New from Cleveland · built for healthcare
Consistency you can staff.
Patient trays, retail, catering — and one crew stretched across all three. When training time is the first thing to go, therapeutic and texture-modified diets still have to come out right, every time. The short answer: the standard has to live in the equipment.
1°F
of temperature control at the lid probe
450°/5 min
from cold start to full heat
>15%
more fuel-efficient, via enhanced insulation
See it move
Thirty seconds, no reading.
The T5 in action — video from Cleveland Range. The better version is the one you run yourself — in a culinary center.
One degree of control.
The lid-mounted probe holds temperature within one degree — modified diets stay in spec through a whole service, and the records stay clean without anyone standing over the pan.
No heavy lift.
Fill and drain happen at the unit, so hot soups and purées never ride across the kitchen in a stock pot. That's a safety line item and a labor line item at once.
Fits the cookline you have.
Gas heat with a modest electrical requirement drops into older hospital kitchens without an electrical project standing between you and the upgrade.
Runs from a touchscreen.
The 7" easyTouch display puts recipes, temperatures and timers on one screen — the standard lives in the equipment, not in whoever trained last.
Performance figures are the manufacturer's. Your Zink team will gladly put them to the test in person. See everything that just launched →
The paperwork
Straight from the manufacturer, no form in front of it. Pricing and availability come from your Zink rep.
Want proof before the capital request?
Run the T5 on your own therapeutic menu at a Zink culinary center — your recipes, your textures, your team watching the probe do the work.