Hospitals and Clinics
Short stay establishments, hospitals and clinics propose a broad food offer due to the wide variety of their customers (ranging from new-born babies to seniors, multi-cultural population) 365 days a year and all day round.
Catering is organised around
- distribution essentially by tray, with individualised order taking
- centralisation and mutualisation of the food production tool, in cook & serve, cook & chill, mixed and deep frozen mode.
Logistic and distribution constraints reveal a need for a high degree of flexibility, appropriate equipment sizing and performances, and continuity of operation.
To satisfy these constraints and the goals of these establishments, ELECTRO CALORIQUE has designed an offer structured around the components and types of services proposed:
- Breakfast, snacks and cold meals: single-temperature trolleys
- Lunch and dinner: dual-temperature trolleys
The services offered for breakfast, ambulatory snacks and meals in emergency units are very often standardised and identified.
As the offer mainly consists of dry products and hot beverages, the breakfast / snacks and ambulatory services distribution trolley must fit as easily as possible into the unit environment.
Trolleys must be as compact and as easy to handle as possible. They must also be versatile to perform distribution and clear up functions in time, and promote distribution ergonomics, with a tray design upstream or on distribution. The ability to maintain temperatures between 0 and 3° when plugged in and, in particular, when not plugged in, is particularly highlighted.
Used twice a day and 365 times a year, dual-temperature trolleys ensure shuttle functions between the kitchen and the health care units: transport of meals, regeneration and temperature holding, distribution on tray and clearing up.
These trolleys must be particularly sturdy and guarantee flexibility and continuity of operation, ergonomics and comfort of use.
Consequently, due to the development of long shuttle distances and the associated logistic processes and to the architectural diversity of establishments, dual-temperature trolleys must be configurable and adaptable.
Emergency units have different needs. Meals can be served at any time to patients who are in hospital for many different reasons.
Meals can be similar to a traditional 5-component meal: starter + protein-containing dish + side dish + dairy product + dessert or fruit.
A moment of comfort, the protein-containing dish and its side dish, and possibly a soup, must be served hot.