Commercial Kitchen Design | For Schools and Educational Facilities

In this video, we’re going to talk about
commercial kitchen design and equipment in the context of educational facilities. [Music] How are we doing today? Fantastic! Great. We just had lunch so both feeling good. Yes, we’re all ready to talk about
education. And food service for them. Absolutely, so I was gonna say that
exactly. Because food in schools for me, as I come from Australia originally — we
don’t do this thing that you do in America. It’s fascinating to me. Can you
describe — what are the food service… What’s the volume we’re talking about?
What’s the timing we’re talking about? To get food out to all these kids at once
when it comes to these younger K-12 schools? So you mentioned K through 12. So they’ll be… they’ll probably be three different
timelines. Everyone will have about a 35-minute session. And with that you have to sometimes serve anywhere between a hundred kids per session or 300 kids per
session depending on the size of the school. 300 kids per 35 minutes? Per
35 minutes. Okay that’s got a have some unusual constraints. Correct, so there’s a
tray line service that has a cold section, a hot section, and a dry section.
And the kid would pick up a tray, move down the line, and get served from the
lunch ladies. Their menu and then cash out at the end with their lunch program.
And to that there’s a tremendous amount of need of large pieces of equipment to
be able to execute those diets and those specific menus. Because there’s a lot of
diets with the kids now. You can’t have I want to say peanuts. Gluten-free, peanut-free. So you’ve got to have- dairy free. Not only 300 meals but also
variations that suit all the kids. Correct. So that’s where the tray line
comes in where there’ll be multiple sections of hot. So maybe back 10, 15 years ago we saw maybe only a steam table with four wells. Today we’re seeing steam
tables with maybe seven or ten wells. Really? Where it can actually fit those
needs of being able to cater to all those different diets. Okay, cool. So I
think I’ve got the idea here. We’ve got 300- up to 300 kids coming in every 30
minutes or so. And we’ve got quite a lot of it. Because a big school would have
thousands of kids. Correct. What are some of the design considerations for what’s
happening behind the scenes? So I think the biggest part is the safety and
sanitation as well as for all kitchens as specifically in schools. So ware washing, pot washing, transporting of the food. That’s something that’s very very
important. So keeping temperatures warming and stations like that to get to
the cafe area. That makes sense to me because particularly kids wouldn’t want
to have their food too hot. They’d be especially sensitive to that I imagine.
Correct. Are there any particular pieces of commercial kitchen equipment that you
would recommend in these circumstances? I think we’re seeing a much more of a
healthier diet so with them moving away from frying and using combi ovens
kettles and steamers to be able to produce the mass volume so I find that
to be very helpful and it’s very easy to use due to the electronic availabilities
and simple solid state control so very actually set something in sight 60
seconds of this 90 seconds of this direct everything’s with a barcode so
it’s a quick scan of the box put the product into the combi oven really and
now it knows what to do exactly so I’ll know how many minutes it needs to bake
how much steaming what type of combination needs and then from there
I’ll go into a warming cabinet and then on to the serving line I’ve got to admit
that would be terrific to have at home that my box speaks to my microwave if
that makes sense and my box speaks to my oven and that’s what you’re talking
about that is exactly how it actually works – that is fascinating to hear
alright good well look thank you so much for your insight if you’d like to find
out more about commercial kitchen design and equipment with particular reference
to education schools k12 and universities please visit us online at [Music]

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