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SHINELONG-A leading supplier of turn-key solutions in the hospitality and catering since 2008.             

Hospital kitchen | SHINELONG

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Key Value Propositions
Zero Contamination Workflow for Kitchen Solutions

Shinelong designs hospital kitchens that redefine hygiene excellence. Our HACCP-driven workflows merge precision engineering with hospital-grade protocols to eliminate cross-contamination risks. Intelligent zoning segregates raw, semi-processed, and ready-to-eat zones using anti-microbial stainless steel surfaces, while dedicated allergen-safe areas ensure patient-specific safety. Automated sanitation systems - high-temperature dishwashers and UV-C sterilization - eradicate pathogens at critical touchpoints. Climate-controlled storage is strategically compartmentalized: raw ingredients, packaging, and finished meals occupy isolated zones with FIFO tracking and visible temperature monitoring, ensuring traceability from procurement to plate.

The unidirectional workflow enforces strict "raw-to-cooked" progression, separating staff/ equipment pathways to prevent cross-contact. Our Pro Kitchen System integrates IoT sensors and AI-driven analytics for real-time oversight of hygiene parameters, airflow, and equipment performance, aligning with ISO 22000 and healthcare sanitation mandates.

Streamlined Operations for 24/7 Healthcare Demands

Shinelong offers specialized healthcare food service solutions. We prioritize high-volume cooking and consistent taste for patients. Our combi ovens and induction cookers are essential, supporting multi-mode cooking like steaming, roasting, and stewing. With precise temperature control (±1℃) and humidity adjustment, they cut cooking time by 30% while preserving nutrition.

Our ultra-low-temperature automated walk-in cold rooms, equipped with dual compressors and a power failure backup system, ensure minimal temperature fluctuations (≤±3℃), perfect for storing vaccines, blood products, and ingredients. For system integration, our Kitchen Display System improves meal coordination and boosts operational efficiency.

Diet Specific Meal Preparation for Patient Recovery

Designing meals in a hospital kitchen goes far beyond cooking food. It's about precision, personalization, and the integration of technology to support healing. Here's a structured overview of how professional hospital kitchens approach dietary needs with care and efficiency.

● Metabolic Disorders (Diabetes): Carbohydrate intake should be controlled (typically 45%-60% of daily calories). Low-GI foods such as oats and brown rice are preferred. Meals are often divided into smaller portions to avoid blood sugar spikes.
● Cardiovascular Disease (Low-Sodium Diets): Daily sodium intake should stay under 2,000 mg. To enhance flavor without using salt or soy sauce, alternatives like a mix of dried shrimp and mushroom powder ("magic salt") are used.
●​​​​​​​ Post-Surgery Recovery: Depending on digestive tolerance, diets progress from clear fluids to soft foods like egg custard and minced fish. Protein intake is emphasized to support tissue repair.
Dietitians use standardized recipes and calculate individual needs based on body weight and activity level. For example, a bedridden patient may need 1,800 - 2,200 kcal/day, with 15% - 20% of calories from protein (up to 25% for critically ill patients).
● Example Meal for Diabetics:Buckwheat noodles (low-GI), tofu strips (plant protein), and boiled choy sum (fiber-rich).
Dynamic Meal Adjustment by Recovery Stage
● Acute Phase: Focus on easy-to-digest, non-irritating foods like chilled lotus root starch drinks and pulp-free juices.
● Recovery Phase: Gradual introduction of high-protein and fiber-rich foods such as steamed fish and broccoli.
●​​​​​​​ Chronic Condition Management: Functional ingredients are added, such as hawthorn-braised meats to support fat metabolism, or rice cooked in tea to promote vascular health.
● Kitchens maintain allergen databases and offer gluten-free (corn tortillas, quinoa) and halal/vegetarian options.

