Not that long ago it was combi ovens that were beginning a revolution in commercial kitchens, bringing with them not just a you beaut new piece of kit for chefs to play with, but a tool that could help increase productivity and efficiency in their operation.
Today commercial kitchens are continuing to evolve with a range of hi tech cooking appliances that were once regarded as novelty gizmos but are now being used by chefs in a cost driven business in practical ways - to make the most of produce, to surprise and delight diners, and to give their kitchen operations an essential extra edge.
We asked some of Australia's top chefs about the most valued equipment in their arsenals.
Tony Panetta, Melbourne Convention and Exhibition Centre
The giant foodservice operation that is the Melbourne Convention and Exhibition Centre is a mindboggling one in its scope.
"It's the largest in the southern hemisphere," says MCEC executive chef Tony Panetta. "But one of our big aims is for it to not feel like that, to keep it very personal and very intimate." That includes, says Panetta, making more than 90 per cent of all the food for the MCEC in house from scratch.