Victory’s ULTRASPEC® Series Dual Temperature models offer

innovation and flexibility with independent operating systems for

each fully insulated compartment, as well as individual V-TEMP®

Electronic Controls for accurate temperature maintenance in

each temperature zone. Choose Refrigerator/Freezer or

Refrigerator/Warmer combinations. UL, NSF, CSA approved.

Model RFS-2D-S1-HD shown.

ULTRASPEC® SeriesDual Temperature

Healthcare Foodservice SolutionsInside This Flyer

Managing the Complexities of Healthcare Foodservice

FRESH is the new Healthy!

Addressing the Challenges of Change and Pressure in Healthcare Foodservice

Equipment, Supplies, Tips, and More

Healthcare FoodserviceSolutions Vol. 3 2014

For Healthcare FoodserviceProfessionals

2963 First Avenue SouthSeattle, WA 98134

800-294-7598206-382-0160

206-382-0254 (FAX)

2102 140th Avenue NEBellevue, WA 98005

877-892-1819425-289-0680

425-289-0683 (FAX)

324 Chenoweth StreetMt. Vernon, WA 98273

877-821-5335360-848-0259

360-848-0359 (FAX)www.dicksrestaurantsupply.com

2

The solution to your productivity, cost

containment, and revenue generation

challenges. Delfield’s Specification Line is the

right choice for today’s busy kitchens, with

consistent temperatures and fast recovery. A

choice of 3 finishes to benefit your budget.

A choice of 1, 2, and 3 section available in

refrigerators, freezers and heated to keep your

operation running efficiently and productively.

Choose from over 950 distinct models and a

vast array of options. ENERGY STAR®.

Model SSR1-SH shown.

Specification Line®

Refrigerators/Freezers/HeatedCabinets

Kitchens are designed for efficiency, requiring smaller, faster, more versatile

equipment that saves labor and space. Lang Induction Ranges are over 95%

efficient and are available with a four to six burner assembly with a choice of

convection oven, standard oven or cabinet base. One of the best things about a

Lang Induction Range is its rapid response time, shorter cooking times, energy-

saving heat generation, no hot cooking zones, and a equally lower risk of burns

and fire—making it ideal for any foodservice kitchen. Model RI30C-APA shown.

ElectricInductionTop Ranges

®

No texture or flavor changes...will not overheat or burn! The rethermalization

process has proven to reduce kitchen labor and training, holds product quality

exceptionally well, improves kitchen safety, and reduced energy usage. Quickly

returns previously chilled, frozen, or cooked food to a safe serving temperature

while maintaining food quality. The innovative holding rack design reduces rether-

malization time by maximizing heat transfer to pouch and allows for the addition

of product while continuing to hold temperature with no adverse effects. NSF.

Falcon™ Rethermalizer

Save energy. Save water. Save money. Redesigned boilerless steamers feature new

SteamSaver™ technology. Reduces energy use by over 50%. Reduces water use by

30% and qualifies for ENERGY STAR® rebates. Patented KleanShield™ design

eliminates foaming, contamination of water reservoir, and flavor transfer. High speed

convection steam for fast cooking. Easy to operate SureCook™ timer automatically

compensates for the volume of food being cooked. Cleveland’s broad product line has

a model to suit your every need. Model 22CET6.1 shown.

SteamChef™BoilerlessSteamers

Look to Champion for a complete line of pot, pan, utensil, and rack washersengineered to provide you with a ready supply of clean wares. Re-circulatingwash water is pumped through high velocity, stainless steel jets designed to cutand remove baked-on foods. With an average wash/rinse cycle of just 5 minutes,clean-up is quick and economical. Model SD10 shown.

Pot & Pan Washers

A good produce washing system takes a lot of the stress outof serving healthy salads and vegetables to patients. Wax,pesticides, and bacteria are twice as harmful to people withcompromised health or low resistance levels. Because we can’tcook the bacteria out of the product, great care must betaken to thoroughly wash fresh produce.

No job is complete untileverything in the kitchen isclean � including the potsand pans!

Switching from paper tray mats will generate over 50% in savings and eliminate

up to 10 tons of trash each year, giving your “green” initiatives rapid results.

Ergonomic handles allow for safe and elegant meal delivery. Trays withstand

temperatures up to 210°F and are available in 14"x18" and 15"x20" sizes.

Dishwasher safe. 2-year warranty. Colors-Black w/Pebbled Black(382), Pearl Gray

w/Titan(381), and Ivory w/Sahara(380). Model 1418VC381 shown.

Non-Skid Versa Camtray®

The durable and consistent solution for heat retention. Designed to perform

consistently under the most demanding conditions of healthcare foodservice.

Revolutionary technology featuring unparalleled long-term heat retention,

durability, and reliability. Camduction Charger is made of high-grade, durable

stainless steel that remains cool to the touch. Consistently charges 20

Camduction bases in 4 minutes, providing a hot base every 12 seconds!

Model MDSCDCP9000 shown.

