Hospital Food

NHS Trusts continue to juggle a range of challenges from rising food costs to staff shortages, an ageing workforce and succession planning and 24/7 staff and visitor feeding. We look at some of the success stories.
RATIONAL cooking systems can play a significant role in supporting NHS hospital catering by improving efficiency, cost-effectiveness, and ensuring the delivery of nutritious and high-quality meals. Speed and efficiency is crucial in a hospital setting where large quantities of meals need to be prepared within tight schedules. Quick cooking times can help ensure that patients receive their meals promptly, contributing to better overall patient satisfaction and experience.

Both the iVario advanced bratt pan and iCombiPro combi steamer offer a high level of flexibility in terms of menu options. This is beneficial for accommodating various dietary restrictions, preferences, and medical conditions that may require specific meal plans.The ability to easily adapt recipes and cooking methods allows for a diverse and appealing menu for patients with different nutritional needs.

RATIONAL cooking systems can contribute to cost savings through energy efficiency and reduced waste. Precise control over cooking parameters minimises the risk of overcooking, which can lead to waste. Streamlining processes and reducing manual labor can also contribute to cost-effectiveness in the long run.

RATIONAL cooking systems are designed with hygiene and safety in mind, features like automated cleaning cycles and easy-to-clean components can help maintain a high standard of cleanliness in the kitchen. RATIONAL cooking systems often come with user-friendly interfaces and programmable settings, reducing the skill level required for kitchen staff. This can be particularly useful in a hospital setting where staff turnover may be high. Additionally, it's important to ensure that staff receives proper training on the use and maintenance of these systems to maximise their benefits.

Roger McClean, Head Chef at Northampton General Hospital has 25 years of culinary experience. The busy Central Production Unit kitchen features two iVario advanced bratt pans and three new iCombiPro combi steamers. The kitchen is a hub of activity, serving three distinct areas: the main kitchen for patients, the Eat Street restaurant catering to staff and visitors, and a plating kitchen. One of the most noteworthy endeavors of this kitchen is the Neely's campaign, for better food availability during out-of- hours shifts. With five RATIONAL cooking systems in the CPU and an additional three in the East Street restaurant, this facility has undergone a transformation. Previously, there was a single RATIONAL unit, leading to the chefs have to que to use it, but this is now a thing of the past, thanks to the new additions.

Popular dishes among the elderly, who make up a significant portion of their patients, include steak and kidney, chicken ham pie, and plain fish, all expertly prepared using the RATIONAL cooking systems. Additionally, cooking times have been significantly reduced, with beef goulash now taking only 35 minutes in the iVario, compared to the previous hour-plus cooking times.

Martin Baldwin, the Catering Services Manager, plays a pivotal role in ensuring the kitchen's operations run smoothly. With the responsibility of serving 800 patients twice a day for lunch and supper, the CPU kitchen produces approximately 1600 to 2000 daily meals for patients. The presence of RATIONAL cooking systems has revolutionised their operations, offering the ability to cook a more diverse range of fresh food while saving a considerable amount of time. The adoption of ConnectedCooking, the digital kitchen management solution by RATIONAL has streamlined their recipe management and helped reduce Martin's paperwork load, enhancing overall efficiency in the kitchen's daily operation “ConnectedCooking has given me the ability to be at my laptop, log in to connected cooking, to ensure that all the equipment's being used correctly, and food is being put correctly through the HACCP option”. says Martin.

Implementing RATIONAL cooking systems in NHS hospital catering requires an initial investment, but the long-term benefits in terms of efficiency, consistency, and cost savings can contribute to improved overall service and patient care.

If you wish to discover more about RATIONAL cooking systems or about the free trial

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