Some might be asking, which system of meal delivery is right for you? The right answer could depend on a variety of factors. Every organization has its own goals and objectives. Every property has its own circumstances, and every unit has its own nuances and resident requirements. What we’ll do here is lay out the pros and cons of a variety of meal delivery systems. Our hope is that this will become a tool for you to help decide which system is best for you.
There are four different delivery systems that we’ll discuss here. Those are: the pellet system, delivery carts with two cabinets, delivery carts with a single cabinet, and insulated trays.
Over the last 30 years the movement of food has been primarily solved by using the pellet system- a heated base, an insulated dome, and an ambient cart. Now there are new options. Every option comes with its own set of tradeoffs. That’s why we say that the best option depends on the organization, the tradeoffs you are willing to consider, and the variables that must be accounted for.
The pellet heating system is the most used system for meal service within long term care facilities. This system contains a heating system for the entrée and insulated service ware for cold items. The process begins when the base, which holds the entrée, begins to heat because it’s plugged into induction heaters. After heating the base, a heated plate is placed inside the base, the entrée is positioned on the plate, and covered with an insulated dome or cover. The entrée and cold items are then put onto trays, which in turn are placed in ambient temperature carts. These carts are delivered to the nursing stations to be passed by diet or nursing aids to the residents.
The concept of this system involves placing a hot portion of a meal in one cabinet and a cold portion in another cabinet, all within a single cart. Trays are then transported to rooms using this dual-temperature cart. This method includes placing hot food on one tray, covering it with a lid, and stacking it with other hot meal trays on one side of the cart. The same process is repeated for the trays containing cold food, which are stored in the refrigerated or ambient side of the cart. Upon delivery, each resident receives one hot tray and one cold tray. After meals are finished, the dirty trays are returned to the cart and taken back to the washing station.
In another variation of this process, separate carts are used for hot and cold foods. Hot meal trays are stored in a heated cart, while cold trays are stored in an ambient or refrigerated cart.
Meals are served on a proprietary-designed tray that accommodates both hot and cold food transport within a single cart. During food tray preparation, cold items are placed on one side of the tray and hot items on the other. The tray is then placed in a dual-temperature cart with one side heated and the other refrigerated, separated by a divider that prevents hot and cold air from mixing. When it’s time to serve, all meal components are conveniently arranged on one tray, ready for immediate delivery.
An insulated tray on a non-insulated cart is a simple and effective meal delivery system for smaller populations. Meals are served into a single tray, then each subsequent tray is stacked on top of the previous one, creating a lid-like effect. This continues until all trays are stacked. Meals are transported on an open cart, which typically has a bottom shelf for stacked trays and a top shelf for drinks, dinnerware, or additional items. The trays contain four to six compartments for food and are insulated, allowing them to retain temperature without needing an enclosed cart. After mealtime, the trays can be stacked back on the cart for easy transport to the washing station.
There are many factors to consider when deciding which system is best for you. Your organization may decide to use a variety of systems, depending upon the requirements for the different needs you serve.
There is no one way to serve meals. Every organization is different, and every property presents its own unique set of challenges and services. You’ll have to do your best to find a system that mitigates the threats of foodborne illnesses, provides speedy service, and maintains food quality for your patients/residents. All these options have their place. For long-term care organizations that also feed people in cafeterias, we offer transport methods for bulk-food applications as well.
If there’s one we can help you with, please call JonesZylon!