Changing demands on catering for the elderly


 

Many elderly people associate moving to a retirement home with the loss of independence. This means they put off the step for as long as possible. Thanks to offers such as meals on wheels and home care services, they can stay longer in their familiar environment – as long as they are still mobile.

The growing number of senior citizens living alone or as couples is a challenge for meals-on-wheels providers. Not only do they need significantly more staff, but also an efficient system for delivering food that meets their requirements.

Growing demand for meals on wheels

“An integral, well thought-out concept is the basis for avoiding quality problems,” says Johannes Abenthung, Managing Director of MenüMobil, a provider of food distribution products. “Various process steps have to be taken into account: from storing and preparing the food to putting it on the plates and delivering it.”

The core challenges of meals on wheels:

  • - These days meals often have to be reliably kept hot or cold for much longer periods, because a greater number of people have to be served.
  • - Even after lengthy transport times, the food must look appetizing, because appearance is crucial.
  • - Ready-portioned meals must not slip, run into one another or even fall out during transport.

Transport boxes with sophisticated technology

MenüMobil uses two technologies which meet different requirements for its meals on wheels:

ClassicLine
ClassicLine keeps food hot passively and is therefore ideal for shorter distances where not so many people have to be served. It uses hot air, which is the most widely-used method for keeping meals hot. The food is served on compact trays, which save space in transport but still ensure that hot and cold foods are kept separate. Slosh-proof inner lids on the porcelain crockery prevent the different foods from spilling and running into each other.

InduCook
InduCook is suitable when more people need to be catered for and the food is transported over longer distances. The food is sent out cold and gently heated on induction plates on delivery. This extends the timeframe for organisation and delivery and reduces transport costs. Each vehicle can deliver significantly more meals. A van such as a Volkswagen bus can accommodate up to 110 meals. On the thermally insulated tray heat is only supplied to the exact area where the food must be heated. Other areas, such as those containing salads or desserts, stay cold.

You are welcome to contact the MenüMobil team. One of our experienced system advisers will be happy to help you.

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