Few do it better than K-12 school cafeteria staff when it comes to shutting down a kitchen efficiently. These professionals prepare kitchens for up to two months of inactivity each year, a task that most people haven't experienced with their own kitchens. Even with that experience, it's important that all equipment is touched and prepared for inactivity.
As summer break approaches, school nutrition directors and staff must properly prepare to meet this challenge. Here are some steps to help with planning for the end of the school year to ensure equipment is ready and operational when school opens back up in the fall.
Effective inventory management is essential for school nutrition directors to ensure that food is utilized efficiently by the end of the school year and minimize food waste. By closely monitoring inventory levels and planning menus accordingly, directors can reduce excess stock that needs to be thrown out.
Additionally, establishing clear procedures for tracking expiration dates and regularly rotating stock can help ensure that older items are used first, preventing spoilage. At the end of the school year, directors can implement strategies such as donating excess perishable items that won't be used by the last day to local food banks to minimize waste. Also, consider using perishables in easy-to-create recipes that kids love. Think milk and cheese to make scrambled eggs or mac and cheese dishes.
Furthermore, maintaining open communication with staff about the importance of minimizing food waste and providing proper training about how food waste impacts budgets, and the environment, can help contribute to a more sustainable and efficient foodservice operation.
Walk-in coolers and freezers, though crucial, are often overlooked during regular maintenance due to being consistently filled with products. Hence, thoroughly cleaning these areas is one of the most important tasks when preparing for a K-12 commercial kitchen shutdown. This includes removing stock to allow for deep cleaning of shelves and contacting maintenance staff to clean coils and screens on evaporators, ensuring efficient operation.
After cleaning the shelves and evaporators, staff should focus on cleaning the walk-in walls, ceiling, and floor. If cleaning a walk-in freezer, we recommend the use of a product similar to Ecolab's Kool Klene™ No Thaw Freezer Cleaner®. With its low freezing point of less than -30 degrees Fahrenheit and quick-drying formula, it is a worthwhile investment.
Staff can wait to clean smaller refrigeration units closer to the shutdown date. After removing all products, unplugging the units, and removing shelves for easier cleaning, it's essential to do a final wipe down of the refrigerator to avoid any residual chemicals that could cause damage. Also, be sure to never use any chemicals on the data plates when cleaning any equipment. If the printed label is damaged, it will make it hard to read the serial and model numbers of the unit. As a final step, place an open container of baking soda inside each unit to help control odors during storage.
Next, staff should focus on cleaning the steamers and ovens within the school cafeteria kitchen.
The convection steamer often gets overlooked despite being one of the most frequently used cooking equipment in any kitchen. With regular daily and weekly cleanings, foodservice businesses can avoid a lot of service requests for steamers that might happen. Regardless of brand, a steamer is a crucial tool in commercial kitchens, and its effectiveness hinges on proper use and maintenance. Steamers utilize steam to cook and hold food, which is generated by heating water inside the cabinet, either through direct piping or manual addition.
This process inevitably leads to a buildup inside the machine. Sensors regulate water levels, coils heat the water, and regulators fill the reservoir, all working together to provide optimal cooking. Regularly cleaning these components is vital to prevent buildup, which can hinder equipment performance. Each steamer has a specific cleaning procedure outlined in the owner's manual, which staff should follow.
However, while manufacturers provide their recommendations for cleaning, a quick, simple method involves placing one to two cups of white vinegar in the reservoir weekly and allowing the steamer to run for 30 minutes to loosen any buildup in the cavity. Afterward, the steamer should be turned off, drained, and left to vent and cool for 15-20 minutes before staff wipe down the interior with a damp cloth. Following these steps ensures optimal performance and longevity of the steamer and makes it easier to help shut down the cafeteria's kitchen at the end of the school year.
Ovens are the most standard piece of equipment in any kitchen. They are straightforward when it comes to cleaning, which is important since they are used so much by school cafeteria staff. There are a few things to note before you begin, though. As mentioned, be sure not to spray chemicals on the oven's data plates while cleaning. Also, there are many types of oven cleaners on the market. Ensure that whichever brand is used, staff follow the chemical manufacturer's guidelines for proper personal protective equipment.
When it is time to clean an oven, make sure that it is set to the off position and cool enough to work in. Remove the racks and rack rails to clean in a three-compartment sink with soap and water. Removing the racks also gives staff better access to the oven cavity, where the focus goes next.
To prevent excess chemicals inside the oven cavity, spray the cleaner on a rag and wipe down the walls, ceiling, bottom, and back wall. Allow the chemicals to set for a few minutes to penetrate the build-up, and then wipe it clean with a clean, damp cloth. Depending on how dirty the oven is, these steps may need to be repeated a few times to remove all the baked-on food. When finished, be sure that all chemicals are entirely wiped away.
Once the cavity is clean and dry, replace the clean rails and racks. This will ensure that the proper parts remain with each oven during the shutdown and that the oven is ready for operation when it reopens.
The one piece of equipment that shouldn't be turned off when school is out is the ice machine. The reason is simple: there is often a small staff on campus during the summer, either teachers preparing their rooms or janitorial staff working on repairs. The summer is the hottest time of year, so allowing them access to ice can help with morale and, in some instances, can be a safety measure to prevent heat exhaustion.
Like any other commercial foodservice equipment, ice machines must be cleaned regularly to help prevent mold and bacteria build-up. Follow the manufacturer's guidelines for cleaning the ice machine to be sure the ice produced is as clean as possible.
There is a lot to think about when preparing for a shutdown, and preparing the equipment is vital to an easy reopening. Taking care of your kitchen equipment will prolong its life, provide efficient cooking or cooling capabilities, and simplify the staff's job when they return for the beginning of the new school year.