IU Health Methodist Hospital undergoes kitchen modernization project.
Indiana University Health Methodist Hospital’s main kitchen re-opened in November after an extensive kitchen modernization project. The 4-month, $573,000 project focused on increased customization of the 5,000 meals the facility prepares dailies.
Equipment updates include two combination steam-convection ovens, two blast chillers and a 100-gallon computerized cooking kettle. The old chiller tumbled ice to chill food, while the old cook kettle was too large to efficiently prepare small batches of food, said Jane Ewing, executive director of nutrition services at Indiana University Health.
The new energy-efficient equipment is expected to reduce energy and water bills by more than $40,000 a year.
According to a statement from Indiana University Health, the new equipment allows hospital chefs to prepare more foods from scratch, including soups and rotisserie chickens. “Patients will have a bigger selection of food items to choose from and more ability to customize meals,” said Ewing.
In addition to the main kitchen, the hospital has a catering kitchen and a kitchen serving its cafeteria.