Solutions by space · Healthcare
The tray line, temperature intact.
In healthcare, the meal has to arrive at temperature, on schedule, every time. Domes and bases, retherm, transport and the cook-chill behind it — Zink represents the whole delivery chain and the kitchens that feed it.
The lineup · Equipment
Fig. 01
Every piece of the room, and who builds it.
The lineup · Tabletop & Smallwares
Fig. 02
And the layer most projects forget to plan.
The Tray Line · Plan it right
Numbers first, spec sheets second.
RUN THE NUMBERS
Healthcare meal delivery planner
Size a hospital or LTC meal-delivery system from bed count: trays per meal, delivery carts, induction chargers, and base/dome par — Dinex's…
RUN THE NUMBERS
Food-safety temperatures
FDA Food Code temperatures on one page: cooking minimums, 135°F hot holding, 41°F cold holding, the 2-hour/4-hour cooling clock, and reheating rules.
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How Zink serves healthcare
Hospitals, senior living and long-term care — healthcare foodservice expertise from Zink.
See it working.
Any of our eight culinary centers — they hold key items rather than every model, and we ship between centers, so tell us what you want to see and we'll have it at the center nearest you. If it cooks, bring your menu and a chef will run it with you. There is no charge.