As lead consultant, io planned the kitchen technology and the central warehouse, including the logistics.
On average, 42,000 inpatients and 200,000 outpatients are treated each year at the University Hospital in Frankfurt/Main. The complex spans 60 buildings connected by 27 km of campus roads.
As the key patient care units needed to be merged into one central location, the entire site had to be completely reorganized and consolidated. In light of this, the old services building that accommodated the central warehouse and the canteen kitchen and service area for the staff and students was also to be replaced.
The new central services building had to be in the exact same place as the former building. An interim solution was therefore needed to ensure continuous and regular catering for patients, employees and students.
In their role as lead consultant, io planned the architecture, statics, TBE, the entire kitchen and cooling facilities, and the central warehouse.
Since the new building was successfully completed, the University Hospital has been using a mixed serving system comprising cook & serve, cook & chill, and cook & freeze technologies. State-of-the-art equipment and cooking technology mean the kitchen staff can serve up to 5,000 meals a day.
The Johann Wolfgang Goethe University Hospital Frankfurt is the second largest hospital in the state of Hesse with 32 clinical departments and more than 20 research facilities. The University Hospital employs around 6,500 people.
We aim for the highest standards of efficiency, economy, safety and sustainability in the daily production of food and meals.
Our healthcare-related projects focus intensely on high patient satisfaction, efficient workflow management and cost-effective operation.
Successful production thrives on efficient processes. Being future-proof is the key success factor.