Kitchen equipment by Angelo Po at Hotel Byron Forte dei Marmi , Italy .
plates , cutlery and cookware , keeping service uninterrupted and hygienic .
AN EVOLUTION Hotel kitchens have undergone major transformations over the past decade . One of the most notable shifts is the move toward electric equipment , particularly induction cooktops .
“ There has been a significant shift toward the adoption of electric kitchen equipment , particularly induction cooktops , which offer greater efficiency and precision ,” said Fedozzi . Additionally , kitchens are now focusing on optimizing energy consumption and minimizing food waste by incorporating advanced appliances like multifunction blast chillers . These compact yet powerful units enable cook-and-chill processes that enhance workflow efficiency while
THE SCULLERY ITSELF HAS BECOME MUCH SMALLER . OFTEN THERE IS NOT ENOUGH SPACE FOR A BASIN FOR PRE-RINSING . THIS MAKES IT ALL THE MORE IMPORTANT THAT THE DISHWASHING ORGANIZATION IS PERFECTLY PLANNED AND ORGANIZED
– VERENA RIST , MARKETING MANAGER INTERNATIONAL AT WINTERHALTER reducing resource waste .
Rist pointed out that sculleries have also changed dramatically . “ The scullery itself has become much smaller ,” she said . “ There is often not enough space for a basin for pre-rinsing . This makes it even more important that the dishwashing organization is perfectly planned and organized .”
ROLE OF TECHNOLOGY Technology has become an indispensable component of modern hotel kitchens . One of the most groundbreaking innovations is digital connectivity , particularly in dishwashing systems . Rist highlighted Winterhalter ’ s Connected Wash , a system
Mar / Apr 2025 hotelsmag . com 47