P
roviding
nutritious, high- quality meals is a vital part of patient recovery in rehabilitation facilities. For healthcare teams,
ensuring food reaches patients at the right temperature and in the best possible condition is essential to supporting wellbeing, comfort and morale. At the same time, the systems used to deliver those meals must also make transport safer and more efficient for staff. At the Centre de Rééducation
Fonctionnelle (CRF) COS Divio in Dijon, France, these priorities are being met through the implementation of the BSmart Class-e system from Burlodge. The advanced meal distribution solution helps ensure meals retain their nutritional quality from kitchen to ward, while also significantly improving ergonomics and ease of use for staff. For the Rehabilitation Centre,
food quality is an important part of the care pathway. “We are convinced that nutrition plays an essential role in patient recovery,” explains Nicolas Carlot, deputy director of CRF COS Divio. “Eating well contributes to patients’ health, comfort and morale,
which is why we attach particular importance to offering high-quality meals in our facility.” Installed as part of the Centre’s
move to a new, modern facility, the system has transformed how meals are transported and delivered, combining precise temperature control, ergonomic design and smart digital monitoring.
Improving usability The BSmart Class-e system is part of Burlodge’s latest Class-e product range, a new generation of meal distribution equipment developed to improve usability, operational efficiency and environmental performance. According to Daniela
Triolo, product and marketing manager at Burlodge, the Class-e concept represents an evolution of the company’s established technologies and innovation. “The ‘E’ stands for ergonomics,
efficiency, expert, ecological and elegance,” she explains. “It’s about taking products that healthcare operators already know and trust and making them more ergonomic, more efficient and easier to use.” Rather than focusing solely on technical performance, the development of the system focused on the needs of the people who interact with the equipment every day, from kitchen teams and
porters to caregivers distributing meals to patients. “There’s a lot of technology in
these trolleys,” Triolo says, “but the goal is to make them so intuitive that everyone who uses them feels like an expert.”
Supporting nutrition and care Nutrition plays an important role in the rehabilitation process at CRF COS Divio. The facility maintains an on-site kitchen and dedicated culinary team to ensure meals are prepared fresh and tailored to patient needs.
This is particularly important
for patients with swallowing disorders or complex dietary requirements, where careful preparation and precise
temperature control are essential. The BSmart Class-e system
supports this approach by helping ensure meals maintain the correct temperature from kitchen to bedside. The trolleys use unique foam-injected insulation to ensure that hot food is kept hot and cold food is kept cold throughout transport and service. “This is the main objective
for delivery to patients,” Triolo explains. “The Class-e range improves both heating and refrigeration performance.” The system also uses R290
refrigerant gas, which offers excellent refrigeration performance while significantly reducing environmental impact. These features help preserve food quality and presentation, an important factor in encouraging patients to eat well during their recovery.
The Centre de Rééducation Fonctionnelle (CRF) COS Divio relies on Burlodge’s BSmart Class-e system
Staff comfort and workflow While patient nutrition was a key priority, improving working conditions for staff was also an important factor in the Centre’s decision to adopt the BSmart Class-e system.
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