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Will These 4 New Commercial Kitchen Trends Last?

commercial kitchen trends

At Hoodmart, we’re always on the cutting edge of the latest and greatest commercial kitchen innovations. We live in exciting times where everything from fire suppression systems to exhaust fans have unique ways of improving work flow. Today we’re taking a look at some of the commercial kitchen trends we’re seeing. Is your company investing in them? Do you see them lasting?

1. Steam ovens

Steam ovens are getting more and more popular in a wide range of commercial kitchens. Many people have heard about these ovens but only know that they offer health benefits. They also help foods retain their nutrients, and, great for restaurants, to keep their color and flavor too. Also great news for chefs: Steam ovens allow temperature to be preciously controlled. This makes it a great choice for tricky foods like fish, dumplings, and rice. For those worried about missing the drippings for sauce – worry not, all drips are collected on a tray and can be used.

2. Microwave and ovens in one

Why buy two ovens when you can buy one? There are a lot of microwave and oven combos coming out, some of which seem to work great and some of which seem to have some kinks to work out. They have all the function of convection microwave, and they can offer steam cooking too. Plus a full oven -  it’s easy to see why this would be a dream come true, especially for smaller commercial kitchens. However, the question does arise – what if you need to use more than one function at once?

3. Power packs

Power packs are one option to hide the ventilation in a kitchen. This can help not only make the restaurant look more modern, but it can prevent cooks from banging their heads on overhead equipment. However, keep in mind that these are much harder to clean and aren’t as powerful as your typical exhaust systems.

4. Mixing and matching

It wasn’t long ago that if you walked into a commercial kitchen and all the equipment wasn’t from the same brand, you assumed it was a poorly run kitchen with a tiny budget. Today you would only assume that the chef took his time to buy his kitchen piece by piece, ensuring each one was the right choice. This gives a lot more flexibility to cooks and allows restaurants to get the best deals on everything they need.

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