Oakland Elementary
Serving Line, Cooking & Refrigeration Equipment
The Project
At Oakland Elementary in Lafayette, IN, the project focused on improving kitchen and serving-line operations to better support cafeteria service. The update included installing modern equipment, reorganizing layout, and enhancing refrigeration and serving capacity — aimed at boosting efficiency, ergonomics, and foodservice performance.
Project Goals:
– Increase kitchen efficiency by expanding cooler/freezer capacity.
– Introduce a ventless combi-oven/steamer to address space constraints and lack of hood.
– Enhance serving line capacity and ergonomics for both servers and students.
Project Successes
The Results
- Expanded refrigeration & storage capacity — New cooler and freezer units replaced older single-door reach-ins, providing more cold-storage space for ingredients and prepared meals.
- Added cooking flexibility without extra hood requirements — A ventless mini combi-oven was installed to bring steam cooking capability without requiring a full ventilation hood, solving space & code constraints.
- Improved serving-line ergonomics & throughput — Upgraded serving lines and reorganized kitchen flow made meal service more efficient, benefiting both staff and students.
- Optimized kitchen footprint & modern infrastructure — Removal of old cabinetry and addition of new equipment (refrigeration, cooking, drying racks) freshened the kitchen design and improved overall usability.
Old Equipment Replaced
Serving Lines
Single Door Reach-in cooler
2 Door Reach-in freezer
Ready to Take the Next Step?
Let’s build something great together. Whether you’re planning a new project, exploring equipment options, or looking to experience our Culinary Centers firsthand, HRI is here to help—every step of the way.
1-800-987-4122
