Hospitals and other health care facilities often operate extensive commercial kitchens. But unlike restaurants, hotels and other foodservice establishments, hospitals face additional cost-control, sanitation and operational challenges.
They have one or more commercial kitchens that may feed effluent into plumbing systems that run for hundreds or thousands of feet before exiting the building.
Hospitals also operate on a 24/7 basis, requiring them to keep downtime to a minimum. They don’t close for holidays, and their kitchens must keep operating matter what.
These factors mean that hospitals face unique pretreatment challenges. Facility managers and engineers must carefully consider their pretreatment technology, or risk high-cost repairs and even breakdowns that could threaten the health of patients and workers.