Healthcare Foodservice
Solutions
For Healthcare Foodservice Professionals Vol. 3 2014
Healthcare Foodservice Solutions Inside This Flyer Managing the Complexities of Healthcare Foodservice FRESH is the new Healthy! Addressing the Challenges of Change and Pressure in Healthcare Foodservice Equipment, Supplies, Tips, and More
ULTRASPEC® Series Dual Temperature Victory’s ULTRASPEC® Series Dual Temperature models offer innovation and flexibility with independent operating systems for each fully insulated compartment, as well as individual V-TEMP® Electronic Controls for accurate temperature maintenance in each temperature zone. Choose Refrigerator/Freezer or Refrigerator/Warmer combinations. UL, NSF, CSA approved. Model RFS-2D-S1-HD shown.
Electric Induction Top Ranges
Specification Line® Refrigerators/ Freezers/Heated Cabinets
®
The solution to your productivity, cost containment, and revenue generation challenges. Delfield’s Specification Line is the right choice for today’s busy kitchens, with consistent temperatures and fast recovery. A choice of 3 finishes to benefit your budget. A choice of 1, 2, and 3 section available in refrigerators, freezers and heated to keep your operation running efficiently and productively. Choose from over 950 distinct models and a vast array of options. ENERGY STAR®. Model SSR1-SH shown.
Kitchens are designed for efficiency, requiring smaller, faster, more versatile equipment that saves labor and space. Lang Induction Ranges are over 95% efficient and are available with a four to six burner assembly with a choice of convection oven, standard oven or cabinet base. One of the best things about a Lang Induction Range is its rapid response time, shorter cooking times, energysaving heat generation, no hot cooking zones, and a equally lower risk of burns and fire—making it ideal for any foodservice kitchen. Model RI30C-APA shown.
Falcon™ Rethermalizer No texture or flavor changes...will not overheat or burn! The rethermalization process has proven to reduce kitchen labor and training, holds product quality exceptionally well, improves kitchen safety, and reduced energy usage. Quickly returns previously chilled, frozen, or cooked food to a safe serving temperature while maintaining food quality. The innovative holding rack design reduces rethermalization time by maximizing heat transfer to pouch and allows for the addition of product while continuing to hold temperature with no adverse effects. NSF.
A good produce washing system takes a lot of the stress out of serving healthy salads and vegetables to patients. Wax, pesticides, and bacteria are twice as harmful to people with compromised health or low resistance levels. Because we can’t cook the bacteria out of the product, great care must be taken to thoroughly wash fresh produce.
SteamChef™ Boilerless Steamers No job is complete until everything in the kitchen is clean including the pots and pans!
Pot & Pan Washers Look to Champion for a complete line of pot, pan, utensil, and rack washers engineered to provide you with a ready supply of clean wares. Re-circulating wash water is pumped through high velocity, stainless steel jets designed to cut and remove baked-on foods. With an average wash/rinse cycle of just 5 minutes, clean-up is quick and economical. Model SD10 shown.
Save energy. Save water. Save money. Redesigned boilerless steamers feature new SteamSaver™ technology. Reduces energy use by over 50%. Reduces water use by 30% and qualifies for ENERGY STAR® rebates. Patented KleanShield™ design eliminates foaming, contamination of water reservoir, and flavor transfer. High speed convection steam for fast cooking. Easy to operate SureCook™ timer automatically compensates for the volume of food being cooked. Cleveland’s broad product line has a model to suit your every need. Model 22CET6.1 shown.
2
Non-Skid Versa Camtray® Switching from paper tray mats will generate over 50% in savings and eliminate up to 10 tons of trash each year, giving your “green” initiatives rapid results. Ergonomic handles allow for safe and elegant meal delivery. Trays withstand temperatures up to 210°F and are available in 14"x18" and 15"x20" sizes. Dishwasher safe. 2-year warranty. Colors-Black w/Pebbled Black(382), Pearl Gray w/Titan(381), and Ivory w/Sahara(380). Model 1418VC381 shown.
Portion Pro Plus™ Dishers Take the guesswork out of portioning foods, quality control. Save money with Portion Pro Plus™ from Focus. Ambi-dexterous dishers are constructed of 304 stainless steel components and a durable (POM) thermoplastic handle; styled to perform and built to last. Color-coded handle to make capacity classification and portion control a breeze.
Camduction® Complete Heat System
Base System
X-Green™ Produce Safety System
Pellet System
The durable and consistent solution for heat retention. Designed to perform consistently under the most demanding conditions of healthcare foodservice. Revolutionary technology featuring unparalleled long-term heat retention, durability, and reliability. Camduction Charger is made of high-grade, durable stainless steel that remains cool to the touch. Consistently charges 20 Camduction bases in 4 minutes, providing a hot base every 12 seconds! Model MDSCDCP9000 shown.
