Patients, staff and guests have come to expect the same high-quality foodservice in hospitals as their favorite restaurants, food halls and fresh food markets. But because of area limitations in healthcare environments, foodservice directors are turning to small but mighty space-saving equipment that can maximize space — and flavor — for diners.

Here are our favorite small footprint equipment for hospital kitchens.

1. Ventless
We are longstanding fans of ventless hoods — and for good reason. Ventless hood systems allow you to install your oven anywhere in the kitchen. When you are dealing with limited space or a unique kitchen layout, you need all the square footage you can get. Ventless hoods provide this flexibility. They also save money, which is much needed during the Coronavirus pandemic as healthcare operators struggle to create new revenue streams. All Ovention oven models are UL-certified for ventless operation, including the Conveyor, Shuttle, MiSA, MiLO and Matchbox.

2. Combination
The best way to describe a combination oven is as a multitasker. A combination oven offers dry heat (convection), steam heat and combination cooking technology. A combination oven can bake bread, cook meat and steam or poach fish and veggies. Chefs love using a combination oven for its ability to cook at high heat with minimal food drying, shrinkage or flavor transfer. Many can also execute hassle-free sous vide cooking techniques, rethermalizing and oven frying.

Combination ovens save space because they can be bought in place of an individual steamer or convection oven. This is a relief for your bottom line and also lessons the footprint of your kitchen. The low temperature cooking feature can also replace proofing cabinets and countertop slow cookers. Many combination ovens are sold in mini, tabletop and floor model sizes depending on the space available in your kitchen.

3. Induction
Do you crave precision cooking? Induction technology offers fast and precise cooking using electromagnetic fields. Copper wiring under the cooktop’s ceramic plate targets and heats metal pots and pans directly. When you remove the cookware, the heating stops. Temperature control is a key feature of an induction cooktop, as it offers more precise heating than gas or electric. Induction cooking has been around since the Chicago World’s Fair in 1933, but it still feels like a relatively new technology.