Camduction®

CompleteHeatSystem

This produce safety system automatically injects a wash solution into a

cold, agitated bath and removes pesticides, wax, soil, and bacteria from

the product. The X-Green™ System is an entire food safety program,

complete with reporting and traceability features to protect the health and

safety of your customers. It enhances your HACCP program, and when

combined with Fit® produce wash, destroys 99.9% of the harmful bacteria

that cause foodborne illnesses. Full size refrigerated or non-refrigerated or

mini non-refrigerated models available. Model XGRR shown.

X-Green™ ProduceSafety System

The NEO™ provides a new levelof performance, intelligence, andconvenience. With its removable bin, the new design

allows the unit to stay in place delivering a

better standard of cleanability, sanitation,

and serviceability—saving valuable dollars

throughout its life. New features include

increased ice production with at least 10%

less energy consumption and 25% less

water usage. Depending on model, it can

deliver up to 40 pounds more ice over a

24-hour period but keeps the same

compact footprint. ENERGY STAR®.

Model UD0140A shown.

NEO™ Ice Machine

Take the guesswork out of portioning foods, quality control. Save money with

Portion Pro Plus™ from Focus. Ambi-dexterous dishers are constructed of 304

stainless steel components and a durable (POM) thermoplastic handle; styled to

perform and built to last. Color-coded handle to make capacity classification and

portion control a breeze.

Portion Pro Plus™ Dishers

Nugget ice provides a high quality, soft, chewable texture while still providing maximum

cooling effect, making it ideal for hospitals and healthcare facilities. Bite-sized nugget

boasts 90% ice content with only 10% water, offering one of the best nugget ratios for

maximum cooling and minimal drink dilution. Engineered to deliver the largest daily

ice production levels and storage capacities within the smallest footprint.

RNS Series Countertop NuggetIce Maker & Dispenser

3

Base System

Pellet System

For more informationon the NEO

Designed using the highest quality materials and components to provide colder product temperatures, lower utility costs,

and exceptional food safety. Newly re-designed Spec Series® features include:

• LED interior lighting (STR & STA models only).

• Lifetime guaranteed bolt style door lock.

• Lifetime guaranteed heavy-duty, all metal working door handle.

• Lifetime guaranteed external cam lift door hinges.

• Four shelving kits available.

• Exterior digital temperature display in either °F or °C.

• Positive seal self-closing door with 120° stay-open feature.

Model STR1R-1S shown.

STR/STA/STG Spec Series®

Remove over a ton of paper waste for every 100 beds per year by

switching from traycovers to Dinex non-skid trays.

Non-skid trays pay for themselves with traycover savings in just

over 4 months! Super grip surface holds even the heaviest items in

place with minimal sliding, even if the tray gets wet. Stain, scratch,

and odor resistant tray constructed of fiberglass with reinforced

edges to resist chipping. Dishwasher safe. Fits standard equipment.

NSF. 2-year warranty.

Non-Skid Trays

The first immersion blender that can be quickly sanitized in an autoclave, making

it ideal for healthcare applications. Meeting PNPG guidelines, the HMI200 is the

only approved unit for neo-natal use in hospitals!

Detachable chopping attachment and 2 speeds give you the flexibility needed

to purée soups and sauces right in the pan, cream butters, and mix batters with

ease. Features stainless steel 9" shaft and 4 blades with 5 cutting edges for

quick chopping. Blade guard reduces splashing. Convenient storage hook

included. NSF. CUL.

Immersion Mixer

4

Reduce cook times and retain flavor and nutrients with the PowerSteam™

Steamer. Features include stainless steel exterior, coved interior cooking

compartments, long-life door gasket with exclusive Vulcan pan guard, split

water line connection, external deliming port, and high output stainless steel

generator. Deluxe controls include super-heated 235°F high-energy steam,

60-minute timer, buzzer, constant steam feature, cook/ready light, and

power switch. 1-year limited parts and labor warranty. NSF, UL.

Model C24EA6 shown.

PowerSteam™ Floor ConvectionSteamers

You’ll FindTrusted

EquipmentMade By The

IndustryLeaders

ThroughoutThis Flyer

No matter the task, this powerful 3 HP blender is performing. The

Quiet Shield™ enclosure greatly reduces noise to conversation level.

Easily converts for in-counter use. Wave~Action® System continually

forces mixture down into the blades for smooth results–every time.

Select from over 13 pre-programmed cycles, or set your own using

the easy program feature; memory card slot allows for custom

programming. The Eclipse™ offers amazing power, performance and

value–without any excess noise. Model HBH750.

Eclipse™ Blender

What’s NEW for2014? Follow thislink and find out.

Includes a state-of-the-art database system designed for reporting,

analyzing, and storing temperatures. Allows data to be transferred between

the thermocouple and PC.

• Stores up to 300 menu items.

• Sets temperature limit alerts.

• Records up to 3000 temperatures.

• Allows customized corrective actions.

• Creates custom checklists.

Kit includes: Handheld (37100), MicroNeedle Probe (50209-K), Battery

Charger (9382), Software CD-ROM (9384), Soft Carrying Pouch (9385).

Model 93710.

HACCP Manager™ Kit

The NotifEye™ cloud-based, temperature monitoring, and notification system

increases your operating efficiencies and avoids potential spoilage. This simple,

self-installable system is ready to use out of the box and requires minimal set-up.

Provides access to stored data 24/7 via the internet. Offers immediate notification

to multiple recipients through email and text message when set limits have

been exceeded. NotifEye sensor has a wireless range up to 300 ft. and

provides unlimited sensor data storage. Initial 2-yea hosting included with each

kit purchase.

NotifEye™

5

Managing the Complexities ofHealthcare FoodserviceIt’s complicated. Today’s healthcare foodservice operations needto navigate many obstacles to be successful. The vast mix ofchallenges include compromised patients, strained budgets, and a diverseconsumer base, all while keeping patient care and safety thehighest priority.

One of the most important missions foodservice is tasked with isfood safety. The CDC estimates that nearly 76 million illnesses occur eachyear across the United States as a result of foodborne disease.

* Healthcare patients are among those most potentially affected,typically the very young, the elderly, and the immunocompromised. Giventhe type of population healthcare facilities care for, minimizing these typesof food related illnesses is crucial.

The advent of HACCP, or Hazard Analysis Critical Control Point, hasprovided a systematic way to identify and reduce the risk of foodsafety hazards in any foodservice environment. HACCP comes highlyrecommended for foodservice, and has been widely embraced across theUS and abroad in a variety of restaurants, hotels, and hospitals. Whilethe seven HACCP principles have proven effective in reducing the riskof foodborne illnesses, it requires a lot of extra time, resources, training,and cumbersome record keeping to maintain.

Foodservice directors are further pressured to create efficiencies leading totime and labor savings. So how can today’s healthcare foodserviceoperations succeed with so many different challenges? It’s complicated!

As is the case with most industries, technology is here to provide relief.Outlined below are some of the different types of tools being producedtoday to help:

Equipment monitoring systems help ensure equipment is working correctlyby automatically measuring critical metrics, such as temperature andhumidity, to protect the inventory inside. Equipment including walk-ins,freezers, dish machines, hot-holding boxes, and dry storage rooms, can allbe monitored to ensure food quality and safety. If temperature readings donot fall within preset limits, notifications can be sent to the appropriatepeople. This type of technology is a great investment that ensures food iskept at safe temperatures, and will prevent costly food spoilage due toequipment failure.

Portable handheld devices combine sophisticated software with a traditionalthermocouple instrument to collect, track, and store food temperature data.Some models also allow users to walk through procedural checklists,helping to ensure key tasks are completed regularly. These portablehand-held devices make adhering to HACCP guideliness less cumbersome.When a temperature or checklist item is out of the user designated range,many of today’s models prompt users to take corrective action, allof which is documented for later viewing and analysis via theaccompanying software.

Temperature logging devices collect temperature data while sensitiveinventory is in transit. Typically used in stationary equipment andmeal delivery carts, these small battery operated data loggers document

environmental data. When the shipment arrives at its destination, thedata logger is connected to a PC to view the data to ensure propertemperatures were maintained throughout transit, allowing the recipientto accept or reject the delivery. Despite many challenges, healthcarefoodservice goals will always point toward quality, safety, andefficiency. Meeting regulatory and organizational requirements canmean extra time, personnel, and resources. It’s still complicated, buttoday’s technological innovations are helping to ease the burden. Stay-ing in tune with the latest advances will help promote excellence whilejuggling the numerous demands of healthcare foodservice.

By Cooper-Atkins Corporationwww.cooper-atkins.com

* www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm

Designed to simplify the recording ofproduct temperatures and monitoringof corrective actions in foodserviceenvironments.

Model 15900

Model 15901

6

The oneSAFE™ dispensing system enables users to pull out a single glove by the cuff. Compared

to traditional dispensers, oneSAFE™ lowers the incidence of discarded gloves due to their falling on the

floor or getting contaminated before use. Thee gloves are easier and 50% faster to put on, improving

speed of service. The compact packaging reduces environmental impact by lowering transportation and

logistics costs while reducing cardboard waste by as much as 25% and required storage space by as

much as 30%.

oneSAFE™ Glove Dispensing System

Eliminate pellet bases, heaters, and under-liners to provide a 5-star meal

presentation. Heats 9" induction-ready plates to the ideal 210°F temperature

with exclusive TempSense™ regulator technology. Meals are held at safe,

appetizing temperatures for up to 30 minutes (with dome cover). Durable

polycarbonate top charging surface with stainless steel housing. Top plate

locator assures correct plate placement. Model AIPH1.

