More than 150 industry pros gathered to explore automation and robotics in kitchens.
COESFELD, Germany – Automation and robotics are set to transform canteen kitchens, according to insights shared at the 5th Hupfer pop-up Expo. The event, held in Coesfeld, brought together over 150 specialists and managers focused on optimizing kitchen operations through technological advancements.
Kitchen Innovations Unveiled
The expo featured keynotes, lectures, and discussion rounds, alongside a specialist exhibition with 13 manufacturers. Benedikt Böhm drew parallels between extreme sports and entrepreneurship, advocating for clear goal definition and understanding operating conditions. “Create clarity about the goals and framework conditions under which we set off,” he advised.
Marc Reichling, managing director, kicked off the event by stressing the value of industry dialogue. He highlighted the need for innovative solutions amidst ongoing challenges.
Quality and Efficiency in Food Preparation
Philipp Schumacher, product manager, discussed the complexities of “fresh kitchen” concepts. He noted that “Cook & Hold” methods often compromise quality and nutrients, advocating instead for “Chill & Cook.” “We control temperatures and times precisely, for every requirement,” Schumacher stated.
Process optimization, storage, logistics, and cooling were also central themes. Showcooking demonstrations illustrated how technology can support skilled workers and standardize preparation, with methods like Sous-Vide-Garen and Cook & Chill presented as modern solutions.
The Hotel Industry’s Tech Frontier
A dedicated “Insight Talk Hotelery” session explored challenges and opportunities within the hotel sector. Experts agreed that artificial intelligence and smart technologies can enhance efficiency in hotel kitchens. However, they emphasized that the human element remains crucial. Sustainability emerged as a key factor, particularly for group bookings.
In a panel discussion, Tim Plasse and Marcel Bernard highlighted the future potential of cooking robots. They envision robots handling kitchen tasks and maintaining taste quality, while acknowledging the current development efforts required. Discussions also touched upon potential risks, including occupational safety and consumer acceptance of robot-prepared food.
