Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Equipment Advances with the Use of Technology
The National Association of Equipment Managers has developed an online kitchen protocol
that will radically change kitchen management. This protocol represents an “industrystandardized
electronic language” and, when combined with sensors and electronics in practically
all kinds of kitchen equipment, it will allow that equipment to communicate in nearly real-time
with a hub in the form of the manager’s computer. This new protocol will provide monitoring
and recording of temperatures, energy consumption, maintenance history, and equipment performance
or mechanical conditions of the equipment. Using these data, the manager can track
preventive maintenance, labor schedules, and the like.
Technology has been used to develop a new combination convection-microwave oven that
has become the number one oven of its type in the European market and is now available in
the United States. It is used for batch cooking but is also large enough to hold two half-size
sheet pans and small enough to fit on a countertop. Many of these ovens do not require vent
hoods. Some of the units can store as many as 100 programs to cook different menu selections,
have ten power levels, and are easily cleaned. Another oven that is available is a convection
microwave that cooks up to five times faster than other ovens. The convection heating and
recirculation of hot air within the oven cavity thaws and cooks items in just a few minutes. The
oven contains an advanced computerized program panel with at least ten programs.
Technology is being introduced and used in blast chillers that provides self-diagnosis and
warning for defrost, open doors, power failure, a defrost-mode with automatic manual override,
and remote alarm hook-up capability. The chillers are available with printers, a personalcomputer
download, and a mobile-rack trolley to work with a combination oven.
Ice makers are adding special features aided by technology to include sensors that detect
potentially damaging changes in water and power supply, with the ability to trigger automatic
shutdown and restart, a self-cleaning system for water lines, and microprocessor “smart” controls
that require no seasonal adjustment. The machines also contain easily accessible air filters
to protect condensers from grease, dust, and dirt. There are other changes such as cold table
tops or pans that will maintain a temperature of 41°F, as recommended in the Food and Drug
Administration’s Food Code and the NSF, who has a rule stating it will make no requirements
contrary to the Food Code.
Low-temperature dish-washing machines are also making a comeback because of the ability
of food service departments to lease these machines through their chemical company. An
additional savings is the cost of energy and water and the reduced need for the use of vents and
hoods because some municipalities do not require them for low-temperature dish machines. The
need for air-conditioning can be lowered because of the reduction in steam that is produced by
a traditional machine. The chemical company maintains a supply of parts that can be readily
and easily replaced by the company on a short notice. Preventive maintenance is done on a regular
basis, and the machine can be preset to use the minimum required water and chemicals.
Much of this technology is used to reduce dependence on human effort. Many culinary
delights may be prepared by the push of a button, eliminating the dependence on skilled personnel.
Labor costs and the availability of personnel have been responsible for operators and manufacturers
rethinking how best to provide quality food with fewer personnel and using less energy.
Hood systems are now available that can monitor cooking equipment and increase
exhaust-fan speed as needed. A new system is also available that uses ultraviolet light to clean
hoods and ducts.
Many new-generation pieces of equipment use technology and less energy, including combination
microwave-light wave-convection ovens, steam-powered griddles, improved refrigeration,
and many new and improved pieces of equipment available in Europe that will soon be
available in this country.
Robotics is being tested for fast-food outlets. A one-armed robot that “reportedly” can operate
four griddles, four fryers, and a steamer at the same time is being tested. The robot can cook
500 hamburgers and 300 orders of fries with a failure rate of one mistake every 10,000 orders.