Induction PlateActivator

Increase patient satisfaction by

transporting food in a quick and efficient

way with meal delivery carts from

Alluserv™. Stainless steel carts accom-

modate 14"x18", 15"x20", small room

service trays, and feature fixed tray

slides with 51/4" spacing. Equipped with

a full-height pull door handle and swing

transport latch to prevent accidental door

opening. Maneuvers easily on 6"

cushion-tread casters, 2 swivel 2 with

brakes. Transport latch and magnets for

safe transportation. Available in 6, 7, 8,

and 10 tray capacities. NSF.

Model RS6 shown.

Meal DeliveryCarts

With a Blixer, preparing healthy, well-balanced, and tasty food is

simplicity itself, due to its ability to blend raw ingredients. With their

large capacity, leak-proof lid, and scraper, these models make it simple

to prepare all types of mixed and liquidized food, even for tube feeding.

Easily disassembles for cleaning. 1-year parts and labor warranty.

Blixer®

Healthcare Foodservice Challenge & Solution

Patients in healthcare facilities are much more sensitive to foodborne illness. 89% of foodborne illness is caused

by improper hand hygiene. Another big contributor to compromised food in a busy foodservice environment is

cross-contamination. When used properly, gloves reduce the risk of cross-contamination by 96%.

Creating a fast and efficient way for busy foodservice professionals to change gloves regularly promotes a safer

and more successful foodservice operation.

Color-Code Your

Prep KnivesStay HACCP compliant and guard against cross-contamination by using different

colored knives for each culinary task. Color-coded knives also allow chefs to cook

with their favorite color, match corporate colors, or simply brighten up their

kitchens. All color-coded products feature no-stain, high-carbon steel blades and

polypropylene handles. NSF approved with Sanitized® anti-microbial protection,

meeting all foodservice industry standards for sanitary and hygienic utensils.

Models shown—5601-3¼, 5627-10E, 5607-6, 5610-10, 5620-7E.

Color-Coded Knives

Partnering with healthcare specialiststo provide solutions.

New Blixer concepts providesolutions for patients who suffer dysphagia or have problems withmastication and swallowing.

TuxCare healthcare products are perfect for nursing homes, assisted living facilities,

hospitals, or any full care facility. Designed to be combined with insulated domes, bases,

and other innovative food delivery systems for extended heat retention.

The range of colors supports the Boston University study that found Alzheimer

and advanced Dementia patients increased their food intake by 25% and their

liquid intake by 75% with the use of brightly colored tableware.

TuxCare Healthcare Series

Fully Vitrified! Microwave Safe! Oven Proof! Dishwasher Safe!

oneSAFE™Video

7

Oasis® BOXAir ScreenMerchandisers

FRESH is the new Healthy!

Increase revenue and reduce operating costs withgrab & go displays

Healthy foods are no longer those labeled as “low calorie” or“low fat.” Today, food that is fresh and natural is considered healthyand good for us, and our buying behaviors are supporting this shiftin mindset. To that end, foodservice operators are offering many newfresh foods that weren’t even considered before. From farm freshvegetarian and vegan foods to comfort foods like egg saladsandwiches and fresh made soups, this new and ever growing menurequires displays that emphasize the freshness and attractiveness ofthe food, while providing consistent and safe refrigeration.

Offering foods perceived as fresh to the customer is the number onefocus in menu development efforts. How these fresh foods arepresented to the customer requires important consideration. Thegrowth of grab & go foods has surpassed total foodservice growthover the last four years, and this trend is projected to continue for thenext several years. Customers are comfortable making their ownselections, nearly to the point where the term grab & go is considereda “verb” in the English language.

So when considering grab & go, look for displays that bring the freshfood as close to the customer as possible.

Shelving and lighting should extend to the front of the display so thatall the customer sees is a wall of fresh food—not the hardware.Provide easy access to the food and don’t impede the flow of traffic.Grab & go displays that blend with their surroundings create a“window of freshness.” Customers quickly and easily makeselections as they pass by. Many operators have experienced salesincreases of greater than 50% when they offer fresh food in an openfront display rather than behind a door. When food is more visible,there’s a greater impulse to buy.

Look for display cases that can be loaded from the rear. A full displayis perceived as a fresh display. Restocking the display as food sellsis critical to keeping the display looking full and fresh.

In addition to satisfying the customer with fresh food solutions thatare quick and easy to select, grab & go displays reduce labor costs.Operators don’t need someone available to serve each and everycustomer, which increases speed of service and allows morecustomers to be served during peak times. Many styles of grab & gofood displays are available—from upright multi-shelf equipment tocombination preparation and grab & go displays.

How fresh a customer perceives food to be is largely impacted byhow it’s presented. You may want to consider a display thatcombines grab & go with a visible prep area. Being able to preparefresh food directly in front of the customer is a great way toemphasize freshness.

