“Mobile Kitchens on Wheels” Initially Rolled out by Sodexo’s Dining Services Across Multiple University Campuses
WILMINGTON, Mass. – Nov. 15, 2021 – DTG, the leading provider of industrial-strength battery-powered mobile workstations, today introduced the DTG Chef PowerStation, the industry’s most advanced battery-powered mobile carts for made-to-order cooking, continuous refrigeration, and POS transactions. The stations were initially designed for Sodexo and rolled out to 11 key university campus sites to enable them to bring dining services anywhere and at any time to students and faculty.
The DTG Chef PowerStation also brings the benefits of mobile food and beverage services to sports & leisure events, business and industrial facilities, health system campuses, micro markets, airline lounges and anywhere that advanced cooking, heating and refrigeration services may benefit from mobile delivery.
“After a year that required dining services professionals to reimagine how food services are delivered in light of COVID-19, our DTG Chef PowerStation brings the concept of mobile food carts to new heights,” said Steve Shaheen, DTG’s CEO. “Unlike other stations, our new systems leverage our unique and safe Lithium-based battery system to virtually untether the kitchen and enable complete cooking capabilities in a mobile footprint. We’re proud to be able to deliver these solutions to Sodexo-serviced colleges and universities, and the possibilities for other markets are endless.”
Sodexo Campuses Benefit from Dining Halls on Wheels
DTG Chef PowerStations initially have been rolled out at Curry College; Merrimack College; Brandeis University; Southern Connecticut State University; University of Missouri, KS; Loyola Marymount University; Pepperdine University; Jackson State University; Creighton University; Saint Ambrose University; and the University of Texas El Paso. The stations will enable Sodexo to bring food services and made-to-order cooking to student residence halls, campus events and common areas, as an extension of the dining hall and as a way to resume vital community connections while maintaining safe social distancing.
“Sodexo has always been committed to innovating new ways to deliver healthy school meals in safe and comfortable settings, and COVID-19 put this commitment into overdrive,” said Rob Morasco, C.E.C., Vice President, Culinary Innovation – Universities, Sodexo. “Partnering with DTG, we’re thrilled to provide colleges and universities with a new mobile model of food services preparation and delivery that has the potential to redefine food services now and into the future.”
DTG Chef PowerStation Features and Functionality
Built in the U.S., the DTG Chef PowerStation enables food to be cooked thermally, typically with induction cooktops, unlike other systems that simply warm up food. It also incorporates a customizable 36″ commercial grade refrigeration system keeping food and beverages precisely chilled. It’s encapsulated in a rugged powder-coated steel frame able to withstand harsh environmental conditions, and topped with Corian® counter-tops and retractable shelving, to provide detailed work surfaces that exceed NSF food safety certification. It’s also able to be customized to satisfy a variety of use cases and brand needs.
The DTG Chef PowerStation utilizes DTG’s MPower Battery System, built upon the industry’s most reliable, advanced, and safest battery technology – LiFE (lithium iron phosphate). LiFE technology is also considered the most powerful and cleanest energy source available, providing long lasting and fast-charging power that exceeds the rigorous demands of commercial food and beverage service applications.
Backed by a unique five-year warranty, the DTG Chef PowerStation’s self-powered, motorized drive system allows anyone to comfortably maneuver it to any remote location.
“We’re facing unprecedented times in food services, where everything from restaurants, to micromarkets, health systems and college campuses, are redefining their business models. They’re launching ghost kitchens, virtual kitchens, food-to-go and other models virtually unheard of just a few short years ago, because they know they must adapt to changing consumer habits,” said Mark Bickford, food & beverage industry consultant and retired CEO of Sodexo. “ The DTG Chef PowerStation is a game changer in their ability to help food services providers pivot to meet changing consumer needs for safe and healthy food and beverage options, anywhere, anytime.”
DTG is the global leader in the design and delivery of mobilized battery powered workstations and advanced Uninterruptible Battery Systems (UBS) for industries such as industrial materials handling & logistics, healthcare, commercial food services and manufacturing. The company brings workforce automation and unrivaled battery system power to the point of task. DTG is privately held and based in Wilmington, Mass.
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Linda Pendergast Savage