Compact setup: 6-grid combi + 4-burner range + 1× 600L upright fridge + 1× 400L freezer + bain-marie + undercounter dishwasher. Footprint 18-25 m². Above 50 residents, add a second oven and consider a walk-in.

Do I need a separate puree / soft-diet prep area?▾

HIQA recommends physical separation for soft/puree prep above ~25 residents. A dedicated 1.2m work table with a high-power blender and vacuum cooker is the minimum. Below that, color-coded cutting boards and time-separated prep can work.

Best equipment for bedside meal delivery?▾

Insulated heated trolleys (active heating, ≥63°C for 30 min) + GN container portion control. Plate dispensers + drink wells in the trolley keep meals contained. Avoid passive insulated boxes for cooked meals above 15-min delivery time.

Care home kitchens have unique requirements: portioned servings (often pureed/soft diet), low staffing, frequent menu changes for resident preferences, and infection control. Compact equipment with easy-clean stainless surfaces, integrated portion control (1/3 GN trays), and reliable hot holding to bridge from cook-time to bedside delivery.

Care home kitchen — easy-clean, portion-controlled

What kind of setup are you planning?

From dough to plate

Prep + diet zone

Cooking

Cold storage

Bedside delivery

Warewashing

Pick the scope that fits

Common questions

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