When it comes to evaluating food prep equipment for K-12 kitchens, food service directors are faced with many choices. Making the decision, however, shouldn't be a matter of just buying the same model or brand as always.
Food processors have become more popular pieces of equipment in K-12 kitchens, with some schools citing they utilize them for more than 50% of their chopping, dicing and grating needs. This places the equipment second in use only to convention ovens.
K-12 kitchens face challenges both in terms of time and resources. Obtaining and retaining the best possible employees factors into the efficiency of day-to-day operations, which can detract focus from menu planning and food preparation — particularly for from-scratch items.