● Dedicated utensils and cooking stations prevent cross-contamination for patients with allergies or specific religious requirements.
● Interdisciplinary Teamwork
● Assessment: Dietitians collaborate with doctors and chefs to evaluate patient conditions (e.g., limiting potassium for kidney disease) and tailor meal plans.
● Menu Development: Following a "substitute principle" - like using lean chicken instead of pork to reduce fat-a flexible recipe database is created.
●​​​​​​​ Feedback Loop: Patient satisfaction surveys help optimize flavor and presentation. For example, switching from steamed bass to tomato-braised fish may increase meal appeal.
● Utilize nutrition software to analyze nutrient profiles and creates visual reports for each meal.

● Tagging tracks ingredient sourcing to ensure food safety and traceability.
● Visual Appeal: Colorful dishes and playful plating (like cartoon-shaped meals for children) stimulate appetite.
●​​​​​​​ Taste Adaptation: For chemotherapy patients with taste distortion, lemon or ginger may enhance flavor, and plastic utensils reduce metallic aftertastes.
● Hosting open kitchen days to teach low-sodium cooking techniques and offering printed recipe cards helps families prepare recovery meals at home.
● Combi Ovens: These multi-function ovens offer precise temperature control (±1°C), ideal for oil-free diabetic meals or soft-texture foods.
●​​​​​​​ High-Capacity Steam Cabinets: Made with stainless steel 304, they can steam up to 120 kg of rice in 30 minutes and are equipped with anti-dry-burn systems.
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HospitalGrade Kitchen Equipment

1. Cooking Zone

Induction Cooker
Flameless design for enhanced safety and efficiency, with over 93% thermal efficiency.
Sous Vide Machine
Provides precise low-temperature cooking, ensuring optimal texture and flavor retention for delicate dishes and medical-specific meals.
Combi Oven
Supports steaming, baking, and braising with precise temperature control.
Stock Pot Stove
Designed for simmering soups and nutritious broths, with stepless flame control.
Tilting Braising Pan
Versatile equipment for braising, boiling, and sautéing; easy tilting for safe and efficient food transfer.
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2. Preparation Zone

Vegetable Cutter
Ensures high-efficiency vegetable processing while minimizing manual contact to reduce contamination risk.
Hygienic Cutting Board Station
Made of antibacterial materials, with color-coded sections for hygienic separation of raw and cooked ingredients.
Food Processor
Suitable for blending, chopping, or puréeing special diets; supports efficient preparation of texture-modified meals for patients.
Vacuum Packaging Machine
Used for portioning and preserving therapeutic meals; extends shelf life and maintains nutritional integrity, especially for post-operative patients.
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3. Washing & Sanitizing Zone

Commercial Dishwasher
High-temperature spraying and sanitizing, capable of processing 300-500 pieces of tableware per hour. Ensures hygienic standards with quick, efficient cleaning.
UV Sterilizer Cabinet
Provides secondary sterilization with ultraviolet light, ensuring tableware and utensils are fully sanitized before use.
Triple Sink Washing Station
A three-compartment sink for segregated washing: one for rinsing, one for washing, and one for sanitizing. Complies with hygiene regulations to prevent cross-contamination.
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4. Cold Storage Zone

Walk-In Cold Room
Large capacity cold storage room, ideal for storing large volumes of food and medical supplies under temperature-controlled conditions.
Medical Grade Refrigerator
Designed to meet stringent health and safety standards for the storage of sensitive medical items like vaccines and medication.
Air-Cooled Refrigerator
Energy-efficient design with stable temperature control to maintain food safety with minimal temperature fluctuation.
Ultra-Low Temperature Freezer
For storing special medical food products, such as blood derivatives and biological samples, ensuring proper preservation.
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5. Portioning & Dispatch Zone

