Nutritious Conveyor Oven Recipes to Diversify Your School Menu
Feeding K-12 students is a challenge that nutrition directors face daily. In addition to federal standards on school lunch menus that mandate nutritional points are met, labor issues are prevalent in many districts. A Middleby Marshall conveyor oven is a perfect solution.
Flexible Conveyor Oven For Schools
Using a ventless conveyor oven is an efficient way to cook in schools. Stackable up to two units high, the Middleby Marshall PS638E-V can be placed wherever schools have room for the oven, which allows more food to be cooked at once. Middleby Marshall ventless conveyor ovens are certified as non-grease emitting appliances. With internal systems for destroying grease-laden vapor, it keeps the air and surface around them clean without the aid of a Type I or Type II hood, saving money.
Save Labor In The School Kitchen
School cafeterias feed hundreds, and in some cases, thousands of people per day in a short time period. Cooking food quickly is a must. Students and staff need to eat and head back to class in a timely manner. Baking 30% faster than traditional conveyor ovens, Middleby Marshall ovens allow cafeteria employees to cook quicker with less labor. With Middleby Marshall conveyor ovens, school staff only need to place food on the belt and then not worry about it until it exits the opposite end. Easily operated, the oven lets staff see instant results and fully control the air movement, time, and temperature settings.
Nutritious School Cafeteria Recipes
Rejuvenate your school menu with this recipe, easily executed in a conveyor oven.
2 ozs. Chocolate chips
1 /8 lbs. + 1 /8 cup Applesauce
10 1 /8 ozs. Peanut butter
1 /3 ozs. Dry yeast
1 /4 cup + 2 3/8 tsps. Warm water, divided
11 5 /8 ozs. All-purpose whole wheat flour
2 /3 ozs. Dry milk
2 Tbsps. + 2 3 /8 tsps. Granulated sugar
1 1/8 tsp. Table salt
2 Tbsps. + 2 3 /8 tsps. Vegetable oil
1 cup Powdered sugar (optional)
As needed Pan-release spray
1. For the filling, mix together chocolate chips, applesauce and peanut butter and set aside.
2. Dissolve the dry yeast in 1 /4 cup warm water, let stand for 4 to 5 minutes, until bloomed.
3. Place flour, dry milk, sugar and salt in a mixer bowl and blend with dough hook for approximately 2 minutes on low speed.
4. Add the 2 3 /8 tsps. water. Mix for one minute on low speed.
5. Add dissolved yeast mixture and mix for 2 minutes on low speed.
6. Continuing in the mixer, knead dough on medium speed for 8 minutes or until dough is smooth and elastic.
7. Place in a warm area (around 90° F) for 45-60 minutes to rise.
8. Once risen, place dough on a lightly floured surface. Roll out the dough to 10-inches wide and long enough to roll around filling. Once flattened, add the applesauce mixture.
9. Working away from you on the longer side of the rectangle, roll up and cut into 1-inch pieces. Place on a baking pan.
10. In the PS638 electric conveyor oven, bake at 440° F for 7-8 minutes until golden brown.
11. Allow to cool. 12. Once cooled, dust with powdered sugar if using
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