Basic Operation: Regenerating and Reheating Food

For schools operating at a more basic level, the main requirement is often regenerating and reheating food rather than cooking from scratch. This could be food purchased from an external supplier, or meals prepared in a central production kitchen and delivered to a smaller site.

In this type of setup, simplicity and flexibility are essential. A convection oven is a strong starting point. Depending on the number of meals being served, this could be a single, double or even triple-stacked oven configuration. Stacked E711 ovens are useful because they allow kitchens to increase capacity without occupying much additional floor space.

A product such as the Variotherm meal delivery trolley is another strong option because it allows food to be heated and served from the same unit. It is mobile, practical and can be plugged in where needed, making it especially useful for schools where kitchen space may be limited or where catering facilities are more basic.

Once the food has been regenerated, schools also need to think carefully about service. A hot plate, hot cupboard or separate servery can help hold food at the right temperature and make lunchtime service more organised. This is particularly important in schools, where pupils often need to be served in a short period of time.

Larger-Scale Cooking

For larger schools producing fresh meals every day, the kitchen needs to step up in terms of power, capacity and resilience. At this level, the equipment has to support bigger batch cooking, faster production and the ability to serve a high number of pupils within a limited lunch period.

A larger school kitchen would usually move up to a six-zone cooker, again available in either gas or induction depending on the site. For kitchens using large pans or stock pots, especially around the 50-litre mark, a more powerful induction option may be needed. A four-zone induction unit with 3.5kW or 5kW zones can provide the power required for large pots, sauces, soups and bulk preparation.

The biggest shift at this level is usually the move to a full-size combi oven. A 10-grid or 20-grid combi oven would be suitable for larger school kitchens, while a 16-grid model could offer a very practical option depending on the space and volume required.

When production starts to involve larger quantities, such as cooking more than 30 or 40kg of meat, a small bratt pan may also become necessary. Bratt pans are highly versatile and can be used for browning, braising, shallow frying and bulk cooking, making them ideal for dishes such as mince, stews, sauces and casseroles.

A steamer can also be introduced to support the kitchen and free up capacity in the combi oven. This is particularly useful for vegetables, rice, potatoes and other high-volume items. By moving these tasks into a dedicated steamer, the combi oven can be kept available for roasting, baking or mixed-load cooking.

Something worth considering is high-speed ovens, as they can also provide valuable extra capacity during busy lunch periods. Our Oracle models have simple touchscreen controls and pre-programmed menus which make them easy to use, allowing trained front-of-house staff to rapidly cook or reheat items such as pizzas, paninis, baked potatoes and grab-and-go options. This expands menu choice and helps manage demand without occupying valuable space in the main kitchen or combi oven.

At this scale, schools may also need to consider fryers and hot cupboards. Fryers support menu variety, while hot cupboards help hold cooked food safely and efficiently before service.