IU Health Methodist Hospital in Indianapolis has modernized its kitchen, replacing equipment that has been here for around thirty years, according to an article on the WTHR website.
“We hope to make items that are more home-like tasting, and we want to tailor the taste to our local customers instead of what we just buy frozen,” said Jeff Ketcham, systems manager for the hospital’s nutrition services.
There are new high tech ovens that are a combination of steam and convection technology that keep the food moist instead of drying it out.
There are blast refrigerators which chill food from 180-degrees to 38-degrees in about 90 minutes. That preserves the food better and it keeps longer.
What Managers Miss in Small and Mid-Sized Cooling Units
Preparing Healthcare Facilities for Cockroach Risks
The Medical College of Wisconsin Breaks Ground on Student Housing Complex
A Shift in Healthcare Facilities Management
Trauma-Informed Design Transforms Boston Homeless Shelter