Abstract: Systems and methods for improving operating room utilization are disclosed herein. Ins some implementations, the method includes retrieving historical statistics of usage rates for an operating room, predicting an estimate of how much time will be unused during a future time block based on the historical information and a planned schedule, and generating a recommendation for the unused time in the estimate. In some implementations, predicting the estimate includes constructing one or more regression models based on the historical statistics. In such implementations, each of the one or more regression models can identify a relationship between the planned usage rate and the actual usage rate based on a different modeling technique. Once the estimate is obtained, the recommendation for the unused time can be based at least partially on an identification of one or more intervals in a future time block that are associated with an open operating room.

Abstract: A rotisserie cooking appliance includes a base and attached wall in the form of a vertically bisected cylinder. The base contains a centrally-located spindle for the attachment thereon of a drip pan and a spit and basket assembly. The spit and basket assembly includes a circular wire basket for containing the food item to be cooked, with a spit attached to the center thereof, the spit having an integral handle at the top to facilitate the insertion and removal of the spit and basket assembly from the rotisserie. A electric heating element is provided which is located to the rear of the rotisserie, which emits more thermal radiation near the bottom of the cooking chamber than at the top thereof. A removable aluminum reflective element is configured behind the heating element to further direct thermal radiation towards the spit and basket assembly. A single door configured as a vertically bisected cylinder made of a transparent heat resistant plastic material is provided.