Modernized commercial kitchen in the Freisinger Klinikum: Efficient and sustainable!

Modernized commercial kitchen in the Freisinger Klinikum: Efficient and sustainable!

Something is happening at the Freising Clinic! The house's commercial kitchen has undergone a comprehensive renovation, which not only brings about technical improvements, but also benefits the environment. The process began in 2023 and included a large number of modernizations that were necessary to correct structural defects and outdated technology. Upgrading the kitchen was absolutely necessary because the production capacity was no longer sufficient.

The renovation, which will be gradually completed by July 2025, will cost a total of 2.5 million euros. As merkur.de reports, the replacement of the cooking technology started at the end of April 2024. The work was carried out while operations were ongoing in order to avoid expensive interim solutions. By this point, the new technology has already achieved savings of around 385,000 euros in 2024 compared to the previous year.

Sustainability and quality in focus

True progress can be seen not only in efficiency, but also in the way we handle food. Precise grocery shopping has helped reduce food waste by up to 25 percent, resulting in annual savings of up to 250,000 euros. Highly processed foods have had their day - “freshly cooked” is a priority in the new kitchen. The advantages of this modern technology cannot be overlooked: energy savings, improved work convenience, an intelligent waste concept and rigorous hygiene are just a few of the many advantages.

A special input station ensures that food waste is collected and converted into biomass, which is then delivered to a biogas plant. Not only is the environment protected, but food hygiene is also optimized by networking all devices. Critical control points for maintaining the cold chain and core temperatures can now be monitored much more easily.

Innovations from commercial kitchen technology

A look into the future shows that the Freising Clinic is using modern solutions that can also be used in other commercial kitchens. Manufacturers such as EKU Großküchentechnik and Rational, which offer innovative devices such as the SelfCookingCenter®, are leaders in the industry. This device makes it possible to combine numerous cooking methods in just one device, significantly reducing space requirements and purchasing costs.

The trend is clearly towards individual adaptations of the kitchen infrastructure. fersterer.at shows that modular construction methods enable cost-effective and flexible planning without major interventions in existing structures.

It's better to have a little less - a tried and tested motto that also underlines the efficiency of food recycling. In order to avoid overproduction and thus waste, portions are adjusted and second helpings are offered. A concept that is also successfully implemented in other commercial kitchens. The “United Against Waste” association, for example, carries out waste measurements in over 200 companies in order to take targeted action against food waste, as shown in an article on deutschlandfunk.de.

With all of these measures and innovative technology, the Freising Clinic's kitchen doesn't have to hide. On the contrary: it sets new standards for fresh, sustainable and healthy kitchen work in communal catering. So when we talk about the future of catering in hospitals, things are looking promising!