Foodservice Equipment & Supplies

AUG 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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68 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 facility design p r o j e c t o f t h e m o n t h on to their next therapy. We can deliver room service when necessary during the day and in the evenings, however." The AbilityLab assigns each catering associate 30 pa- tients. Given that patients stay an average of 17 days, this provides some service continuity. "Associates work 12-hour shifts and come into each patient's room about 6 times a day to take orders and deliver and pick up trays for breakfast, lunch and dinner," Hartoin says. "Because patients are in the facility for so long, it is important for them to feel comfort- able with the catering associates." Catering associates take menu orders with tablets that integrate into the hospital's electronic medical records. They take breakfast orders the afternoon before, lunch orders after breakfast the same day of service and dinner orders in the afternoon the same day of service. After taking orders, catering associates return to the kitchen to print the tallies and tray tickets. The cooks then receive the tallies. Thirty minutes before tray assembly begins, culinary staff begin cooking food in batches. This keeps the food fresher. Cooks use a four- burner range, flattop grill, charbroiler and boilerless steamer to produce hot menu items. Each patient's order prints out with calories and nutrients, which goes to the tray assemblers. "Patient tray assembly occupies a central posi- tion between production and warewashing with easy access to the department exit for tray carts," Dickson says. Tray assembly takes place at two pods that contain hot and cold food wells and racks of condiments, so four assemblers (two at each pod) can assemble trays quickly. Staff cover meal plates with a dome lid and place them in a plate warmer that sits on a heated base. The hot plate, a frozen plate holding cold foods, and beverages from a centrally located station near the pods are placed into insulated carts and taken up to the patients' rooms. On the floors, nourishment rooms contain supplements, snacks and floor stocks. "Schedules relax in the evening, so we have more flexibil- ity with dinner service," Hartoin says. Patients who are not eating in their rooms dine in the hub, which contains tables and chairs. Often, these patients will dine with a speech therapist who works with them during meals. "We also have occupational therapy home-like kitchens," Hartoin adds. "We support these kitchens with recipes that patients can learn to prepare so they feel more comfort- able cooking when they go to their home environments. Clockwise from top left: Kitchen equipment includes combi ovens, a four-burner range, charbroiler, boilerless steamers, tilting fry pan and kettles. Ample shelving, cold rails and cooking equipment nearby allow staff to plate trays quickly and efficiently. The equipment arrangement minimizes the steps staff must take in the kitchen.

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