News

Sustainablehospital initiative

Tayside NHS

■ The Cornwall Food ProductionUnit will transform hospital mealprovision across the county.

Shared by all five NHS Trusts inthe region, the CFPU is situated in a2,400 sqm facility at Barncoose andwill reduce food miles as manyingredients for 3,000 meals dailywill be locally sourced.

HRH Prince Charles endorsed thescheme, saying: “This shows whatcan be achieved within the very realconstraints of NHS budgets.”

Mike Pearson, Head of HotelServices at Cornwall Healthcare andSupport Services is Project Director.He explained the initiative provides

a good, nutritional meal for allhospitals in the region and forgesstronger links with local farmers.

“The CFPU has installed fiveHackman-Metos cooking kettlesincluding 200 and 300 litre models,”says Pearson.

“We had used Hackman-Metoskettles for 12 years in our oldkitchen. They stood up to therigours of a busy NHS kitchen. Wechose them for that reason andbecause of their advancedtechnology. Hackman-Metos is,clearly brand leader.

“The kettles could be producingover 50% of the menu.

“The new kettles are so muchmore efficient; I am sure they areusing far less energy than the oldermodels, which were smaller.”

Issue 1 2008

More than 50% ofthe menu viaHackman-MetosKettles!

OGC contracts forRieber bulk fooddistributionequipment

■ Tayside NHS has been carryingout a major upgrade of kitchen andfood distribution facilities and BGLRieber worked with Mark Scholes,Head of Support Services and Headof Catering, on the supply andinstallation of a number of Rieberproducts including the latest inThermoport bulk food distributiontrolleys.

Equipped with bumpers asstandard, a heavy-duty version ofthe new Thermoport trolley is alsoavailable with top and bottom

mounted bumpers and larger casters. But Tayside required ‘ultra’ heavy

duty protection and Riebermanufactured a bespoke model,strengthening the entire unit,adding stainless steel weldedhandles, reinforced bases and largerbumpers.

Here is what Mark Scholes had tosay: - “Rieber has been known to theNHS for a number of years, chieflyfor their meal distribution andtransportation systems. They arenoted as a company which provides

quality manufacturing of productand fabrication. They are also anOGC supplier which offers theadvantage of pre-negotiated prices.

■ “We had been looking forequipment to work in alimited space and be mobile;

we wanted to move it aroundfor noodle and crepe bars, for

example,” says Nottingham TrentUniversity Head Chef Ivan

Hopkins.“We also do a lot of healthy

eating demonstration work.“I think the Varithek Servocuccina

ACS is fantastic. Sometimes youorder something that looks good butwhen it’s delivered it does not

continued over

perform as well as youexpected…and then it hardly getsused. With this product, we use it alot, it performs well andcosmetically, it looks very good. I amlooking to get more! Our studentscan now get different types of foodserved in various styles.

“The extraction definitely works –cooking in the open causes noproblems. It’s easy to clean; the filtersjust pop out and go in thedishwasher. Like all these things, youtreat it well and it looks after you.”

Ivan Hopkins –demo theatre Servocuccina wins top industry award

Nottingham Trent University

Rieber Newsletter:Rieber Newsletter 16/4/08 15:41 Page 1

Specialities are

Tayside NHS (cont)

Rieber Thermoport® 2000U ‘Mobile Kitchen’

drawn (seamless) runners and canhold anything from 1/1 GNcontainers to halves/thirds. Gridshelves are also available to holdfoil trays.

Thermoport hot and cold boxescan also be carried on the top, heldin place with straps in a steel well.

MOBILE FOOD TRANSPORT ANDSERVING EQUIPMENTRieber’s mobile equipment offerseverything from ‘Rolli’ trolleys forthe storage of Thermoport boxes.

Rack trolleys suited to GN orEuronorm sizes with the options ofinsulated covers and stainless steelor coloured plastic paneling in achoice of colours.

A range of strongly built (andquiet) general purpose trolleys.

Rieber is in partnership withOGC Buying Solutions for thesupply of Meal Make Up andDistribution Equipment includingAmbient, Heated and RegenerationTray and Bulk Trolleys, Twin Cordand Flat Belt Conveyors, Tubularand Platform Heated dispensers,Tray Lowerators, Heated BainMaries and Rack Trolleys.

Two into one aA major refurbishment of kitchen facilities aconverted two kitchens into one, based on a

■ With a formal opening later this year,things are well on their way to completionwith the last of 50 Rieber hot meal deliverytrolleys and associated equipmentincluding the meal plating conveyor belt,plate lowerators, bains maries etc.

A tender process found Rieber’s bid to bethe best and at the core of the specificationwas the issue of temperature retention, amajor issue for a 1000 bed hospital.

“But there was little difference betweenthe prices of the bids,” said CateringManager Mike Munro.

“For every purchase we comparestrengths and weaknesses ofpotential suppliers. We liked thewhole Rieber operation; thestyle of the trolley, the factthat you can use the top(for milk in the morning,for example). Thetemperature retention isexcellent and the patient responsepositive.

