Transcript
• Pod Tray Assembly
• Fully Mobile Components
• Lean Philosophy
• Drives Operational Efficiency
• Ergonomic Design
• Promotes Cultural Change
Flexible Work Cell Design Gone are the days of a single source solution to handle the multiplicity of food service demands.
B-Lean Simplifying Service At Burlodge, the ongoing challenge for us is how to enhance the efficiency of today’s food operations while constantly improving on issues of quality, safety and satisfaction. At a time when food professionals are being asked to do more with less, we’re developing solutions that are functionally efficient, financially practical and thoroughly adaptable to our clients’ specific needs.
The B-Lean system is developed around assembling component work cells that are designed to adapt to every operation’s particular service environment. We’re not just reshaping trayline meal assembly, we’re redefining what’s possible by offering highly flexible equipment that is customizable to your needs. The result is improved work flow, more efficient tray preparation and, ultimately, better overall operations and satisfied clients.
This is precisely the inspiration for developing our B-Lean system. With B-Lean we’ve reconfigured the thinking around food service operations by introducing an approach that breaks free of conventional tray assembly and promotes a far more logical, freeflowing and ‘human’ strategy.
The Principle of Lean
B-Lean – 2 Cell Set-up in 640 Square Feet
At Burlodge we’re responsible for helping food service operations run with optimal efficiency. For us, that translates into Lean thinking, an idea that emphasizes getting the right things to the right place at the right time, and doing so with the appropriate quantities while strictly minimizing waste. With that in mind, we also recognize that many operations today have limited resources and must generate efficiencies wherever possible. This is the sort of thinking that has inspired us to develop our B-Lean System.
With B-Lean we’ve reconfigured the thinking around food service operations by introducing an approach that breaks free of conventional tray assembly and promotes a far more logical, free-flowing and ‘human’ strategy.
Benefits of B-Lean From an operation and financial standpoint, to reduced staffing and maintenance requirements, to improved health and client approval, there are so many reasons that the B-Lean system is right for you.
Minimal Space Requirements B-Lean does not demand as much space as traditional meal assembly operations, thereby allowing clients to make better use of available space
Reduced Staff Needs With its improved efficiencies studies indicate facilities could save between 15-30% in tray line labour
The Code of Flow B-Lean is comprised of a range of different components to create work cells that are configured in a way that best suits the setting. Equipment is added or removed as required, ensuring whatever components are used maximize the current meal’s service efficiency. Changes are readily made at a moment’s notice in order to improve workflow. The design also factors in the importance of ensuring that restocking is an effortless process, while the cleaning and mobility of the component parts are equally easy to accommodate. The pod-based approach effectively puts everything required to assemble a meal within easy reach of the server. In addition to hot and cold food options, beverages, trays, flatware and condiments are all efficiently racked and ready to assemble. The ergonomic design of the pods make them particularly easy to manage, piece together, move and clean. The beverage slides and condiment bins operate on gravity-feed design while tray glider tables, basket and tray lowerators, entrée stations and dishware carts are all easily accessible.
Ergonomic Advantages The B-Lean design is aimed at reducing the incidence of repetitive strain injuries or muscle ache attributed to repeated bending, crouching or twisting.
Improved Tray Accuracy With reduced staff configurations to assemble trays, coupled with Lean principles of simpler design and easier access, fewer mistakes are made
Capital Avoidance B-Lean is a far more economical alternative to replacing existing tray lines
Outstanding Maintenance With the individual work cell design, the B-Lean system is far simpler to clean and maintain, meaning less down time and fewer costs for your operation
Client Satisfaction Improved tray assembly times, enhanced speed of delivery, easier restocking all add up to approval on both sides of service
TRAY TABLE - LONG
TRAY TABLE - SHORT
REFRIGERATED TABLE
GRAVITY SHELF - 18”
GRAVITY SHELF - 24”
GRAVITY SHELF - 26”
KANBAN
COFFEE TABLE
RACK DISPENSER
TRAY DISPENSER
Z-RACK
HOT TABLE
COLD TABLE
ALPHACOOL
BURLODGE ITALY Via Ca' Bertoncina, 43 24068 Seriate Bergamo, Italy Tel: 39 035 452 4900 www.burlodge.it
BURLODGE UK 60 Barwell Business Centre Leatherhead Rd - Chessington Surrey KT6 2NY - UK Tel: 44 020 8879 5700 www.burlodge.co.uk
ECOMONY TABLE
BURLODGE FRANCE
BURLODGE USA
BURLODGE CANADA
16 Avenue Graham Bell ZÁC Léonard de Vinci 77600 Bussy Saint Georges - France Tel: 33 01 60 17 66 74 www.burlodge.fr
P.O. Box 4088, 3760 Industrial Dr. Winston - Salem 27115 - 4088 North Carolina - USA Tel: 336 776 1010 www.burlodgeusa.com
10 Edvac Drive, Brampton, Ontario L6S 5P2 - Canada Tel: 905 790 1881 www.burlodgeca.com
