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Equipment by Functional Areas

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Fry chicken, fish. Saut or steam vegetables, stir fry. Cook soups, stews, sauces ... Stainless steel is usually less expensive in the long run ... – PowerPoint PPT presentation

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Title: Equipment by Functional Areas


1
Equipment by Functional Areas
Optional Side Trip
  • Chapter 5
  • Equipment by Functional Areas

2
Chapter 5 Objectives
  • Identify
  • Functional areas or the locations where a
    specific task or group of similar tasks occurs
  • Space requirements
  • Equipment needs
  • Energy and water requirements
  • Facility environmental concerns

3
Functional Areas
4
Receiving
  • As a Functional Area . . .
  • The first step in the flow of food
  • The first control point
  • The first spot to certify that products are
  • In good condition
  • At appropriate temperature
  • Delivered as ordered

5
Receiving
  • Equipment Needs
  • 2-wheeled hand truck and/or 4-wheeled platform
    hand truck
  • Utility carts
  • Table/desk for paperwork
  • Scales
  • Thermometers
  • Fly fan

6
Receiving
  • Things to Think About
  • Activities include
  • Inspection of incoming food and supply items
  • Acceptance or rejection of goods
  • Door thresholds
  • Low enough to allow hand trucks and carts to roll
    over them easily

7
Receiving
  • Electrical panels
  • Should not be located here
  • Convenience electrical outlets
  • Must be located here
  • Light level
  • Recommend 50 foot-candles

8
Storage
  • Equipment Needed
  • Shelving Materials
  • Stainless Steel
  • Chrome Plated
  • Zinc Plated
  • Epoxy Coated
  • Polymer (plastic)
  • Aluminum

9
Storage
  • Equipment Needed
  • Shelving Materials
  • Stainless Steel
  • Most expensive
  • Excellent for use in high-humidity areas
  • Most durable finish
  • Chemical resistant
  • Will not rust or corrode
  • Will clean easily

10
Storage
  • Equipment Needed
  • Shelving Materials
  • Chrome Plated
  • Bright metallic finish
  • Limited corrosion and rust protection
  • More durable than zinc plating
  • Should not be used in high-humidity areas, such
    as walk-ins and dish rooms

11
Storage
  • Equipment Needed
  • Shelving Materials
  • Zinc Plated
  • Bright metallic finish
  • Limited corrosion and rust protection
  • Most cost-effective plating
  • Should not be used in high-humidity areas, such
    as walk-ins and dish rooms
  • Use for dry storage, not chemicals

12
Storage
  • Equipment Needed
  • Shelving Materials
  • Epoxy Coated
  • Should be placed on plated shelves
  • Good for use in high-humidity areas
  • Usually carries manufacturers extended warranty
    against corrosion and rust

13
Storage
  • Equipment Needed
  • Shelving Materials
  • Polymer (plastic)
  • Will not rust or corrode
  • Excellent for use in high-humidity areas
  • Will clean easily
  • Available in many weight-bearing capacities
  • Chemical-resistant

14
Storage
  • Equipment Needed
  • Shelving Materials
  • Aluminum
  • Lightweight
  • Inexpensive
  • Finish will oxidize and rub off on stored
    products
  • Not chemical-resistant

15
Storage
  • Equipment Needed
  • Shelving Materials
  • Never use the following
  • Galvanized or painted galvanized shelving
  • Wood
  • Difficult to clean and sanitize
  • Will damage easily (splinters)
  • Cannot be adjusted
  • Will rot where it meets the floor
  • Not accepted by health inspectors

16
Storage
  • Equipment Needed
  • Shelving Construction
  • Uprights (posts) the important thing to
    remember is how the shelf is attached to the post
  • Set-Screw
  • Nut Bolt
  • Post Clips

17
Storage
  • Equipment Needed
  • Shelves
  • Wire
  • Slatted (Louvered)
  • Solid

18
Storage
  • Equipment Needed
  • Shelving Options and Accessories
  • Explore the Possibilities
  • Caster, can racks, bin markers, shelf dividers,
    pan racks, dunnage racks, and pallets
  • Keep in Mind
  • You are buying a storage system
  • Maximize your storage space
  • Chemicals, detergents, and soaps must be stored
    separately from food and paper goods

19
Soap/Chemical and Janitor Supply Storage
  • Equipment Needed
  • Other Equipment Considerations
  • Soap and chemical shelving
  • Washer/Dryer (optional)
  • Laundry counter with sink
  • Mop sink

20
Soap/Chemical and Janitor Supply Storage
  • Soap and Chemical Shelving
  • Cleanable
  • 6 off floor minimum
  • Chemical- roof or non-corrosive
  • Solid shelves
  • Mop rack needed in this room

21
Soap/Chemical and Janitor Supply Storage
  • Electrical
  • At least one outlet in each storage room
  • No electrical panels here (electrical code
    violation)
  • Recommended light level
  • Minimum 30 foot-candles
  • Up to 50 foot-candles in high activity areas

