Here's a brief outline of what's involved:

Assessment and Design: This is the first phase, where the specific needs and constraints of the hospital are assessed. This includes understanding the scale of operations, the number of meals required daily, dietary requirements, workflow, and space available. The end result is a detailed kitchen layout design that maximizes efficiency and safety.

Equipment Selection and Installation: Based on the design, the necessary commercial kitchen equipment (ovens, refrigeration systems, food processors, dishwashers, cooking ranges, etc.) is selected. These equipment are typically high-capacity, industrial grade, and built for heavy usage. They are then installed in the planned kitchen layout.

Maintenance and Servicing: Regular equipment servicing is essential in a hospital setting to ensure food safety and to avoid downtime. Services would include routine checks, rapid-response repairs, maintenance, and quality assurance inspections.

Staff Training: This involves educating the kitchen staff on the safe and efficient operation of the equipment. It may include training on health and safety regulations, basic troubleshooting, cleaning protocols, and efficient kitchen practices.

Consultation Services: Many providers also offer expert consulting on menu planning, optimizing workflows, ensuring health and hygiene standards, waste management, and energy conservation.

Over the years, we’ve finished many good project from government hospital project to large-scared central kitchen. Shinelong supplies turn-key kitchen solutions for hospitals including design consultancy, facility planning and project scheduling. 

We provide clients with integral solutions, along with accurate and well-coordinated kitchen drawings using latest software, showed both in plan and 3D, to ensure the kitchen equipment will be properly coordinated with the remaining construction or remodeling phases.

To ensure a smooth work flow and sustainability of the kitchen, we can also provide MEP engineering service on water, electricity, drainage, fire service, air conditioning, etc.

These kitchens mostly use standard commercial equipment, but also need special food service equipment designated for preparing large capacity nutritious meal. Like tilting braising pan, large boiling pan, rotary oven, electric steamers, food holding equipment, walk-in cold rooms & deep freezers for central kitchen, hospital and institutional canteen.

According to customer requests, we will also provide onsite or remote guidance of installation and commissioning service, kitchen staff training service.

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