St. Vincent Hospital

Blast Chiller Replacements

The Project

St. Vincent Hospital undertook a full renovation of its dishroom to modernize ware-washing infrastructure and improve overall kitchen operations. The project replaced outdated equipment and reorganized the dishroom layout to deliver a more efficient, hygienic, and reliable dish-washing environment — designed to meet the demands of a busy hospital food-service operation.

Project Goals
– Reduce operator movement and energy usage.
– Optimize the flow from soiled to clean ware.
– Replace asbestos-containing materials.
– Enhance the workspace environment.

Project Successes

The Results

  • Consistent sanitization & improved hygiene — The renovated dishroom ensures consistent washing, sanitizing, and handling of dishes, trays, and utensils — supporting food-safety protocols required in a hospital setting.

  • More efficient workflow & reduced bottlenecks — The updated layout and upgraded dish-washing system streamlined dishroom flow, reducing staff workload and speeding up dish processing.

  • Reduced labor and faster turnaround times — Modern dish-machines and optimized staging of soiled vs. clean ware cut down manual labor and accelerated turnaround from dirty to sanitized ware.

  • Scalable capacity for high meal volume — The new dishroom setup supports large and variable meal service volumes (from routine patient meals to cafeteria or service peak times) without compromising throughput or cleanliness.

Old Equipment Replaced

Flight Type Dishmachine
Heated Agitating Wash Sink
Conveyor
Disposer

New Equipment

Hobart – Advansys Flight-Type Dishmachine (Ventless)
Aerowerks – Ware Handling System
InSinkerator – 10 HP Disposer with Aquasaver Controls
Hobart – Turbowash Agitating Sink

Existing blast chillers were built into the walk-in coolers and posed a major challenge for repairs and replacement. New Blast Chillers were placed in a secure room to allow those to be abandoned.
The existing refrigeration systems were much smaller and needed to be upsized to properly cool the volume of food the facility needed to chill. Pictured on the right are the new systems that allow for up to 400 lbs. of chilled product per HOUR!
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital
St. Vincent Hospital

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