Times have changed, but many school kitchens are still using the same old equipment. With the California School Nutrition Show just around the corner, now is the perfect time to upgrade your school’s foodservice equipment.
Now that we're a few weeks into the new school year, school nutrition professionals may have experienced some of this outdated equipment, or perhaps they're looking for new solutions to meet current challenges that have come up so far this year.
Here are three pieces of foodservice equipment your school district might need to help solve these challenges:
Kids and parents are demanding healthier options for school lunches. As you know, steamers cook with water, which allows foods to retain more vitamins and nutrients than other methods of cooking. Steam-cooked foods also hold their moisture and flavor better, and steamers can be an easy and efficient way to deliver these benefits.
Alto-Shaam Cook and Hold
*Visit Booth 1021 at the California School Nutrition Show
To keep students happy, fresh and different foods are required. Traditional ovens can't hold foods at certain temperatures for long periods of time, because they will overcook. With Alto-Shaam Cook and Hold technology, kitchen staff can cook throughout the day without worry. The food that is precooked will taste fresh and not lose its moisture, leading to happier students and greater particpation levels.
Randell Refrigerated Displays
With the desire for fresh and varied options also comes the desire for control. Allowing students to make their own meals can increase participation in school lunch programs. Give students a salad bar to allow them to have more control over their meals, while delivering healthier options at the same time.