Stepping Hill Hospital in Stockport has revamped its catering facilities with a brand new £650,000 central production kitchen capable of cooking 2,500 meals a day.
The CPU, which is located on a purpose-built site 300m away from the existing catering operation, was designed by FCSI consultancy GWP and delivered by C&C Catering Equipment.
The project consisted of a large selection of cold and freezer rooms with remote plant and two large cooking islands with a range of MKN cooking equipment, including Flexichef units, combination ovens and boiling pan.
A large flight dishwasher system was supplied by Winterhalter, with efficient new automated plate handling systems provided by BGL Rieber and Trak Hupfer. A Granuldisk pot washer was also installed.
The completion of the project, commissioning and handover had to be carefully planned as the client had to migrate over from the current facility in stages, so project management had to be on point every step of the way.
Keith Hartharn, C&C’s project manager worked closely with the catering team at Stepping Hill to ensure a smooth migration to the new CPU with no disruption to service and output.
Craig Bradford, catering manager at Stepping Hill, said: “Producing and serving over 2,500 meals a day is no small task and we were understandably apprehensive about the massive change however the team took on the challenge and we had a really smooth transition.
“The chefs are especially impressed with the new ovens, hobs, flexi-chefs and chilling facilities. Having this modern equipment in a new kitchen supports efficient cooking and the results are excellent, improving the patient and catering staff experience.”