Commercial catering equipment has come a long way from the 1800s. As modern standards for efficiency and sustainability have changed over the decades, machinery has developed to keep step.
Here, we take a look into the progression of such equipment, from the humble meat grinder, right through to the modern-day Berkel Mincer.
The Beginnings: Manual and Basic Equipment
Karl Drais, the inventor of the first-ever meat grinder in the 1840s
In the early days of commercial catering, food preparation relied on manual labour to get the job done. Equipment was simple and effective, principally designed to help chefs perform tasks more efficiently than by hand.
Early catering equipment included:
- Hand-cranked meat mincers: Early meat processing relied on manual mincers, requiring great effort to grind meat for sausages, burgers and other preparations.
- Hand saws and cleavers: Butchers used large, manually operated saws and cleavers to cut through meat and bone: a hugely labour-intensive process.
- Wood-fired ovens: Large brick ovens were used for baking and roasting, which needed constant monitoring.
- Cast iron stoves: Heavy-duty stoves fuelled by wood or coal provided heat but were inefficient compared to modern gas or electric ranges.
- Mechanical mixers: Early commercial mixers were hand-cranked or used simple electric motors to mix doughs and batters.
These tools were considered revolutionary at the time, but remained limited in terms of speed and consistency.
Mechanical Revolution: Paving the Way for Modern Catering Equipment
The 19th and early 20th centuries brought the first significant advancements in commercial catering equipment. The gradual introduction of gas and electricity in the home paved the way for stoves, ovens and refrigeration units that drastically changed food preparation.
More efficient gas stoves began to replace wood and coal-fired machines, while electric refrigeration materially improved food preservation by reducing spoilage and waste.
A 1904 gas stove
During this period, early mechanical meat slicers and grinders emerged, helping butchers and chefs process meat more easily. Although they still required manual effort, innovations such as these marked the first steps toward automated machinery in the kitchen.
- 1905: The first electric meat grinder: Hobart introduced an electrically powered meat mincer, reducing the physical labour required to process meat.
- 1919: The stand mixer: The KitchenAid stand mixer, also by Hobart, offered an alternative to mixing by hand.
- 1927: The first electric refrigerator: General Electric launched the “Monitor-Top” refrigerator.
- 1930s: Electric slicers & mincers: Companies like Berkel and Hobart improved on Berkel’s original meat slicer by adding electric motors.
- 1940s-1950s: Conveyor ovens and deep fryers: The introduction of fast food led to conveyor belt ovens and deep fryers.
The Technological Revolution: Modern-day Automation
As automated technology underwent further, rapid progression, it helped transform commercial catering equipment even more dramatically. The vast array of products available to us today are a far cry from the manual machines of the past, and showcase just how advanced catering technology has become:
- High-performance mincers: More modern mincers, such as the Talsa Mincer W32K, provide high levels of efficiency and precision, helping make meat grinding faster and more consistent.
- Bandsaws for precision cutting: Cutting large portions of meat and bone manually is now obsolete, thanks to machines like the Medoc STL350 Bandsaw, which offers accurate cuts with enhanced safety features.
- Automated burger machines: The Formatic R2200 Burger Machine helps standardise patty production, ensuring uniform shape and thickness while working at speed.
- Vacuum packing technology: The Henkelman Boxer 52 Vacuum Packer extends the shelf life of food by removing air, reducing spoilage, and maintaining freshness.
Not only do modern machine systems help improve air quality, digital temperature controls ensure precision cooking conditions and smart appliances enable remote monitoring and seamless automation of tasks.
Comparing Traditional vs. Modern Commercial Catering Equipment
Tracing the development of catering equipment over time highlights a number of different areas of change. Traditional commercial catering equipment was labour-intensive and required a high degree of skill to achieve consistent results. Nowadays, a key component of catering machinery is its ability to not only save time, but perhaps also the planet.
Efficiency
Food processing with traditional tools was subject to lengthy procedures and significant effort. Modern machines, like automatic mincers and burger presses, can complete tasks in just a fraction of the time. Our Berkel machines have come a long way from the first meat grinder of the 1840s.
Precision and Consistency
Hand-operated slicers and mincers depended on the user’s skill, and created uneven results. Nowadays, the process is much simpler: automated machines are able to deliver more even cuts every time, helping produce consistent product quality and meeting food safety regulations.
Hygiene and Safety
The first iterations of commercial catering machinery had exposed blades and hot surfaces, which were hazardous to those who worked with them. Modern designs, on the other hand, incorporate protective shields, emergency stop features and heat-resistant materials. These more advanced features have drastically reduced injuries.
Hygiene standards have also been transformed: many older food preparation equipment required extensive cleaning and carried a higher risk of contamination than today’s fares.
Sustainability
Previous models of equipment consumed more energy than their modern equivalents, and often led to higher levels of food waste. This was especially true when the processes were completed by hand. Newer technology allows product designers to focus on reducing energy consumption and preserving food for longer periods.
Embracing Innovation for a Better Future
Commercial catering equipment has certainly changed over the course of the last 150 years. Building upon the foundations of traditional catering machinery, modern inventions have revolutionised the way food is prepared, cooked and stored in professional catering environments.
But this is a sector in which nothing stands still. Whether it’s ever-smarter appliances or more sustainable packaging, the industry is constantly taking steps to move towards a more productive future. And across SMS Foods, we are moving with them—supplying the latest models and best quality products available on the market.
As technology continues to advance, we can be certain of one thing: commercial catering equipment will continue to become ever more innovative. And, as it does so, it shall no doubt continue to surprise and excite us.