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KITCHEN EQUIPMENT
Catering
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DESIGN PLANS FOR EFFICIENT CATERING
Schools have a limited window of time to get lunch served to their children, so the design of the kitchen and dining area is vital to ensure efficient traffic flow and speed of service. The design needs to factor in the delivery, storage, cooking and serving of food, the seating of the children, the clearing away of trays and dirty crockery, dealing with food waste, warewashing and storage of tableware. Get any one of these factors wrong and you can create a bottleneck that slows the whole process down. There’s also the need to ensure staff have the time and space in the kitchen to cook food well and present it attractively, to help increase meal take up. IMPROVING THE DINING ENVIRONMENT Mobile foodservice counters are a great idea as they allow you to adjust the way food is served, for example to take account of menu changes. Also, they can be wheeled away when not required, opening up more space or allowing the area to be used for other activities. Some manufacturers offer a service to add logos and pictures to food servery counter fascias, which can be an attraction, especially for younger children. Temperature control is critical, not only for food safety but also for quality. Make sure your cooking and serving equipment is up to the job of maintaining the correct temperatures, hot or cold. Another focus should be on making food look as attractive as possible, to encourage student take up. In terms of equipment, think about both the counters and the actual pans the food is served from – there may be ways to enhance presentation. Even simple things can help: if fresh fruit is offered, consider a colourful bowl to display it.
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INVESTING IN THE KITCHEN Many schools will have limited space in the kitchen. Multifunction cooking appliances, such as combi-steamers, which can handle several cooking processes, will be a benefit. In kitchens with limited space, many manufacturers offer compact or slim‑line versions of their standard models. Choose energy-saving equipment. It may cost more in the short term, but it will repay
more, you will be doing your bit for the environment. Ensure that all the services the equipment needs are in place before installing it – water, waste, electricity and gas. New equipment may need extra ventilation. If in doubt, talk to the experts. TRAINING Training is essential to get the most out of your equipment. Make sure staff are fully trained on all the equipment. Before you buy, take advantage of free demonstrations offered by manufacturers and distributors:
Written by Simon Frost, chairman, CESA
Simon Frost of the Catering Equipment Suppliers Association explores the steps that schools should take to ensure that dining areas help catering teams deliver a great service to pupils
it’s an opportunity to get hands-on experience and talk to chefs who are experienced in the equipment’s operation. For school caterers wanting a complete understanding of the way a kitchen operates, the CFSP (Certified Food Service Professional) qualification offers the answer. Operated by CESA, it covers every area of food production, including food safety, distribution, kitchen design, new technology and sustainability. CFSP courses are run regularly during the year. The programme is accredited by the University of West London as a Level 4 certificate of continuing professional development. For information on the next course visit the CFSP website. L FURTHER INFORMATION www.cesa.org.uk
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