New study proves kitchen technology saves resources and improves food quality
A new practical study has proven that modern kitchen technology saves resources and improves food quality and working conditions.
A practical study conducted by the Weihenstephan-Triesdorf University of Applied Sciences in collaboration with RATIONAL, the world market leader in hot food preparation, shows that catering businesses can save significant amounts of energy and water, while also improving food quality and working conditions, by using modern technology.
26th August 2025
