Designing a new kitchen from scratch or redesigning an existing one is a great opportunity to streamline operations, achieve greater efficiencies and incorporate flexibility to accommodate future changes.

To deliver a kitchen that meets the needs of those working in it and the customers it is catering for needs to be considered alongside the vision of the chef. The layout needs to be planned accordingly and the equipment selected based on its suitability to deliver on key requirements.

Re-designing the catering area allows operators to consider the layout in order to get a system that works together. Bob Wood, director of DC Warewashing & Icemaking Systems recommends careful consideration of the process and workflow of the kitchen before deciding where to locate warewashing equipment. Poor location of these essential appliances can result in reduced efficiency, bottlenecks, increased stress and frustration levels among employees, compromised hygiene standards and health & safety issues. "The warewashing department can make or break the running of a successful, efficient and safe hospital catering operation," says Wood.

"Many catering equipment manufacturers have applied technological innovation and design to help operators maximise profitability, reduce costs, increase efficiencies and have a smaller carbon footprint," comments Bob Wood.

For instance, with warewashing equipment DC has introduced a steam heat recovery system to reduce energy use by up to 25%. It captures the steam generated during the wash cycle and transforms it into the energy required to heat the incoming cold water supply of the dishwasher.

Read full article in Hospital Food + Service Jul/Aug 2016 issue ...