By Rosa Moraes

Even if nowadays we live in search of slowing down and enjoying processes more, the contemporary rhythm imposes practicality and speed, mainly in the operations of companies. This is also evident in food service. The challenge for professional kitchens is to optimize food preparation time, without losing quality. And technology and innovation have been great allies of the sector, which started growing again by leaps and bounds after the pandemic hit. A trend that has become popular, for example, is the use of speed ovens to finalize food. This sort of equipment guarantees some important issues, such as the standardization of preparations, maintenance of the quality of the dish - crispness, texture, color, temperature - and cost reduction (after all, it eliminates the need for other items, such as microwaves and hoods, allows you to work with leaner teams and still contributes to the serious problem of waste).

In Brazil, the brand that is leading this market is Prática. Founded in the state of Minas Gerais more than 30 years ago, the company uses cutting edge technology and a highly specialized development team to deliver its speed ovens, which are compact and adapt to any size of kitchen. More and more businesses in the sector, including hotels, bakeries and dinners, have replaced the arsenal of range hoods, extractor hoods, microwaves and stoves with this type of oven to finish chilled or frozen recipes more quickly and with deep respect for the quality of the product that will be served to the customer. I always say that nothing replaces the human in the kitchen -the whole process, from creating the recipe to its step by step, belongs to us, after all.

But it fascinates me how technology integrates this process, more and more, to solve pains that often spoil the eating experience, such as receiving a rubbery pizza or a sadly pale lasagna at table, when you just wanted to enjoy that small pleasure of the day in its full potential.