Nutrition & Foodservice Edge Magazine - July/August 2021 - 8

Continued from page 7
Foggers and Misters
These units have been
around for several years but
over the past year, dozens
of new devices have come
out to dispense chemicals
and disinfection formulas to
sanitize each and every surface
in a space. An electrostatic
sprayer applies a positive
charge to the chemicals as
it is released into the air,
which causes it to cling to
all grounded or negativelycharged
surfaces. They can
be used after each meal period
in a dining room to sanitize
it, or at the end of the day in
a kitchen and storage areas.
Again, do the research and ask
for references when deciding
which model will serve you
best.
BACK OF THE
HOUSE
Smart Monitoring
Temperature monitoring is a
critical part of any HACCP
plan. It is required to be
done throughout the day
and can be time-consuming
to the staff assigned to
record temperatures. Many
new pieces of refrigeration
equipment have built-in
devices that can connect
to Bluetooth or the
wireless network in order
to continuously monitor
temperatures. Alerts can be
emailed or texted if there
is a problem. This same
technology is being built into
dish machines as well. There
are also aftermarket systems
that can be set up to monitor
older equipment.
Robots
Different types of robots have
been in use for a while in
hospitals. Most are Tugs that
can be programmed to deliver
food carts to the different
units. These units leave the
kitchen and travel without
help from any staff members.
They can even signal the
elevator and ride alone to the
floors. When not in use, other
departments such as laundry
or material management
can use them. Dining room
robots are available to help
bring food out of the kitchen.
There are also fully-automatic
robot vending machines that
prepare meals such as pizza
and salads that are made
fresh to order. Robot baristas
are also emerging. Many
other robots are in testing
and will be available to cook
everything from burgers to stir
fry meals.
Ventless Equipment
This is not new, but the list of
available ventless equipment
increases each year. We are no
longer confined to the space
under our hoods to install new
equipment needed to expand
our menu offerings. There are
even high-temp ventless dish
machines that can be installed
where there is a water line and
floor drain.
8 NUTRITION & FOODSERVICE EDGE | July-August 2021
DIFFERENT TYPES OF ROBOTS are
being used to deliver food carts, prepare
meals, and even make coffee.
FRONT OF THE
HOUSE
Touch-Free Payment
Systems
To reduce touch points, many
restaurants have stopped
taking cash and ask that their
guests use a smartphone to
make a payment. Wherever
there is a way to eliminate
touch points, it helps further
reduce possible exposure to
disease.
QR Codes for Menus
Use of QR (quick response)
codes has increased
dramatically over the past
year. In some places, paper
menus have been eliminated in
favor of customers using their
smartphone to scan and view
the menu. Not all residents or
patients will be on board with
this concept so retain a supply
of paper menus, but some may
prefer the digital option.
Unmanned Grab and Go
Grab and Go options are a
great way to expand serving
times, service a greater
number of people, and provide
options for the staff. Many
cafeterias use open air display
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