In this video, Michael Lichter - CEO, Culinary Depot Incorporated talks about Commercial Kitchen Designs and Equipment in educational facilities like schools and universities.

Watch as they discuss educational institution kitchen equipment, educational facility equipment installation, university commercial kitchens, middle school commercial kitchens, high school commercial kitchens, commercial kitchens for schools, commercial kitchens for education. They even covered educational institution kitchens, educational institution kitchen design, and educational institution commercial kitchen.

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At its heart, Culinary Depot understands that every chef, dietary director, establishment, and the institution has different needs. Our overriding principle – as an upstart in 1999 and today – is to work with each customer every step of the way to help them meet their individual foodservice goals in the most practical, time efficient, and cost-effective manner.

Our highly motivated professional staff, backed by a solid relationship with a cross-section of industry suppliers, enables Culinary Depot to constantly remain on the cutting edge of the industry. We offer a full line of the most innovative products on the market as well as the guidance to integrate the most suitable equipment within the applicable logistics.

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Video Transcript:

In this video we're going to talk about commercial kitchen design with special reference to schools, which is to say educational facilities. Michael, nice to see you. Nice to see you as well. So we've been talking about commercial kitchen design and the sort of equipment that you might need in commercial kitchens. Let's talk about the specific niche of schools -- educational facilities. So tell me first what are some of the design considerations if you're putting together a commercial kitchen for a school.

So the consideration to take in in designing a kitchen for a school is the time putting out the meals. It's usually at max three times a day. So there's breakfast, lunch, and dinner if it's a college or university. Okay. So you have to figure out how you can put out a large amount of meals in a short amount of time. Because I mean my kids go to school, are in elementary school right now, and there are like a thousand kids but the university can be even bigger. What kind of volume are we talking here? Universities can be by the thousands. By the five-, four-, six-, seven-, eight-thousand people. So you have to- what kind of equipment do you have to sort of have in mind? What kind of scale do you have to talk about for that to happen? So in the elementary schools, it's like a catering as far as the large volume. And when you go into colleges, universities, it turns really into production. Mass production. Right, I can imagine. So a whole lot of chicken nuggets. Yes.

Tell me about what sorts of food schools are typically preparing now. Are they going for more healthy meals? So there's been a big initiative to go healthy. And for more healthy options? So there's been a big initiative to go healthy. And better meals. So we've been getting them the right equipment to serve healthier meals. For example, some of the schools say it's hard to serve fresh salad because you know we need so much manpower to dice the vegetables and stuff. And we could show them in an economical way to buy, invest in a machine. And you save on manpower -- therefore, some of the schools have been able to now serve salads daily, and that's something we take pride in. Wow, so you have some kind of salad chopper. We have a salad chopper by Robot Coupe, Hobart, Electrolux, and people don't realize that it's not that expensive. And the ROI on it is really good.

One other challenge I've heard -- and this may seem like an odd thing to say, with particularly elementary schools -- is how milk works because got those little cartons and so on. What solutions do you have in that milk space. Great question. So we have milk coolers by all major manufacturers. Some is a True, Nor-Lake, Master-Bilt and Traulsen. And they're on casters and wheels. Easy to move around. And so you can keep them in a locked room and before meal time, just wheel it in, plug it in, and the kids can grab their milks and stay healthy. So this milk security is a concern. Yeah.

Alright, so let's talk more about in terms of educational institution kitchens, what are some of the unusual pieces of equipment you might find only in educational facilities for example and less so -- let's say in a normal restaurant or maybe in a hotel.