When it's time to upgrade your commercial refrigeration, there's an enormous opportunity to save money no matter what type of foodservice operation you run.
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Topics: healthcare, energy efficiency, hospitals, Eco-Cool, Digital Scroll Compressor, redundancy
Hospitals are one of the largest consumers of energy of any type of commercial building. When you consider this fact in conjunction with rising costs and shrinking reimbursements, the ability to reduce energy consumption is an important way for hospitals and healthcare facilities to realize financial savings.
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Topics: healthcare, energy efficiency, hospitals, Energy Study, HVAC, Lighting
Let's say you operate a large hospital in Nevada. Maybe you're a facility manager or a food and beverage director who's responsible for the operation and upkeep of all the heavy foodservice equipment on campus. Now let's say it's the middle of summer. It's 105 degrees in the shade, and your walk-in freezer is about to crash. Are you ready to hear why redundancy is important for commercial refrigeration?
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Topics: bacteria, refrigeration, sustainability, Foodservice Director, food waste, commercial refrigeration, Walk-Ins, hospitals, Eco-Cool, Facility Manager, Digital Scroll Compressor
In terms of foodservice, the Hazard Analysis Critical Control Point (HACCP) program put in place by the Food & Drug Administration (FDA) is wide reaching. From fisheries to farms and eventually to tables, there are rules and regulations in place to help ensure consumer safety. But what are these rules? How can you increase compliance? And how does HACCP relate to commercial refrigeration?
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Topics: bacteria, food safety, freezer, refrigeration, commercial refrigeration, Danger Zone, USDA, sanitation, hospitals, NASA, US Army, Pillsbury, FDA, HACCP
To say the state of healthcare is in flux is an understatement. With a changing political landscape, rising costs, new regulations, the emergence of new technologies and systems, and a host of other variables, what we see in hospitals today may be very different in 20 years. One thing that will remain a constant, though, is the need to feed patients, guests, and staff.
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Topics: healthcare, nutrition, sustainability, Foodservice Director, hospitals