Just as critical as selecting the right style of grab & go display for your operation is theimportance of the display having reliable refrigeration. Refrigerated display equipmentmust safely hold food temperature at 41°F or below, 24 hours a day. To do this, therefrigeration system must be cleaned regularly and the position of exterior doors,windows, and HVAC vents at the site must be managed relative to the grab & goequipment. It’s best to remember the 5/10/15 rule with grab & go displays—remain 5'away from a window, 10' away from a HVAC vent, and 15' away from an exterior door.Be sure to look for grab & go food displays that are easy to clean with components thatare removable without tools and quick to service with features like slide-out refrigera-tion and replacement components that are readily available from the local supply house.

Cut labor costs and generate revenue by

adding, or expanding, grab-and-go service

in your cafeteria, kiosk, bookstore...just

about anywhere. Designed to fit in alcoves,

its unique air channel allows it to be

positioned against a wall and tight to the

ceiling for a built-in look. End panel design

provides the space needed for the

compressor’s discharge air. Available in four

lengths in 24" and 32" depths. Reliable

Breeze (Type I) and Breeze-E (Type II)

EnergyWise refrigeration systems ensure

optimal performance in warm operating

environments. Model B4732 shown.

By Danielle McMiller, CFSPVPFoodservice Sales & Marketing,Structural Concepts Corporationwww.structuralconcepts.com

8

Addressing the ChallengesOf Change and Pressure inHealthcare Foodservice

Foodservice in today’s healthcare environment is full of challenges – foodsafety, nutritional, and dietary needs, patient satisfaction, funding, etc. Manyhospitals anticipate the foodservice department can provide subsidy to someof the costs associated with patient feeding by generating revenue throughcafeteria and retail programs. In many cases, a hospital foodservice directoris also a retail manager.

All of these activities and demands put extreme pressure on the foodserviceprofessionals working so diligently to satisfy all their customers. Thingsget even more intense when you factor in reimbursement changes fromMedicare and Medicaid with the full introduction of HCAHPS (HospitalConsumer Assessment of Healthcare Providers and Systems).

On the face of it, HCAHPS surveys may appear to take the pressure off ofthe foodservice department because, unlike healthcare improvement surveyscarried out by such well renowned organizations such as Press Ganey,HCAHPS has no specific questions regarding foodservice.

In reality, this does not alleviate any pressure because HCAHPS is all aboutoverall hospital performance. Questions asked of patients regarding thehospital staff and their overall experience are definitely affected by theinfluence foodservice can have on a patient’s stay.

Of course, the most impactful aspect of a patient’s time in the hospital willbe the quality of medical care he/she receives and the overall environment.After all, spending time in the hospital is all about getting well. However,the quality of meal service is an important part of the experience, as it isfrequently one of the main highlights of the day when a patient is restrictedto his/her room. And let’s not forget, to one degree or another, we are allexperts on food – we know what we like and have our opinions of what isgood or poor food quality and foodservice.

So, despite no specific mention of food and foodservice in HCAPHSsurveys, how do the surveys really affect the foodservice department?Well, a hospital can lose as much as 2% of its Medicare and Medicaidreimbursement if it doesn’t report surveys and achieve acceptableperformance standards. 2% may not appear to be a great deal, but when ahospital receives millions of dollars in reimbursement, this can add up to asubstantial shortfall in funding.

As part of a hospital’s team, it’s important that the foodservice departmentcontributes to the total effort of ensuring that the patient’s overall experienceis rated as highly as possible. The result of reduced or lost funding can havedramatic effects on the facility’s ability to provide the level of service itstrives for to be a viable institution. Reduced reimbursement can reducefunding for departments that are seen to be less contributory to patient careand to some degree expendable. Unfortunately, foodservice can easily fallinto that category and result in much needed funding being removed fromcapital equipment replacement budgets, new service programs, and staffremuneration, thus creating a vicious circle that will lead to reduced qualityof services emanating from the foodservice department.

To contribute to the overall experience of patient satisfaction from afoodservice perspective, foodservice professionals have to address theever-changing expectations of the patient population. Demographics haveshifted, lifestyles have evolved, and medical care has changed. Improvedtechniques and technology have led to shorter inpatient stays and amore flexible approach to the service of meals and the types of foodbeing offered.

Today, “room service” has become an extremely popular style of servicedue to its ability to provide many of the elements expected by patients –extended serving periods, service on demand, freshly prepared meals, widervariety, personalized service, and enhanced food presentation. However,room service is not “one size fits all,” and it is not the panacea that facilitiesmay be looking for.

The most prominent word that should be used in healthcare foodservicetoday is FLEXIBILITY - flexibility in service style, meal delivery,and menus while achieving the core goals of food safety andachieving nutritional goals, all within the constraints of the financialresources available.

There are numerous styles of service that can be used to meet the needs andexpectations of the patient. Not all patients in a hospital may be able to takefull advantage and benefit from a single, facility-wide style. Room servicemay well be the preferred type of service for patients whose level of acuityis such that they are lucid and capable of enjoying a meal at a time theyprefer in the privacy of their own room. But does that meet the needs ofpatients needing highly specialized diet restrictions or whose mental stateprevents them from making sound meal selections at a time that isappropriate for their level of care?