This produce safety system automatically injects a wash solution into a cold, agitated bath and removes pesticides, wax, soil, and bacteria from the product. The X-Green™ System is an entire food safety program, complete with reporting and traceability features to protect the health and safety of your customers. It enhances your HACCP program, and when combined with Fit® produce wash, destroys 99.9% of the harmful bacteria that cause foodborne illnesses. Full size refrigerated or non-refrigerated or mini non-refrigerated models available. Model XGRR shown.
NEO™ Ice Machine The NEO™ provides a new level of performance, intelligence, and convenience. With its removable bin, the new design allows the unit to stay in place delivering a better standard of cleanability, sanitation, and serviceability—saving valuable dollars throughout its life. New features include increased ice production with at least 10% less energy consumption and 25% less water usage. Depending on model, it can deliver up to 40 pounds more ice over a 24-hour period but keeps the same compact footprint. ENERGY STAR®. Model UD0140A shown.
RNS Series Countertop Nugget Ice Maker & Dispenser Nugget ice provides a high quality, soft, chewable texture while still providing maximum cooling effect, making it ideal for hospitals and healthcare facilities. Bite-sized nugget boasts 90% ice content with only 10% water, offering one of the best nugget ratios for maximum cooling and minimal drink dilution. Engineered to deliver the largest daily ice production levels and storage capacities within the smallest footprint.
For more information on the NEO
3
Immersion Mixer The first immersion blender that can be quickly sanitized in an autoclave, making it ideal for healthcare applications. Meeting PNPG guidelines, the HMI200 is the only approved unit for neo-natal use in hospitals! Detachable chopping attachment and 2 speeds give you the flexibility needed to purée soups and sauces right in the pan, cream butters, and mix batters with ease. Features stainless steel 9" shaft and 4 blades with 5 cutting edges for quick chopping. Blade guard reduces splashing. Convenient storage hook included. NSF. CUL.
Eclipse™ Blender No matter the task, this powerful 3 HP blender is performing. The Quiet Shield™ enclosure greatly reduces noise to conversation level. Easily converts for in-counter use. Wave~Action® System continually forces mixture down into the blades for smooth results–every time. Select from over 13 pre-programmed cycles, or set your own using the easy program feature; memory card slot allows for custom programming. The Eclipse™ offers amazing power, performance and value–without any excess noise. Model HBH750.
PowerSteam™ Floor Convection Steamers Reduce cook times and retain flavor and nutrients with the PowerSteam™ Steamer. Features include stainless steel exterior, coved interior cooking compartments, long-life door gasket with exclusive Vulcan pan guard, split water line connection, external deliming port, and high output stainless steel generator. Deluxe controls include super-heated 235°F high-energy steam, 60-minute timer, buzzer, constant steam feature, cook/ready light, and power switch. 1-year limited parts and labor warranty. NSF, UL. Model C24EA6 shown.
You’ll Find Trusted Equipment Made By The Industry Leaders Throughout This Flyer
STR/STA/STG Spec Series® Designed using the highest quality materials and components to provide colder product temperatures, lower utility costs, and exceptional food safety. Newly re-designed Spec Series® features include: • LED interior lighting (STR & STA models only). • Lifetime guaranteed bolt style door lock. • Lifetime guaranteed heavy-duty, all metal working door handle. • Lifetime guaranteed external cam lift door hinges. • Four shelving kits available. What’s NEW for • Exterior digital temperature display in either °F or °C. 2014? Follow this • Positive seal self-closing door with 120° stay-open feature. link and find out. Model STR1R-1S shown.
Non-Skid Trays Remove over a ton of paper waste for every 100 beds per year by switching from traycovers to Dinex non-skid trays. Non-skid trays pay for themselves with traycover savings in just over 4 months! Super grip surface holds even the heaviest items in place with minimal sliding, even if the tray gets wet. Stain, scratch, and odor resistant tray constructed of fiberglass with reinforced edges to resist chipping. Dishwasher safe. Fits standard equipment. NSF. 2-year warranty.
4
HealthcareNews_2014-2.qxp_Layout 1 6/9/14 9:14 AM Page 4
Managing the Complexities of Healthcare Foodservice
It’s complicated. Today’s healthcare foodservice operations need to navigate many obstacles to be successful. The vast mix of challenges include compromised patients, strained budgets, and a diverse consumer base, all while keeping patient care and safety the highest priority.
One of the most important missions foodservice is tasked with is food safety. The CDC estimates that nearly 76 million illnesses occur each year across the United States as a result of foodborne disease.
