Want to see what’s cooking in the world of hospitality equipment? This (small) preview of the machines to be exhibited at Hostelco 2026, as well as catching the eye of more than one chef, shows how smart technologies, connectivity and automation make professional kitchens more prepared than ever to face the challenges of the sector.
By Marta Renovales, journalist at Profesionalhoreca.com.
Can you imagine an oven that can scan the tray, recognise the food, adjust the cooking parameters and guarantee a perfect result, without the touch of a button? It is not science fiction, it is already a reality in the market thanks to AI, which has swept onto the hospitality equipment market like a cyclone.
The coming refurbishment comes with algorithms, sensors and artificial intelligence. And it has no choice: innovation and technology are key to remaining competitive in a fast-changing global market. Increasingly connected, sustainable and flexible kitchens are required to respond not only to the need to optimise time and resources, but also to new consumption styles: diners want personalised, fast and quality experiences.
Automation and AI make it possible to standardise and streamline processes, ensure consistent output and control waste. They free staff from burdensome tasks and allow them to focus on other value-adding tasks, such as improving the customer experience, and help to address one of the biggest problems in the catering industry: the lack of qualified staff.
With continuous technological improvements in equipment, manufacturers are investing heavily in R&D to adapt to the demands of operators. “Modern technology must support people,” says Pere Taberner, President of Hostelco and Vice President of Sales and Marketing at Welbilt EMEA. “Manufacturers approach innovation from the perspective of those who work in the kitchen every day, given the responsibilities, time pressures and often limited staff resources. Many of these solutions will be on display at Hostelco 2026.
Smart equipment
Connectivity is one of the big trends in today’s hospitality equipment: items of equipment are able to “talk” to one another, optimising processes in a way that has never been seen before. An example of this is the iCombi Pro, Rational‘s acclaimed combi oven, and the iVario Pro, the all-in-one multifunctional appliance that is revolutionising professional kitchens by replacing frying pans, pots, kettles and so on. Two smart appliances from the German company that can be digitally connected via the ConnectedCooking app, allowing the chef to centrally manage recipes, monitor cooking processes and record HACCP data… without even batting an eyelid.
This is also one of Welbilt‘s major launches, Convotherm mini pro, the smallest professional combi oven with AI on the market. It measures just 49.8 cm wide and is designed to offer maximum performance in small kitchens, cafeterias, self-service kitchens, restaurants… By incorporating ConvoSense , it goes one step further: it integrates artificial intelligence and optical vision so that every cooking is perfect without the need to touch a button. By means of a high-precision optical sensor above the door, the oven scans each tray as it enters, recognises the product and automatically selects the ideal cooking programme.
Another innovative model of accelerated and intelligent baking oven, designed especially for quick service catering, is Speed.Compact ECO, from Italy’s Unox. Compact (60 cm deep), it takes up minimal space and speeds up operations, offering snacks, regenerated dishes and frozen pastries with great speed and consistency: prepare a waffle or muffin in 30 seconds, a crispy club sandwich in 75 seconds. All this is odourless, silent and energy-saving. And here’s the best part: it pays for itself quickly.
The rise of charcoal ovens
What is it about embers that everyone loves? The primal flavours of fire never grow tiresome, and manufacturers are responding to the continuous opening of speciality restaurants and steakhouses by launching ever more efficient models of ovens and grills, many of them perfect examples of advanced engineering.
This is the case with Mibrasa, which will present its new Custom Griddle line at Hostelco , one of this year’s great new products. Designed and manufactured completely to measure, this line allows you to adapt your equipment to the dimensions and specific needs of each
professional kitchen. It combines power and reliability with a high degree of customisation, and allows space optimisation without sacrificing maximum performance. In addition, its new range of accessories extends the possibilities of use, bringing versatility and exclusivity to each restaurant. What chef wouldn’t like to have their own personalised grill?
Limited kitchen space, but high demand? No problem: The Pira 80 XXL Silver ED from Pira is the highest-capacity charcoal oven for an 80 cm modular kitchen and has grown ‘upwards’ for this purpose. Its technical features include a working temperature of 180-350º C, the PiraCold insulation system and the fully cast iron guides, which reduce consumption and increase safety in the kitchen, as well as the infinite possibilities of combinations of grills, griddles and supports to adapt to each restaurant according to its needs. Chefs like its lift-up ED glass door so that they can keep everything under control.
