Care Homes

Care homes regulatory compliance and hygiene standards are becoming much more complex. Your kitchen is a fundamental part of maintaining a hygienic care facility which is fast moving towards more commercial equipment. We understand this can be a confusing time for operators and have developed a series of important topics detailed within this page to aid care homes as they review their equipment and best practices.

Operating to the highest standards and regulations we can ensure equipment is maintained to the manufacturers specification for safe and consistent operations. Our Health & Safety compliance team have a comprehensive process for risk assessments and method statements. Engineers are DBS checked for peace of mind.

 

Domestic Equipment - A False Economy

A commercial unit is built to cope with increased usage. As care homes expand, offering more from the kitchen, it makes financial sense to invest in commercial equipment over domestic. With greater operational efficiency, commercial units generate considerable savings through reduced expenditure on electricity and the cost of constantly replacing domestic units.

Inefficient domestic units can be found in care homes taking up the space footprint where a commercial unit can be situated. Domestic units are not designed for the modern care home kitchen, regularly breaking down from the strain of over use. Commercial equipment on the other hand is built for the demands far greater than a care homes, parts are easier to source and engineer call out times are reduced. 

Clean commercial kitchen work surface

No backup? Have an emergency plan in place

Within your care home a critical breakdown can have a detrimental effect. For example, a cold room losing temperature will be holding large amounts of perishable stock. If not fixed in time the food waste alone could amount to the cost of maintenance. As care homes increasingly rely on their kitchen, it is wise to have a back-up plan in the event of an emergency.

Having a planned maintenance contract in place ensures that your kitchen equipment is being well maintained and operating efficiently. If a fault develops, the engineer who usually maintains your equipment will arrive with the knowledge and spare parts to get your kitchen back up and running.