Until early November last year, the production kitchen at Indiana University Health’s Methodist Hospital in Indianapolis consumed excessive amounts of water and energy while limiting what could be produced. This forced the kitchen into buying precooked products, especially proteins, that limited flexibility in producing special diet meals. The kitchen’s antiquated cook-chill equipment also took up space and tied down the facilities department with constant requests for maintenance
Indiana University Health
Equipment update boosts hospital kitchen’s efficiency and productivity
The upgrades lead to significant energy and water conservation and also streamline processes and expand production capabilities at IU Health.