Does an elderly patient in an extended care area of the hospital prefer to bein a more socialized environment at a more typical meal time that matcheshis/her habits, i.e. congregate dining?

It may also be that a more costly personalized level of service is out of reachbecause it just can’t be accommodated within the allocated operationalbudget. A more traditional level of meal service may fit the bill, wherebymeal orders are made in advance, delivered at standard meal times, anddelivered to patient areas all at one time.

None of the meal service styles need lead to inferior service or dissatisfiedpatients. Certainly room service, for those who can benefit from it, adds thenicety of being able to order a meal at a time of choice. The key to patientsatisfaction at meal time is good quality food, presented well, by friendlyand knowledgeable personnel. There is a good reason to use the word“foodservice” – “service” is all about meeting the expectations of thecustomer, and in the case of a hospital the patient is the customer.

In the past, hospital foodservice operations tended to adopt a single style ofpatient meal service, either because it was perceived that indeed “one size”does fit all, or perhaps it was perceived to be too much of an operationalchallenge to utilize differing service techniques. Thankfully, today’s hospitalfoodservice professionals have the knowledge and skills to meet varyingpatient population needs, and this may well require the application of morethan one service style within their operation. They recognize that flexibilityis a key factor in providing a solid contribution to the goal of overall patientsatisfaction with their hospital experience.

In recent years, foodservice equipment manufacturers have strived to meetthe evolution that has been occurring in hospital foodservice. Advances inproduction equipment for large, small batch or short order cooking,preparation, refrigerated storage and various types of meal deliveryequipment have all been made to take advantage of new or re-appliedtechnology to meet the demands. Many of the design improvements andnew ideas have been championed to provide operators with flexible andmulti-purpose equipment while also achieving reliability, durability, soundergonomics, and productivity improvements while using less space orenergy. Equipment that is multi-functional and reliable adds to the returnon investment and cost of ownership.

In these times of change, a hospital foodservice department needs to be ableto be all of the adjectives that can be thrown at it – reactive, proactive,flexible, professional, and more. Foodservice professionals are key playerson the healthcare team. Their role is to provide excellence in foodservice toensure that patient satisfaction is at its highest level possible. Contributingto the patient’s overall hospital experience will go a long way towardensuring reimbursement levels are at their highest and that sufficient fundingis available to continue to make strides in patient care and the viability ofthe institution.

The challenges are indeed great, but the foodservice team can have solacein that there are more and more resources readily available to help the teamachieve goals – peers, industry associations, design consultants, dealers, andmanufacturers. Reaching out to others helps everyone achieve the ultimatesuccess. Take advantage of the experience and knowledge that’s out there,and learn from others. Advice offers benefits without cost. There are manypeople in the industry that are happy to help and are only too keen to“pay it forward.”

Neil Kirven

Healthcare Segment Manager

Unified Brands

Food processors extend the potential of any kitchen with their unparalleled

versatility. New LiquiLock™ Seal System enables full capacity liquid processing

for cleaner and safer pouring. In addition, no food processor is complete without

cutting-edge new processing discs (sold separately)—adjustable slicing disc allows

you to select 16 different thicknesses, a reversible shredding disc, and a sealed

whipping disc enabling you to make fresh whipped creams, crème fraîche, butters,

and more. The 2HP, 1HP, and 3/4HP motors make these features possible, and

the exclusive LiquiLock™ Seal System and processing discs make them

revolutionary. Models WFP16S and WFP16SCD shown.

Food Processorswith LiquiLock™ Seal System

Never has a piece of equipment been so universal and versatile in a kitchen.

From cold storage to the patient room and still cold, never frozen! The FX-1UCB

(1 drawer) and FX-2UCB (2 drawer) are the long awaited solution for hospital

tray make-up and other beverage challenges. Specifically designed with

individual drawer settings that you set between -5°F and 40°F for keeping cold

beverages or ice cream at proper temperatures. Standard “milk cooler” designs

just don’t hold proper temperatures, causing milk to crystallize and deeming it

undrinkable by health inspectors.

“Finally we found the perfect solution,” said James Fritz, RD, LD, who servesas Director of Food and Nutrition Services at Baptist Hospital.

FX SeriesRefrigeration

Cut your water use in half by replacing your current spray valves and aerators with

high performance spray valves from T&S. Models B-0107-C and B-0108-C shown.

For the lowest flow rate of any commercial brand choose: B-0107-C (.65 gpm) or

B-0108-C (.65 gpm ergonomic). For a a superior quality spray valve suited for most

general applications choose: B-0107 (1.42 gpm) or B-0108 (1.48 gpm, ergonomic).

When time, energy, and water conservation is the foremost need, but you want to

effectively clean stubborn residue choose: B-0107-J (1.07 gpm)

Low Flow Spray Valves

Why take a chance on serving tap water that does not meet your

customer’s expectations? Glass fillers from T&S are now available with

Everpure water filtration systems. When customers receive good-tasting,

odor-free, and contaminant-free tap water, it’s a clear reflection of the

perceived cleanliness of your facility. Plated in chrome, the fillers will not

scratch or rust even in the most demanding environments.

