Foodservice Equipment & Supplies

AUG 2018

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AUGUST 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 39 and place them in a refrigerator. Additional menu items that require refrigeration space include chef and Caesar salads as well as some of the desserts, such as cheesecake and ice cream. Other desserts, including angel food cake and cookies, remain frozen until a patient orders them. Fresh and canned fruit remain in refrigeration or ambient storage. A Danville associate places the cold and ambient food in lightweight transport containers. "These hard foam contain- ers are very light but durable and guarantee a four-hour hold time," Rardin says. The second-shift associate works from 11 a.m. until 6:30 p.m. That person's first task of the day is to pick up the containers in Brownsburg and drive to Danville, where they will gather the items from the list faxed over earlier in the day. The second shifter then returns to Brownsburg. "The round trip is a one-and-a-half-hour task, including loading and unloading incoming supplies," Rardin says. When the associate arrives back in Brownsburg, they store food in a refrigerator, freezer or dry storage in a 550-square-foot kitchen on the second floor, the same floor as the patient rooms. When patients request meals, one as- sociate rethermalizes cold menu items using a combi oven, quick-speed oven, microwave oven and toaster. This associate also prepares fresh salads on demand. Staff plate hot menu items on a china plate that sits on a heated base and covers the plate and base with a dome to retain the heat. The associate also places cold menu items and beverages on the tray. "It's very important to keep a good rotation of food and other supplies in order to maintain the integrity of the food," Rardin says. The room service preparation space includes a pizza prep refrigerator, two undercounter refrigerators, one under- counter freezer, a four-door reach-in refrigerator and a two- door reach-in freezer, and patient serving trays. An under- counter dishwasher cleans china, serviceware and trays. EARLY FEEDBACK "Each staff person has to be the room service specialist, dish- washer, cook, receiver and person in charge," Rardin says. Brownsburg doesn't provide outpatient or staff foodservice at this time. However, hospital employees can take advantage of a cashless vending operation. During the first few months in operation, Rardin reports, "Our patient satisfac- tion has been high, and we have received many compli- ments on our attentive meal service." As the micro-hospital concept continues to grow, this expedient, high-quality food- service model will certainly gain national attention. FE&S HENDRICKS REGIONAL HEALTH MICRO SITE FACTS ● Hendricks Regional Health, Brownsburg Micro Site Opened: Jan. 8, 2018 ● Brownsburg Hospital: 6 beds with space to grow to 12 beds ● Size of Brownsburg Hospital: 30,000 sq. ft. ● Size of Brownsburg Kitchen: 550 sq. ft. ● Total Operating Cost, Brownsburg: $100,000 per year ● Hours of Room Service, Brownsburg: 6:30 a.m. to 6:30 p.m. ● Owner: Hendricks Regional Health, Indiana ● Executive Director, Professional Services, Hendricks Regional Health: Shane Sommers ● Foodservice Director, Hendricks Regional Health: Martha Rardin, MS, RD, CD ● Supervisor of Nutrition & Dietetics, Hendricks Regional Health: Beth Summers, CDM ● Architect: BSA, Indianapolis ● Foodservice Consultant: Reitano Design Group, Indianapolis; Scott Reitano, FCSI, principal ● Equipment Dealer: Central Restaurant Supply, Indianapolis Left: Martha Rardin, Hendricks Re- gional Health, checks the high-speed oven at Brownsburg before associ- ates begin patient tray preparation. Middle: A breakfast tray features an omelet, potatoes, a muffin, fruit and a beverage. China plates hold cold and hot foods, which a dome covers to retain the heat. Photo by Martha Rardin, MS, RD, CD Right: Associates use various ovens to prepare meals for patient tray delivery. Photo by Martha Rardin, MS, RD, CD

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