Hotelympia signals top equipment trends for 2016

Catering Equipment at Hotelympia 2014 crop

With 250 catering equipment suppliers confirmed for this year’s Hotelympia, the show has asked its exhibitors to pinpoint key trends for the year ahead and how their products can help visitors meet these head-on.

Toby Wand, MD at Hotelympia organiser Fresh Montgomery commented: “Hotelympia has a long and illustrious history of giving visitors their first-look at ground-breaking product developments and 2016 is no different.

“We’re proud to host almost 1,000 innovators under one roof, offering visitors a glimpse of the year ahead, with tangible tools to help their businesses profit from key industry developments.”

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Some of the sector’s brightest lights have forecasted the following trends:

Back to front – the kitchen as theatre
With uniqueness and ‘experience’ becoming ever more important to diners, exhibitors are unanimous that open kitchens or ‘pop-up’ modular, mobile units that add ‘theatre’ and break the fourth wall between back and front-of-house, are elements worth exploring.

Falcon Foodservice Equipment’s (stand 3530) new F900 range of products are suitable for open kitchens as they are said to be easy-to-clean, aesthetically pleasing and easy-to-use. Units can be linked tightly together to offer the benefits of a single-piece top, without the price-tag while they emit less heat, making them suited for front-of-house use.

Williams Refrigeration (stand 3530) will be showcasing its coldrooms with designer cladding and viewing windows, offering sites a theatrical ‘statement’ display of items such as meat, cured fish and drinks.

Synergy – harder, better, faster, smarter
With equipment innovation moving at pace, catering equipment – harnessing an ever greater synergy between mechanics and technology – is growing smarter by the day, helping sites make real-world savings.

De Manincor UK (stand 4250) will be showcasing its De Manincor Total Control System which links to all kitchen equipment via digital control cards and can monitor software that controls energy consumption, troubleshooting any faults in the process.

Precision Refrigeration (stand 3550) will be exhibiting its advanced energy-saving refrigeration technologies which have achieved A* ratings in the latest drafts of the Ecodesign Directive tests.

Smeg Foodservice (stand 3160) will be unveiling its new digital touch screen control panels on the Topline and Greenline dishwasher ranges. The machines are wireless internet and Bluetooth enabled with a web-based app developed in-house by the company to help access machine performance data, temperature info and early fault diagnostics.

Multifunction – compact is beautiful
With available space and energy consumption providing sites with a serious challenge, equipment that fulfils multiple functions in a single footprint, becomes more and more appealing.

Hobart Cooking Solutions (stand 3840) will show its Bonnet Compact Kitchen Concept, which is said to allow restaurateurs to save up to 40% space from the kitchen to extend profitability. Five years in the making, this energy efficient cooking range has a footprint of just 2.4metres long, but is claimed to offer 50% lower fuel use compared with a traditional range.

Frima’s (stand 3471) VarioCooking Center Multificiency can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. It is also designed to be four times faster than conventional cooking appliances – pans can get from 0 to 200°C in two and a half minutes, and it is said to save up to 40% in energy, compared to conventional appliances.

Tags : hotelympiamultifunctional systemsRefrigerationtheatre cookingtrends
Clare Nicholls

The author Clare Nicholls

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