Model B-1230-WFK shown.

Glass Fillers with WaterFiltration System

With Vollrath’s line of steam table pans, you can transport and store your food

safely and easily. 22 gauge, 300 series stainless steel pans are up to 300%

stronger—resisting dents, dings, and keeping your food safe and secure during

the transportation and holding process. Smooth curves and bright finish for a

show stopping look. Easy to pour corners and traditional body size make Super

Pan V® pans compatible with all your Super Pan II® pans, covers, and

accessories. Easy to clean functionality means Super Pan V® pans will present

your food beautifully over a long time.

Super Pan V® Steamtable Pans

Keep your cafeteria line running smooth with attractive, easyto transport food pans. Food pans that are easy to clean andeasy to change promote a more efficient operation. Foodchoices are driven by emotion. Food presentation can makeor break even your best menu items.

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Washing dishes can be a laborious and tedious process. Save time, energy, and labor by investing in one of

Jackson's conveyor dishwashers. ENERGY STAR® CREW® is loaded with best-in-class energy-saving features

built around the largest wash tank in the industry. CREW® lowers water chemical, and energy costs while always

getting wares “Clean the First Time®”. The WISR® Cleaning System provides one-pass cleaning performance

while reducing water consumption to 0.35 gallons per rack. NSF and c-ETL-us listed.

For the ultimate in tray line efficiency, check out these Air

Screen Trayline Refrigerators. The dual-fan air screen

system allows you to maintain food temperatures with the

door open!

Standard features include earth safe R134a and R404A

refrigerants. High efficiency blower system for quick recovery.

High density insulation for maximum efficiency. Welded

stainless steel construction for durability. The PHB495 can

remain open for 2 hours and the new PHB15 has a larger 3/4

HP compressor for 4 hours of open door service! Great for

hospitals and high volume feeding operations.

Air Screen Refrigerators

Easy-to-clean surfaces promote a cleaner environment and a higher level of food safety.

MetroMax iQ™ shelves, posts, and accessories are uniquely interchangeable, making it a

completely customizable storage system. Built-in Microban® antimicrobial protection

defends against mold, bacteria, and mildew.

MetroMax i™— the strength of steel and a lifetime warranty against rust. Shelves are built

of advanced polymers with type 304 stainless steel corners. MetroMax Q™—removable

polymer shelf mats with epoxy coated frames and posts carry a 15-year warranty against

rust and corrosion. Quick adjust shelves allow units to be easily reconfigured without tools.

iQ™StorageSystem

These anti-fatigue mats help you create a safe facility for patients, visitors,

and employees. Lightweight, grease proof, rubber mat made of 100% nitrile

compound for superior performance, comfort and durability. Non-absorbent,

closed-cell rubber mat is reversible for extended life. Low profile, only 1/4"

thick. Drain holes make it ideal for use in wet areas. Choose 3'x5', 3'x10',

3'x15' in black or red.

VIP Guardian Mats

Form-A-LineSystems

CREW® Conveyor Dishmachines

Ensure the safety, health, and welfare of your employees and patrons by

diverting traffic where you need it with the Form-A-Line System from Aarco.

Retractable Belt-Style Systems in brass, satin, chrome, and black with belt

colors red, green, blue, black, and purple. Available in single or dual belt in 7'

and 10' lengths. Removable Sign Frames easily attach to retractable belt posts

and accept media inserts up to 3/8" thick. Traditional Rope Style Systems in

brass, satin, and chrome with rope colors black, red, and green. Available in

5', 6', and 8' lengths.

A Thank You to Healthcare Foodservice ProfessionalsHealthcare foodservice professionals are dedicated to providing

emotional and nutritional health to hospital patients and assisted living

residents. The quality and presentation of meals being delivered to

patients promote energy, comfort, and good appetite. Meals

presented to patients and residents very often spike positive spirit and

strength, a key to patient recovery and well-being.

Healthcare foodservice professionals are also charged with the task

of keeping visitors and hospital staff in for meals. Cafeterias are a big

revenue generator for hospitals. With all of the competition just

outside the hospital, this is not always an easy task.

Healthcare foodservice professionals meet and exceed the goals

present to them, while hurdling challenges and the changing needs

associated with healthcare foodservice. Thank you.

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The Helios™ Knife Sterilization Cabinet utilizes UVC light to eliminate up to 99%

of bacteria within 3-5 minutes. An exclusive non-filtering, clear, slotted knife holder

and mirrored walls allow light to penetrate all surfaces. Knives will not pit or rust

from over use of chemicals; simply remove surface food product, set knives in

place, set timer for 3-5 minutes, and lock the door.

• 18-gauge, 430 stainless steel construction.

• Heavy-duty locking handle provides extra security.

• Holds up to 12 knives and a steel (not included).

