The key idea
The kitchen of the future looks less like a science fiction movie and more like operations that need control. From a professional refrigeration manufacturer's perspective, what is changing the most is not “having technology”, but being able to prove with data that the product is preserved well and that the operation reacts in time when something goes wrong. This is why connected refrigeration in the professional kitchen of the future is becoming an indispensable infrastructure: it records, alerts and helps to sustain food safety, consistency and costs.
The professional kitchen of the future in 5 points
- The kitchen of the future is not just about robots, but about consistency, control and operational cost.
- In chains and centralised kitchens, connectivity is moving from “extra” to a practical requirement.
- AI adds value when it interprets data and detects deviations, without the need for prominence.
- Without reliable cold data, traceability falls short: temperature, alarms and events matter more than “having an app”.
- A connected project is defined by use cases: what to measure, who acts and what evidence is needed.
For the general framework of energy, regulation and operation in HORECA, see trends 2026 in professional HORECA refrigeration.
What really changes in the kitchen of the future
When talking about the future, sometimes the spectacular gets mixed up with the important. In real projects, what is growing is the need to operate with less margin: less time to correct late, less tolerance for shrinkage and more demand for traceability.
Three changes that are repeated
- Fewer staff are available and each error costs more.
- The kitchen is compact and every metre is worth money.
- Demands for food safety, traceability and efficiency are growing, due to regulations and costs.
How to tell it in one sentence in a conversation
If your operation grows or replicates, the future is not futuristic: it is more control, less improvisation and more evidence.
The professional kitchen of the future is not just one
On a day-to-day basis, you see two models living side by side. Both need reliable cooling, but for different reasons.
Central kitchens and volume operations
Priority here is given to repetition, speed and control.
Typical criteria
- Continuous and repeatable production
- Standardised shift processes
- Orderly internal logistics and warehousing
- Need to compare performance when there are multiple locations
What it means for the cold
Connected refrigeration in the kitchen of the future helps because it allows deviations to be seen earlier and a common standard to be maintained. This matters because, when there is volume, the cost of a deviation is multiplied.
Conversation pill
In production, the important thing is not to “connect for the sake of connecting”, but to detect what breaks the standard first.
Restoration of author's work and demanding projects
Here, technology accompanies and removes friction.
Typical criteria
- Thermal stability and precise preservation
- Sensitive processes such as mise en place, fermentations or maturations
- Less shrinkage and more product control
- Reliability in service, without any hiccups
What it means for the cold
It can be a discreet cold, but it must be stable. Logging and alarms add value because they help to detect a drift when it is still solvable, not when it is already lost.
Why connected cold is silent infrastructure
Automation and connectivity rely on data. If that data is incomplete or not actionable, the “connected” system remains a superficial layer.
Cold touches critical points in the process
- Reception and storage
- Mise en place and preparation
- In-service replenishment
- Preservation of sensitive product
When the cold connected in the kitchen of the future is well planned, it is less noticeable. When it is not, it is felt where it hurts the most: shrinkage, adjustments, downtime and operational stress.
What data matters in connected refrigeration
Connectivity does not mean “lots of data”. It means useful data, with purpose and a clear way to use it.
Mini-data table and what they are for
| Datum | What it is used for in operation | What it serves as evidence for |
|---|---|---|
| Recorded temperature | detect deviations before loss | demonstrate control and compliance |
| Alarms with history | act fast and reduce shrinkage | recording incidents and times |
| Door events | understanding habits and peaks | explain deviations |
| Failure events | know what happened and when | traceability of incidents |
| Performance signals | detect pattern changes | maintenance support |
Assumption: In multi-location chains, the value is not in looking at the data, but in comparing and correcting to a common standard.
Simple questions to help ground you
- What data do I need to decide and act, not just to watch?
- Who receives the alarm and what they do next
- What history is needed and how is it extracted if there is an audit?
AI in cooking: less robots, more data-driven decisions
AI generally adds value in two areas: prioritisation and detecting deviations. It is not a substitute for tradecraft, but it helps by turning scattered signals into more useful warnings.
Examples of useful deviations to detect
- Temperature that takes longer to recover from similar openings
- Repeated alarms always in one time zone
- Pattern changes suggesting soiling, insufficient ventilation, or improper installation
How to tell it without technicalities
AI is not magic: if the data is reliable, it helps because it warns before the problem reaches the product or service.
What changes for HORECA in practice
- It is decided more by risk and daily operation, and less by the team photo.
- More useful traceability is called for, because clear evidence avoids arguments when there is incidence.
- Alarms must have operational logic, because if they generate noise, they are no longer heard.
- Preventive maintenance gains weight, because performance degrades with use.
- The efficiency that matters is the real one, because openings, heat and habits change consumption.
- In replicable operations, the standard is worth more, because it facilitates training and control.
Common mistakes in connectivity projects
- Ask for connectivity without defining what for, define use cases and responsible parties.
- Size by volume and not by turnover, check flows and peaks.
- Alarms without responsible party, defines who receives and what action is expected.
- Locate without ventilation or in hot area, check surroundings and access.
- Don't think about day 200, plan maintenance and routine.
How to explain it in one sentence
If you don't define who acts with what data, connectivity doesn't help.
How to set up a connected refrigeration project without complication
Starting criteria
- Type of operation: central kitchen, chain, signature, collective.
- Critical product: the one that cannot fail.
- Evidence: what needs to be recorded and for how long.
- Actual operations: openings, replenishment, peaks and schedules.
- Maintenance: who will do it and how often.
Three decisions that clarify the project
- Which data is essential and which is optional.
- Which alarms are useful and which are just noise.
- How the history will be reviewed when there is an incident or audit.
Frequently asked questions
The kitchen of the future will be robotic
In the short term, it is most realistic to automate repetitive tasks and better measure processes. Creativity and service remain human.
Why connectivity becomes relevant in chains
Because it helps to standardise, compare premises, audit compliance and plan maintenance with less improvisation.
What minimum data should be provided by the connected cold
Recorded temperature, alarms with history and, where possible, door events. The important thing is that the data is actionable and can be extracted.
AI in the kitchen affects cold
Yes, because AI needs reliable data. If the cold does not register well, the analysis layer loses value.
How it helps sustainability
Allows detection of deviations that increase consumption and wastage. Practical sustainability usually means less wasted energy and less wasted product.
What changes with more electrified cookstoves
Peak and actual efficiency under use gain importance. Cooling should perform well with variations in load and environment.
This also applies to haute cuisine
Yes, with a different approach: stability, fine control and less shrinkage. Connectivity may be unobtrusive, but the useful register still delivers.
Glossary
- Central kitchen: production unit that prepares volume for several locations or services.
- Dark kitchen: production and delivery oriented cuisine with a focus on control and consistency.
- Traceability: the ability to record and demonstrate conditions over time.
- Temperature logging: temperature history for operation and evidence.
- Alarms: warnings by temperature or time thresholds.
- Door events: records of openings that help to understand peaks and habits.
- Predictive maintenance: use of signals to anticipate failures before a breakdown.
- Real efficiency: performance in use conditions, not just on the data sheet.
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