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Basic Farm To School Salad Bar Equipment List
from: Who is the authorSchool Equipment
Creating a safe, efficient, and effective food environment is one of the "first items a school must attend to once the core team is established. Purchasing and installing equipment often represents the largest program investment. The cost of obtaining the equipment will vary based on existing equipment and what you decide to purchase. Some schools have a full cafeteria-style kitchen with industrial equipment and large preparation surfaces. Others manage simply with a lone refrigerator, 3 sinks and a hot plate.
Whatever your facility, be aware of and adhere to public health requirements for safe food preparation and handling. Consider the following questions: Where will the program operate in the school? Where will the foods be received, prepared, served and stored? Where will the children eat their foods? How will foods be transported from service to eating areas? What structural modi"cations are necessary? What equipment is needed?
Basic Farm To School Salad Bar Equipment List
A large refrigerator is essential – even if you are feeding a handful of students. Two large refrigerators or a large cooler will be necessary if you are feeding more than 50 children. You will be receiving large quantities of food and primarily fruits and vegetables. Milk, dairy, eggs and meats must go in the refrigerator. Fruits and vegetables are best stored in the refrigerator, but a cool place like a root cellar will work as well.
- A sink is required. It must have 2-3 compartments if an industrial dishwasher is not purchased.
- A table-top salad bar kit including the following items is essential:
- 1x Table Top Salad Bar w/sneeze gaurd.
- 1x Rectangular Table Top Hot Food Warmer.
- 4x Plastic Serving Spoons.
- 6x Clear Squeeze Bottles.
- 4x Tubs w/Clear Lids.
- 2x Stainless Steel Bowl.
- 2x Clear Plastic Bowl.
- 2x Clear Plastic Food Saver Tub with Lid.
- 8x Stainless Steel Spoons.
- 16x Stainless Steel Tongs.
- 3x Stainless Steel Full Size Inserts.
- 3x Stainless Steel Full Size Lids.
- 4x Stainless Steel ½ Size Inserts.
- 4x Stainless Steel ½ Size Lids.
- 4x Stainless Steel ¼ Size Inserts.
- 4x Stainless Steel ¼ Size Lids.
- 3X Large Cutting Boards.
- 3X Sharp Knives (various sizes).
Other basic kitchen needs:
- Measuring cups.
- A food processor.
- A Strainer / Colander.
- A large salad spinner.
- Ice packs.
- Thermometers and a probe thermometer.
- Can openers.
- Tin foil.
- Plates and bowls (dishwasher safe).
- Forks, knives, and spoons.
- Detergent.
- Sanitizer.
- Wash cloths and tea towels.
- Aprons.
- Hats/ Hair Nets
- Rubber gloves.
- Liquid soap.
- Paper towels.
Additional Useful Equipment Items:
- A stove is not absolutely necessary, but will certainly help – especially in the preparation of hot soups, stews, and one-dish meals that often accompany a salad bar. Optional small equipment may be purchased to serve hot foods –a slow cooker or a soup warmer are good examples.
- An industrial dishwasher is not absolutely necessary but will certainly help. In addition to ensuring dishes are properly cleaned and sanitized,dishwashers cut down on waste. Imagine the amount of paper, plastic and Styrofoam that will not end up in the local land"ll when real dishes and cutlery are used instead of disposable products? While the investment may seem large upfront, over time the savings are considerable both economically and environmentally.
- A freezer is not absolutely necessary but will certainly help. Freezing local foods is one way to store them longer so that they can be enjoyed all year long!
- A root cellar is not absolutely necessary, but like the freezer, it will certainly help to store local foods. Children will be able to enjoy fresh local root vegetables - like carrots, potatoes, beets, squash, onions, and cabbage - all year long.
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