Facilities on the cusp of innovation

The innovative flexible Test Kitchen at the Research Center is ideal for a variety of needs. On key focus of research is improving kitchen working conditions by studying workflow, how chefs move as they work, etc., in order to design pertinent ergonomic solutions. The kitchen is also ideal for testing new products and equipment in an environment designed for experimentation. The kitchen is equipped to prepare a wide variety of food, from canteen dishes to gourmet or avant-garde cuisine. This makes it an essential resource not only for research products, but also for development of innovative services and culinary experiences, consulting services and student training.

The modular design and all-electronic controls in this high-performance kitchen create tangible added value. It has a variety of cooking equipment designed to emulate all categories of restaurants. It also has a dishwashing station, locker room and food storage (positive and negative refrigeration)

The cutting-edge technologies used in the Test Kitchen include:

Cooking materials
Pressure-cooker/Brazing pan with two separate cooking areas

• Pressure cooker with a water inlet to stop cooking
• Chill therm concept conform to hygiene standards
• Professional fryer
• Steel fry top for grilling

Oven

• Cook and chill concept, used to cook a product in a hybrid oven and then go directly to cold temperature without any complex procedures.
• Hybrid microwave oven that cuts cooking time in half while retaining the organoleptic characteristics of a product
• Range with 4 high efficiency burners

Cold

• Walk-in refrigerator
• 450° simmer plate with anti-radiating surface treatment for energy savings
• High efficiency range with 4 induction burners
• Double door refrigeration unit with dual temperature control

Two cameras are used to film chefs during food preparation for analysis of interaction in the kitchen and use of different equipment and instruments. A video screen provides live feedback from the restaurant dining room. Table and clip microphones can be used to record conversations during service or meals for real-time analysis. Equipment is all remotely controlled from the control room on the first floor of the center.