They’re Ready, Are You? (Is Your Kitchen?)

Whether you’re bursting your school kitchen bubbles or re-evaluating the staggered nature of pupil lunch break server options; PKL are ready to help you with any last-minute catering equipment needs.

The cyclical nature of the standard school year dictates that there should be no room for major surprises arising on an operational level that could possibly threaten the smooth reintegration of staff and school children alike. The considerations, contingency planning and precautionary actions requiring precise execution can not be underestimated – particularly the logistics around kitchens and the service-based challenges involved.

Specific pain points currently dominating the current media discourse is the monumental increase of school meal allocations, the ‘wooly’ nature of the guidelines regarding kitchen or canteen use, whether school bubbles should be kept, and of course, the increased stress this can all have on not only your kitchen staff and facilities. All in all, this amalgamation of circumstance could truly be a recipe for the perfect storm.

Kitchen Nightmares

—  Is your kitchen preparation space suitable for the influx of new students?

—  How is the layout and logistics of your kitchen, perhaps a one-way system with multiple servery options?

—  Menu size reductions – Ensure your batch cooking operation is in order – Is your Blast Chiller up to the job?

—  Is your kitchen catering principally for pupils? Are there upcoming school events to prepare for?

Currently 1 in 5 pupils are eligible for free school meals (FSM), a jump of around 300,000 in a year mutated by the pandemic. This, next to the fact that pupils eligible for FSM who happen to be isolating still being due their FSM will be transforming your service from solely an in-house kitchen to a semi-delivery kitchen operation. So – let’s tackle what some of the most essential equipment for a COVID-ready school kitchen are!

PKL Picks

A combination of the following items are typically our most requested ensembles for the many schools and education institutions we regularly provide for:

—  Combination Oven – Capable of steaming, poaching, roasting, baking and blanching; there really is no task our combination ovens can’t overcome.

—  Convection Oven – A staple for any school kitchen; A light duty, compact counter-top model providing a fast way of cooking additional menu requirements. Also fantastic for regenerating food.

—  Hot Servery – Ideal for pupil and staff catering. Forms a suite with other PKL servery equipment. Essentially aiding logistical kitchen orientation issues.

—  Bain Marie – Our compact and portable counter-top model can be used at the servery counter or in the kitchen. Keep meat, vegetables and sauces hot for long periods.

—  Blast Chiller – For large- or small-scale school kitchens where rapid cooling and strict temperature control is required. This is vital for food hygiene standards and further protecting the children from food-related illnesses.

Some Like It Hot

A prevailing issue we have been finding through our recent correspondence with various contacts within the education sector is, after establishing and cooking at multiple points, maintaining the temperature of the food presented to the pupils.

This materialises in multiple ways – ensuring the food temperature is correct up to the service line, maintaining heat during a socially distanced kitchen-service and enabling any food being delivered to classrooms for lunchtime is kept nice and hot. Considering the use of a Hot Servery or Bain Marie could completely transform your service.

Let’s face it, there really is nothing worse than a lukewarm hotdog or an artic-bolognaise when you’ve ordered a hot meal!

Fire Away

In a time where certainty is a rare commodity – it’s vital to prioritise readiness and proactivity above all else. The challenges are clear to see and will test us all for some time to come – but ensuring the UK’s hardworking education staff and pupils are fed hot, well-balanced meals in a COVID-safe way is a goal we can all strive toward.

Any last-minute requirements for your school kitchen? Fire away!