HOSPITALS

aiding the production and delivery of healthy and nutritious meals in hospitals

The provision of hot or chilled, healthy and nutritious meals to hospital patients is extremely important and Falcon equipment goes a long way in making it easy and safe.

With an established reputation of supplying the perfect equipment to hospital kitchens and caterers, our products can be found in these kitchens across the country. 

In the article below our chef offers some suggestions as to the equipment that hospital kitchens should have to help them efficiently cater for the demand placed on them.

Essential Equipment – The Must Have’s:

Most hospital kitchens will typically need a combination of the following products in order to produce the variety of menu items demanded in a food production or service environment: 

  • Bratt pans - very versatile equipment that is ideal for bulk food cooking, enabling user and operation to deliver large quantities of food from one unit within a small footprint
  • Oven Range / boiling top - all kitchens need the versatility of some kind of hob - main query is what type (open top, solid top, hotplate or induction) and the addition of an integrated oven adds to usage and output of this essential device.
  • Steamer / Combination Oven - steaming is a hugely popular cooking method in hospital kitchens. Steamers used to be the appliance of choice, however combination ovens can perform this function in addition to dry heat and combination dry and moisure cooking. Although more expensive than steamers, the versatility of combi ovens will benefit the hospital catering operation.
  • Boiling kettles - perfect for boiling very large quantities of products, making soup and stocks, coping with the high output demand of food production.
  • Fryers - are used across the estate, in production, cafes and cafeterias, allowing for menu diversity, efficient and safe frying.
  • Regeneration Ovens - allowing effortless, safe food heating up / regeneration with accurate thermostatic control.
  • Heated and Chilled Food Distribution Trolleys - a vital and well used piece of kit, available in various formats and models ensuring food is cooked, held, chilled and served safely in full compliance with HACCP foodsafety principles.

 

The combination of products, and the quantity and type of appliance will vary significantly with factors such as number of patient beds, size of kitchen/s, menus, service times etc. all being important considerations when selecting equipment. 

Traditionally, hospital kitchen equipment featured mostly gas appliances, but new builds and demands have seen a distinctive turn towards electrical equipment, with energy efficient products such as induction hobs and combi ovens becoming integral parts of many new care sector kitchens. 

 

Consideration Points 

  • Usable kitchen space and amount of kitchens
  • Kitchen layout and design
  • Energy source and capacity available for the equipment
  • Menu offering, type of food products and origins
  • Kitchen staffing, i.e. skills set, formally trained / qualified
  • Amount of kitchen staff vs operational output across estate
  • Additional catering requirements; such as dinners, events or production / supply kitchen.
  • Collective equipment budget

 

Other Equipment – The Nice to Have’s

These products are generally not an absolute necessity for most hospital kitchens, however worth considering depending on the factors mentioned previously:

  • Scanner enabled microwaves
  • High Speed Ovens
  • Secondary fryer (or allergen fryer)
  • Induction ranges
  • Salamander grills
  • Griddles
  • Heated mobile plate dispenser units

 

Which is best for my specific set up?

From small, community or private hospitals, to NHS Trusts and Local Authority managed, many of the equipment share the same features, use and benefits for each of these operations.

Although the emphasis remain firmly on producing healthy foods minimizing deep fried items, all 3 scenarios have essentially different style food offerings.
Therefore, the equipment required may well vary, not just in type, but also in the amount installed per kitchen.

Hospitals will often also cater for other hospitals or community hospitals. The food production will involve cook, chill / freeze and regenerate. Hot holding and chilled food service applies.

Typical Main Hospital Kitchen Equipment Set-up

Equipment type Private Hospitals Community Hospitals NHS Trust or Large
Oven range / boiling top 2 2 4
Fryer 1 2 3
Steamer 1 1 1 - 2
Regen Oven 1 1 2 - 3
Combi Oven 1 2 2 - 4
Bratt Pan 1 2 2 - 3
Food distribution 5 - 10 15 - 20 30 +
Boiling Pan / Kettle 1 2 2 - 4

 

Whether you need to replace existing equipment, add extra capacity or completely redesign your kitchen, our comprehensive product portfolio, experienced and knowledgeable support team and understanding of the unique requirements of the hospital caterer makes us the ideal partner for all your catering equipment needs.

HELP ME WITH MY HOSPITAL KITCHEN


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