Advanced insulation in ovens to minimize heat loss.<\/li>\n\n\n\n
  • Waste management systems integrated into kitchen designs.<\/li>\n<\/ul>\n\n\n\n

    He also presented case studies of renowned kitchens worldwide that have successfully reduced their environmental footprint using sustainable equipment.<\/p>\n\n\n\n

    4. Enhancing Culinary Creativity<\/strong><\/p>\n\n\n\n

    Modern kitchen equipment is not just about efficiency; it also fosters creativity. Chef Kumar showcased how chefs are leveraging:<\/p>\n\n\n\n

    \n
    • Combi ovens<\/strong> for precision cooking.<\/li>\n\n\n\n
    • Sous-vide machines<\/strong> to create texture-perfect dishes.<\/li>\n\n\n\n
    • Rapid-cooling equipment<\/strong> to maintain freshness.<\/li>\n<\/ul>\n\n\n\n

      He demonstrated how such equipment helps chefs experiment with techniques and ingredients, enhancing the quality and uniqueness of dishes.<\/p>\n\n\n\n

      5. Challenges in Adopting New Equipment<\/strong><\/p>\n\n\n\n

      While the benefits of advanced equipment are undeniable, Chef Kumar addressed the challenges faced by establishments in adopting them:<\/p>\n\n\n\n

      \n
      • High initial investment costs.<\/li>\n\n\n\n
      • The need for skilled personnel to operate complex systems.<\/li>\n\n\n\n
      • Maintenance and repair concerns.<\/li>\n\n\n\n
      • Resistance to change in traditional kitchens.<\/li>\n<\/ul>\n\n\n\n

        He emphasized the role of training and education in overcoming these challenges, advocating for partnerships between manufacturers and educational institutions.<\/p>\n\n\n\n

        6. Future Prospects<\/strong><\/p>\n\n\n\n

        Chef Kumar concluded the session by forecasting future developments in kitchen equipment manufacturing, including:<\/p>\n\n\n\n

        \n
        • Increased reliance on artificial intelligence (AI) for predictive maintenance and menu optimization.<\/li>\n\n\n\n
        • The rise of fully automated kitchens in quick-service restaurants (QSRs).<\/li>\n\n\n\n
        • Enhanced focus on personalization through adaptive equipment.<\/li>\n<\/ul>\n\n\n\n

          He encouraged students to stay updated with these trends and explore career opportunities in the kitchen equipment manufacturing sector.<\/p>\n\n\n\n

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