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74 THE GAME CHANGER IN MEAL DELIVERY SYSTEMS The new Multigen from Burlodge boasts stunning looks, high performance and an incredible user experience. www.burlodgeusa.com INNOVATION A revolution in the segment The new Multigen for food regeneration and distribution would be an asset to any restaurant, hotel or caterer as well as a sophisticated addition to more traditional sectors such as hospitals, clinics, prisons, schools or large institutions. "I could tell by the look on my customers' faces when they first saw the prototype and its features that we had achieved our goal of producing something revolutionary for this sector," says Marco Rivola, New Product Development Manager at Burlodge. Multigen has been incredibly successful over the years, but the new design and styling catapults Burlodge, as well as industry standards, into the future. "We put our knowledge of materials and technical expertise together with a design team that added new aesthetics to the machine," says Rivola. "The result is incredible. I can honestly say that this new product is a revolution in terms of design, ergonomics, looks, materials and user interface." Contemporary design, special materials The design studio worked with Burlodge on the choice of materials, line and details of the prototype. "It is the first time that RIM (Reaction Injection Molding) has been used for this type of application," says Rivola. "This material is not just attractive, it is extremely light, durable and easy to maneuver. The finish makes the trolley pleasant to touch, scratchproof and easy to clean." The modern choice of black and white is a trend for institutions globally. Black is used for the functional parts of the trolley such as the handles and the heated top, white for the decorative and robust side panels. The matte-finish, scratchproof, heated glass top has a sleek, borderless design. "The new and improved Multigen is an example of our commitment to continuous quality improvement, our ability to listen, and our passion to create," says Paul Gauntley, President, Burlodge Canada and USA. Ergonomic and flexible to meet your needs Much was done to improve the ergonomics of the new Multigen, making it more comfortable and easy to use for the operator. The handles are practical and comfortable; the electrical cable is easy to reach; and the scratch-resistant finish is easy to clean. The gantry provides a convenient tray top for condiments, ingredients or utensils. It elegantly hides a halogen lamp that creates beautiful and effective lighting and keeps foods warm. The larger, slanted sneeze-guard offers increased visibility of the serving surface. Cutting-edge technology State-of-the-art insulation guarantees improved temperature control, saves energy, reduces condensation and keeps surfaces to a temperature that is safe and comfortable for the operator. Color-coded gaskets make it easy to identify the hot and cold cabinets. When in use, the gantry also shows its colors: red when hot, blue when cool, white on standby and flashing white when the program is finished to make it easier and safer to use. User interface for impeccable food quality The user interface is new and innovative. "The new, streamlined color touch display will be a benchmark for Burlodge and the sector. It will be easy to program and user-friendly, because the new Multigen is not only surprising from a design point of view, it also provides new solutions of connectivity and online integration with the world around it," says Rivola. Different heating programs, developed specifically for Burlodge by specialized chefs, regenerate foods to maintain their texture, taste and quality for an optimal dining experience. Multigen can be configured to meet different needs for size, function and capacity, no matter where customers are in the world or how big the business. The ovens provide easy access to serving dishes as well as saving on the overall footprint. "The new Multigen will launch in North America in the latter part of 2016," says Gauntley. "We have already taken pre-orders and can't wait to rewrite another chapter in best practices in healthcare meal delivery."