• Pod Tray Assembly
• Fully Mobile Components
• Lean Philosophy
• Drives Operational Efficiency
• Ergonomic Design
• Promotes Cultural Change
Flexible Work Cell Design
Gone are the days of a single source solution to
handle the multiplicity of food service demands.
B-Lean Simplifying Service
At Burlodge, the ongoing challenge for us is how to
enhance the efficiency of today’s food operations
while constantly improving on issues of quality, safety
and satisfaction. At a time when food professionals
are being asked to do more with less, we’re developing solutions that are functionally efficient, financially
practical and thoroughly adaptable to our clients’
specific needs.
The B-Lean system is developed around assembling
component work cells that are designed to adapt to
every operation’s particular service environment. We’re
not just reshaping trayline meal assembly, we’re redefining what’s possible by offering highly flexible equipment that is customizable to your needs. The result is
improved work flow, more efficient tray preparation
and, ultimately, better overall operations and satisfied
clients.
This is precisely the inspiration for developing our
B-Lean system. With B-Lean we’ve reconfigured the
thinking around food service operations by introducing an approach that breaks free of conventional tray
assembly and promotes a far more logical, freeflowing and ‘human’ strategy.
The Principle of Lean
B-Lean – 2 Cell Set-up in 640 Square Feet
At Burlodge we’re responsible for helping food service
operations run with optimal efficiency. For us, that
translates into Lean thinking, an idea that emphasizes
getting the right things to the right place at the right
time, and doing so with the appropriate quantities
while strictly minimizing waste. With that in mind, we
also recognize that many operations today have
limited resources and must generate efficiencies wherever possible. This is the sort of thinking that has
inspired us to develop our B-Lean System.
With B-Lean we’ve reconfigured the thinking around food service operations by
introducing an approach that breaks free of conventional tray assembly and
promotes a far more logical, free-flowing and ‘human’ strategy.
Benefits of B-Lean
From an operation and financial standpoint, to reduced
staffing and maintenance requirements, to improved
health and client approval, there are so many reasons
that the B-Lean system is right for you.
Minimal Space Requirements
B-Lean does not demand as much space as traditional
meal assembly operations, thereby allowing clients to
make better use of available space
Reduced Staff Needs
With its improved efficiencies studies indicate facilities
could save between 15-30% in tray line labour
The Code of Flow
B-Lean is comprised of a range of different components
to create work cells that are configured in a way that best
suits the setting. Equipment is added or removed as
required, ensuring whatever components are used
maximize the current meal’s service efficiency. Changes
are readily made at a moment’s notice in order to
improve workflow. The design also factors in the importance of ensuring that restocking is an effortless process,
while the cleaning and mobility of the component parts
are equally easy to accommodate.
The pod-based approach effectively puts everything
required to assemble a meal within easy reach of the
server. In addition to hot and cold food options, beverages, trays, flatware and condiments are all efficiently
racked and ready to assemble. The ergonomic design of
the pods make them particularly easy to manage, piece
together, move and clean. The beverage slides and
condiment bins operate on gravity-feed design while
tray glider tables, basket and tray lowerators, entrée
stations and dishware carts are all easily accessible.
Ergonomic Advantages
The B-Lean design is aimed at reducing the incidence of
repetitive strain injuries or muscle ache attributed to
repeated bending, crouching or twisting.
Improved Tray Accuracy
With reduced staff configurations to assemble trays,
coupled with Lean principles of simpler design and
easier access, fewer mistakes are made
Capital Avoidance
B-Lean is a far more economical alternative to replacing
existing tray lines
Outstanding Maintenance
With the individual work cell design, the B-Lean system is
far simpler to clean and maintain, meaning less down
time and fewer costs for your operation
Client Satisfaction
Improved tray assembly times, enhanced speed of delivery, easier restocking all add up to approval on both
sides of service
TRAY TABLE - LONG
TRAY TABLE - SHORT
REFRIGERATED TABLE
GRAVITY SHELF - 18”
GRAVITY SHELF - 24”
GRAVITY SHELF - 26”
KANBAN
COFFEE TABLE
RACK DISPENSER
TRAY DISPENSER
Z-RACK
HOT TABLE
COLD TABLE
ALPHACOOL
BURLODGE ITALY
Via Ca' Bertoncina, 43
24068 Seriate
Bergamo, Italy
Tel: 39 035 452 4900
www.burlodge.it
BURLODGE UK
60 Barwell Business Centre
Leatherhead Rd - Chessington
Surrey KT6 2NY - UK
Tel: 44 020 8879 5700
www.burlodge.co.uk
ECOMONY TABLE
BURLODGE FRANCE
BURLODGE USA
BURLODGE CANADA
16 Avenue Graham Bell
ZÁC Léonard de Vinci
77600 Bussy Saint Georges - France
Tel: 33 01 60 17 66 74
www.burlodge.fr
P.O. Box 4088, 3760 Industrial Dr.
Winston - Salem 27115 - 4088
North Carolina - USA
Tel: 336 776 1010
www.burlodgeusa.com
10 Edvac Drive,
Brampton, Ontario
L6S 5P2 - Canada
Tel: 905 790 1881
www.burlodgeca.com