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■ Rieber equipment is usedthroughout the Europeanhealthcare sector and Rieberprovides a full analysis of runningcosts (including maintenance) overtime upon request for caterers tocompare.

Equipped with bumpersas standard, a heavy-dutyversion is also availablewith top and bottommounted bumpers andlarger casters. But someUK hospitals require‘ultra’ heavy dutyprotection and Rieber alsooffers a bespoke servicestrengthening the entireunit including stainlesssteel welded handles,

reinforced bases, larger bumpers etc.HACCP is assured, with a

temperature range programmableup to 95oC. The heating fan andmotor housing are easily removable(twist and out) so the whole unitcan be cleaned using sprays orwarewashers.

Manufactured in high gradestainless steel, the Thermoport2000U includes 20 sets of deep

“We have used Rieber equipmentextensively in NHS Taysideincluding the Thermoport fooddistribution equipment, with whichwe have remodelled our servicearrangements.

“Hackman-Metos (direct steam)kettles have also been installed intwo major kitchen projects –replacing boiling pans – and wehave also installed a Hackman-Metos high pressure steamer. Thekettles especially are a veryadvanced product and they were allchosen because of the quality of theactual build and for theirinnovation.

“The service from BGL Rieber issecond to none. There is noquestion as to their delivery,especially in relation to Steve Scragg(Government Accounts Manager).

“When you deal direct withRieber, the response is fast and Ihave had answers to my questionswithin minutes of putting thephone down.

“Rieber is also excellent at makingsure the installation of theirequipment is right and that the staffare trained correctly. They also comeback to see us regularly and don’tjust disappear once they have takenan order. Rieber work with you!”

BGL Rieber’s new Thermoport 2000U meal service trolley is a ‘mobile kitchen’especially suitable for hospital and care home caterers as full environmental data isavailable, as is an ‘ultra heavy duty’ model.

Join the kitcenergy revo■ Rieber’s new system for handling foodsaves time and effort, while also beinggreen and energy efficient!

The energy efficiency of a kitchenrevolves around the ‘energy gaps’ betweenprep, cooking and service, says Rieber,which manufactures the largest range ofGastronorm containers in the world.

Its ‘Varithek Foodflow Solution’minimises the gaps using a new process

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Rieber Newsletter:Rieber Newsletter 16/4/08 15:41 Page 2

■ The Rieber range of banquettrolleys is European market leaderin terms of sales value, claimsRieber.

Available nationally via theRieber network of distributorpartners, Rieber Banquet Trolleysoffer exceptional build qualitycombined with a host of added-value features: -

Unlike many competitive models,Rieber Hot Banquet Trolleys featurean adjustable humidity optionwhich is essential for keeping mealsmoist and succulent.

Hot and refrigerated trolleys areavailable, each featuring a highquality stainless steel carcass,double wall insulation and seamlesseasy-clean deep-drawn shelf rails formaximum hygiene and ease of use.

Single and double door modelsare available, with the two doormodel featuring up to 180 platecapacity.

Temperature regulation is via asimple digital control system,providing a range of temperatures: -

Hot from +30oC to +100oC

are our strength! FIND OUT MORE AT

www.bglrieber.co.uk

Banquet Trolleys Europeanmarket leader launches in UK

(+80oC achieved in only 30minutes) Cold -12oC to +8oC.

All units feature thermostaticcontrol withmemorystorage option,tilt shelfprotection,door openingto 270 and180o. Fully GNcompatible,RieberBanquetTrolleys alsofeature all-roundbumper protectionand recessed pushinghandles, for comfort, safetyand to maximise use ofspace.

Accessories includestainless steel plate carriersand covers. A two-speedelectrically driven motor isalso optionally available,featuring additional twisthandles mounted on bothsides for steering.

Gentle, accurate cooking andwarming with Thermomat■ Thermomat is a speciallydeveloped “cook and hold” ovenavailable with doors or drawers.

Whole legs of lamb or joints ofbeef, soups, stews, vegetables orready- prepared meals can be keptwarm, reheated or cooked at a lowtemperature with pre-settemperatures kept to an amazing+/- 1°C.

Thermomat features preciseelectronic thermostat control andvery finely distributed heatingfilaments. Any fluctuations throughfrequent opening of the door arequickly compensated.

Fitted with doors and three orseven shelves, Thermomat can alsotransport food. The drawer versionsuits 1/1 GN containers and can

have two or three frame drawerswhich are ideally suited to quickfood service with the minimum ofheat loss.

e at Aberdeenes at Aberdeen Royal Infirmary hason a Rieber bulk food handling system.

“In terms of equipment Rieber scores99% but they are brilliant in support – dayand night!

“This was a new system and we areamalgamating two kitchens, so we haveneeded a lot of support information. Theplating belt could be operational for up totwo and a half hours, so we have had tocarefully consider how we batch cook andhold food.

