Storing food at proper temperatures is critical to serving safe and nutritious meals in schools. And with more and more school systems looking to increase participation with fresher, tastier, less processed foods, refrigeration is a key component to successful school food service.
According to a study by Kansas State University conducted in the Southwest Region of the USDA's Food and Nutrition Service, more than a third of school nutrition directors indicated refrigeration equipment as inadequate to meet meal requirements. The study concluded that:
* Existing refrigeration units within schools should be inspected to determine if they units themselves are efficient, and if the space as a whole is being used in an effective manner.
* These studies should result in empirical data for aiding the decision making process. For example, how many cubic feet of refrigeration per meal is needed? What is the refrigeration capacity of all schools within the district?
* Architects and foodservice design consultants should be included in research to determine capacity plans, and the refrigeration equipment industry should help address concerns through the manufacturing of new equipment. In fact, the type of equipment most identified by directors as being needed was refrigeration equipment.
Continental Refrigeration: A Complete Solution for School Nutrition Programs in Virginia, Maryland, and the Greater Washington D.C. Area
From milk coolers to roll-in refrigerators, cooling and freezing equipment is essential to keep foods fresh in school cafeterias. It's important to have units that are up-to-date, energy efficient, and safe according to HACCP guidelines.
Continental Refrigeration is some of the most reliable equipment in the industry. Each unit must complete strict quality control testing where all aspects of the unit are analyzed. This means school nutrition programs can expect equipment that will provide efficient refrigeration.