The revised School Food Standards planned for England are about healthier meals, but the changes could have consequences far beyond the menu. For schools that currently rely on deep-fried dishes, moving towards different cooking methods may create a reason to review how the entire kitchen operates.
The Department for Education published its response to the School Food Standards consultation on 14 September 2026. It confirmed that deep-fried foods will no longer be permitted under the revised standards, with implementation planned from September 2027, subject to Parliamentary approval. Some secondary-school provisions are phased to 2028; schools should check the final regulations and guidance for their setting.
What is changing under the School Food Standards?
The planned reforms include stronger expectations around fruit, vegetables and fibre, as well as tighter restrictions on foods high in fat, sugar and salt and new breakfast standards. The deep-fried food restriction is likely to be particularly relevant to schools using dedicated frying equipment as part of their regular catering operation.
For education estates teams and catering providers, the practical question is straightforward: can the existing kitchen, equipment and working methods deliver the planned menu consistently, safely and within the available budget?
Do schools have to remove their fryers?
No general legal requirement to physically remove fryers has been announced. The proposed restriction concerns the food being served. A school should first review its current menu, how frequently its fryer is used, what equipment is already available and what food preparation methods will be appropriate under the updated requirements.
A redundant fryer may eventually be removed or the space repurposed, but that should follow a site-specific operational assessment—not an assumption that every kitchen needs the same replacement.
How could a menu change affect kitchen equipment?
Cooking equipment – Some dishes could be prepared using existing ovens or other appropriate commercial cooking equipment. Alternative methods should be evaluated against menu requirements, cooking quality, throughput, staffing and the space available. There is no universal one-for-one fryer replacement.
Preparation and workflow – More fresh preparation or a different service method may change where food is received, prepared, cooked, held and served. Small bottlenecks can become significant when hundreds of meals need to be delivered in a short window.
Refrigeration and storage – Revised ingredient requirements and preparation patterns may affect chilled storage capacity, temperature control, food rotation and the way ingredients move through the kitchen.
Ventilation and utilities – Changes in cooking appliances can alter requirements for electrical capacity, gas, extraction and the layout of cooking areas. These should be checked before selecting or installing equipment.
Layout and installation – Existing access routes, space constraints, building services and term-time working arrangements can all influence the timing and feasibility of any project.
Ongoing maintenance – A kitchen upgrade is only part of the picture. Planned servicing, reactive support and reliable equipment operation remain important after installation.
A sensible five-step readiness plan
1. Review your planned menus with the catering team and identify dishes affected by the restriction.
2. Audit existing cooking equipment, including fryer use, asset condition and available capacity.
3. Compare suitable cooking alternatives against meal volumes, pupil preferences and operating workflow.
4. Assess layout, utilities, ventilation, refrigeration and likely installation requirements.
5. Prioritise investment across the school, academy trust or council estate and plan procurement early.
Why start now?
September 2027 may feel some way off, but schools and education estates teams need time to review menus, assess equipment, agree budgets, obtain approvals and plan works around the academic calendar. Earlier investigation helps avoid rushed purchasing decisions.
How Acme can support schools
Acme works across commercial kitchen equipment, refrigeration, ventilation and service and maintenance. Our proposed free School Kitchen Readiness Survey is designed to help schools, academy trusts and local authorities establish the condition of their existing setup, identify potential improvements and consider appropriate next steps before committing to equipment purchases.
Interested in reviewing your school kitchen ahead of 2027? Get in touch with us today.