* Healthcare patients are among those most potentially affected, typically the very young, the elderly, and the immunocompromised. Given the type of population healthcare facilities care for, minimizing these types of food related illnesses is crucial. The advent of HACCP, or Hazard Analysis Critical Control Point, has provided a systematic way to identify and reduce the risk of food safety hazards in any foodservice environment. HACCP comes highly recommended for foodservice, and has been widely embraced across the US and abroad in a variety of restaurants, hotels, and hospitals. While the seven HACCP principles have proven effective in reducing the risk of foodborne illnesses, it requires a lot of extra time, resources, training, and cumbersome record keeping to maintain. Foodservice directors are further pressured to create efficiencies leading to time and labor savings. So how can today’s healthcare foodservice operations succeed with so many different challenges? It’s complicated! As is the case with most industries, technology is here to provide relief. Outlined below are some of the different types of tools being produced today to help:
Equipment monitoring systems help ensure equipment is working correctly by automatically measuring critical metrics, such as temperature and humidity, to protect the inventory inside. Equipment including walk-ins, freezers, dish machines, hot-holding boxes, and dry storage rooms, can all be monitored to ensure food quality and safety. If temperature readings do not fall within preset limits, notifications can be sent to the appropriate people. This type of technology is a great investment that ensures food is kept at safe temperatures, and will prevent costly food spoilage due to equipment failure.
Portable handheld devices combine sophisticated software with a traditional thermocouple instrument to collect, track, and store food temperature data. Some models also allow users to walk through procedural checklists, helping to ensure key tasks are completed regularly. These portable hand-held devices make adhering to HACCP guideliness less cumbersome. When a temperature or checklist item is out of the user designated range, many of today’s models prompt users to take corrective action, all of which is documented for later viewing and analysis via the accompanying software.
Temperature logging devices collect temperature data while sensitive inventory is in transit. Typically used in stationary equipment and meal delivery carts, these small battery operated data loggers document
environmental data. When the shipment arrives at its destination, the data logger is connected to a PC to view the data to ensure proper temperatures were maintained throughout transit, allowing the recipient to accept or reject the delivery. Despite many challenges, healthcare foodservice goals will always point toward quality, safety, and efficiency. Meeting regulatory and organizational requirements can mean extra time, personnel, and resources. It’s still complicated, but today’s technological innovations are helping to ease the burden. Staying in tune with the latest advances will help promote excellence while juggling the numerous demands of healthcare foodservice.
* www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm By Cooper-Atkins Corporation www.cooper-atkins.com
HACCP Manager™ Kit Designed to simplify the recording of product temperatures and monitoring of corrective actions in foodservice environments. Includes a state-of-the-art database system designed for reporting, analyzing, and storing temperatures. Allows data to be transferred between the thermocouple and PC. • Stores up to 300 menu items. • Sets temperature limit alerts. • Records up to 3000 temperatures. • Allows customized corrective actions. • Creates custom checklists. Kit includes: Handheld (37100), MicroNeedle Probe (50209-K), Battery Charger (9382), Software CD-ROM (9384), Soft Carrying Pouch (9385). Model 93710.
Model 15900
Model 15901
NotifEye™
The NotifEye™ cloud-based, temperature monitoring, and notification system increases your operating efficiencies and avoids potential spoilage. This simple, self-installable system is ready to use out of the box and requires minimal set-up. Provides access to stored data 24/7 via the internet. Offers immediate notification to multiple recipients through email and text message when set limits have been exceeded. NotifEye sensor has a wireless range up to 300 ft. and provides unlimited sensor data storage. Initial 2-year hosting included with each kit purchase.
5
oneSAFE™ Glove Dispensing System The oneSAFE™ dispensing system enables users to pull out a single glove by the cuff. Compared to traditional dispensers, oneSAFE™ lowers the incidence of discarded gloves due to their falling on the floor or getting contaminated before use. These gloves are easier and 50% faster to put on, improving speed of service. The compact packaging reduces environmental impact by lowering transportation and logistics costs while reducing cardboard waste by as much as 25% and required storage space by as much as 30%.
oneSAFE™ Video
Healthcare Foodservice Challenge & Solution Patients in healthcare facilities are much more sensitive to foodborne illness. 89% of foodborne illness is caused by improper hand hygiene. Another big contributor to compromised food in a busy foodservice environment is cross-contamination. When used properly, gloves reduce the risk of cross-contamination by 96%. Creating a fast and efficient way for busy foodservice professionals to change gloves regularly promotes a safer and more successful foodservice operation.
Color-Code Your Prep Knives
Color-Coded Knives Stay HACCP compliant and guard against cross-contamination by using different colored knives for each culinary task. Color-coded knives also allow chefs to cook with their favorite color, match corporate colors, or simply brighten up their kitchens. All color-coded products feature no-stain, high-carbon steel blades and polypropylene handles. NSF approved with Sanitized® anti-microbial protection, meeting all foodservice industry standards for sanitary and hygienic utensils. Models shown—5601-3¼, 5627-10E, 5607-6, 5610-10, 5620-7E.
