New Cross Hospital's new food unit serves up big saving
A multi-million pound new food centre to transform dinners at a Black Country hospital will open in weeks - £750,000 under budget, it was revealed today.
A multi-million pound new food centre to transform dinners at a Black Country hospital will open in weeks - £750,000 under budget, it was revealed today.
The new centre and 13 ward kitchens, that have cost a total of £5 million, will open at Wolverhampton's New Cross Hospital on November 1.
The new catering centre, which boasts the latest in food technology, will serve up 750 hot meals for patients, twice a day.
The food will be cooked to a set level and then rapidly chilled to below 4C (39F) to preserve it so it can be stored safely for up to four days.
Food will then be transported to wards using subterranean tunnels and lifts where specialist regeneration units will complete the cooking in 55 minutes serving the food fresh to the wards.
Because it will be cooked on the wards patients will also be able to choose what they want on the day they eat. Specialist menus for vegetarians and people with dietary requirements will also be available. Around 10 per cent of the food will still be frozen.
The new unit is controlled by a sophisticated computer system with around 30 workers based in the centre creating the meals.
Between 40 and 50 staff will be based on wards preparing the meals.
The new catering block replaces the former 1960s building and includes an advanced system of sensors and computer controlled ovens, cookers and kettles.
Martin Cantor, catering project manager, said: "The food will be far more fresh than it is now and the quality and texture of the food will be maintained.
"The biggest difference for patients is that they will be able to make their choice on the day depending how they are feeling.
"The average hospital stay is 3.9 days and we will have a rolling 14-day menu so there will be lots more choice."
New Cross chief executive David Loughton said: "The new catering unit has been delivered for £750,000 less than the original budget, which suggests how keen companies are on prices in the current econoimic climate. Food will be served at the Heart and Lung Centre first and then the rest of the wards will follow."




