Heated & Refrigerated Meal Delivery Carts

Meal delivery carts move plated trays from the central kitchen to patients and residents while keeping hot food hot and cold food cold. Retherm systems go a step further: trays are assembled cold, held under refrigeration and then reheated on the cart on a schedule, which separates food production from service times. Facilities choose between cook-serve and cook-chill workflows, tray counts per cart, docking stations and the electrical supply available on each floor. These systems are common in hospitals, long-term care and correctional food service, where the time between kitchen and bedside decides food quality.