By Sam Cole, Director of Food Contact Evaluations at NSF
Robotics and automation have the power to reshape commercial kitchen operations in the Middle East, creating opportunities for greater efficiency, consistency, and food safety. The region has long been at the cutting edge of innovation in the hospitality sector, and we are now witnessing a rise in the adoption of these technologies in commercial kitchens. While the potential advantages of this technology are truly exciting, it is crucial to ensure that hygienic design concepts are at the forefront of any new technological innovations.
Although still novel, the integration of robotics and automation is expected to accelerate soon. It is no surprise that countries such as the UAE and Saudi Arabia are spearheading a remarkable robotics transformation in the Middle East’s hospitality sector. Market analysts project that the global service robotics industry will reach $218 billion by 2030 (MEED, 2024), with a robust 14% annual growth rate, positioning the Middle East as a crucial hub in this technological advancement.
Dubai’s ambitious Robotics and Automation Programme aims to boost robotics’ contribution to the emirate’s GDP to 9% by 2032 (Foundation, 2024). It plans to deploy 200,000 robots in sectors like hospitality and food service operations.
Integrating robotics and automation offers a multitude of benefits, including significant enhancements in efficiency and productivity, streamlined operations, and reduced wait times, thereby improving overall service delivery. In terms of quality control, automated systems, particularly in food preparation, ensure consistent quality and portion control, which is crucial for maintaining brand standards across large chains and restaurant groups. The 24/7 service capability enabled by automation is especially valuable in a region renowned for its round-the-clock hospitality. Moreover, these systems excel in data collection and analysis, gathering vast amounts of information on guest preferences, operational efficiency, and resource utilization, which proves invaluable for making informed business decisions and personalizing guest experiences. Importantly, automation can help address labour shortages, a persistent challenge in the hospitality industry, by taking on repetitive tasks and allowing human staff to focus on roles that require a personal touch. While the initial investment in robotics and automation can be substantial, the long-term benefits in operational efficiency and service quality position these technologies as key drivers of innovation in the sector.
As the integration of robotics and automation in commercial kitchens accelerates, the importance of hygienic design principles becomes increasingly critical. Hygienic design principles help equipment and systems minimize the risk of contamination and ensure they are easy to clean and maintain. While these principles have long been applied to traditional kitchen equipment, they take on new dimensions and complexities in the age of advanced technology. Ensuring food safety in this era of innovation requires a meticulous approach to design that considers the unique challenges posed by robotic systems and automated processes. We must scrutinize every aspect of these new technologies through the lens of hygiene and food safety. Only by prioritizing hygienic design in tandem with technological advancement can we harness the full potential of robotics and automation while maintaining the highest food safety standards in our evolving kitchens.
Here are ten key steps to safely incorporate robotics or automation into your commercial food operation:
- Begin with the benchmarks: Familiarize yourself with NSF/ANSI 51: Food Equipment Materials. This standard offers a robust base for understanding essential material requirements, saving time and effort when finding suitable parts. Although no specific robot standard exists yet, certification will pull from all relevant standards based on function (like NSF/ANSI 4 for food heating, NSF/ANSI 7 for cooling, NSF/ANSI 18 for dispensing, and NSF/ANSI 25 for vending).
- Tap into specialist insight: Seek advice from food safety and hygienic design experts early in your development process. Companies like NSF provide support from concept to production, checking CAD drawings and prototypes to ensure hygienic design principles are built in from the start.
- Choose suppliers carefully: Use guides such as NSF’s Certified Food Equipment listing as a reference. This free resource can help you identify certified materials and components suitable for food equipment, helping to ensure they meet necessary hygiene standards.
- Think about certification: Though not always required, NSF certification can provide peace of mind and give you a competitive advantage in the market. The process usually takes around 90 days, but early involvement can speed this up.
- Design for easy cleaning: Focus on equipment designs that make cleaning simple. Look for features with effective Cleaning-In-Place (CIP) designs. Remember, even touchscreens should be easy to clean by hand, with no gaps where germs can build up. Also, consider easily cleanable seams, fasteners, and joints; these small standard requirements are often overlooked when thinking about hygienic design. Many try complex cleaning methods but remember that restaurant staff must be able to clean it by hand.
- Materials matter: Often, the challenge with automation, like a robotic arm, is the needed joints and seams that allow movement while still meeting hygienic design. Look for certified robotic arm options or cover the arm with a food-grade material sleeve. The materials must meet food zone requirements if the arm works over a food prep surface. Ensure you focus on materials that are easy to clean, smooth, non-porous, and non-fabric.
