With labor shortages and skill gaps, programmable controls have become more commonplace with today’s equipment. This takes consistency to a whole new level, and makes staff training a breeze, saving time and money. Units with customizable interfaces are easily adapted to specific menus and operations.
Food safety is always top of mind in foodservice, and manufacturers have been enhancing equipment to keep harmful bacteria at bay, while also providing advanced methods for disinfecting and sanitizing different types of units.
Ultraviolet light, or UV, is a safe and effective way to quickly eliminate a range of bacteria and viruses from equipment surfaces. This chemical-free method works at a molecular level, using light to keep units as hygienic as possible.
Another food safety feature, antimicrobial surfaces are being built into equipment as standard to create an environment that repels mold, mildew and bacteria.
Record keeping is necessary for food safety and HACCP requirements. Equipment with recording features and Wi-Fi capabilities provides operators with the required information to keep track of both cooking and cleaning operations. Cloud monitoring and smartphone compatibility provide more accessibility and added convenience.
Automated cleaning cycles not only reduce manual labor but also reduce equipment downtime. This ensures that units are properly cleaned and maintenance is kept to a minimum.
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