The Quality of Cafeteria Equipment is just as importance as the food itself
Every year, the relevance of nutrition as it relates to improving a student’s ability to learn is emphasized, and while the type of food that is served is immensely important, the type of equipment that is used as part of the food storage and preparation process is equally important. Any reputable nutritionist will confirm that how a meal is prepared is extremely relevant to ensure that the meal will be healthy and nutritious. Additionally, some equipment is much more difficult to clean, which can also lead to health issues. Choosing the right restaurant equipment for a school cafeteria is essential to creating the capacity to prepare healthy meals for students.
Choosing the Right Equipment
Whether the search for industrial kitchen equipment is due to the opening of a new cafeteria or for the purpose of replacing existing equipment, cooking equipment on this scale, represents a significant investment, meaning that careful consideration must be given to the purchase of all equipment. The types of cooking equipment available is quite extensive, and the equipment that is chosen must be based on need and the allotted budget.
While many schools still use traditional methods for preparing food for students, such as cooktops and oven ranges, many schools have resorted to more contemporary and faster modalities, such as convection ovens. When choosing the type of cooking equipment that will be most efficacious and efficient, it is important to consider the impact the method will have on the nutrition level of the food and how difficult the appliance will be to clean.
Storage and Dishwashers
When kitchen equipment is being considered for a school’s cafeteria, the images that are most commonly in view are the preparation mechanisms, such as stoves and ovens; however, the manner in which the food is stored, and the machines used to clean the dishes and utensils are immensely important as well. Refrigerators and freezers play a significant role in ensuring the freshness and safety of the food. It is important that these units are not subject to quickly develop bacterial organisms, such as mold and mildew, which can create a health hazard for the students and the staff.
The dishwashing equipment may be one of the most important mechanisms in a school’s cafeteria. Failure to effectively clean all of the cooking and serving utensils in the kitchen can also present a health risk.
The introduction of newer types of ovens has allowed school nutritionist to expand their nutrition programs. The more features and functions a piece of kitchen equipment has, the more nutritional options that are available. The ability to bake, broil and grill affords the nutritionist with multiple ways in which the same food can be prepared. Not only does this provide variety for the students, but it can impact the nutritional value of a specific meal.
A strong focus has to be placed on the food that is served out of school cafeterias; however, school officials cannot lose sight of the importance of choosing the right kitchen equipment.
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