The project:
To design and create a new dining
experience for pupils to replace the tired and limited facilities
that had remained largely unchanged since the 1960s. The school was
built in 1967 with a dining room designed to meet the needs of
around 700 pupils serviced by a typical 1960's school kitchen laid
out to match the menu of those times. Today the popularity of the
school means that the dining facilities have to meet the daily
needs of 1350 pupils, with over 900 regularly taking
lunch.
The result:
Working within the existing space,
BETTAquip created a more compact, efficient kitchen better matched
to today's menu needs and a healthier, more satisfying working
environment for the staff. BETTAquip proposed a design that created
more space in the dining room with a single servery located in what
was formally part of the old kitchen. A ventilated ceiling now
meets current health and safety guidelines and the floors and
ceilings were completely recovered. BETTAquip added two new
convection ovens that have a larger capacity and better cooking
performance than the old ranges. Three fryers were taken out to
create space and much of the other existing equipment is still in
use but has been relocated for a more ergonomic
workflow.
The response:
School Business Manager Valerie
Culpin:
"The old kitchen was looking very
tired. There was no ventilation and the condition of the walls and
floor raised health and safety fears. To serve all of the pupils we
had to organise lunch into 3 sittings. We are serving the children
very fast now and can serve all of the pupils in just 2 sittings.
The new servery is colourful, clean and shiny and displays the food
in a very attractive way."
School Cook Carol
Middleditch:
"I used to walk miles every day
around the old kitchen, now everything is close to hand. I
particularly like the new ovens which are faster and cooked food
looks a lot better. For example in the old ovens I had to par boil
potatoes then get them into the oven before 10.30. With the new
ovens I no longer need to boil the potatoes and can put them in the
oven an hour later at 11.30 and still have them ready for lunch.
The kitchen is also easier and quicker to clean up at the end of
the day."
Head Teacher Michael
Kelly:
"In conception and implementation
the new facilities are quite superb. The equipment is top quality
and it has been a pleasure working with the professional team of
BETTAquip."
Specialists in the design, supply, installation and after sales care of commercial kitchens and catering equipment
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