List of Modern Equipment Used in Cafeteria and Kitchen

Use: Roasting, steaming, baking, grilling—all in one.

Use Case: Ideal for hotels and corporate cafeterias serving diverse menus. Bake croissants in the morning and roast chicken at lunch.

Trend: AI-based cooking profiles and automatic recipe updates.

Applications: Safer and quicker cooking of soups, sauces, curries.

Application: Small cafés and cafeteria counters with poor ventilation. Lightweight and safe to use all day.

Applications: Safer and quicker cooking of soups, sauces, curries.

Trend: Popular choice for open kitchens and food trucks due to safety and energy efficiency.

Applications: Fry snacks like samosas, fries, nuggets.

Use Case: Ideal for use in QSRs, food courts, and in institutional settings.

Applications: Fry snacks like samosas, fries, nuggets.

Trend: Air-assisted electric fryers offer healthy cooking.

Use: Baking naan, cooking kebabs, tandoori items.

Use Case: Indian restaurants, catering kitchens, or events.

Trend: Eco-tandoors with infrared heating and digital timers.

Applications: Small commercial kitchens, startup cafes.

Description: Multi-purpose appliance for boiling, grilling and baking.

Applications: Small commercial kitchens, startup cafes.

Trend: Scalable ranges that grow with future requirements.

Primary Use: Store perishable goods at safe temperatures.

Use Case: Daily storage of dairy, vegetables, meats and beverages.

Trend: Glass-door models with auto closing doors and humidity zones.

Purpose: Bulk storage for central kitchens or banquets.

Application: Ideal for hotel chains or centralised cloud kitchens.

Trend: Monitor temperature remotely through a mobile application.

Use: Convenient storage under prep stations.

Use Case: Sandwich counters, salad stations, drink bars.

Trend: Dual-temperature drawers for multi-functional use.

Use: Retains temperature of prepared foods for serving.

Use Case: School cafeterias, buffet lines, workplace cafeterias.

Trend: Integrated sensors to preserve constant food temperature.

Use: Display cold beverages, desserts, packaged food.

Use Case: Self-serve counters and express outlets.

Trend: Eco-friendly refrigerants and motion-sensor cooling.

Use: Chopping, slicing, grating, shredding.

Application: Prepare large volumes of veggies in minutes.

Trend: Quiet motors with magnetic safety mechanisms.

Use: Dough, batter, creams, sauces, etc.

Use Case: Bakeries, pizza kitchens, and dessert counters.

Trend: Touchscreen mixers with recipe memory.

Use: Idli/dosa batter, lentil grinding.

Use Case: South Indian restaurants, school cafeterias.

Trend: Compact tabletop wet grinders with overload cut-off.

Use: Mince meat for kebabs, fillings, sausages.

Use Case: Multi-cuisine restaurants and fast-food centers.

Trend: Meat grinders with cold storage add-ons.

Use: Making juices, chutneys, purees, smoothies.

Use Case: Juice bars, breakfast counters, quick-service units.

Trend: Silent operation and pre-programmed cycles.

Uses: For cleaning of dishes, utensils, and glassware in a hygienic manner. Easy and quick operation is another key use case.

Use Cases: Hotels, cafeterias, food courts, and food vending companies

Trends: Commercial Smart dishwasher with cycle tracking and automatic self-clean mode.

Uses: Three sink system which follows a manual wash → rinse → sanitize method.

Use Cases: Required in all licensed commercial kitchens

Trends: Mobile 3-sink units for cloud kitchens.

Usage: Employees wash up prior to working with food.

Application: Entries to all food preparation areas.

Trend: Sensor-activated hygiene stations.

Use: Exhausts heat, smoke, grease and odours.

Use Case: Fryers, grillers, ovens.

Trend: Carbon-filter ductless hoods for open kitchens.

Use: Sanitary, safe and hygienic disposal of waste.

Use Case: Kitchen waste for eco-certified restaurants.

Trend: On-site composting units.