Bogor. Indonesia’s push to strengthen food safety under the Free Meal Program (MBG) has reached a new milestone, with the Bogor Tamansari Sukamantri kitchen (SPPG) becoming the first in the country to adopt an ompreng drying oven as part of its modern hygiene standards. The new system is expected to boost the quality, stability, and safety of meals distributed to students and other beneficiaries.

The oven improves kitchen operations by making production faster, cleaner, and more efficient. It supports high-standard sanitation for cookware, ensures safer drying processes, and reduces the risk of cross-contamination in large-scale meal production.

Khairul Hidayati, Head of Legal and Public Relations at National Nutrition Agency (BGN), said the move marks an important leap in modernizing kitchens within national nutrition programs.

“SPPG Sukamantri is a pioneer that proves appropriate technology can immediately raise food-safety standards. This ompreng oven strengthens production quality and sets an example for other facilities,” Hida said in Bogor on Tuesday.

Beyond the oven, SPPG Sukamantri has introduced integrated sanitation measures, including stricter equipment hygiene, a one-way production flow, contamination-free drying systems, and routine food-quality checks. These measures are designed to support large daily production volumes without compromising safety.

Hida added that BGN plans to promote similar technological upgrades nationwide.

“We want this innovation to become a new standard. All SPPGs must move toward modern, hygienic, and measurable kitchens. Food safety is non-negotiable, and Sukamantri has shown how technology can make operations significantly safer,” she said.

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