Blixer® Partnering with healthcare specialists to provide solutions. New Blixer concepts provide solutions for patients who suffer dysphagia or have problems with mastication and swallowing.
Meal Delivery Carts
With a Blixer, preparing healthy, well-balanced, and tasty food is simplicity itself, due to its ability to blend raw ingredients. With their large capacity, leak-proof lid, and scraper, these models make it simple to prepare all types of mixed and liquidized food, even for tube feeding. Easily disassembles for cleaning. 1-year parts and labor warranty.
Increase patient satisfaction by transporting food in a quick and efficient way with meal delivery carts from Alluserv™. Stainless steel carts accommodate 14"x18", 15"x20", small room service trays, and feature fixed tray slides with 51/4" spacing. Equipped with a full-height pull door handle and swing transport latch to prevent accidental door opening. Maneuvers easily on 6" cushion-tread casters, 2 swivel 2 with brakes. Transport latch and magnets for safe transportation. Available in 6, 7, 8, and 10 tray capacities. NSF. Model RS6 shown.
TuxCare Healthcare Series Induction Plate Activator Eliminate pellet bases, heaters, and under-liners to provide a 5-star meal presentation. Heats 9" induction-ready plates to the ideal 210°F temperature with exclusive TempSense™ regulator technology. Meals are held at safe, appetizing temperatures for up to 30 minutes (with dome cover). Durable polycarbonate top charging surface with stainless steel housing. Top plate locator assures correct plate placement. Model AIPH1.
Fully Vitrified! Microwave Safe! Oven Proof! Dishwasher Safe! TuxCare healthcare products are perfect for nursing homes, assisted living facilities, hospitals, or any full care facility. Designed to be combined with insulated domes, bases, and other innovative food delivery systems for extended heat retention. The range of colors supports the Boston University study that found Alzheimer and advanced Dementia patients increased their food intake by 25% and their liquid intake by 75% with the use of brightly colored tableware.
6
FRESH is the new Healthy! Increase revenue and reduce operating costs with grab & go displays Healthy foods are no longer those labeled as “low calorie” or “low fat.” Today, food that is fresh and natural is considered healthy and good for us, and our buying behaviors are supporting this shift in mindset. To that end, foodservice operators are offering many new fresh foods that weren’t even considered before. From farm fresh vegetarian and vegan foods to comfort foods like egg salad sandwiches and fresh made soups, this new and ever growing menu requires displays that emphasize the freshness and attractiveness of the food, while providing consistent and safe refrigeration.
Just as critical as selecting the right style of grab & go display for your operation is the importance of the display having reliable refrigeration. Refrigerated display equipment must safely hold food temperature at 41°F or below, 24 hours a day. To do this, the refrigeration system must be cleaned regularly and the position of exterior doors, windows, and HVAC vents at the site must be managed relative to the grab & go equipment. It’s best to remember the 5/10/15 rule with grab & go displays—remain 5' away from a window, 10' away from a HVAC vent, and 15' away from an exterior door. Be sure to look for grab & go food displays that are easy to clean with components that are removable without tools and quick to service with features like slide-out refrigeration and replacement components that are readily available from the local supply house.
By Danielle McMiller, CFSPVP Foodservice Sales & Marketing, Structural Concepts Corporation www.structuralconcepts.com
Offering foods perceived as fresh to the customer is the number one focus in menu development efforts. How these fresh foods are presented to the customer requires important consideration. The growth of grab & go foods has surpassed total foodservice growth over the last four years, and this trend is projected to continue for the next several years. Customers are comfortable making their own selections, nearly to the point where the term grab & go is considered a “verb” in the English language. So when considering grab & go, look for displays that bring the fresh food as close to the customer as possible. Shelving and lighting should extend to the front of the display so that all the customer sees is a wall of fresh food—not the hardware. Provide easy access to the food and don’t impede the flow of traffic. Grab & go displays that blend with their surroundings create a “window of freshness.” Customers quickly and easily make selections as they pass by. Many operators have experienced sales increases of greater than 50% when they offer fresh food in an open front display rather than behind a door. When food is more visible, there’s a greater impulse to buy. Look for display cases that can be loaded from the rear. A full display is perceived as a fresh display. Restocking the display as food sells is critical to keeping the display looking full and fresh.
Oasis® BOX Air Screen Merchandisers
In addition to satisfying the customer with fresh food solutions that are quick and easy to select, grab & go displays reduce labor costs. Operators don’t need someone available to serve each and every customer, which increases speed of service and allows more customers to be served during peak times. Many styles of grab & go food displays are available—from upright multi-shelf equipment to combination preparation and grab & go displays.
