Foodservice Equipment & Supplies

AUG 2019

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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Page 69 of 92

AUGUST 2019 FOODSERVICE EQUIPMENT & SUPPLIES 67 With cold production, cooks use two slicers and a mixer to prepare fresh fruit plates, fruit cups, signature salads and sandwiches. Staff store these menu items in large roll-in refrigera- tors then use that stock to replenish items in four air-screen refrigerators in the room service assembly area. Room Service Pods Two teams of three staff members work on each pod to produce 250 meals per meal period. Each team is responsible for three zones, which serve speci•c patient rooms. An expediter receives the tray order ticket and calls the hot food order to the cooks working the hot line. Hot production for room service, retail and catering in the back of the house contains a trio of 60-gallon kettles and a single 80-gallon kettle for making soups, a tilting skillet for menu items such as beef stew and pasta, and a double-basket fryer used for cater- ing events and retail fried food is no longer on the patient menu. "All patient fries and chicken tenders are baked, making them accessible to most patient diet orders within the hospi- tal," Atanasio says. Two side-by-side hot cooklines contain a double-stacked combi oven that staff use to make eggs, stews, roast turkey, fries and chicken tenders. Each side of the line also holds a pasta cooker to make pasta and „ash-cook vegetables, an eight-burner range for preparing omelets, plus a hot food holding cabinet. In the middle of the cookline, staff use a „attop griddle to cook pancakes and breakfast sand- wiches. They also use a charbroiler to prepare burgers, steaks, fajitas and •sh. Mirrored counters sit parallel to the cookline and perpendicular to the tray assembly lines. Each side contains a heated plate dispenser, a high-speed oven, and a hot food table with heat lamps overhead and wells of hot menu items and sides. A refrigerated prep table sits in between. An assembler puts together the tray with cold menu items and hot food that sits on a pellet-warmed plate. Trays move on a conveyor. Cold and hot beverage dispensers sit at the end of each assembly line. "An ice cream freezer was strategically placed at the end of trayline production to minimize the time frozen products are exposed to room temperature before reaching patients," Atanasio says. A team member standing at the end of the lines checks the tickets to ensure all items are on the trays and places up to 12 trays into a cart. Trays never sit in the cart longer than 10 minutes before another team member — a runner — delivers carts to patient „oors. "We're aiming for a 60-minute turnaround from the time a patient calls in the order to delivery," Atanasio says. "Right now, 70 percent of trays arrive in an hour or less." Once trays reach the patient „oors, runners deliver them. They later place dirty trays in designated carts and return them to the kitchen to be cleaned. "Keeping tray deliv- ery and retrieval isolated from one another has further heightened infec- tion control measures here at MMC," Atanasio says. Dirty trays, dishes and serviceware are cleaned in a dishroom. The dish- machine will be replaced soon. "The design team put in a potwash room where a closet once stood, allowing more space for conveyors," says Ferri Jr. Half the kitchen „oor was replaced during the renovation, and the other half will be completed by early fall. Since the new room service program began, Atanasio reports that customer satisfaction scores have improved greatly. "Although it is still too early to determine the true impact that room service has had, our mean Press Ganey scores have increased by nearly •ve points since its launch back in March," she says. This puts MMC well on its way to merging hospitality and hospital care. FE&S About the Project Morristown Medical Center: A designated Level I Regional Trauma Center, the nonprofit hospital has 735 licensed beds and employs nearly 6,200 people Scope of project: A kitchen redesign including a room service pod system Room service hours: 7 a.m. to 8:30 p.m. Menus: Breakfast selections include omelets, breads, pancakes and cereal; lunch and dinner selec- tions include entree salads; deli station and grill selections such as chicken tenders, quesadillas and flatbread pizza Sta: 140, including 116 full-time equivalents Total project cost: $1.8 million Equipment investment: Approxi- mately $900,000 Opened/room service began: March 26, 2019 Total annual food budget: $3.9 million, inclusive of patient services, catering and retail Daily room service meals: 1,500 Website: Shelving allows employees to pass menu items easily and eciently.

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