More than 2000 dietitian-designed meals are prepared and cooked from scratch every week in the kitchen at Ballan District Health and Care.
And now they’re created from a totally refurbished kitchen, thanks to a partnership between community groups, charities and the state government.
The new kitchen, unveiled last week, was redesigned to include new equipment such as a freezer room, a blast chiller freezer, gas cooker, a bain marie and stainless-steel benches and shelving.
Ballan District Health and Care chief executive Wayne Weaire said the upgrade was vital to continue the centre’s ability to serve freshly cooked food for patients and residents.
“The upgrade – a great example of when community, philanthropy and government come together – has doubled our cooking capacity to 4000 meals per week,” Mr Weaire said. “It’s also increased the variety of meals we can offer … and has improved the physical work environment for the … kitchen team.”
Mr Weaire thanked everyone who contributed to the refurbishment, with special mention to the Grosvenor Foundation and the individuals and businesses who contributed to the 2016 Love is in the Air fundraiser organised by Mark and Ruth Mills.