Cut labor costs and generate revenue by adding, or expanding, grab-and-go service in your cafeteria, kiosk, bookstore...just about anywhere. Designed to fit in alcoves, its unique air channel allows it to be positioned against a wall and tight to the ceiling for a built-in look. End panel design provides the space needed for the compressor’s discharge air. Available in four lengths in 24" and 32" depths. Reliable Breeze (Type I) and Breeze-E (Type II) EnergyWise refrigeration systems ensure optimal performance in warm operating environments. Model B4732 shown.
How fresh a customer perceives food to be is largely impacted by how it’s presented. You may want to consider a display that combines grab & go with a visible prep area. Being able to prepare fresh food directly in front of the customer is a great way to emphasize freshness.
7
Addressing the Challenges Of Change and Pressure in Healthcare Foodservice Foodservice in today’s healthcare environment is full of challenges – food safety, nutritional, and dietary needs, patient satisfaction, funding, etc. Many hospitals anticipate the foodservice department can provide subsidy to some of the costs associated with patient feeding by generating revenue through cafeteria and retail programs. In many cases, a hospital foodservice director is also a retail manager. All of these activities and demands put extreme pressure on the foodservice professionals working so diligently to satisfy all their customers. Things get even more intense when you factor in reimbursement changes from Medicare and Medicaid with the full introduction of HCAHPS (Hospital Consumer Assessment of Healthcare Providers and Systems). On the face of it, HCAHPS surveys may appear to take the pressure off of the foodservice department because, unlike healthcare improvement surveys carried out by such well renowned organizations such as Press Ganey, HCAHPS has no specific questions regarding foodservice. In reality, this does not alleviate any pressure because HCAHPS is all about overall hospital performance. Questions asked of patients regarding the hospital staff and their overall experience are definitely affected by the influence foodservice can have on a patient’s stay. Of course, the most impactful aspect of a patient’s time in the hospital will be the quality of medical care he/she receives and the overall environment. After all, spending time in the hospital is all about getting well. However, the quality of meal service is an important part of the experience, as it is frequently one of the main highlights of the day when a patient is restricted to his/her room. And let’s not forget, to one degree or another, we are all experts on food – we know what we like and have our opinions of what is good or poor food quality and foodservice. So, despite no specific mention of food and foodservice in HCAPHS surveys, how do the surveys really affect the foodservice department? Well, a hospital can lose as much as 2% of its Medicare and Medicaid reimbursement if it doesn’t report surveys and achieve acceptable performance standards. 2% may not appear to be a great deal, but when a hospital receives millions of dollars in reimbursement, this can add up to a substantial shortfall in funding. As part of a hospital’s team, it’s important that the foodservice department contributes to the total effort of ensuring that the patient’s overall experience is rated as highly as possible. The result of reduced or lost funding can have dramatic effects on the facility’s ability to provide the level of service it strives for to be a viable institution. Reduced reimbursement can reduce funding for departments that are seen to be less contributory to patient care and to some degree expendable. Unfortunately, foodservice can easily fall into that category and result in much needed funding being removed from capital equipment replacement budgets, new service programs, and staff remuneration, thus creating a vicious circle that will lead to reduced quality of services emanating from the foodservice department. To contribute to the overall experience of patient satisfaction from a foodservice perspective, foodservice professionals have to address the ever-changing expectations of the patient population. Demographics have shifted, lifestyles have evolved, and medical care has changed. Improved techniques and technology have led to shorter inpatient stays and a more flexible approach to the service of meals and the types of food being offered. Today, “room service” has become an extremely popular style of service due to its ability to provide many of the elements expected by patients – extended serving periods, service on demand, freshly prepared meals, wider variety, personalized service, and enhanced food presentation. However, room service is not “one size fits all,” and it is not the panacea that facilities may be looking for. The most prominent word that should be used in healthcare foodservice today is FLEXIBILITY - flexibility in service style, meal delivery, and menus while achieving the core goals of food safety and achieving nutritional goals, all within the constraints of the financial resources available. There are numerous styles of service that can be used to meet the needs and expectations of the patient. Not all patients in a hospital may be able to take full advantage and benefit from a single, facility-wide style. Room service may well be the preferred type of service for patients whose level of acuity is such that they are lucid and capable of enjoying a meal at a time they prefer in the privacy of their own room. But does that meet the needs of patients needing highly specialized diet restrictions or whose mental state prevents them from making sound meal selections at a time that is appropriate for their level of care?
