Featuring Carbon Tech
REACH NEW HEIGHTS Burlodge B-Pod Boost n Go is a new concept for heat and serve (hot trayline) applications. The system has been developed by Canada s leader in meal delivery systems and utilizes the most technologically advanced equipment available. The biggest benefit of Boost n Go is that hot foods are hot and cold foods are cold. This is not the promise offered by heated pellet systems. Rather the promise of hot and cold food at the right service temperatures is the outcome when you choose to use Burlodge s B-Pod Boost n Go.
What Is Boost N Go? The operational process of Boost n Go is to fill a tray cart (the POD) with hot and cold food on the trays directly from the trayline. Take the POD to a Base Station (the heating and cooling unit) and nest the POD underneath. The Base Station will automatically begin sending hot convected air throughout one half of the tray cart (the half that has the hot food on it) while the other half of the tray cart receives cold air to keep the cold food cold. The Base Station actually boosts the temperatures so hot food gets hotter and cold food gets colder. This action puts energy back into the food that has been lost at the trayline. Let it boost for 15-20 minutes (20 minutes may be required if foods from trayline are below/above certain temperature minimums) and then denest the POD and take it to the floor for tray service. The Base Station is then vacant and can accept a new Pod from the trayline. The number of Base Stations you need is only determined by the speed of your trayline and the size of your operation. The process continues until all floors are served. Once meal service is complete, you can collect the soiled trays back on the POD or use a dedicated soiled handling cart. The POD can be spray washed and sanitized ready for the next trayline and Boost n Go procedure.
How Does It Work? Trays are prepared at the trayline Trays are placed inside POD Once full, POD is taken to Boost area (Base Station) De-nest POD and take to patient ward Boosting POD is nested under Base Station for Boosting (hot and cold)
Boost N Go Start Trayline at 0 Minute Mark 24 Trays Off the Trayline at 6 th Minute POD A 24 Trays Off the Trayline at 13 th Minute POD B Boost 15 Trays Off the Trayline at 17 th Minute POD C 22 Trays Off the Trayline at 25 th Minute POD D 24 Trays Off the Trayline at 31 st Minute GO POD E 24 Trays Off the Trayline at 38 th Minute POD F 24 Trays Off the Trayline at 45 th Minute POD G 9 Trays Off the Trayline at 49 th Minute 24 Trays Off the Trayline at 56 th Minute POD H Note: - a 20 minute boost may be required if foods from trayline are not at a minimum temperatures POD I
What Do I Need? First you need a tray and a trayline, some food and some dishware. With Burlodge equipment you will have a very lightweight tray compared to pellet systems. Take 20 trays in a cart and you have a huge difference (up to 40lbs) when compared to a cart full of heavy bases and lids. Then you need a tray cart. For Burlodge this is the POD and for the most advanced application, select the POD CT (Carbon Tech). The POD CT is the most lightweight cart and is made of a combination of attractive and durable carbon fiber and stainless steel. The POD can fit 20,24,26, or even 30 trays. From here, you need some Base Stations to allow you to charge your trays carts with heat as well as cold air prior to meal service. The Base Station will accept the POD as it gently nests underneath and then the Base Station will provide the boost of hot and cold the trays need to get back to service temperature.
Why Boost N Go with B-Pod? There are a number of great reasons why Boost n Go with the B-Pod Meal Delivery System is an amazing alternative to heated pellet systems or even the RTS from Burlodge. Here are a few: 1. The POD Carbon Tech (CT) is very lightweight and easy to move throughout corridors 2. Depending on your trayline speed, you will only need a limited number of Base Stations compared to PODS. For example, for a 550 bed hospital needing 28 PODS, one only needs 4 Base Stations to provide Boost n Go services 3. The POD can be spray washed to clean and sanitize 4. The POD has no technology on-board and so will require little in the way of maintenance apart from some mechanical tweaking from time to time 5. The POD has a flat top supporting ward stock delivery during meal time service 6. The Base Station can be converted to a Cook Chill (Retherm) system with the change of basic program parameters and settings
B-Pod The B-Pod is a state-of-the-art meal delivery system designed to provide excellent solutions in work flow, staff safety, floor space requirement, food quality, customer satisfaction, and food temperatures. The unique nesting system uses a Base Station that holds the mechanics and electrical know-how, to provide consistent convection heating and cooling while the Pod carries the individualised trays from production through regeneration and then to the consumer. The Pod rolls and nests into the Base Station and through unique vertical airflow dynamics the Base Station exchanges its heating and cooling of the food on trays inside the Pod below. The B-Pod is a manipulation-free system simply roll in and nest, roll out and serve to your guest. The Base Station The Base Station supplies unique vertical thermo-convection forced air ventilation for both the hot and cold section, driven by a high velocity motor to ensure proper and even air temperature throughout the chamber of the Pod. The Pod The Pod rolls easily on four heavy duty double bearing castors. The recessed handles are designed to be human factor friendly and the doors open 270. The Pod is fitted with a heavy duty wrap-around rubber bumper. It can be fitted with 20 or 24 tray slides (Pod Short) or it can have tray slides to hold 26 or 30 trays (Pod Tall). Nesting the Pod is achieved by simply sliding it underneath the Base Station. In this position, the Pod automatically and without manipulation can receive heating and cooling and while it nests in the Base Station, all the trays can be accessed without ever having to denest the Pod. MANIPULATION-FREE SYSTEM by having the Pod nest within the Base Station and not having to open and shut doors or docking and inserting removable racks. This essentially becomes a one piece system, thus having a simple and manipulation-free solution. SPACE EFFICIENT BASE STATIONS are mounted to the floor, facilitating ease of installation within any space. They can be fitted back to back or side by side, allowing flexibility in layout and maximising space requirements.
