1. A roller is used for rolling pizza crust.

2. Four roll-in proof boxes are used for yeast products.

3. Four roll-in rack rotary ovens are used for baking
Four roll-in rack rotary ovens are used for baking. French bread is baked on a daily basis in Saint Paul’s central kitchen.

4. A dispensing unit drops donuts into the fryer.

5. A view of the donut production area
A view of the donut production area. An automatic dispenser drops donut batter into the conveyor fryer. An employee at the end of the line arranges the finished donut onto sheet pans for distribution.

6. The kettle department is equipped with a 400-gallon steam-jacketed kettle with a Taylor graphing chart to track food product temperatures.

7. Food items produced in the operation are show in the purple and red racks. Notice that the bags are labeled. In the large box on the left are packages of cut lettuce, which is purchased already cut and ready to use.

8. Closed carts are used for transporting food to the elementary schools
Closed carts are used for transporting food to the elementary schools. In the open cart, bagged food and other items ordered by the school are ready for shipment. On the cart door is an order sheet for the school indicating the items and quantities needed. Each school gets two daily delivery. The morning delivery is for food needed for lunch on the day of delivery. The afternoon delivery is for breakfast items for the next day and provides an opportunity for pick up of leftover items from lunch.

9. The school district has nine trucks to make deliveries to schools
The school district has nine trucks to make deliveries to schools. This school district has their logo on the side of each truck. The facility has a closed dock area, which is important in an area with lots of snow and cold weather.

10. The central kitchen in Saint Paul prepares and transports food to 72 satellite schools. This is one example of an elementary school that receives food from the central kitchen.

11. The dining room at the elementary school is quite modern.

12. This is the service line where students pick up their trays
This is the service line where students pick up their trays. A steam table helps with temperature maintenance.

13. Receiving kitchens vary in size and equipment
Receiving kitchens vary in size and equipment. The philosophy in the Saint Paul School Food Service is that some production be done at the schools to assure the best food quality possible. This facility is well equipped for doing a number of food production tasks.

14. This elementary school has a fully-equipped dish room to serve the needs of the operation. Warewashing facilities are available for pots and pans.

15. This elementary school has a fairly large storeroom
This elementary school has a fairly large storeroom. Schools in this district get some of their deliveries directly from the vendors. This means that more storage space is required at the school but less is needed at the central kitchen facility. Having some products delivered directly to the schools reduces the amount of handling required by district employees.