Who is Burlodge?
Burlodge is a kitchen equipment company originating from Italy but has companies and factories in the United Kingdom, Italy, France, United States of America, and Canada. The headquarters in the US in based out of Winston-Salem, North Carolina.
What is the Multigen III 105 Series?
This piece of kitchen equipment is a revolutionary dual-oven technology that is used is a variety of patient foodservice systems around the world. The Multigen series allows foodservice professionals to re-thermalize products of different densities and textures to a consistent heat, insuring optimum food quality every time. Another beneficial characteristic of the Multigen series is the adaptability of the oven compartment which can be configured to various sizes to accommodate different meal arrangements. Basically, this piece of equipment is a multi-portion point of service trolley that is intended for cook-serve, cook-chill, and cook-freeze foodservice applications.
I was trained how to use this equipment yesterday at my patient foodservice rotation. The representative who trained the kitchen staff was a Registered Dietitian from Nashville, TN who worked for Burlodge.
The Burlodge equipment is broken down by different categories of major kitchen equipment:
– Tray Systems
– Bulk Systems
– Tray Assembly Systems
– Support Equipment
The Multigen III 105 Series falls in the Bulk Systems category and is a two compartment cart consisting of oven and refrigeration settings. The equipment is used in locations that cook, hold, and deliver food to other parts of the facility that are physically farther away than ideal. For example if a hospital setting had a nursing home attached, foodservice workers would be able to cart their Burlodge Multigen III over to the connecting facility, while the meals for service were cooking. Then, serve these meals without compromising the food safety of the meal.
Features of the equipment include:
– The Multigen III uses convection heat (Competitors use conduction heat)
– Reaches temperature in less time
– Heating time reduced and food re-thermed at a lower temperature
– Distributes heat evenly
– Saves energy
– The cart can be programmed to wake itself up and begin cooking
The daily cleaning procedures include:
1. Removing racks and shelves from cart
2. Using a hot soapy solution, wipe compartments, exterior stainless steel panels, shelves, and hot top; then rinse with a separate cloth and plain water. Allow to dry.
3. Allow heavily soiled surfaces to soak for about 15 minutes.
4. The hot top should also be sanitized as this surface may come in direct contact with food.
5. Clean the sneeze screen with a soft cloth and a suitable hard surface/glass cleaner. Do not use abrasive pads or cleaners as these will damage the screen surface.
6. Clean the control panel with a damp cloth only.