POD systems work best in medium to large size hospitals where the traditional trayline system takes a great deal of time to have all of the meals be plated, loaded and delivered. A POD system will break the traditional system down into smaller, more responsive teams. Each team will have its own hosts/hostess and server. With several PODS, the hospital can serve quicker with a broader menu. In converting to a POD system, many kitchen equipment elements can be reused and repurposed for a successful POD system. The equipment you will need for a POD system includes:
- Traditional Cooking Equipment – Most POD hospitals prepare their food cook – serve. Griddles, ovens, charbroilers, fryers, pasta fryer, kettles, steamers support the POD system with fresh meals. In converting to a POD system, many kitchen equipment elements can be reused and repurposed for a successful POD system. So room service equipment like convection microwaves to finish food coming out of blast chillers would not be necessary
- POD Assembly Area – Think traditional trayline assembly equipment assembled to small scale for quicker turnaround. A typical POD will have one steam table where the server plates hot food. The host who has just returned from taking orders on the hall will start the assembly by putting the mat on the tray and reaching into the air screen refrigerator for cold items.
- Support Equipment – Once the plate is ready, the host loads the meal into the meal delivery cart. All of the traditional trayline support equipment can be reused here: tray lowerators, heated cabinet, plate dispenser, dome rack, tray starter station, heat on demand for bases, base rack and milk cooler. Without a conveyor, you locate all support equipment to surround the assembly equipment to form, well, a POD.
Do you need consultation on how to make the POD system work for your facility? We would love to help you! Please contact Lisa@dietaryequipment.net 800-755-4777.