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Making it easier for schools to prepare and serve hot, healthy and nutritious meals, regardless of pupil numbers, kitchen size or menu requirements.
The provision of hot, healthy and nutritious meals to schoolchildren is of vital importance. Falcon equipment helps school catering teams meet this responsibility day after day, pupil after pupil.
Falcon has a longstanding reputation for supplying reliable commercial catering equipment to schools. Our products can be found in primary schools, secondary schools, nurseries and central production kitchens across the country.
Every school kitchen is different. Pupil numbers, available space, menu variety, staffing levels and service times can all influence which appliances are needed. This guide provides a practical overview of the equipment schools should consider when planning, upgrading or redesigning their kitchens.
Commercial equipment designed to support demanding daily school meal services.
Equipment options for primary schools, secondary schools and central production kitchens.
Gas, electric and induction equipment to match your available services and energy priorities.
Practical guidance to help schools select equipment around their menus, space and pupil numbers.
Use the sections below to explore essential equipment, important specification points, additional appliances and typical kitchen configurations for different school catering environments.
Most school kitchens will typically need a combination of the following products to produce the variety of menu items expected within a modern education catering environment.
Although menus increasingly focus on balanced and nutritious choices, chips and selected battered products can still form part of the school menu.
A versatile hob is essential in most school kitchens. Options include open-top burners, solid tops, electric hotplates and induction.
Steaming is widely used in education catering. Many schools now select flexible combination ovens that can steam, roast, bake and regenerate food.
Convection ovens support general cooking, baking and regeneration, making them a valuable part of the school kitchen.
The combination, quantity and type of appliances required will vary considerably. Pupil numbers, kitchen size, menu complexity and service times should all be considered before equipment is selected.
School kitchens have traditionally featured mainly gas appliances, but new-build projects are increasingly moving towards electric equipment. Energy-efficient products such as induction hobs and combination ovens are becoming integral parts of many modern school kitchens.
Equipment should be selected as part of the wider kitchen operation. Before deciding which appliances to specify, consider the following points.
These products may not be essential in every school kitchen, but they can provide valuable additional capacity, flexibility and menu choice depending on the operation.
A versatile option for high-volume frying, braising, boiling, simmering and batch cooking.
Useful for grilling, browning, finishing and rapidly reheating selected menu items.
An additional fryer can increase capacity or provide separation when preparing allergen-sensitive menu items.
Particularly useful in secondary schools for preparing snacks and individual portions during short service periods.
Suitable for producing large batches of soups, sauces, stocks, vegetables and other high-volume menu items.
Primary schools, secondary schools and central production kitchens each have different equipment requirements. The ideal configuration will depend on the scale of production, menu offering, service format and available space.
Although the emphasis is firmly on producing healthy food and reducing reliance on deep-fried products, each type of operation can have a significantly different menu and service model. The equipment required will therefore vary in both type and quantity.
Primary schools may also cater for nurseries. Portions are generally smaller and menus, while balanced, are often less extensive than those found in secondary schools.
Secondary schools often require greater menu choice, faster service and equipment capable of supporting snacks, main meals and multiple service points.
Central kitchens require equipment that can support large batch production, efficient regeneration and the safe distribution of meals to other sites.
The table below provides an indicative comparison of typical equipment quantities. Every school kitchen should be individually assessed before equipment is specified.
Whether you need to replace existing equipment, add extra capacity or completely redesign your kitchen, Falcon can help you identify a solution that meets the needs of your catering team and pupils.
Our comprehensive product portfolio, experienced support team and understanding of the unique requirements of school caterers make Falcon an ideal partner for education catering projects.
Tell us about your pupil numbers, menu requirements, available space and current equipment. Our team can help you identify the right commercial cooking solution for your school.
Contact Falcon for practical equipment guidance and support with your school kitchen project.
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