Tuesday, August 28, 2018

Automated Rotary Wok helps save costs for Kwong Wai Shiu Hospital


It does the work of three staff, and cuts down cooking time by half. These are just some of the benefits the automated rotary wok has brought to Kwong Wai Shiu Hospital (KWSH) since late last year.

“The wok is easy to operate and food quality is not compromised as the wok ensures consistency in both flavour and texture,” shared Desmond Yap, Food Services Assistant Manager, KWSH.

The wok was partially funded under the Healthcare Productivity Fund (HPF) Technology Adoption scheme. This scheme supports Community Care partners who are keen to adopt technology that will reduce the amount of time and effort required to perform manpower-intensive processes.

Senior Cook, Siva was delighted. He said, “The automated wok has helped reduce cooking time by at least 50%, and streamlined the workflow to be effective and productive. It has also solved ergonomic issues as we no longer need to manually stir the food, which was required using the traditional heavy wok.” He went on to share that the wok enjoys a lower heat emission and is quieter compared to a noisy and hot conventional stove.

The team underwent two weeks of training, and took another three to four weeks to familiarise themselves with the whole process.

Ingredients must be ready and pre-packed prior to starting the automated rotary wok cooking process. The process can be programmed into a fix cooking sequence. This allows the process to be completed within the required time.

There are some food items unsuitable for the automated wok. With the Teflon coated drum in the wok, any food with bones attached is avoided as this will wear off the Teflon coating. Food such as tofu is avoided as well, as the heavy stirring “arm” used to simulate the cooking process will grind the food.

Clients from Kwong Wai Shiu Community Care Centre @ McNair and KWSH’s Senior Care Centre shared that they have seen an improvement in the food quality after the automated rotary wok is used.

With manpower reduced from three to one, two staff members can now do other activities such as pre-checking ingredients for the following day’s menu, helping other colleagues with their work, and assisting the Chef with food preparation for other outlets.

“KWSH wishes to express our appreciation to the team at AIC ILTC Manpower Development and Resources Division as well as the HPF for supporting our journey in this Automated Wok project,” Food Services Department, Kwong Wai Shiu Hospital.

Interested to find out more about the Healthcare Productivity Fund? Visit https://www.aic.sg/for-community-care-partners/funding-support-for-your-organisation/hpf

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