Two is better than one
The B.PRO Group has implemented a sophisticated food distribution project at the University Medical Centre Mannheim. In focus: two portioning lines in one kitchen. This concept has many convincing advantages
"It was a big challenge," admitted Jürgen Somann, Project Coordinator Catering at the B.PRO Group. After 36 years at the company, he has long been a recognised expert in food distribution, and he drew on this vast experience while leading the process optimisation of portioning at the University Medical Centre Mannheim. It was a project that required a lot of coordination – "but that was the most fun," said Somann with a smile.
Up to 1,500 meals on trays per day
As part of the refurbishment of the hospital kitchen infrastructure, the opportunity arose to fundamentally rethink food distribution. Because between 1,200 and 1,500 meals on trays leave the commercial kitchen every day using the cook and chill method – a complex process that can only run smoothly with precisely coordinated logistics.
In September 2021, B.PRO was awarded the contract to implement the project together with specialist dealer Zintel from Kettenheim. This was preceded by an intensive dialogue – even beyond the hospital boundaries. "In this context, we visited reference projects in Bad Cannstatt and Karlsruhe," reported Somann. "Such insights are enormously helpful for visualising processes and developing solutions together."
Automation processes save time and money
The team at the University Medical Centre Mannheim opted for an unusual but forward-looking approach: In autumn 2022, they had two portioning lines installed by B.PRO.
At the heart of the system lies the twelve-metre-long, convection-cooled RSPV-UK food distribution conveyor, supplemented by four low and one high cooling stations. At the same time, an equally long round-belt conveyor with conventional technology was installed – in combination with another high cooling station. Peripheral units such as plate, tray and universal dispensers rounded off the holistic concept.
Round-belt conveyor / Convection-cooled food distribution conveyor
The result: an efficient food distribution process that delivers tangible time and cost savings through targeted automation.
"The biggest challenge was coordinating the various specialist trades," explained Jürgen Somann. What was needed was a well-thought-out combination of refrigerating capacity and technical infrastructure: Where is water supplied, where is it removed? Who is responsible for which area? Somann liaised closely with the clients and the technical committee time and again, until every detail was right. After just two days of installation, the system was running smoothly. "Everyone put their heart and soul into the project," the B.PRO expert recalled with satisfaction.
A future-proof concept
But why did they choose the convection-cooled conveyor? And why are there two portioning lines? "The convection-cooled portioning conveyor combines several advantages," explained Jürgen Somann. "It guarantees the continuous maintenance of the cooling chain during cold portioning, without having to cool down the entire room. This is energy-efficient, contributes to the well-being of employees and prevents them getting colds."
The second conveyor fulfils several functions in Mannheim: On the one hand, it serves as a reliable backup. On the other hand, it establishes the basis for supplying external facilities, such as nursing homes or children's day care centres, with food in addition to the hospital's own operations. Furthermore, special meals, such as halal food, can be portioned separately. "Many future-proof utilisation options have been considered," emphasised Somann. Of course: Two is better than one!
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