Finnish school kitchen adopts exoskeleton support frames to reduce physical strain

A school kitchen in Raisio, southwestern Finland, has become one of the first in the country to introduce external support frames—known as exoskeletons—to assist staff in heavy lifting and repetitive tasks, reports Yle.

The devices, typically used in industrial settings, are now being tested in food service to improve workplace well-being and reduce sick leave. At Raisio’s Tiedonpuisto School, four exoskeleton models are in use, supporting staff as they prepare up to 2,000 daily meals and handle heavy containers of food.

Suurtalouskokki (institutional chef) Sanni-Sofia Orelma, who regularly lifts 10–20 kg containers, said the shoulder-supporting frame eases strain during tasks like ladling soup. “It lightens the load by a few kilos, especially when scooping from large pots,” she explained. The frames also encourage proper posture, reducing long-term wear on joints.

Johanna Leivo, Orelma’s supervisor, noted that veteran staff—many with decades in the profession—have welcomed the aids. “Over time, heavy tasks take a toll. These tools help people keep working comfortably,” she said.

The exoskeletons, supplied by Swiss manufacturer Auxivo, were introduced following input from workplace physiotherapist Elina Hyytinen. She emphasized their preventive benefits: “For jobs with high repetition, anything that reduces cumulative strain is valuable. These supports can also assist employees returning after injury or long absences.”

Raisio’s food service director, Mervi Heinonen, said the trial aims to extend staff careers by minimizing physical stress. “We’ve invited workers from our other kitchens to test them. If successful, we’ll consider wider adoption.”

While exoskeletons have been used in Finnish industry for years, their adoption in food service and retail is new. Supplier Minna Laine of Meditas Oy reported growing interest, particularly in female-dominated sectors where ergonomic risks are high. “This is about proactive health—helping workers stay fit for their jobs and for life after work,” she said.

The Raisio kitchen produces daily staples like 650 kg of casseroles and 800 kg of mashed potatoes and sausages, underscoring the physical demands of the role. If the pilot succeeds, similar systems may expand to other municipal kitchens.