HOSPITALS

At present the clinics have become aware of the importance that to take nutrition care of the hospitalized patients, not only for that they should be kept well fed, but to also enjoy the moment and its food. That good nutrition is an essential requirement.

That is why the menus are served in hospitals not only through rigorous control of food quality, but also require a long planning process avoiding those foods or food additives that are harmful to your health and enjoying the welfare that provides the time of the food .

There are many details that must be cared for in the hospital kitchen and the menu service. In addition, hospitals need to do so with a reduced budget. Fortunately there are computing solutions that facilitate this task and allow reducing time and operation costs, as well as avoiding to a greater extent the waste.

Rely on professionals having an eye on the food quality with well built, easy to use, precise, automated kitchen equipment’s as the ideal solution to give patients the best care.

An typical hospital kitchen can be operated in an area of around1500 sq. ft. to 2000 sq.ft.

Hospital kitchen staffs may be in the range of 30 to 50 people.

Investment required is in the range of 30 to 45 lakhs.

Equipment’s like cooking burners, vegetable choppers, rice steamers, hot plates, coffee makers, juicers, warmers, dishwashers,etc. are commonly used.

Oyster bar- kitchen, the barn bar& kitchen are few of the many brands in this business