T
he Neumarkt acute care hospital, located in the Oberpfalz region of Germany
between Nuremberg and Regensburg, stands for excellent medical care, a human approach and individual patient support. High-quality catering is therefore considered an important stepping stone on the road to recovery. Johann Hiller has been
executive chef of the hospital for 20 years and, together with his team, ensures that meals are prepared fresh each day. With a total of roughly 1,100 daily lunch menus, the kitchen caters to all hospital patients, employees and guests, and also provides meals to school cafeterias and two kindergartens. "Quality and hygiene
management are top priorities
in the entire establishment. Terefore, among other things, everything needs to be perfect in the washroom, which is a highly sensitive area, and not only in these pandemic times. Tat's because this is where anything that comes into contact with someone's mouth or hands winds up," explains the executive chef, whose prior catering experience includes professional positions in hotels and award-winning restaurants. "Hygienically perfect, spotless dishes as well as sparkling cutlery is an absolute must." Requirements were similarly
high when the hospital's warewashing technology came up for renewal in 2019. "I knew what I wanted for the washroom: high-performance, resource- conserving, cost-effective equipment that would not only be state-of-the-art but would also fulfill our establishment's high quality standards," says Hiller.
QUALITY AND HYGIENE MANAGEMENT ARE TOP PRIORITIES IN THE ENTIRE ESTABLISHMENT. EVERYTHING NEEDS TO BE PERFECT IN THE WASHROOM Johann Hiller
After numerous visits to trade fairs and talks with warewashing technology manufacturers and colleagues, the hospital chose Stierlen. Te system supplier for professional kitchen technology impressed the hospital with its line of innovative, ultra-modern warewashing technology as well as its profound expertise in the care sector. Since early 2020, the washroom has been equipped with both a Stierlen flight-type dishwasher as well as a tray/ cutlery machine.
Left: executive chef Johann Hiller demands hygienically perfect, spotless dishes, plus sparkling cutlery
Warewashing technology that meets demanding standards From drinking glasses all the way to stainless steel filters for extractor hoods, the Stierlen flight-type dishwashing machine runs three times a day and tackles absolutely any kind of dishware, always with impeccable, sparkling-clean results. Process organization is also key. "We pre-sort dishes,
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