Insulated Meal Delivery Cart
It's designed for bulk meal delivery to patient rooms. It maintains food temperature and reduces the risk of cross-contamination during transportation, ensuring that meals reach patients safely and hygienically.
Bain Marie
A water bath cooking method that ensures gentle and consistent heating, ideal for keeping food at safe serving temperatures without overcooking.
Smart Shelving with RFID
This intelligent shelving system uses RFID tags to monitor inventory in real-time, ensuring precise stock control and enabling quick access to supplies. It supports optimal management of kitchen and medical inventory, reducing waste and ensuring availability of supplies when needed.
Automatic Packaging Machine
The automatic packaging machine is used to seal meals, particularly for patients in isolation wards, ensuring hygienic packaging with minimal manual handling. This improves efficiency and reduces the risk of contamination in sensitive environments.
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6. Ventilation Zone

Island Double Sides Hood
Designed for central kitchen islands, providing dual-side exhaust to remove smoke, steam, and odors. Ensures a clean and safe environment by preventing cross-contamination and maintaining air quality.
Exhaust Hood
Efficiently removes heat, smoke, and odors from cooking areas, ensuring that harmful particles and fumes are expelled. This hood helps maintain air quality, reduce contamination, and support the high hygiene standards.
Glass Island Double Sides Hood
It designed with transparent glass panels for easy visibility and monitoring. It removes smoke, steam, and contaminants from cooking areas, supporting safe meal preparation and preventing cross-contamination.
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Case 1: Grand Hantha International Hospital

Located in Yangon, Myanmar, Grand Hantha International Hospital required a complete overhaul of its kitchen infrastructure to meet growing demands for safe, efficient healthcare food service. Facing challenges with outdated equipment and disjointed workflows, the hospital struggled to maintain HACCP compliance while delivering nutritious meals across its restaurants, bars, and patient dining areas. In 2016, Shinelong's engineering team conducted on-site measurements and collaborated closely with hospital management to design a tailored commercial kitchen solution. By February 2017, we installed advanced cooking systems, automated dishwashers, and energy-efficient refrigeration, paired with staff training programs. Post-renovation, the hospital achieved a 40% reduction in meal prep time, 99.9% sterilization rates, and seamless alignment with global food safety trends-ensuring patient satisfaction and operational excellence.

At Shinelong, we reimagine hospital kitchens as precision-engineered ecosystems where safety, efficiency, and innovation converge. Here's how we revitalized Grand Hantha International Hospital in Yangon, Myanmar, addressing critical challenges with our specific hospital kitchen solutions.

Before and After Project

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Pain Point and Solution
​​​​​​​Energy Inefficiency & High Operational Costs
Pain Point: Outdated gas stoves and refrigeration units consumed 35% more energy than modern benchmarks, straining budgets and sustainability goals.

Shinelong's Solution: Replaced traditional equipment with precise temperature control steamers and Shinelong's 900 Series energy-efficient electric ovens. This reduced energy consumption by 28%, while maintaining consistent cooking performance. Post-upgrade, monthly energy usage dropped from 11,000 kWh to 7,900 kWh.
Hygiene Risks & Compliance Gaps
Pain Point: Manual dishwashing systems failed to meet HACCP sterilization standards, with pathogen elimination rates below 80%, risking patient safety.

Shinelong's Solution: Installed High-Temperature Dishwashers with UV-C sterilization, achieving 99.9% pathogen elimination and aligning with global food safety protocols. Hygiene compliance scores rose from 75% to 97.5%, ensuring audit-ready operations
Equipment Downtime & Workflow Disruptions
Pain Point: Delayed Meal Delivery Impacting Patient Care
Outdated equipment and inefficient workflows led to frequent meal delays, with patients receiving meals up to 45 minutes past scheduled times, compromising nutritional intake and recovery timelines.

Shinelong's Solution: We implemented Smart Meal Delivery Systems with temperature-controlled carts and AI-powered scheduling software, ensuring precise meal distribution aligned with dietary plans. Integrated IoT-Enabled Cooking Stations synchronized food prep with real-time patient demand, reducing batch prep time by 32% (2.5 hours → 1.7 hours). Combined with automated plating systems, this upgrade guaranteed 94% on-time delivery for 1,300+ daily meals, maintaining optimal food quality and safety.
Space Constraints & Inefficient Layouts
Pain Point: Poorly optimized workflows led to bottlenecks during peak hours, with staff traveling 40% farther between stations.