- Plan for adaptability: Consider certifying multiple suppliers for key components in today’s changing supply chain. For example, suppose you use a sleeve to cover the robotic arm. That is a highly specialized part and material, and finding another may be tough. This foresight can save time and keep certification status despite supply issues.
- Keep up with trends: Stay informed about industry trends, like the rising use of antimicrobial surfaces and the growing demand for equipment with minimal human contact. Remember, even with antimicrobial surfaces, it must still be food-grade and easy to clean.
- Look beyond the robot: Consider how the robotic system fits into current kitchen processes and tools. Don’t let it jeopardize the hygienic integrity of the food preparation environment.
- Embrace new learning tools: Use cutting-edge technology like virtual reality to teach staff how to properly clean and maintain complex robotic systems.
Additional risks associated with robotics and automation include:
- Sensor reliability: Automated systems often rely on sensors to detect contamination or ensure proper cooking temperatures. If these sensors fail or are not correctly calibrated, it could lead to food safety issues.
- Power outages and system failures: In the event of power outages or system failures, a robust backup plan is needed to ensure food safety is not compromised.
- Cross-contamination: As robots move between different food preparation areas, there’s a risk of cross-contamination if proper sanitization protocols are not in place.
- Software vulnerabilities: With increased connectivity comes the risk of cyber threats. Ensuring the security of automated systems is crucial to prevent tampering that could affect food safety.
- Overreliance on technology: There’s a risk that staff may become overly reliant on automated systems, potentially overlooking basic food safety practices that still require human oversight.
- Lubricant and maintenance considerations: The use of non-food-grade lubricants in robotic systems poses a significant risk to food safety. It’s crucial for manufacturers to either implement service plans that ensure the use of appropriate lubricants or to provide comprehensive education to end-users about proper maintenance practices. This includes emphasizing the importance of using only food-grade lubricants during maintenance. NSF-registered/certified food-grade lubricants can be found in the NSF White Book™. Furthermore, regular maintenance schedules should be established, and staff should be trained to recognize any signs of wear or potential contamination from lubricants.
As automation becomes more prevalent, regulatory bodies around the world must adapt to ensure these new technologies meet stringent food safety and hygiene standards, and any commercial food operation considering incorporating robotics or automation must stay abreast of these evolving regulations.
As we embrace these technological advancements, it’s crucial to remember that the essence of hospitality lies in human connection and personalized service. The challenge for the Middle East hospitality industry will be to strike the right balance between leveraging the efficiency and consistency of automation while maintaining the warm, personalized service that the region is known for.
Integrating robotics and automation represents a significant opportunity for enhanced efficiency, consistency, and guest experience. However, it also brings new challenges, particularly in maintaining the highest standards of hygiene and food safety. By prioritizing hygienic design in the selection and implementation of automated systems and by adhering to best practices and international standards, the hospitality industry in the Middle East can successfully navigate this technological revolution. The key lies in viewing automation not as a replacement for human hospitality but as a tool to augment and enhance the exceptional service the region is known for.
As we move forward, collaboration between hospitality professionals, technology providers, and regulatory bodies will be crucial in ensuring that the adoption of robotics and automation contributes positively to the guest experience while maintaining the highest safety and hygiene standards. In doing so, the Middle East hospitality sector can continue to lead the way in innovation, setting new global standards for the industry.
The future of hospitality in the Middle East is undoubtedly exciting, with robotics and automation playing a central role. By embracing these technologies thoughtfully and with a keen eye on hygienic design and food safety, the region’s hospitality industry is poised to offer unparalleled experiences that blend cutting-edge technology with the warmth and luxury for which it is globally renowned.
| Sam Cole is the Director of Product Certification – Equipment and Chemical Evaluation, Food Retail at NSF, a leading public health and safety organisation dedicated to mitigating foodborne illnesses. Cole, who has extensive experience in commercial food equipment, processing equipment and chemicals, food automation and robotics, and food contact materials, leads NSF’s non-food certifications and evaluations teams. His efforts focus squarely on ensuring the safety of food service equipment, food contact materials, and non-food compounds used in food processing areas. Since joining NSF in 2015, Cole has played a pivotal role in supporting global clients and has been instrumental in advancing NSF’s food contact materials and equipment offerings. |
