Brand
CAMBRO
209 products from CAMBRO · 21 in Dishwashing Accessories
Cambro meal distribution for hospitals, aged-care and correctional kitchens.
Cambro is the global standard for insulated meal distribution in healthcare. From patient tray-line to ward delivery, the StoreSafe, Camtherm, Camcarrier and Heatwave pellet systems hold hot food above +65 °C and cold food below +5 °C across long delivery runs — without electricity, without active heating, and without the temperature-abuse window that puts patients at risk.
Tray line
Camtherm® retherm carts
Powered retherm cabinets that bring cold-plated trays back to safe serving temperature on the ward — no kitchen reheat, no holding gap.
Transport
Camcarrier® insulated carriers
Top-loaders and front-loaders rated to hold +/-4 °C of starting temperature for up to 4 hours — passive insulation, no power required.
Hot-hold
Heatwave® thermal pellets
Pre-heated pellet bases that slot under the patient plate and hold above 65 °C through tray-line, transport and bedside service.
Storage
StoreSafe® food rotation labels
Dissolvable, day-of-the-week food rotation labels — built so every prepped container in the kitchen carries an unambiguous use-by record.
Food safety rules every healthcare kitchen has to meet.
The Cambro meal-distribution range is specified against the temperature-control and hygiene rules that govern South African foodservice — including catering operations inside hospitals and aged-care facilities.
Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 — R638 (2018)
The General Hygiene Requirements for Food Premises and the Transport of Food (Regulation R638, gazetted 22 June 2018) governs every food business in South Africa. Among other things it requires a valid Certificate of Acceptability per premises, separation of raw and ready-to-eat food, and documented temperature control from receipt through to service.
Temperature control — the danger zone
- Hot-hold: potentially hazardous food must be held above +65 °C.
- Cold-hold: at or below +5 °C.
- Danger zone:+5 °C to +60 °C — food may sit here for no more than 4 hours cumulatively before it must be discarded.
- Cool-down:from +60 °C to +21 °C within 2 hours, then from +21 °C to +5 °C within a further 4 hours.
HACCP & SANS 10330
Most provincial Departments of Health require healthcare-catering contractors to operate to a documented HACCP plan aligned with SANS 10330 (Requirements for a Hazard Analysis and Critical Control Point system). Cambro StoreSafe labels, calibrated thermometers and Camtherm/Camcarrier delivery temperatures support the CCP records auditors look for.
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