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Central Kitchen staff demonstrate new slicer to process blood oranges for student meals
Summary
Central Kitchen staff demonstrated a new fruit-slicing machine that can process cases of blood oranges quickly for school meal service; staff said the oranges are locally sourced and will be served as the "fruit of the week."
Diane Mercenari, a Central Kitchen staff member, demonstrated a new fruit-slicing machine and described how her team will use it to prepare blood oranges for school meals.
Mercenari said the kitchen will slice 50 cases of blood oranges using the machine, noting the cutter processes a whole case in under a minute and allowed the team to slice nearly 3,000 oranges in about 2 hours. "Like all fruit we serve the students, these oranges come from locally sourced farms and will be featured as the fruit of the week," she said. She described the workflow: washing the fruit, feeding the oranges through the machine, then packing and shipping them to schools to be served fresh to students.
The demonstration highlighted efficiency gains from the slicer and use of locally sourced produce in meal service. No formal decisions, votes or policy changes were recorded during the presentation. The remarks were descriptive of Central Kitchen operations and the process used to prepare fruit for schools.