“I felt I could get the answers I needed atany time. I asked a question about the

plating of vegetables, at night as ithappens, and I needed an

urgent response. I received areply over the phone

immediately because of theexpertise of Rieber staff. It

really is brilliant to beable to find theinformation you need

without having totry it out yourself

first.”

itchen volution

and new tools, specifically, Rieber’s newThermoplates.

Now food can be prepared, cooked,chilled, stored and served using a single GNpan, saving on space, the energy andlabour required throughout the processand on dishwashing energy.

When cooking, for example,Thermoplates heat up over eight timesfaster than stainless steel, because they aremanufactured using a thick sheet of thehighly conductive aluminium betweenprotective layers of thin stainless steel.Thermoplates also conduct coldtemperatures more efficiently.

Associated equipment includesspecialised food transport, holding, regenand serving solutions such as the VarithekServoCuccina ‘mobile kitchen’ system.

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Mobile fusion cooking ‘aroaring success’ ■ Graham Crump, Executive Chefof the University of Warwick,wanted to introduce a new BarFusion cooking concept.

But the area selected had no gasand limited extraction.

“We needed to filter the cookingfumes and warm air without toomuch expense,” explains GrahamCrump. “We would be cookingnoodle dishes, Thai curries and a lotof stir fry. We needed kit that couldhandle those restrictions.

“Rieber’s Varithek ACS wasintroduced here before Xmas andhas been a roaring success; it’s veryattractive and earns its money.”

The menu includes items such as:crisp dumplings with dippingsauces; five spice pork with sobanoodles; Japanese teriyaki chickenwith stir fried udon noodles; tomyam noodles and Thai green currywith coconut jasmine rice.

“The products we bought were a16 amp single-phase model withtwo induction hobs and one wok

■ The Golden Jubilee Hospitalprovides a total meal service toapproximately 800 patients on botha trayed and bulk system.

Patients are accommodated insingle rooms, creating uniqueproblems for delivery. “The lastroom on the ward used to be thefurthest away from the kitchen andpatients could receive a meal thatwas at less than satisfactorytemperature,” Catering ManagerElizabeth White explained.

She added that Jubilee is alsoexpanding, increasing pressure tomake best use of space. Meals usedto be served to patients from agalley kitchen at ward level, servingan average of 36 beds.

“The installation of a Rieberplated meal system has yielded thespace those kitchens occupied. Wehave never operated a trolleybased system and Rieber’s newsystem allows us to wheel thetrolley right outside each room.Temperature wise, there has

hob. We also have a larger 5kWRieber induction wok.

“BGL Rieber gave us a trial modeland it proved to work extremelywell; so well we bought it. Yes, itinitially sounds expensive and youexpect the quality to be there. It is.

“After delivery, the unit just plugsstraight in and you can startcooking. It’s simple and does its job.We can be operating virtually 24hours a day with no hassle – itreally fits the bill. We have nowordered a second unit!”

Warwick also uses a Hackman-Metos Proveno cooking kettle

certainly been an improvement.“Rieber came top in our

assessment against theircompetitors for the meal deliverysystem. The support from Rieber’sarea sales manager is exceptionaland included first rate producttraining.

“Rieber were also extremelyhelpful with regard to the layout ofthe system and to the type ofplating belt we required and theancillary products. The service fromRieber is good if not excellent.”

North Manchester“Our Estates department evaluatedthe ‘life-cycle’ costs from eachsupplier and Rieber stood out asthey provided the substantiallybetter package. What emerged fromthe trials was that all three systemswere very similar in terms ofperformance. Where the winnerscored was on delivering ‘bestvalue’,” says Trust CateringManager Pam Stansfield.

Keeps food hotwithout burning■ The Rieber Thermoplate

Chafing Dish: ● Keeps food hot without

constant stirring● Up to 10 times more efficient ● Optional electric heating system ● In stainless steel

non-stick finish.

BGL-Rieber LtdUnit 6 Lancaster Park Industrial Estate,Bowerhill, Melksham, Wiltshire SN12 6TTTe: +44 (0) 1225 704470Fax: +44 (0) 1225 705927E-mail: sales@bglrieber.co.ukwww.bglrieber.co.uk

Golden Jubilee, Glasgow

ILLUSTRATED is theplating belt atNorth ManchesterHospital, whichundertook arigorous process ofsupplier andproduct assessmentto choose its newplated mealregenerationsystem.

supplied by BGL Rieber, bought twoyears ago to replace an older unit.

Hackman-Metos was not the leastexpensive but: “Paying the extrawas worth going for. It can be amistake to buy too cheaply and theHackman-Metos was more up tothe job. We have been using it tomake 200 litres of soup daily andthen it spends the rest of the day onother products for campus.

“We chose Hackman-Metos dueto the build quality. We didcompare various makes, but werecompletely taken by its simplicityand very, very sturdy build.”

Graham Crump(right): “Expect thequality to bethere...”

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