It may also be that a more costly personalized level of service is out of reach because it just can’t be accommodated within the allocated operational budget. A more traditional level of meal service may fit the bill, whereby meal orders are made in advance, delivered at standard meal times, and delivered to patient areas all at one time. None of the meal service styles need lead to inferior service or dissatisfied patients. Certainly room service, for those who can benefit from it, adds the nicety of being able to order a meal at a time of choice. The key to patient satisfaction at meal time is good quality food, presented well, by friendly and knowledgeable personnel. There is a good reason to use the word “foodservice” – “service” is all about meeting the expectations of the customer, and in the case of a hospital the patient is the customer. In the past, hospital foodservice operations tended to adopt a single style of patient meal service, either because it was perceived that indeed “one size” does fit all, or perhaps it was perceived to be too much of an operational challenge to utilize differing service techniques. Thankfully, today’s hospital foodservice professionals have the knowledge and skills to meet varying patient population needs, and this may well require the application of more than one service style within their operation. They recognize that flexibility is a key factor in providing a solid contribution to the goal of overall patient satisfaction with their hospital experience. In recent years, foodservice equipment manufacturers have strived to meet the evolution that has been occurring in hospital foodservice. Advances in production equipment for large, small batch or short order cooking, preparation, refrigerated storage and various types of meal delivery equipment have all been made to take advantage of new or re-applied technology to meet the demands. Many of the design improvements and new ideas have been championed to provide operators with flexible and multi-purpose equipment while also achieving reliability, durability, sound ergonomics, and productivity improvements while using less space or energy. Equipment that is multi-functional and reliable adds to the return on investment and cost of ownership. In these times of change, a hospital foodservice department needs to be able to be all of the adjectives that can be thrown at it – reactive, proactive, flexible, professional, and more. Foodservice professionals are key players on the healthcare team. Their role is to provide excellence in foodservice to ensure that patient satisfaction is at its highest level possible. Contributing to the patient’s overall hospital experience will go a long way toward ensuring reimbursement levels are at their highest and that sufficient funding is available to continue to make strides in patient care and the viability of the institution. The challenges are indeed great, but the foodservice team can have solace in that there are more and more resources readily available to help the team achieve goals – peers, industry associations, design consultants, dealers, and manufacturers. Reaching out to others helps everyone achieve the ultimate success. Take advantage of the experience and knowledge that’s out there, and learn from others. Advice offers benefits without cost. There are many people in the industry that are happy to help and are only too keen to “pay it forward.”
Neil Kirven Healthcare Segment Manager Unified Brands
Does an elderly patient in an extended care area of the hospital prefer to be in a more socialized environment at a more typical meal time that matches his/her habits, i.e. congregate dining?
8
FX Series Refrigeration
Never has a piece of equipment been so universal and versatile in a kitchen. From cold storage to the patient room and still cold, never frozen! The FX-1UCB (1 drawer) and FX-2UCB (2 drawer) are the long awaited solution for hospital tray make-up and other beverage challenges. Specifically designed with individual drawer settings that you set between -5°F and 40°F for keeping cold beverages or ice cream at proper temperatures. Standard “milk cooler” designs just don’t hold proper temperatures, causing milk to crystallize and deeming it undrinkable by health inspectors. “Finally we found the perfect solution,” said James Fritz, RD, LD, who serves as Director of Food and Nutrition Services at Baptist Hospital.
Food Processors with LiquiLock™ Seal System Food processors extend the potential of any kitchen with their unparalleled versatility. New LiquiLock™ Seal System enables full capacity liquid processing for cleaner and safer pouring. In addition, no food processor is complete without cutting-edge new processing discs (sold separately)—adjustable slicing disc allows you to select 16 different thicknesses, a reversible shredding disc, and a sealed whipping disc enabling you to make fresh whipped creams, crème fraîche, butters, and more. The 2HP, 1HP, and 3/4HP motors make these features possible, and the exclusive LiquiLock™ Seal System and processing discs make them revolutionary. Models WFP16S and WFP16SCD shown.
Keep your cafeteria line running smooth with attractive, easy to transport food pans. Food pans that are easy to clean and easy to change promote a more efficient operation. Food choices are driven by emotion. Food presentation can make or break even your best menu items.
Low Flow Spray Valves Cut your water use in half by replacing your current spray valves and aerators with high performance spray valves from T&S. Models B-0107-C and B-0108-C shown. For the lowest flow rate of any commercial brand choose: B-0107-C (.65 gpm) or B-0108-C (.65 gpm ergonomic). For a a superior quality spray valve suited for most general applications choose: B-0107 (1.42 gpm) or B-0108 (1.48 gpm, ergonomic). When time, energy, and water conservation is the foremost need, but you want to effectively clean stubborn residue choose: B-0107-J (1.07 gpm)
®
Super Pan V Steamtable Pans With Vollrath’s line of steam table pans, you can transport and store your food safely and easily. 22 gauge, 300 series stainless steel pans are up to 300% stronger—resisting dents, dings, and keeping your food safe and secure during the transportation and holding process. Smooth curves and bright finish for a show stopping look. Easy to pour corners and traditional body size make Super Pan V® pans compatible with all your Super Pan II® pans, covers, and accessories. Easy to clean functionality means Super Pan V® pans will present your food beautifully over a long time.
