Does Modern Equipment Save Time And Energy In The Kitchen?

Technology has completely changed the way work is done today. The influence has been such that one cannot imagine an organisation operating without hi-tech equipment. Kitchen was an area where it was understood that use of technology would be very minimum, but with equipment manufacturers introducing modern equipment from time to time the situation is completely different. Allwyn D'silva discusses in detail the influence of modern equipment and various other associated aspects.

Kitchens, as one sees them today, have come a long way since the primitive cave man invented fire and cooked food on stone using wood. Constant development in the field of science and technology has resulted into various sophisticated equipment that have become an indispensable part of the present day kitchens. Apart from being effective in their performance the equipment have also proved to be very user-friendly besides being environment friendly. Electricity and liquid petroleum gas are a blessing which have played a vital role in revolutionising kitchen equipment. In addition to offering various advantageous features viz time and labour saving, and ensuring hygiene in, and the area of, food preparation. Furthermore they also reduce the food contamination risks by minimising handling of food materials.

Influence of Modern Equipment

Modern equipment has certainly influenced the art of cooking passed down by the ancestors to the present generation. For instance, in the case of bakery most of the recipes are standardised. The precise cooking time and degree of heat has been pre-defined. The ancient practice involved using wood as the source of energy to maintain right temperature in the ovens used then. Feeling the hot air was the only alternative to check the appropriate temperature.

Well, things have changed drastically now. Current day bakery products are made using modern ovens with a thermo heat meter. Some of them even have a timer. The only thing that the production staff has to do is preheat the oven to the required degree, adjust the timer and feed the raw material for the desired finished product.

Coming to the raw material aspect, even that is made simpler through the invention of planetary mixers and dough kneaders. Time management has become easier and effective owing to use of these equipment in kitchen operations. The production staff can indulge in accomplishing other related activities while eggs are whipped or the dough is kneaded.

Meat slicers in cold kitchens offer uniforms sliced products in addition to the customised ones. Mincing machines, bonesaw cutting machine does reduce the labour intensively, though the latter may not be justified in a small production facility owing to cost of the equipment which is quite high.

Buffalo chopper does help the Garde Manger to produce excellent galantines and terrines. Microwave ovens are already making waves in the hotels, restaurants and specialty outlets. With increase in consumption of frozen foods besides fast food they have become an indispensable part of any modern kitchen.

After discussing the impact of modern equipment in the present day kitchen operations. Lets take a look at various other essential aspects associated with the same.

Training

Another important aspect which needs to be taken into consideration is `training' the staff in using modern kitchen equipment. No equipment will function to its optimum unless it is handled with care and worked within the framework of the product manual. Modern equipment are indeed time and energy saving, if handled with care and put to right use. But will certainly cause hindrances in the normal functioning, thus causing onerous to the smooth functioning of the kitchen, if misused.

Maintenance

Maintenance is another point which needs to be carefully dealt with. Regular preventive maintenance is necessary for any equipment to utilise it optimally thus staff operating the same have to be capable enough to handle these preventive maintenance. Maintenance staff should be also trained to handle equipment breakdown as soon as possible. This ensures in avoiding uncertainty in the kitchen.

Investment

Employing modern equipment in a hotel, restaurant, specialty outlet or a fast food outlet would depend on various aspects. Following are a few must consider one:

• Category
• Size
• Target market
• Sales

The above mentioned are a few primary aspects, besides others, that a hotelier or restaurateur needs to carefully examine before investing in the same.

Imports

Organisations which generate foreign exchange are allowed to import equipment under the EPCG scheme. The properties interested in importing should brainstorm on the following aspects before importing any equipment:

• Is it really essential?
• What is the pay back period?
• Is the equipment user-friendly?
• Will it suit the operators climatic conditions?

(The author is food production consultant based in Mumbai)