"The subject of automation is gaining momentum"

In the beginning, our automation strategy focused on solutions for the main components, in other words trays and all porcelain elements. Several systems that take over the task of positioning trays and loading crockery and patient cards are either already in operation or are under planning. With this basis, the portfolio is now gradually being expanded to include further automation concepts.

One of the innovations deals with patient cards with all of the important information on allergies, relevant illnesses such as diabetes, special requests and more. Previously, these had to be printed out on A4 paper, cut to size and sorted according to wards, rooms, products or other factors, which was a time-consuming and error-prone process. In future, it will be possible to attach these patient cards directly to the tray on the conveyor using a label printer. The label can be customised according to requirements; digital information can be stored in the barcode. The labels used dissolve completely during the rinsing process and therefore do not clog drain strainers. This system is also extremely interesting for smaller hospitals, for example, because it is easy to implement and pays for itself within a short period of time.

It gives us the opportunity to provide visual support to portioning staff via screens on the conveyor. For example, the screen might display a plate of breaded pork and roast potatoes, immediately offering clear instructions for the worker. They do not need to worry about studying the passing patient card, and language barriers are no longer an issue. A final inspection is also easy to implement, even with photos that are stored in a database. We will also be presenting this solution to trade visitors for the first time at Alles für den Gast 2024.

The response from the industry to the concept study was overwhelming, and the Cobot generated a lot of discussion at the trade fairs and beyond, which we were very pleased about.

We are currently transforming this vision of the future into a marketable form. At Alles für den Gast, a model that has been optimised for practical use will be unveiled for the first time. Visitors will certainly see that this idea has developed far beyond a concept study. Our aim is to enable kitchens in smaller establishments to automate their processes at this key point: A fully loaded tray can weigh up to four or five kilos, plus the different heights of the rails in the transport trolleys. The physical strain during loading is correspondingly high. That's why we see huge potential for machine relief there.

Dialogue with our customers is essential. They know the processes and special challenges in their commercial kitchens inside out and can often assess very precisely where automation would be particularly effective. These are the thoughts they then bring to us. At B.PRO, we all sat down together, developed initial ideas with our bundled expertise and then got down to their specific implementation. We also follow this tried-and-tested approach for many other projects.

It can actually be said that every automation system is completely customised. The basic functions of the individual placement modules are always the same. However, what varies greatly are the widths of the existing dispenser trolleys with trays, crockery and so on, which are to be inserted into the modules. To avoid costly new trolley purchases, we then organise our systems according to these dimensions. The porcelain is also measured precisely so that the grippers can pick it up and place it down in the best possible way. These are just two examples of how we work in a completely customised, project-based manner. This has resulted in an ever-expanding range of solutions, which we initially developed to fulfil the wishes of individual commercial kitchens, but which are now of course available to all our customers. Ideas and inspiration are always welcome!

There will definitely not be a standardised product catalogue – but there will be information material with all the basic facts, technical data such as connections or power consumption, orientation dimensions and more.

The feedback from operators is similar: The number one issue everywhere is the staffing situation; there are simply hardly any employees left for food distribution conveyors. I know many kitchen managers who now have to step in and pick up the ladle themselves. Due to the relatively monotonous and physically very strenuous work, an often very early start in the morning and the fact that hospitals never have company holidays, the general conditions are simply not the most attractive.

In addition, there are issues such as holiday periods and sickness, the aforementioned language barrier and quality problems caused by temporary staff, which in turn lead to complaints from patients. With our automation expertise, we offer the perfect solution for all of these challenges. The aim is not to replace employees, but rather to relieve the burden on existing staff – by enabling people and machines to work together.

The response has been very good. I personally notice this in my very busy diary and the mileage on my company car (laughs). However, it is also very apparent in our user seminars, which have been running in Frankfurt for some time and from spring 2024, also in Vienna. The demand was so great that we had to organise additional dates. And once again there was huge interest. More and more operators and kitchen managers are realising that their processes will no longer work without automation and that now is the time to set things straight. The topic is definitely gaining momentum; these are exciting times for B.PRO Catering Solutions and its customers. A visit to Alles für den Gast 2024 is certainly worthwhile to experience the food distribution system live and talk to our team about its many possibilities!