* NSF Component Certified. 115V. Assembled in USA.

Helios™ Knife Sterilization Cabinet

Deliver reduced water consumption, energy cost savings, and full cleaning

power with the squeeze of a handle. Discover what municipal water conservation

managers all agree upon...that retrofitting your pre-rinse units with the highly-

efficient Fisher 2949 ultra pre-rinse spray valve can save you thousands of

dollars in water and energy costs each year, while maintaining an even,

consistent spray for fast and effective rinsing. 1.15 gallons per minute.

Model 2949 shown. Also available in Stainless Steel (model 71307).

Ultra-Spray™Valves

Waste Xpress® helps reduce labor and waste handling costs while increasing

kitchen efficiency. The disposer grinds kitchen waste, consisting of food scraps

and non-food items into small particles. This ground waste is then transferred to

the dewatering unit, where the liquids are extracted and sent down the drain line.

The compressed waste is then dispensed through the chute into a standard

10-gallon trash can. Solid waste is reduced by up to 85% of its original volume;

up to 700 lbs. per hour can be processed. Cleans easily, without the use of tools.

Designed for continuous operation in locations such as restaurants, schools,

hospitals, or assisted living facilities.

Waste Xpress® Food WasteReduction System

Over the life of a fryer, oil will cost more than the energy to run the fryer and the

fryer itself! Effectively extend the life of your oil with NSF certified grease filters

in envelope, disc, and sheet styles. High quality, synthetic non-woven material is

utilized in the #2 super flow and #3 standard flow varieties. The #4 is made from

44 lb. crepe paper and the #5 is 50 lb. Scrubble® also carries a complete line of

Filter Cones, Holders, and Filter Powder.

Grease Filters

An inexpensive, easy way to test the temperature of your dishwasher. FDA

approved test strips/labels will let you know if your dishwasher reaches 180°F,

the minimum required temperature to be considered washed and sanitized.

Accurate to +/- 2°F, they respond quickly with a thermo-chromatic band and a

high color contrast to verify the proper sanitizing temperature is reached. Strip

can be signed, dated, and saved in a dishwasher temperature log.

TempRite Dishwasher TestStrips/Labels

First impressions make a statement to patients and visitors about the way

a healthcare facility is managed and the level of care offered. Keep your

facility spotless and pleasant with this comprehensive line of cleaning supplies.

New ColorGuard™ Program enhances your HACCP initiatives and significantly

reduces the risk of cross-contamination. The ErgoWorx Starter Kit eliminates

95% of bacteria on hard surfaces. The Restroom Cleaning Kit includes everything

you need for thorough restroom cleaning!

Restroom Cleaning Kit &ErgoWorx® Starter Kit

ErgoWorx Starter Kit

Restroom

Cleaner Kit

Whether it’s in-room dining or cafeteria service for medical staff and

visiting families, American Panel understands the specific needs of the

healthcare market — and what it means to serve thoughtfully prepared

meals to those who are away from home.

Each custom-built unit is brightly lit, sanitary, NSF- and HACCP-compliant and

is available with a monitoring system to alert staff if temperatures fluctuate

beyond the specified range. Plus, with a full assortment of available dimensions

and options, these units are ideal for serving large volumes quickly and

efficiently. At American Panel, they’re not just committed to building the best

walk-in on the market, they’re driven to build the best walk-in for you and

your facility.

Custom-BuiltWalk-Ins

Redesigned air flow provides more even browning of food, increasing

flavor, aroma, and texture. Other new features include USB port for

programming flexibility, improved door design for reliability, lower surface

temperatures for safe operation, and optional catalytic converter for

certified ventless operation. Choose 1,400 or 1,900 watts of microwave

energy with forced convection ranging from 150°F to 475°F. A 1.2 cubic-

foot capacity allows for menu expansion in operations with limited space.

Dimensions—181/8"Hx193/4"Wx26"D (Ext.); 101/2"Hx13"Wx15"D (Int.).

Model JET14V

Jetwave™ High SpeedCombination Ovens

Prepare foods and keep them HOT and COLD and READY TO SERVE with

patented Mobile Hot/Cold Buffet Carts from Cadco. Ideal for the healthcare

market—This line brings an attractive display of various menu items right to your

customers. Available in various sizes - standard and junior, with or without

sneezeguards, with black fabric skirting or Wilsonart® laminate front and side

panels. Beverage Carts also available! Model CBC-HC shown.

MobileServ™ Temperature ReadyServing Carts

Innovative technology offers optimal infection prevention, superior cleaning

performance, and improved productivity. Kit contains 240 disposable microfiber cloths

and one charging tub. Model 1822350.

• 99.9% microbe removal to stop the chain of infection.

• Proven to remove C. diff spores.

• 50% more surface coverage than traditional disposable products.

• Sanitizer and bleach safe scrubbing strips provide streak-free cleaning of mirrors,

glass, and stainless steel.

HYGEN™ DisposableMicrofiber System

Watch the Movie on thisgreat product