What Makes B-Lean Different From Standard Pod Meal Assembly Equipment?

The following are some key points of difference between standard Pod style equipment set-ups and the Burlodge B-Lean Program:

1. Burlodge’s B-Lean is a system. It is not just equipment. Burlodge has an expert team of operators who assist with the various stages of successful implementation. Burlodge’s team help with staff presentations regarding change management. They offer assistance in menu review to lean the number of menu items to make the work cells more efficient. They assist with equipment placement and layout to make the most out of the available space and flow. They help with pre-start up and actual start-up training and support and are often on site for a full week during the actual start up. They assist with post start-up services such as metric calculations to see if the TAKT time forecast is actually being met, if the lines are balanced, and if proper ergonomics are in place. They provide annual operational reviews. All of this is done at no extra charge to the client and is part of the B-Lean commitment.

2. Burlodge’s B-Lean Gravity Shelves accommodate labels for foods. Labels can be prepared in advance and they can slide into the front of the shelf to denote the row names/categories.

3. The Burlodge B-Lean Gravity Shelves can be filled from the rear allowing the tray assembly process to continue without stoppages.

4. The B-Lean equipment includes an innovative tray assembly table that uses teflon slides to allow free movement of a tray along its path to completion. It is a non-motorized tray table but trays slide with ease with a gentle push to the right or left. The tray table is open in the middle allowing the operator to reach down in fron of or behind the tray to access food items or cutlery below. This makes use of every space in front of the worker. The tray table fits under the gravity fed shelving system so that the shelves actually hang over the table making the reach for the worker as natural as possible. All tray tables are mobile and have shelves for added storage below. The long tray table can be used by itself or it can be parked alongside a shorter tray table when tray assembly requires more staff or when there are more items to place on trays. Either way, the entire concept is to allow for the greatest flexibility in work flow and use of space.

5. Burlodge’s B-Lean equipment can be refrigerated. This includes the Gravity Shelf (ALPHACOOL) and this equipment has rear side access so as not to stop the assembly line while re-filling/replenishing. The ALPHACOOL Air Curtain Gravity Shelf is one of a kind in the market and has an optional removable rack in case the facility wishes to pre-assemble a gravity rack ahead of a meal service only to roll out the rack from before and replace it with a new, completely filled and ready rack for the next meal service. The Tray Assembly table can be refrigerated and this can hold key food safe items in the wells between the tray slides on a spring lowerator and inside baskets. The staff only have to reach in to get what they need.

6. Burlodge’s B-Lean is completely mobile allowing the staff to remove or add pieces as they wish depending on meal volume or complexity of tray assembly (breakfast may require less equipment than lunch/dinner). The complete modular system allows a facility to be reactive to each meal’s needs and yet it represents a proactive capital purchase as the future demands will never be constraining (the B-Lean equipment can be expanded and/or contracted easily)

7. Burlodge’s B-Lean has been ergonomically tested and continues to go through ergonomic assessments to ensure infrequent twisting and bending of staff. All items are within an effective reach distance for the staff.

8. Burlodge’s B-Lean system incorporates the use of Gravity Shelves which again is a unique difference compared to slanted bins or angled trays. The gravity shelves can be adjusted in slope to accommodate different food product weights and packaging (i.e. to give the best slide effect possible to guarantee product items are always at the same position for reaching).

9. The Burlodge B-Lean System comes complete with a comprehensive training and operational manual and supportive poster boards for staff education prior to start up (advertising and managing the message before equipment arrives).

10. The Burlodge B-Lean System incorporates Lean Principles which can in the end help transform the entire department to a more efficient and lean operation.

11. The Burlodge B-Lean System is the only one of its kind that offers mass hot beverage re-heat of portioned coffee/tea. This helps speed the assembly process while always guaranteeing a hot beverage is provided at every meal.