Glass Fillers with Water Filtration System Why take a chance on serving tap water that does not meet your customer’s expectations? Glass fillers from T&S are now available with Everpure water filtration systems. When customers receive good-tasting, odor-free, and contaminant-free tap water, it’s a clear reflection of the perceived cleanliness of your facility. Plated in chrome, the fillers will not scratch or rust even in the most demanding environments. Model B-1230-WFK shown.
9
Air Screen Refrigerators For the ultimate in tray line efficiency, check out these Air Screen Trayline Refrigerators. The dual-fan air screen system allows you to maintain food temperatures with the door open! Standard features include earth safe R134a and R404A refrigerants. High efficiency blower system for quick recovery. High density insulation for maximum efficiency. Welded stainless steel construction for durability. The PHB495 can remain open for 2 hours and the new PHB15 has a larger 3/4 HP compressor for 4 hours of open door service! Great for hospitals and high volume feeding operations.
iQ™ Storage System
A Thank You to Healthcare Foodservice Professionals Easy-to-clean surfaces promote a cleaner environment and a higher level of food safety. MetroMax iQ™ shelves, posts, and accessories are uniquely interchangeable, making it a completely customizable storage system. Built-in Microban® antimicrobial protection defends against mold, bacteria, and mildew. MetroMax i™— the strength of steel and a lifetime warranty against rust. Shelves are built of advanced polymers with type 304 stainless steel corners. MetroMax Q™—removable polymer shelf mats with epoxy coated frames and posts carry a 15-year warranty against rust and corrosion. Quick adjust shelves allow units to be easily reconfigured without tools.
Healthcare foodservice professionals are dedicated to providing emotional and nutritional health to hospital patients and assisted living residents. The quality and presentation of meals being delivered to patients promote energy, comfort, and good appetite. Meals presented to patients and residents very often spike positive spirit and strength, a key to patient recovery and well-being. Healthcare foodservice professionals are also charged with the task of keeping visitors and hospital staff in for meals. Cafeterias are a big revenue generator for hospitals. With all of the competition just outside the hospital, this is not always an easy task. Healthcare foodservice professionals meet and exceed the goals present to them, while hurdling challenges and the changing needs associated with healthcare foodservice. Thank you.
VIP Guardian Mats
These anti-fatigue mats help you create a safe facility for patients, visitors, and employees. Lightweight, grease proof, rubber mat made of 100% nitrile compound for superior performance, comfort and durability. Non-absorbent, closed-cell rubber mat is reversible for extended life. Low profile, only 1/4" thick. Drain holes make it ideal for use in wet areas. Choose 3'x5', 3'x10', 3'x15' in black or red.
Form-A-Line Systems
Ensure the safety, health, and welfare of your employees and patrons by diverting traffic where you need it with the Form-A-Line System from Aarco. Retractable Belt-Style Systems in brass, satin, chrome, and black with belt colors red, green, blue, black, and purple. Available in single or dual belt in 7' and 10' lengths. Removable Sign Frames easily attach to retractable belt posts and accept media inserts up to 3/8" thick. Traditional Rope Style Systems in brass, satin, and chrome with rope colors black, red, and green. Available in 5', 6', and 8' lengths.
CREW® Conveyor Dishmachines Washing dishes can be a laborious and tedious process. Save time, energy, and labor by investing in one of Jackson's conveyor dishwashers. ENERGY STAR® CREW® is loaded with best-in-class energy-saving features built around the largest wash tank in the industry. CREW® lowers water chemical, and energy costs while always getting wares “Clean the First Time®”. The WISR® Cleaning System provides one-pass cleaning performance while reducing water consumption to 0.35 gallons per rack. NSF and c-ETL-us listed.
10
Grease Filters Over the life of a fryer, oil will cost more than the energy to run the fryer and the fryer itself! Effectively extend the life of your oil with NSF certified grease filters in envelope, disc, and sheet styles. High quality, synthetic non-woven material is utilized in the #2 super flow and #3 standard flow varieties. The #4 is made from 44 lb. crepe paper and the #5 is 50 lb. Scrubble® also carries a complete line of Filter Cones, Holders, and Filter Powder.
