Healthcare catering
Achieve complete homogenization for patients with dysphagia, whether the ingredients are cooked or raw, while preserving their organoleptic properties.
The memory function makes it easy to customize recipes for each patient, saving time and ensuring consistent quality.
From dysphagia management to the quality of clinical nutrition.
Commercial Kitchens
Advanced technological solutions for hospital and residential food service.
Nutrition for elderly
Innovative Approaches to Clinical Nutrition for Patients with Dysphagia.
Texturally modified foods
Safe, palatable, and nutritionally complete formulas that meet IDDSI standards.
Recommended solutions
GASTRO X
Volume 2.6 L | Max 190°C (374°F)
Up to 16,000 rpm
Continuous operating times ranging from 15 seconds to 12 hours with a power output of 3300W. The ideal solution for medium-sized institutional kitchens. It combines high-level professional performance with optimal space management. Perfect for nursing homes and hospital wards with medium production volumes.
GASTRO XL
Volume 3.6 L | Max 190°C (374°F)
Up to 16,000 rpm
Continuous operating times ranging from 15 seconds to 12 hours with 3300W of power. The solution for high-volume production. Designed for centralized hospital kitchens and facilities that serve a large number of meals daily. It maintains the same technological performance with expanded capacity.
The excellence of HotmixPRO thermal cutting
HotmixPRO solves the structural problems associated with traditional cutterization through a proprietary technology that combines speed, precise thermal control, and superior emulsifying capabilities.
Remove the lumps
Ultra-fast power for molecular homogenization; eliminates lumps and fibers and ensures a velvety texture.
Reduction of oxidation
Minimal exposure to air thanks to the speed of preparation; preserves vibrant colors and natural flavors; enhances palatability.
Temperature Control
Accurate to the degree, it cooks and processes food while preserving its organoleptic properties and nutritional value, and prevents it from cooling.
High emulsification
It creates stable, consistent emulsions, ensures the right density for safe swallowing, and eliminates subjective variability.
Stable hygiene
Processing everything in a single stainless steel bowl minimizes human handling and steps, and complies with strict hospital standards.
Reducing operating costs and optimizing resources
70% potential savings. Potential reduction in costs for oral nutritional supplements.*
Reducing oral nutritional supplements
Nutritionally complete, texture-modified foods reduce the need for expensive dietary supplements. The potential savings can reach 70% on spending for oral nutritional supplements.
Improving meal acceptance
Foods that are more palatable and visually appealing increase patients’ actual intake, reducing the risk of malnutrition and its costly clinical complications.
Reducing food waste
Precise, standardized preparation reduces production waste and optimizes the use of raw materials, which has a positive impact on the facility’s overall food cost.
Reduction in complications
A lower incidence of aspiration pneumonia, hospitalizations, and treatments related to malnutrition, with a direct impact on reducing total healthcare costs.
*A cost analysis conducted by the Rota Foundation confirms that the investment in technology pays for itself through reduced spending on dietary supplements, decreased waste, and improved clinical outcomes for patients with dysphagia.
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Awards
IHMRS, New York
“Kenneth F. Hine Best of Show” and Best New Product in Equipment and Supplies
Gulfood Exhibition, Dubai
Best Light Equipment Innovation Award
Fine Food, Sydney
Best New Hospitality Equipment Product
FSE News
Food Service Equipment News
‘s Award for Pioneering Solutions: “Hotmixpro Giaz”
HotmixPRO: The Choice of Professionals
