Commercial Kitchen Design | A La Carte Room in Hospitals

As hospitals and most healthcare facilities nowadays are gearing towards fine-dining in delivering food services to their clients, this video gives you an overview of what kitchen design and equipments are at par to this ever demanding industry.

Watch as they take up efficient kitchen design for healthcare, health care kitchen design, typical hospital kitchen design, common kitchens for your hospital. Watch as they describe health care facility kitchens, safe health care kitchens and how to maintain healthy health care kitchens and overall health care commercial kitchens design and equipments.

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Video Transcript:

In this video, we're going to look at commercial kitchen design and commercial kitchen equipment with special reference to healthcare and in particular hospitals. Hey Ellie, how you doing? Great, how are you? I'm doing well, thank you. Now, you've had quite a lot of experience here in the world of commercial kitchens in healthcare. Can you tell me a little bit -- what are some of the key factors you've got to consider here? The number one thing is definitely speed -- in the sense of making sure to be able to execute the correct amount of patients in the correct amount of time. Okay so give me the example here -- let's say you've got a hospital that's quite big. How many patients are we talking about? So about 800 residents is a fairly sized large hospital. Okay. Which means that they need to be able to feed everybody within a three-hour lunch time. So there's more than one meal a day as well. Correct.

Okay, so what kind of equipment are we looking at to sort of line up and make that happen. Specifically with hospitals, we were there will be a a la carte style dining. There'll be a full cooking line for chefs with expediters that will create the trays and have runners send that up to the rooms within a specific timeline. Right, because you've got to deliver this food not just to a food hall but actually out to all the different people in the hospital. Correct, and there's times where there's about 10 different wings that it has to get to up on every different floor, and there's a timeline. So if you order your lunch at 1:00, the expectation is that it'll be there before 1:45. So that's something that's very new -- a new trend that's meals in the sense of a la carte and room service to fine dining. We find that that they're moving more and more towards fine dining to give the patients and family members a restaurant experience and a very healthy diet.

That's interesting actually because that's how I remember hospitals. They were selling you know little tubs of jell-o. You telling me those days are gone? Those days are gonna disappear. Obviously they have to cater to each person's diet accordingly. And actually with this program and this style of diet, it's much easier to cater to everyone's needs versus everybody getting a specific diet of the day. I understand, okay. So now you guys have done quite a few of these over the course of the years. Do any of them come to mind as unusual or interesting projects? One of the great projects that I continue working on and always enhancing and bringing up-to-date with the equipment is Robert Johnson in East Brunswick. In New Jersey. Another great facility that we work with is Overlook Medical Center in New Jersey as well. And we're actually currently remodeling the Morristown Medical Center, where we're moving from traditional tray service to the a la carte room service. So there's a whole new arrangement of needs in the sense of being able to cater for that to be able to expedite those trays. A different setup in regards to the cooking equipment so there's pre-cooking and batch freezing and a lot of prep in bulk and then it gets cut down to smaller portions and gets divided per tray. Understood...