Serve K-12 Lunches Faster, Safer With Blodgett and LTI

Preparing lunch for K-12 students isn't an easy task. Feeding hundreds, sometimes thousands, of children several times a day while also dealing with allergies, nutritional needs, and occasionally picky palates takes a lot of work. Using LTI and Blodgett equipment can help take a load off of cafeteria staff's shoulders to get children fed.

Have Food Ready, Faster

Serving children, so they have enough time to get through the serving line, pay, and eat before lunchtime ends is essential to ensure every child consumes a nutritious meal. While cafeteria staff in the past have had to juggle doing multiple things at once, having the right equipment in place to free their time for other tasks can help get food served quicker and keep staff safer. 

With the Blodgett HydroVection oven, its small footprint and multiple racks allow staff to place the oven where it's needed and cook in larger batches. Letting you get more out of existing spaces. Cooking 30% faster than traditional convection ovens, the HydroVection has easy touch-and-go operations, including an easy-to-use touchscreen that stores unlimited recipes. So staff can set the food to cook with the touch of one button. The HydroVection also automatically changes temperature based on what's cooking and without human interaction, saving even more labor.

Keep Food Safe Easily

Food safety is a significant concern in the school nutrition field. Keeping multiple dishes out of the food danger zone and ensuring that food is cooked thoroughly to prevent foodborne illness can seem challenging when serving so many students. 

LTI's QuickSwitch patented serving technology allows for menu flexibility and easy merchandising to keep a variety of foods at their required temperature, be it hot or cold. The only hot/cold/frozen convertible well in the industry, QuickSwitch allows serving wells to be independently controlled and change temperature within 60 minutes or less. So your staff can easily have access to soups, salads, or pasta in the same area and even transition between different meals for different age groups. 

Making sure food is cooked thoroughly is also important when dealing with food safety. Using Helix™ technology, the Blodgett Hydrovection oven takes air rapidly through the chamber. It quickly replaces the air as it cools, helping cook food from top to bottom, while the core temperature probe lets staff monitor food temperatures without opening the oven. The expansive windows also allow for visual monitoring of food to eliminate the need to continuously open the doors, helping maintain the oven's temperature throughout the cooking process. 

Are you ready to discover equipment that will help your K-12 foodservice program grow? Schedule your FREE school foodservice consultation to speak with an Elevation Reps school expert.