Page 68 - Jun-Jul 2024

HOTELS

“AN IDEAL DESIGN, SEAMLESS ENERGY, HYGIENE
COMPLIANCE AND MODERN KITCHEN EQUIPMENT
ARE THE BASICS NEEDED IN NEW-AGE PROFESSIONAL
KITCHENS TO OPTIMIZE OPERATIONS.”

CHEF’S TAKE “THE NEW-AGE EQUIPMENT,
Moving away from the business UNDOUBTEDLY, ARE PRE-
figures’ perspective, chefs agree that
smart-kitchen equipment have PROGRAMMED COMBI
started providing respite to their STEAMERS, PRE-PROGRAMMED
complex kitchen operations. PRESSURISED BRATT PANS AND
In line with Saurabh’s point, Rana
Mukherjee, Executive Sous Chef at PROGRAMMABLE SPEED OVENS
The Westin Kolkata Rajarhat, said, IF WE FOCUS OUR DISCUSSION
“We are seeing today that pre-planned ONLY ON COOKING.”
cooking programmes available in the Sunil Khanna, Principal Consultant,
automated cooking equipment are Food Service Design India

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