Catering Equipment
food & beverage
Fitting out a school canteen
W
ITH CONCERNS OVER obesity and the need for children to eat healthy meals and snacks, many schools are moving away from consistently selling pre-prepared, frozen foods in the canteen and are now making a move towards fresh foods prepared and cooked on site. As such, schools now need to give greater consideration to their food heating and refrigeration needs. Food items need to be stored properly and safely to avoid contamination. Bacteria, for example, can multiply quickly in warm conditions, and food left uncovered, or on benches, is susceptible to contamination from other sources. Commercial refrigeration units are essential to the safe storage of food items in the school canteen and it is essential to ensure the unit has sufficient space to store with the amount of fresh food the canteen will require on a daily basis. There should also be room to store leftovers that can be used the following day, and space to safely defrost meat, poultry or fish products. Commercial refrigerators have greater motor performance than a standard household refrigerator. This means that they are designed to withstand the constant opening and closing of the door or lid that comes with working in a busy kitchen, without losing effectiveness. A further consideration when looking to purchase refrigeration equipment for a school canteen is the overall finish of the unit. Stainless steel finishes, for example, are said to have anti-bacterial properties,
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school news Issue 09 - Term 1 - 2010
making them more hygienic than standard whiteware and ensuring that they are easy to clean. In many cases, stainless steel finishes come with the added optional benefit of an anti-fingerprint film, which can assist with cleaning and helps to ensure the unit looks spotless. When heating food to order such as pies, hot dogs and jacket potatoes, quick and easy is often the order of the day and a microwave can be a good bet. A commercial microwave oven will ensure food is heated to the required safe temperatures in a short space of time. However, many school canteens now have trained chefs onsite, preparing fast, nutritious, inexpensive
meals and snacks. With items like nachos, soups, lasagnes and curries on the menu in many school canteens, commercial ovens are increasingly required. Schools have found that having hot meals using local fresh ingredients available to students and staff is helping to combat instances of students leaving school grounds at lunchtime. When purchasing a commercial oven, look for one that provides a range of functions and allows you to grill, bake, broil, roast and steam food items. It is also important to look for an oven that is well insulated, maintains a constant temperature and heats up to the required temperature quickly,
which can save on power. The Ministry of Health, under its Healthy Eating, Healthy Action programme, has published a set of catering guidelines for schools. The guidelines contain information on safe food handling, menu planning and developing a catering contract, as well as a list of equipment for school canteens. The list doesn’t claim to be exhaustive, and there may be items on the list your school doesn’t require, but it can provide a starting point when your school is considering remodelling its canteen. See www.moh.govt.nz/moh.nsf/ pagesmh/6510/$File/heha-schoolscatering-guide-section4.pdf for more information.
