CityRealty Insider > Chef's Choice: High-Tech Kitchens Come Home

Chef's Choice: High-Tech Kitchens Come Home

MARCH 10, 2009

As eating-in becomes a more attractive option, restaurant-level technology is making its way into home ktichens

Chef's kitchens are going beyond the merely decorative and getting a new focus on brains rather than simply brands.

Zone refrigeration isn't a new concept, but it's one that has staying power beyond just a selling point for top condos. The technique is used to make sure that different food groups stay at the best temperature for each. The Sub-zero PRO 48 fridge-freezer, for example, has three different temperatures—it's also Sabbath Kosher and holiday compliant. Amana makes a sleek glass-fronted unit with at least five (up to seven) separate food zones and an electronic control system. Units like these offer modular options to give you the flexibility to use your kitchen space the way you want to. Blast chillers like the Irinox Freddy® shock-freeze food—up to 20 times quicker than standard refrigeration–keeping meat, poultry and fish fresher, longer. This blast chilling process can be used for freezing, which preserves the texture of food due to micro-crystallazation of the water content.

Also coming home from the restaurant kitchen: Vacuum packers preserve delicate seasonal food longer by removing the surrounding oxygen to prevent the growth of bacteria and mold.

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