Ward-based catering for residential communities
With our different ward-based kitchen variants, such as the Regiostation or the STW food transport trolley, the food can be brought hot or cold directly to the ward kitchen or dining room in a GN system with absolute confidence. In addition, food can be regenerated, kept hot or cold and served directly at the ward in the mobile trolley variants. This way, the meal portions in the classic serving system can be arranged and distributed on the plates and trays at the ward. The simple serving system enables flexible individual portioning for diets.
With the hybrid kitchen and the navioven you have an all-rounder for the cooking and regeneration of food - flexibly without mains power. Our reliably insulated trolleys enable an HACCP-safe food distribution chain with optimal food quality.
Regiostation – regenerating, serving and hot holding
The Regiostation is available in different type variants, with a wide range of special equipment and also with 7-day programming adapted to your menus, thanks to the intelligent electronic control. The food is regenerated at the serving location, either Cook & Chill for chilled food or Cook & Freeze for frozen food or else food is kept hot for fresh food distribution or also kept chilled temporarily until it is time for serving.
Ideal for use in retirement homes and care homes, nursery schools or wherever groups eat together every day, requiring reliable solutions for the best food quality. Temperature curves can be recorded with the Regiostation in accordance with HACCP. The desired temperature and serving time can be entered either on the appliance or optionally via a PC. All measuring data can be read easily via a USB stick. It can also be operated in automatic or manual mode with an additional core temperature function.
STW/STRW – cooking, hot holding, regenerating and serving
Thanks to the functional food transport trolley, the pre-produced food, which is produced in a central Cook & Chill kitchen, can be optimally and simply regenerated or ready prepared à la minute on site directly at the decentralised stations or in the production kitchens, without long hot holding times. This allows the menu to be designed with a variety of fresh and seasonal dishes and extended with à la carte dishes, just like in restaurants.
The food transport trolley is heated and chilled for even greater flexibility. With a worktop including a tubular gallery and/or with GN 1/1 heated wells on top. Can be heated reliably wet and dry; dry heating provides significant energy savings and less cleaning of the wells is required. Also available with a built-in K|POT® for even greater functionality. Through the combination with the thermoplates® in GN format, made of SWISS-PLY multi-layer material, which conducts the direct contact heat from the K|POT® in a particularly energy-efficient and absolutely uniform manner, food is perfectly regenerated, freshly grilled, fried, cooked or kept hot à la minute directly on the trolley. Flexible to use thanks to cabinets and wells that can be controlled separately – for the safe transport, hot and cold holding and serving of food in a GN system.
hybrid kitchen – cooking, hot/cold holding, regenerating
You can use the hybrid kitchen to temporarily store and transport food or to reheat or regenerate, cook or chill food – and can always count on top quality. Simultaneous hot/cold holding, the extra tray system or the serving feature on the 140°C model, which transforms your hybrid kitchen into a stylish serving station, are only a few examples of how it can be used.
The mobile multifunctional kitchen, which can be used without mains power, with two separate digitally controllable circulating air heating systems provides a wide range of functions and unique hybrid properties – with a choice of programs for cold and hot holding at the same time or separately, as well as for regenerating, cooking and baking food in a GN system. This allows you to map all types of food and production methods and cook food to perfection.
Additionally with individually adjustable time, moistening and a target value for the chamber or core temperature. All programs can also be saved, thus allowing for perfect food quality at any time regardless of the staffing situation.
In the Cook & Chill application, the chilled food can be passively cooled for up to 6 hours, reliably insulated by simply placing cooling pellets in the hybrid kitchen. The pellets can then be removed and the food can be regenerated, cooked or prepared with core-temperature simmering and then gently kept hot – so the entire transport and regeneration process can take place in the hybrid kitchen. For even more flexibility, the hybrid kitchen also offers the option to actively keep food hot and passively keep food chilled at the same time.
navioven - cooking, hot holding and regenerating
The navioven - our mobile table-top unit for baking, cooking, steaming, core-temperature simmering, braising and regenerating food, even directly in living areas. Thanks to the well-developed steam function, the mobile oven allows for a variety of cooking methods. The temperature range extends from +20°C in hot holding mode to approx. +230°C at the maximum power level. This can be used individually for baking, cooking, steaming, core-temperature simmering, braising and regenerating large quantities or for the rapid heating of smaller quantities in a GN system. The filled food containers can then be moved directly from the navioven to the serving station.
Thanks to the water inlet and outlet, the superfluous steam is discharged directly into the drain when using the steam function and therefore an additional steam extractor in the room is not required – this also makes it perfect for mobile use without mains power. Additionally with individually adjustable time, moistening and a target value for the chamber or core temperature. All programs can also be saved, thus allowing for perfect food quality at any time. Safe and easy handling in combination with the Rieber thermoport® system. For universal, mobile applications for any type of cooking and for stationary use, also available as a built-in version on request.
Breakfast, snacks and dinner for residential communities (breakfast trolley)
The breakfast trolley can be flexibly used directly in the residential community for cold food such as breakfast, snacks or dinner. The various trolley versions with drawers or compartments in the substructure are loaded with the meal components in a GN system in the central kitchen and can be temporarily stored and transported with neutral or active cooling. A full meal can therefore be arranged and served individually at the serving location in the morning, at lunchtime or in the evening using the breakfast trolley. The trolley can be extended with useful accessories, such as a tray slide and waste bin, to create a complete solution. Hot snacks can also be offered in combination with a passive K|POT® and GN-thermoplates®.
