Laundry, Kitchen & Meal Delivery Equipment for Hospitals
Hospitals run three back-of-house operations that never stop: linen processing, patient meal production and the dish room. Each one has infection-control, temperature and throughput requirements that narrow the equipment choice.
Infection control in the hospital laundry
Soiled linen and clean linen should not share air or handling space. Barrier (pass-through) washer-extractors load on the soiled side and unload on the clean side through a wall, which supports separation of the two areas. Thermal disinfection programs hold a defined temperature for a defined time, so the result does not depend only on chemicals.
From the central kitchen to the bedside
Combi ovens cook large batches with consistent results, and many hospitals combine them with a cook-chill workflow. Retherm meal delivery carts then hold trays chilled and reheat the hot items on the unit, so patients receive meals at the right temperature even when rounds run late.
What to prepare before you ask for a quote
Pounds of linen per day, number of meals per service, the tray format you use, and the electrical service available in the laundry, the kitchen and on each patient floor. Elevator dimensions matter for meal carts.
Equipment for healthcare
- Washer-ExtractorsA washer-extractor washes linen and then spins it at high speed to remove water before dryi…
- Industrial WashersIndustrial washers are built for the duty cycle of an on-premise laundry: many loads a day,…
- Commercial DryersCommercial dryers are usually the bottleneck of an on-premise laundry, because drying takes…
- Combi OvensA combi oven combines convection heat and steam in one cabinet, so a single unit can roast,…
- Meal Delivery CartsMeal delivery carts move plated trays from the central kitchen to patients and residents wh…
- Commercial DishwashersCommercial dishwashers are sized by racks per hour in the busiest service, not by average v…
Common questions from healthcare buyers
What is a barrier washer?
A washer-extractor installed in a wall between two rooms, with a door on each side. Soiled linen goes in on one side and clean linen comes out on the other, which helps keep the two areas apart.
Do retherm carts need a special kitchen workflow?
They are usually used with cook-chill production, where food is cooked, chilled and plated in advance. The cart then reheats the hot items before service.
Equipment quote for your healthcare facility
Share your volumes, space and utilities. We will propose suitable models and send a written quote.