Helios™ Knife Sterilization Cabinet The Helios™ Knife Sterilization Cabinet utilizes UVC light to eliminate up to 99% of bacteria within 3-5 minutes. An exclusive non-filtering, clear, slotted knife holder and mirrored walls allow light to penetrate all surfaces. Knives will not pit or rust from over use of chemicals; simply remove surface food product, set knives in place, set timer for 3-5 minutes, and lock the door. • 18-gauge, 430 stainless steel construction. • Heavy-duty locking handle provides extra security. • Holds up to 12 knives and a steel (not included). * NSF Component Certified. 115V. Assembled in USA.
Ultra-Spray™ Valves
TempRite Dishwasher Test Strips/Labels
Deliver reduced water consumption, energy cost savings, and full cleaning power with the squeeze of a handle. Discover what municipal water conservation managers all agree upon...that retrofitting your pre-rinse units with the highlyefficient Fisher 2949 ultra pre-rinse spray valve can save you thousands of dollars in water and energy costs each year, while maintaining an even, consistent spray for fast and effective rinsing. 1.15 gallons per minute. Model 2949 shown. Also available in Stainless Steel (model 71307).
An inexpensive, easy way to test the temperature of your dishwasher. FDA approved test strips/labels will let you know if your dishwasher reaches 180°F, the minimum required temperature to be considered washed and sanitized. Accurate to +/- 2°F, they respond quickly with a thermo-chromatic band and a high color contrast to verify the proper sanitizing temperature is reached. Strip can be signed, dated, and saved in a dishwasher temperature log.
Restroom Cleaning Kit & ErgoWorx® Starter Kit ErgoWorx Starter Kit
Restroom Cleaner Kit
Waste Xpress® Food Waste Reduction System Waste Xpress® helps reduce labor and waste handling costs while increasing kitchen efficiency. The disposer grinds kitchen waste, consisting of food scraps and non-food items into small particles. This ground waste is then transferred to the dewatering unit, where the liquids are extracted and sent down the drain line. The compressed waste is then dispensed through the chute into a standard 10-gallon trash can. Solid waste is reduced by up to 85% of its original volume; up to 700 lbs. per hour can be processed. Cleans easily, without the use of tools. Designed for continuous operation in locations such as restaurants, schools, hospitals, or assisted living facilities.
First impressions make a statement to patients and visitors about the way a healthcare facility is managed and the level of care offered. Keep your facility spotless and pleasant with this comprehensive line of cleaning supplies. New ColorGuard™ Program enhances your HACCP initiatives and significantly reduces the risk of cross-contamination. The ErgoWorx Starter Kit eliminates 95% of bacteria on hard surfaces. The Restroom Cleaning Kit includes everything you need for thorough restroom cleaning!
11
Custom-Built Walk-Ins Whether it’s in-room dining or cafeteria service for medical staff and visiting families, American Panel understands the specific needs of the healthcare market — and what it means to serve thoughtfully prepared meals to those who are away from home. Each custom-built unit is brightly lit, sanitary, NSF- and HACCP-compliant and is available with a monitoring system to alert staff if temperatures fluctuate beyond the specified range. Plus, with a full assortment of available dimensions and options, these units are ideal for serving large volumes quickly and efficiently. At American Panel, they’re not just committed to building the best walk-in on the market, they’re driven to build the best walk-in for you and your facility.
MobileServ™ Temperature Ready Serving Carts Prepare foods and keep them HOT and COLD and READY TO SERVE with patented Mobile Hot/Cold Buffet Carts from Cadco. Ideal for the healthcare market—This line brings an attractive display of various menu items right to your customers. Available in various sizes - standard and junior, with or without sneezeguards, with black fabric skirting or Wilsonart® laminate front and side panels. Beverage Carts also available! Model CBC-HC shown.
Watch the Movie on this great product
HYGEN™ Disposable Microfiber System
Jetwave™ High Speed Combination Ovens Innovative technology offers optimal infection prevention, superior cleaning performance, and improved productivity. Kit contains 240 disposable microfiber cloths and one charging tub. Model 1822350. • 99.9% microbe removal to stop the chain of infection. • Proven to remove C. diff spores. • 50% more surface coverage than traditional disposable products. • Sanitizer and bleach safe scrubbing strips provide streak-free cleaning of mirrors, glass, and stainless steel.
Redesigned air flow provides more even browning of food, increasing flavor, aroma, and texture. Other new features include USB port for programming flexibility, improved door design for reliability, lower surface temperatures for safe operation, and optional catalytic converter for certified ventless operation. Choose 1,400 or 1,900 watts of microwave energy with forced convection ranging from 150°F to 475°F. A 1.2 cubicfoot capacity allows for menu expansion in operations with limited space. Dimensions—181/8"Hx193/4"Wx26"D (Ext.); 101/2"Hx13"Wx15"D (Int.). Model JET14V