Retherm
& Regen Systems
The market today is full of alternatives to consider when you want
to buy a retherm or regen system. Quite frankly, in my experience,
there are so many variables to consider when one makes a decision
on what system they need but the first thing you have to indentify
is ‘what is your need’.
So, retherm and regen systems are available in
tray or bulk system formats. In tray systems, you have to realise
that the premise is that you have a cold beltline that plates
foods to a tray and all the foods are cold. To do this you either
have a cook chill production format or you buy food frozen/chilled
from another source or perhaps you have a combination of both
production formats. Regardless, you have an inventory of cold
food and with that you can prepare cold meal trays in accordance
with your clients’ needs. From here, the trays go into a
retherm / regen unit and the foods that are to be served hot are
regenerated to serving temperatures while the foods that are to
be served cold are kept at optimum cold temperatures. Each tray
system on the market deals with this requirement in different
ways.
Some tray systems see the foods that are to be
served hot manually moved to a completely separate unit for retherm
while the cold foods stay on the tray in a cold environment. Many
operators have found that the manual manipulation is labor intensive,
results in tray errors, and is ergonomically inefficient. Furthermore,
the space needed for such a system is often to great when one
considers that space in healthcare today is at such a premium.
This manual tray retherm technique is somewhat outdated due to
the development of what is called single tray systems that are
now available.
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