Staff development, training and diverse dietary requirements: Hospital kitchens in Germany and the UK face similar challenges. A delegation from the UK's National Health Service (NHS) visited MKN, Hupfer and two German hospitals to explore solutions and exchange experiences.
In the daily routine of a professional kitchen, there is little time to step back and review existing processes. Meals must be ready on time, different dietary requirements need to be accommodated, and numerous tasks have to be managed simultaneously. This makes it all the more valuable to see how other kitchens operate. An NHS delegation's visit to Germany provided exactly this opportunity. The programme included insights into manufacturing at MKN and Hupfer, live product demonstrations and visits to two hospital kitchens.
Different Structures, Similar Challenges
In their feedback, the visitors highlighted challenges that are also familiar to hospital kitchen managers in Germany: staff development and training, as well as catering for patients with diverse and sometimes complex dietary needs. Meeting these demands requires well-organised processes and teams that can operate their equipment confidently and effectively.
One question raised during the visit was particularly interesting: Are kitchens making the most of the equipment they already have? One participant recognised that there was still untapped potential within their own operation. This highlights the importance of not only choosing the right equipment, but also fully understanding its capabilities and making the most of its functions to improve everyday kitchen workflows.
Support When Multiple Tasks Need to Be Managed
At MKN, the delegation experienced live demonstrations of FlexiChef® and FlexiMix®, among other products. The focus was on how modern cooking technology can simplify repetitive tasks and free up time for other activities.
The stirring function of FlexiMix® reduces the need for manual stirring. FlexiChef® combines different cooking methods with automatic cleaning, making it easier to move between production stages.
In their feedback, the visitors particularly emphasised the benefits of these technologies for multitasking. When equipment takes over individual process steps, kitchen staff can focus on other tasks at the same time. The extent to which this reduces workload depends on the dishes being prepared, production volumes and the specific workflows of each kitchen.
Insights into Everyday Hospital Kitchen Operations
Visits to two German hospitals complemented the product demonstrations by providing practical insights into daily kitchen operations. The delegation gained first-hand experience of kitchen organisation, workflows and meal production.
Hospitals organise their catering operations in different ways. Some prepare fresh meals in their own kitchens, while others receive food from a central production kitchen and regenerate it on site. As a result, requirements for production capacity, transport and equipment vary considerably.
The exchange provided an opportunity to compare experiences and take away ideas for their own operations. Visitors reported discovering useful technologies and identifying potential applications in their own kitchens.
The Right Solution Starts with the Process
The equipment a hospital kitchen needs depends on its specific requirements. Which dishes are being prepared? In what quantities? Which dietary requirements need to be accommodated? And which tasks need to be carried out simultaneously?
MKN offers comprehensive cooking technology solutions from a single source. Versatile all-rounders such as FlexiChef®, FlexiCombi® and FlexiMix® support a wide range of cooking methods and changing operational demands. The specialists in the OPTIMA® range complement these solutions with dedicated capacities for tasks such as boiling, frying and deep-frying.
The key lies in how everything works together: Equipment must be suited to the catering concept, the kitchen team and everyday workflows.
From Food Preparation to Meal Service
The joint visit with Hupfer broadened the perspective beyond cooking technology alone. After all, the catering process does not end when the food is ready. Storage, transport and meal distribution must also function reliably.
MKN and Hupfer combine their respective areas of expertise: cooking technology and foodservice logistics. The visit gave the delegation insights into both areas and an opportunity to explore how they work together throughout the entire catering process.
The visitors' feedback highlights the value of this kind of international exchange: fresh ideas for their own operations and a greater awareness of how technology can support everyday kitchen tasks.
Watch our short video for impressions from the visit and feedback from the NHS delegation.