Imagine a kitchen where food products last 50% longer, cross-contamination is a thing of the past, and effective waste management is everywhere. Well, it’s attainable now, writes Mechline.
The wealth of understanding garnered over the last 18 months has helped accelerate commercial kitchen design to a place far beyond its years – the kitchen of the future is now! And front and centre are the principles of flexibility, sustainability and safety. With flexible design comes flexible equipment, which is smaller, portable, modular, and more intelligent.
This year, operators made the switch from manual taps to non-contact taps and basins, and installed additional hand wash stations, in response to the pandemic and the need to prevent cross-contamination. They are also able to transform existing basins quickly into more hygienic, hands-free solutions, due to ranges like Mechline’s BaSix which includes a conversion kit.
Operators have also opted for more environmentally-friendly FOG management systems, which use a combination of technologies to minimise the amount of waste collections required, and, as a result, trucks on the road! Mechline’s BioCeptor combines the traditional principles of entrapment and retention, with the natural process of bioremediation, to permanently degrade FOG onsite – a combination that has been shown to extend the length of time between collections from 28 days to 12 weeks (versus entrapment alone!)
Meanwhile, the installation of air and surface sterilisers has helped foodservice environments tackle dangerous airborne particles that can spread infection or contribute to bad odours. For example, the advanced and compact wall-mounted HyGenikx unit is a plug and play option that will quietly go about its business—keeping staff, customers, food, and surfaces protected from bacteria, even in the hardest to reach areas.
The importance of flexibility, sustainability and safety has clearly emerged as fundamental principles of any commercial kitchen design.