Shinelong's Solution: Redesigned kitchen zones using Ergonomic Modular Layouts and vertical storage systems, reducing movement by 35%. Integrated Smart Inventory Sensors cut food waste by 18% through real-time stock tracking
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Case 02

The Ga East Municipal Hospital

As part of Ghana's transformative healthcare initiative, The Ga East Municipal Hospital (one of nine facilities in the Ghana 9 Hospitals Project) needed a scalable kitchen solution to support 1,310 beds across military and district hospitals. The project demanded rapid deployment of HACCP-compliant equipment, optimized workflows, and durable infrastructure to handle high-volume meal production. 


Shinelong delivered a turnkey commercial kitchen system, integrating modular cooking stations and hygienic food storage units. Our design prioritized space efficiency and adherence to WHO sanitation standards, reducing cross-contamination risks. Post-installation, the hospitals reported a 35% boost in food production efficiency, 30% lower energy costs, and consistent delivery of diet-specific meals-solidifying trust in Shinelong's ability to elevate healthcare food service.

Case 03

Bangladesh Hospital

A 1000+ bed healthcare facility aimed to modernize its kitchen operations to meet evolving food safety standards, such as HACCP, and to satisfy the increasing patient expectations for nutritious meals. To assist them in building a modern and efficient kitchen with optimized workflow, Shinelong provided a comprehensive healthcare kitchen solution. This included offering a detailed quotation, engaging in discussions with medical experts, designing the kitchen layout, creating CAD drawings, and supplying customized equipment, such as commercial cooking ranges and refrigeration units. These efforts were all aimed at maximizing space utilization and enhancing hygiene standards.

Customer Reviews
Serving 200+ Healthcare Facilities Worldwide

★★★★★

Shinelong provided Grand Hantha International Hospital with top - notch kitchen solutions. Their equipment is so efficient and reliable, it has completely transformed our kitchen operations.


★★★★★

The kitchen solutions from Shinelong at The Ga East Municipal Hospital are fantastic. The energy - saving features have significantly cut our costs, and the performance is consistently excellent.


★★★★★

Shinelong's kitchen equipment at Bangladesh Hospital is superb. It's user - friendly and delivers high - quality cooking results every time, making our kitchen work much easier.

Why Choose Us

Philippines - Boracay Resort Hotel
Shinelong stands at the forefront of global healthcare culinary innovation, delivering end-to-end commercial kitchen solutions engineered to meet the exacting standards of modern medical institutions. With 18+ years of expertise and a footprint across 100+ countries, we specialize in designing, manufacturing, and deploying intelligent kitchen systems that harmonize operational efficiency, stringent hygiene protocols, and energy sustainability. Our holistic approach integrates precision consultancy, modular CE-certified modular equipment - spanning thermal cooking zones with 90%+ energy-efficient induction systems, smart cold storage, and automated sanitization hubs - and seamless installation powered by 3D/VR-aided layouts to eliminate workflow bottlenecks.
Sheraton Addis Hotel
Proven in 200+ global hospital projects, including partnerships with Asia's leading healthcare providers, Shinelong's solutions are built on a foundation of innovation, scalability, and compliance with international safety regulations. Backed by 24/7 global support, agile R&D, and a client-centric ethos, we empower hospitals worldwide to transform their kitchens into high-performance hubs where patient care, staff productivity, and sustainability converge. Trusted by 200+ healthcare facilities, Shinelong redefines excellence in medical foodservice - because when lives depend on precision, nothing less than perfection will do.
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CONTACT US

To get a precise quote, please attach your product list when inquiring!

Since Shinelong was established in Guangzhou in 2008, we have made great strides in the fields of commercial kitchen planning and kitchen equipment manufacturing.


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Email: info@chinashinelong.com

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