New machine gets lots of pots spotless
When you think about high-tech hospital equipment, a dishwasher probably doesn’t come to mind. But the new industrial dishwasher recently installed in the York Street Campus kitchen is faster, more energy-efficient and will save an estimated $20,000 a year on hot water. Good thing, because it runs pretty much nonstop from 7 am - 9 pm, cleaning and sanitizing about 5,000 pots a day. Speed and efficiency count, especially for Food and Nutrition staff who are preparing meals that need to get to patients on time. The department recently held a ribbon-cutting to unveil the new dishwasher, which replaced a 20-year-old machine. From left are: Michael Holmes, senior vice president, Operations; food service associates Winston Williams, Alan Williams, Kaela Clark and Davon Fletcher; Hugh Edwards, assistant chef; Michael Cairns, QA manager; and Bobby Martin, senior director.