During the summer holidays in 2026, Kitchen Solutions undertook a school kitchen refurbishment that really stood out as ticking all the boxes of elements that schools and we are looking for. The Kitchen at Whitgreave Primary had not really been touched in 30 years, apart from the addition of one combination oven a few years ago.
The brief from the school was multi-pronged. Firstly, in order to cut carbon emissions and the school’s carbon footprint, they wanted to remove all gas appliances from the kitchen and install electric ones. Secondly, in anticipation of increased meal uptake due to the expansion of free school meals, they needed modern equipment. Thirdly, and equally important as increased uptake, was the need to prepare for the change in school food standards that comes into effect from September 2027 and the new emphasis on healthier foods and limitations on foods high in fat, salt and sugar.
Energy Efficient Equipment
The main focus was now on the need for the new equipment to offer maximum flexibility for new menu designs and increased speed and efficiency for increased meal numbers. Together with the school, we decided to go for 2 x Rational I-combi classic 10 grid electric ovens and a 6-ring Falcon electric Induction range (e161i). We chose Rational ovens because they are reliable, simple to use and flexible. A combination oven can roast, steam and cook, combining the two, so the combi oven replaces various pieces of equipment including fryers, steamers and ranges.
We opted for two 10-grid ovens rather than a 20-grid so that two different processes can be done at once, i.e. convection cooking in one oven and steaming of all the vegetables in the other. Having two 10-grid ovens instead of one 20 can also reduce energy costs when smaller batches are required. We chose Falcon for the induction range because they are heavy-duty and very energy efficient. They also have very secure safety features; if a hob ring is left on and there is no pan on it, the cooker will sense this and turn off the ring.
Ergonomic Kitchen Design
For the rest of the kitchen, we improved the preparation space in order to make it more ergonomic and designed around the team's daily workflow. On the cookline, we put lay-off benches between the combi ovens and the induction range. With this, gastronorm trays can come straight out of the oven onto work surfaces, or the other way round, trays can get loaded up before they go into the oven. Behind the combi ovens on the central island, we put a counter freezer so staff can quickly load frozen items into the ovens without having to move too far. With the preparation sink also within a few steps, we created an ergonomic working triangle connecting cooking prep and refrigeration.
Building Works And Ventilation
We put in a new ventilation system to make the working environment more pleasant for the staff. New powerful fans out on the roof made the kitchen quieter, and the increased air changes make it a cool environment to work in. A new non-slip floor was laid to replace the old red tiles, and the walls were whiterocked to improve hygiene and provide a brighter-looking workspace.
Moving Forward To The New School Food Standards
The school is now future-proofed to cope with whatever changes come with the new school food guidelines in 2027. They have the equipment to cook whatever is required by the new guidelines, with their emphasis on vegetables and moving away from pastry, batter-coated and breaded items. The school can successfully adapt to the reforms while continuing to provide nutritious, appealing meals that encourage children to choose school food.
Here is what the bursar had to say about the kitchen and Kitchen Solutions:
“Kitchen Solutions were a pleasure to work with. From the planning of the kitchen to the works over the summer and then the handover at the end, they were fantastic. The kitchen staff love their new kitchen and are looking forward to taking the changes that are to come in their stride”
How Can Kitchen Solutions Help Your School Kitchen?
Contact Kitchen Solutions today to discuss your requirements and find the most cost-effective solution for your school. As your trusted partner in school catering equipment, initial cost is important, but running costs are equally as important. The difference between a budget piece of equipment and an energy-efficient one can be hundreds of pounds in running costs a year. This rationale would be the same for dishwashers, combination ovens and refrigeration alike.
Speak to us, and we can give you no-obligation advice on anything from individual appliance replacement to a complete kitchen refurbishment.