Do we need two charcoal grill systems in one module? No problem either: Barcelona-based Josper will present its most versatile combo at Hostelco: a professional cooking solution that combines two complementary braising systems in a single module: the Josper HJX-PRO charcoal oven and the Josper PVJ Basque Grill, offering unique versatility for high-performance kitchens. In addition, it is a fully configurable unit that can be adapted to any space, as it comes in different sizes, from the S80 model, recommended for around 80 diners, to the largest model, the iconic L175.
And for kitchens with a large volume of work and little space, the GHPI-7-700 grill from Portugal’s Gresilva combines power and practicality in a compact 70 x 70 cm size. Despite its dimensions, this appliance offers ample space for quick and convenient cooking, while its robust construction withstands intensive use. With a heat output of 18.6 kW and low gas consumption, this grill is ready to start working in just 3 minutes and ensures even, healthy cooking with little smoke. A solution that brings efficiency, hygiene and profitability to any hospitality business.
Paella gas burners, hoods, supercoolers, siphons, etc.
Automation is also coming to traditional cuisine, opening up endless possibilities. One example is that of Mimcook, the first
intelligent paella gas burner that automates the cooking of rice and guarantees perfect results every time, without having to rely on specialised staff. Its temperature sensor automatically regulates the intensity of the heat and standardises cooking times, simplifying cooking operations and preventing errors. With its touch screen, it allows you to create and save customised recipes so you can replicate them as often as you require, ensuring consistent quality. In short: a perfect paella every time, no matter who cooks it.
Advanced extractor technology will also be represented at Hostelco 2026, such as the Garós hood by Morgui Clima, welded in a single piece of AISI 304 stainless steel up to 6.5 m. Designed for cooking areas with high smoke generation, it incorporates an air supply and induction option. Available in a wall-mounted or central version, there is a compact model that is ideal for kitchens with low headroom. Its inner tubular structure is robust and hygienic, with no visible screws or joints that could cause drips or grease build-up. Finishes include double folding to prevent cuts, rounded front to prevent knocks and plenum box with internal insulation to prevent condensation.
The supercoolers from Wondercool, the brand that has developed cryogenic technology capable of keeping beer or other beverages in a liquid state even below their freezing point, will also feature at the fair. A technology that has revolutionised the consumer experience, enabling caterers to triple beverage sales, and which, notably, is seen as the tool of the future for the horeca sector because of its ability to cool at high speed and without freezing, and because it staves off food spoilage. New developments are in the pipeline, but we will have to wait for Hostelco.
Innovation is not only the preserve of large equipment: a wide selection of small machines and utensils that will surprise chefs will also be presented at the fair. This is the case of the iSi Eco Green Whip, the “green” version of the famous International Cooking Concepts (ICC) siphon and a key utensil for chefs, because it allows up to 15% more servings to be obtained with the same amount of product, which translates into significant savings and less food waste. Made of highly durable stainless steel, it can be used with both dairy and vegetable-based ingredients.
And not everything has to be innovation: welcome to the great timeless classics of impeccable workmanship, such as the prestigious Charvet kitchens. Texelman will show a selection of its modular and made-to-measure horizontal cooking equipment, equipped with one-piece worktops in 3 mm thick stainless steel and high quality enamelled finishes. Stoves, hot plates, griddles, fryers, induction hobs… that meet the highest standards of ergonomics and hygiene and have been designed for the most demanding chefs.
Finally, at Hostelco 2026 there will also be space for spare parts. Operators of catering services, cafés and vending machines will be able to discover how REPA, Eunasa and Parts Town, all part of the same group, are supporting the sector through cutting-edge technology, OEM partnerships and first-class logistics. In their online shops (and in their seven physical shops in Spain) they help professionals to find all the spare parts they need, receive them quickly and repair their equipment.
This is just a small preview, by way of an appetiser, of what will be seen in the Fully Equipped space, one of the five major sections of Hostelco 2026, which is dedicated to equipment, machinery and accessories for the hospitality industry. There will be more surprises and interesting items of equipment… but that’s all we have time for now.