Planning School Kitchens
A school kitchen must serve many people within limited break times. WOLF plans the kitchen and its interfaces with the canteen with you – from the catering concept to the technical equipment.
What matters in your school?
- How many meals are required daily and per serving shift?
- How do pupils access the serving line and the dish return?
- Is food cooked on-site or are pre-delivered meals used?
Plan the serving line and dishwashing kitchen together
We view production or regeneration, hot holding, serving and return as a continuous process. We take existing rooms, connections and equipment into account. Whether it is a new canteen or a modernisation of an existing one: Describe the initial situation and the desired timeframe to us.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.
Related planning topics
Planning Cook & Chill
Plan a cook-&-chill kitchen: align production, blast chilling, refrigeration and regeneration as a continuous process. Discuss your project with WOLF.
Planning a regenerative kitchen
Plan a regenerative kitchen for delivered meals: coordinate intake, storage, preparation and service to suit your facility.
Planning a commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.