Haley Jones, Memorial Health System
After years of operation and preparing thousands of meals for patients and employees of Memorial Hospital, the kitchen is undergoing a much-needed transformation with the installation of a brand-new commercial vent hood that will provide improved safety and functionality.
Commercial kitchens depend on vent hoods not just for air circulation but for safety. These systems remove grease-laden vapors and heat from the air, which, if left unchecked, pose a serious fire risk. “If you don’t pull that stuff out, it can ignite and cause a fire,” said Andra Cunningham, Food Services Manager. “These hoods often include fire suppression systems that release a fine, powder-like substance to extinguish flames quickly.” This powder-like substance is especially crucial around fryers with oil reaching 400 degrees.
The previous hood, while maintained and inspected quarterly, was not meeting current compliance standards. “We knew we couldn’t put it off any longer,” Andra explained. We put it in the budget last year, and this was no small investment coming in around $200,000.”
The project kicked off on April 14, with the help of P1 Construction and the MHS maintenance team. The work involved not only replacing the hood and suppression system but updating gas lines, installing a kill switch, and coordinating efforts across departments. The new system spans an estimated 30 feet in length and will dramatically improve both safety and efficiency in the kitchen.
During the transition, creativity has taken center stage. The kitchen team has offered alternate breakfast and lunch options to employees that do not require the use of major appliances, such as wraps, grab-and-go sandwiches, soups, and salads. They continued to offer cooked meals to patients with the use of a residential stove like, you would have in your own kitchen at home.
“This experience has given us the opportunity to play around with different recipes, and the staff has had a lot of fun doing that,” said Andra. “We’ll probably continue offering a sandwich of the week even after we’re fully operational again.”
Though the full kitchen is expected to return to normal by May 12, just in time for National Hospital Week , staff is already planning for alternative options in case of delays. The only menu casualties? Baked beans and, possibly, homemade cookies. “I draw the line at cookies,” Haley joked. “We might buy those from the store if we have to!”
The hood replacement project has been disruptive, yes, but it’s also sparked innovation, camaraderie, and optimism for the future. The kitchen staff made their marks on the wall before the new system started getting attached. “In 50 years, when they tear this hood down to replace it, they’ll know we were all here,” Andra chuckled. Although, the kitchen staff is eager to get their space back and start cooking again, they have learned through this process that they have a great team that can tackle some big hurdles together!
