Foodservice Equipment & Supplies


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41 have allowed us to expand the healthy menu options across all of our foodservice programs." Using the can opener has also reduced the number of employee repetitive motion injuries. And because the machine removes lids without cutting metal, potential contamination by metal shavings has been drastically reduced. "We have a standard can opening solution and offer a handful of custom alterations," says Marie Boyd, director of sales-east at Edlund, who worked with Duval County Public Schools to design and install the solution last spring. "In fact, we made a change after it was installed. When I developed the specs with Darryl Smith, we thought it would primarily be used for the commissary's production of sauces and dress- ings. After a couple weeks of use, we realized that the solution was being used for a host of other products. We needed to make a field modification for their various canned fruits." Edlund adjusted the solution to enable it to either send the rinse water into the cart with the food product or bypass it altogether and send it down the sink drain so it didn't dilute the product or its appeal to the students. Avoiding Illness Microbial contamination represents another concern, and "healthy" food wouldn't be healthy if it had foodborne pathogens. Another Edlund solution helps ensure food safety in Duval County Public school kitch- ens as well as the Nutrition Services Center: the Helios ™ UV Knife Sterilizer Cabinet. The patented cabinet safely stores knives in a central location and also sanitizes the knives to prevent the spread of unhealthy microbes. According to Edlund, the high-powered UV Light System provides superior sterilization compared to other methods or products that require expensive chemicals. The KSUV-18 will safely sterilize knives in as little as 3 minutes with 99 percent efficacy (according to inde- pendent laboratory testing) and their exclusive NSF Component Certified Knife holder ensures complete sterilization of the knives. "The sterilizer cabinet helps maintain optimal knife performance by storing on the wall instead of a drawer, reducing contact with other metal cooking utensils and exposure to the elements that may cause rust," Smith says. "We are con- fident that our staff has a clean assortment of knives on hand to prepare the fresh fruits and veg- etables that are available daily on our menus." And those fresh foods contribute to helping improve students' health at school and, ideally, throughout their lives. students to try a healthy and tasty ingredient in a dish they already like. Executive chefs train cooking staff to keep taste, preparation and presentation standards high. Beyond the Classroom Nutrition education programs in the café and classrooms include Get to Know the Grower, enabling students to meet and taste the harvest of the farmers that supply the schools. Local Florida growers supply most of the district's fruits and vegetables, much of it organic. Another program, The Discovery Kitchen, brings chefs into the schools for demonstrations and tastings. Students can even make a trip to the Nutrition Services Center, the central production kitchen that produces items for the approximate- ly 110,000 meals served every day at the schools. To keep production on pace at the Nutrition Services Center while expanding the healthy menu items served at all the schools, the district looks for ways to save time and labor. One tool that's had a "remarkable impact on our produc- tion efficiencies," according to Alonza Anderson, project manager for the Duval County Public Schools nutrition program, is the Semi-Automatic Can-Opening Solution from Edlund Co. The setup includes a Heavy Duty Crown Punch can opener as well as a hydraulic can crusher. Speed and Savings An employee puts the can at one end of the system and simply removes the empty can at the end. This automated system removes the top of the can, inverts it and then pours the food into a waiting pan, and then rinses the can. If the recipe calls for it, the machine can also strain and rinse the product. The staffer can then pop the can into the crusher, which saves space in the dumpster — and time from taking trips out to it. The Duval County Public Schools foodservice team appreciates the high-speed can-opening so- lution for a number of reasons. First is its ability to open a lot of cans very quickly. For example, the cold production department opens 1,750 No. 10 cans for each item containing a canned ingredient on the Breakfast in the Classroom menu. Some weeks, this means opening up to 5,248 cans. That's not to mention the 300 cans of product the district uses each day for cook-chill products that staff prepare in 300-gallon batches and the 100 cans of fruit the bakery uses. "The speed at which we are able to open and process canned foods has increased productiv- ity and better use of staff resources," Smith says, adding that the district has a goal of fully automating the kitchen. "These efficiencies One tool that's had a "remarkable impact on our production efficiencies," is the Semi- Automatic Can-Opening Solution from Edlund Co.

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