As students return to campus this fall, universities, campus cafés, and K–12 schools are facing the same challenge: how to serve healthier meals quickly, without compromising taste or efficiency. Parents and students alike are more mindful than ever of nutrition, while foodservice teams are balancing labor shortages, limited space, and rising costs. TurboChef and CookTek offer solutions that meet all these demands by providing healthier cooking methods, energy-efficient ventless ovens, and versatile hot holding and cooking equipment perfect for school kitchens and campus cafés.
Rapid Cook Ovens
The Sota i1 and CIBO+ are standout solutions for campus cafés and small foodservice areas. Their compact, countertop design means operators don’t need large kitchens to serve a wide variety of foods. Whether it’s reheating grab-and-go breakfast sandwiches, crisping flatbreads, or baking pastries, these ovens deliver consistent results without the footprint of traditional equipment. And because they are ventless, they eliminate the need for costly hood installations, making them perfect for cafés tucked inside student centers, libraries, or residence halls.
Healthier Meals Through Air Frying (Impingement)
Powerful jets of hot air are forced through precisely engineered holes in the jet plates, creating an even, high-velocity airflow that delivers consistent browning across every surface of the food. This “air-fry” effect makes it easy to prepare popular comfort foods such as chicken tenders, fries, and mozzarella sticks while significantly reducing fat content. For schools focused on nutrition standards, this approach supports wellness initiatives and helps create balanced meals students enjoy.
While smaller ovens fit the café model, large-volume operations require throughput without sacrificing versatility. The Double Batch high-speed impingement oven and HhC Conveyors bring power and scalability to school kitchens. These ovens are stackable and designed for high demand, handling everything from pizzas and sandwiches to chicken wings and baked goods. For example, a Double Batch can bake up to 40 16-inch pizzas per hour, ensuring kitchens can keep up during lunch rushes or sporting events. When stacked, that throughput doubles to 80 pizzas per hour, making it easier to handle the heaviest demand.
The flexibility of stacking units or combining conveyors with rapid cook ovens allows operators to scale production as enrollment grows or as menu offerings expand. Schools no longer have to choose between speed and quality, because they can have both.
Ventilation and Labor Savings
One of the biggest advantages of TurboChef ovens is ventless technology. Without hoods, schools save on installation costs while gaining flexibility in where equipment can be placed. When combined with easy-to-use One-Touch interfaces, pre-programmed menus and minimal training requirements, operators achieve immediate labor savings. Staff can spend less time monitoring equipment and more time engaging with students or prepping fresh ingredients.
Beyond Ovens: CookTek Adds Versatility
In addition to TurboChef ovens, CookTek hot holding and cooking equipment expand what schools can do in limited spaces.
- CookTek SinAqua Hot Wells keep prepared food at safe temperatures without water, reducing the risk of spills, minimizing maintenance, and lowering overall utility costs. They also help reduce food waste by holding items longer without drying them out. This is significant when paired with the USDA’s estimate that 30–40 percent of the U.S. food supply is wasted each year. Equipment that extends food life helps schools do their part in combating waste while saving money.
- The CookTek Stock Pot Induction Range boils five gallons (19 liters) of room temperature water in 17 minutes or less, offering rapid, efficient heating for soups, sauces, or pasta. Induction cooking is safer for staff, faster than traditional burners, and energy-efficient, helping schools meet sustainability goals.
Together, these solutions give school kitchens a versatile range of equipment to serve everything from grab-and-go snacks in cafés to full hot meals in dining halls.
Meeting Today’s Student Expectations
Today’s students expect food that is fast, fresh, and fits a healthier lifestyle. Surveys tied to the National Association of College & University Food Services show that 38 percent of students want fewer ultra processed foods and 33 percent want a greater variety of cuisines in their campus dining. By combining TurboChef’s rapid cook technology with CookTek’s innovative hot holding and induction solutions, schools can meet those expectations with menus that are nutritious, convenient, and delicious.
As the new school year begins, schools and universities have the opportunity to reimagine their foodservice with smarter equipment choices. TurboChef and CookTek make it possible to deliver the meals students crave while supporting staff with efficient, flexible tools that simplify kitchen operations.