Pod Carbon Tech New Features 2009 Burlodge
Carbon Fiber Doors Lightweight yet durable, the Pod is fitted with two doors allowing full access to all trays even when nested. The inherent strength of carbon fibre will help the Pod remain attractive and long lasting. Aluminum Extrusion The use of aluminum shaped vertical supports as part of the chassis construction provides added structural integrity while using less weight and limiting cost of manufacturing. Carbon Fiber Flat Top When nested to the Base Station, the carbon fibre top slides open to allow vertical and even flow of hot and cold air. When travelling, the carbon fibre shutter is closed maintaining temperatures within the tray carrier. Antimicrobial Hand Grips The everyday presence of pathogens on common hospital surfaces is well documented, and reducing the environmental reservoir is recognized as a positive step as part of an overall strategy to reduce nosocomial infections. 1, 2 The addition of antimicrobial surface coatings offer the potential for selfdecontamination. Hand grips are recessed and protected. Antimicrobial Frame Mounted Door Latch The door latches are mounted directly onto the frame and not the door for improved protection from damage. Latches are fitted with locking devices as standard. Plastic Hard Wearing Bumpers Added safety and protection is provided to the overall frame using a new substrate of plastic bumper which is non marking and very durable. Stainless Steel Base Extra attention has been given to the structure starting from the ground up. The stainless steel base limits the pressures of transport. H L W Wenzel RP and Edmond MB, Ann Intern Med. 2003;139:592-593 Dix K, Infect. Control Today, 7;10:28-30
Carbon Fiber Doors Lightweight yet durable, the Pod is fitted with two doors allowing full access to all trays even when nested. The inherent strength of carbon fibre will help the Pod remain attractive and long lasting. Short Pods were once 165kg and with Carbon Fiber Doors the Pod is now 137kg, a 16% reduction in weight. The Tall Pod was once 185 kg but today is 157 kg,a 15% reduction in weight. Reversed Frame Gaskets To reduce the amount of food debris that can get caught in frame gaskets, the gaskets have been situated to deflect debris away from the chamber and not accumulated soil or water.
Carbon Fiber Flat Top When nested to the Base Station, the carbon fibre top slides open to allow vertical and even flow of hot and cold air. When travelling, the carbon fibre shutter is closed maintaining temperatures within the tray carrier. Thinner than previous model. Antimicrobial Frame Mounted Door Latch The door latches are mounted directly onto the frame and not the door for improved protection from damage. Latches are fitted with locking devices as standard.
Inside Door Mini Grip Handle After opening each door and swinging the open door (s) 270 degrees to the bumper mounted door catch, one can now release the door from the bumper catch by using a small finger grip that is mounted on the inside of each door Bumper Mounted Door Catch A new door catch has been mounted on the bumper to accept both doors as they open and rest at 270 degree opening.
Easy to Remove Internal Side Panels for Cleaning With the snap of the side wall fastening clasps, each side wall (baffle) can be removed from the Pod completely. This helps with cleaning. Removable Roof Section for Cleaning The roof solid baffle can now be removed by sliding the s/s roof section out and away from the Pod. This facilitates cleaning
Wenzel RP and Edmond MB, Ann Intern Med. 2003;139:592-593 Dix K, Infect. Control Today, 7;10:28-30 Antimicrobial Hand Grips The everyday presence of pathogens on common hospital surfaces is well documented, and reducing the environmental reservoir is recognized as a positive step as part of an overall strategy to reduce nosocomial infections. 1, 2 The addition of antimicrobial surface coatings offer the potential for self-decontamination. Hand grips are recessed and protected.
Bologna, Italy Boost N Go
Bologna, Italy Boost N Go
Bologna, Italy Boost N Go
Bologna, Italy Boost N Go
Combine Burlodge Products and Programs and build the ultimate meal delivery system Carbon Tech