Tech-driven transformation
The kitchen equipment industry is evolving rapidly, driven by technological advancements and changing customer needs. Significantly, there is major growth in efficiency, safety and functionality of both small and heavy pieces. Manufacturers are developing smarter, more compact and multifunctional appliances to accommodate smaller spaces. Costs for these specific products are admittedly considered to
be higher, which impacts initial project outlays. However, there is a swift return on investment due to their durability, versatility and energy efficiency benefits.
Smaller is big news
Key trends influencing the market include automation and IoT technology in appliances. This tech enables real-time monitoring and predictive maintenance, helping to lengthen the lifespan of items. Compact and modular units are becoming more popular due to the need to optimize space. Additionally, operators are choosing low water and power consumption appliances in response to green building requirements. Heavy kitchen equipment is becoming smarter, with self-cleaning, self-diagnostic and user-friendly features that reduce manpower and operator dependence. Multi-function pieces are also common sights in professional kitchens today. By enabling operators to fry, steam, boil and pressure-cook in one single unit, these useful pieces maximize operational efficiency.
Increasing energy efficiency
Energy efficiency and automation are now the main focus of product development. These have several benefits, from boosting productivity and generating savings to aligning with global sustainability goals. Manufacturers are designing pieces that consumes less water, gas and electricity, while ensuring there is no compromise on performance. Automated controls that adjust energy usage based on workload are becoming increasingly common, especially in induction cooking equipment. Additionally, operators are routinely seeking out specific ventilation demand control systems.
Lengthening lifecycles
Sustainability is a major priority for operators spanning the entire lifecycle of kitchen appliances. Manufacturers are competing in their efforts to move toward eco-friendly materials and recyclable components. Securing energy efficiency certificates is also an increasingly important selling point to meet current project requirements. Appliances are designed to last longer and have become easier to disassemble and recycle. Importantly, today’s operators also want kit that supports zero-waste kitchen practices, like composting systems, waste monitoring schedules and inventory tools.
Adapting to new priorities
Having designed kitchens for the hospitality industry for over 30 years, I can say that what we’re seeing now is a pretty wild shift. The industry feels split between manufacturers still pushing traditional combi steamers
and others sprinting ahead with smart, adaptive technology. Today’s operators want equipment that’s flexible, easy to clean and can be operated efficiently by smaller teams. In the Middle East, unique challenges include extreme heat and skyrocketing energy costs. Recently installed combi steamers literally learn from usage patterns and adapt their processes. This technology relieves kitchen teams from repetitive tasks, allowing greater focus on the craft of cooking.
All about connectivity and scalability
Three major shifts are currently shaping the market. First, everything’s connected, with appliances like combi steamers alerting operators before failures occur. Second, we’re seeing more build-as-you-grow setups. Hotels might start with just a basic induction line, then add a combi steamer, for example. It’s a smart, scalable approach. The third shift is automation that helps, like fryers that clean themselves overnight.
Innovation in action
What’s exciting is that manufacturers aren’t just talking about innovation – they’re actually doing it. R&D is going into smart controls and AI, mostly because better energy efficiency means real cost savings. We’re now seeing combi steamers with AI that use 40 percent less energy. One real race is around heat management, especially for extreme climates. Producers are redesigning equipment for hot environments – better insulation, smarter cooling and adaptive controls that adjust to ambient heat. However, the biggest breakthrough is ventilation systems with CO2 sensors that adjust airflow automatically.
Game-changing, future-ready kitchens
I’m seeing three clear directions in kitchen design right now. First is all-in-one appliances that handle induction cooking, steaming and grilling in one footprint. Second is cleaning without people. We’re already installing dishwashers that run full cycles on their own. Third is mobile kitchen modules – fully functional, plug-and-play setups. In the next decade, I think we’ll see commercial kitchens fully transformed by technology. Imagine
AI recommending menu tweaks based on weather or guest preferences, while routine prep gets handled by robots. The change is real and it’s happening fast.
HELGE PETER PAHLKE FCSI
Kitchen designer, consultant and
managing partner
K’drei Project Development Consultants
@k-drei.de
Kitchen designer, consultant and
managing partner
K’drei Project Development Consultants
@k-drei.de
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
