School foodservice staff at K-12 schools often face challenges when dealing with limited cooking space, older cooking equipment, strict food quality standards, and budget constraints. Finding a way to still provide students with nutritious and timely meals is crucial to the success of a school foodservice program.
A school nutrition director and their cafeteria staff need solutions that provide a better
way to approach the problems of meal preparation, efficiency, space savings, and food quality. Innovative cooking technology, like Blodgett Hydrovection Ovens, can help revolutionize how schools approach meal preparation.
Steam Cooking in Schools
Steam cooking in school kitchens helps school nutrition directors improve efficiency and work in locations that might have a limited amount of space. Steam cooking can prepare multiple dishes, including vegetables and proteins. With just one piece of steaming equipment, school nutrition staff can prepare larger quantities of food in less space while meeting students' nutritional needs.
Since steaming helps retain color and flavor without making food mushy, it's an excellent alternative cooking method for schoolchildren, who are often picky eaters.
What is Blodgett Hydrovection Technology?
Blodgett Hydrovection technology is the next evolution in K-12 foodservice. The only split-door steam oven on the market provides continuous humidification to food, ensuring it reaches the correct temperature and maintains quality. And by combining
the power of steam cooking and convection cooking,
This new technology surpasses other steam oven competitors in the K-12 foodservice market. Hydrovection ovens alert kitchen staff when the temperature for cooking with steam is correct and provide a more even cooking consistency than a standard convection oven, which allows foods like chicken and vegetables to retain moisture.
The Blodgett Hydrovection also helps school nutrition programs improve their space-saving and cost-effectiveness. With a 38-inch footprint, the ovens allow school cafeterias with limited space to use the latest foodservice equipment technology. And with the ability to cook up to 30 percent faster while providing a 20 percent better yield, the Hydrovection allows schools to save money while helping to increase profits.
Ventless Hydrovection Ovens with the Hoodini Ventilation System
The Hoodini Ventilation System is like magic for your K-12 school kitchen. It's a hood that sucks up all the smoky air from the ovens and cleans it before sending it back in. Tested and approved by the EPA, it ensures the air stays clean even during busy cooking times at your school. Installing it is a breeze - just connect it to your ovens and you're good to go. Plus, it's designed to save space with only 2 inches of clearance needed. And when it comes to maintenance, replacing the filters is as easy as pie. With the Hoodini Ventless Hood, cooking in your K-12 school kitchen just got a whole lot simpler and cleaner.
Cooking 4 Kidz School Resource Center
Blodgett is also committed to helping K-12 schools find new recipes and resources to make their meals more appealing to children. With Cooking 4 Kidz, school nutrition directors and their staff now have a site dedicated to helping find the best tools and recipes to take K-12 school foodservice to the next level. Not only can school staff members benefit from the Blodgett Hydrovection, but they also have access to delicious recipes. Download their brochure to learn how Hydrovection can help make school foodservice easier.
Find out if your school is using the right equipment to help meet standards with our free assessment:
