A walk-in cooler or freezer is one of the largest investments made in a school foodservice operation. Proper refrigeration is critical to ensuring the food safety for the students you serve, along with keeping your operating costs low through better energy efficiency.
A high-quality appearance can lead to more students choosing to eat at school. Many schools today are upgrading their serving stations in a way that removes the traditional “institutional feel” and creates a food-court-like environment that puts students at ease.
Combi ovens have been called the “Swiss army knife” of a modern commercial kitchen. Combination ovens, often shortened to “combi,” are both a convection oven and a steamer, allowing a kitchen to save space, time and money by using only one piece of equipment.
Upgrading to a new dishwasher may not be the first thought that comes to mind for improving your school kitchen but it offers a way to improve the safety of the food you serve, along with saving energy, water, and money.
Combination ovens bring together a conventional convection oven and steamer so that chefs can use one piece of equipment, saving space, money and time in the kitchen. A combi oven can use hot air and steam at the same time creating flexibility for nearly all cooking styles.
Gas cooking equipment remains the dominant choice for most foodservice operator’s commercial kitchens and safe gas connections are extremely important.