22
Soap/Chemical and Janitor Supply Storage
  • Mechanical
  • Provide heating and ventilation only
  • 2 to 3 air changes per hour

23
Dry Storage
  • As the Second Functional Area . . .
  • Food and supplies are moved from receiving to
    dry, refrigerator, and freezer storage
  • Dry storage and chemical storage must have all
    contents stored separately
  • Food must never be mixed in a storage area with
    chemicals or cleaners

24
Dry Storage
  • Equipment Needs
  • Shelving system
  • Dunnage racks
  • Can storage rack (optional)
  • Utility carts

25
Dry Storage
  • Equipment Selection
  • Shelving will impact on
  • Air circulation
  • Pest prevention
  • Stock rotation
  • Storage shelving
  • Approximately 74 tall
  • 21 deep shelves are ideal
  • Dunnage platforms should be at least 6 off
    floor

26
Dry Storage
  • Equipment Selection
  • Spacing of shelves
  • Four shelves in all
  • The bottom shelf should be 6 off the floor
  • Next two spaced at 26
  • The top shelf at 74 above the floor

27
Dry Storage
  • Electrical
  • No electrical panels in this area (electrical
    code violation)
  • At least one electrical outlet
  • Recommended light level - 30 foot-candles
  • Light fixtures should not extend below 8 inches
    of ceiling
  • A light switch should be located in the room

28
Dry Storage
  • Other Considerations
  • Heating and air conditioning should be available
    in this area with 3-4 air changes/hour
  • Do not place hot water heater in this area
  • Install a sprinkler system for extra protection
  • Environmental Conditions
  • Area should be clean, dry, well-ventilated, and
    temperature-controlled
  • Temperature should be between 50F - 70F

29
Refrigerated Storage
  • Equipment Needed
  • Walk-in cooler
  • Walk-in freezer
  • Cooler/freezer shelving
  • Cooler/freezer dunnage racks
  • Mobile angle rack (optional)

30
Refrigerated Storage
  • Walk-in coolers and freezers are best
  • Suggested height 8 6
  • Shelving
  • Approximately 60 high
  • 4 shelves spaced at 18
  • Bottom shelf 6 off floor

31
Refrigerated Storage
  • Aisles
  • Large enough for hand trucks and carts
  • 36 minimum, 42 - 48 desirable
  • Amount of Refrigerated Space Required
  • Allow 1 sq. ft. of shelf space for each student
    meal
  • Divide equally between the cooler and the freezer
  • Be generous with the space allotted

32
Refrigerated Storage
  • Other considerations
  • Size of doors should be 36 minimum
  • Floors
  • Easy to clean
  • Non-slip
  • Level with outside floor
  • Ceilings should be light-colored to reflect light

33
Refrigerated Storage
  • Electrical
  • Provide
  • Disconnect switches as required by Code
  • Lighting from front to back of refrigeration
    units
  • Light switch outside of unit or in a vapor-tight
    box inside unit
  • Light level at 30 foot-candles

34
Refrigerated Storage
  • Mechanical
  • Compressors, defroster, fans, etc. are typically
    provided with the unit
  • Plumbing
  • Provide a floor drain
  • Locate condensing unit
  • outside of building

35
Preparation/Hot Food Production
  • As a Functional Area . . .
  • Hot food production
  • Key functional area in the conventional
    foodservice system
  • Selection of type of equipment is affected by
  • Menu
  • Labor availability and skill
  • Serving schedule

36
Preparation/Hot Food Production
  • Equipment Needs
  • Preparation
  • Bakers table with portable bins
  • Disposer
  • Drinking fountain
  • Food processor
  • Hand sinks
  • Heater/proofer cabinet
  • Meat sink

37
Preparation/Hot Food Production
  • Other Equipment Needs
  • Preparation
  • Mixer
  • Portable carts
  • Pot/pan shelving units
  • Preparation/work tables
  • Slicer
  • Vegetable sink (2-compartment)

38
Preparation/Hot Food Production
  • Other Equipment Needs
  • Cooking
  • Combination oven/steamer
  • Convection oven
  • Convection steamer
  • Cooks sinks
  • Cooling racks
  • Exhaust hood
  • Fryer (optional)
  • fFyer filter (desirable)
  • Range
  • Trunnion kettles (batch cooking)

39
Preparation/Hot Food Production
  • Mixer
  • Range from 5-quart tabletop to 140-quart floor
    models, indicating bowl size
  • Agitators flat beaters, dough arms, wire whips,
    pastry knife
  • Optional equipment vegetable slicer, bowl
    splash cover, bowl extension attachment, bowl
    truck, bowl scraper, chopper/grinder, dicer,
    colander, stop and start controls, and
    programmable controls

40
Preparation/Hot Food Production
  • Vertical Cutter Mixer (VCM)
  • VCM consists of conical mixing bowl with motor
    mounted at bottom
  • Removable sleeve with cutting blades mounted on
    motor shaft which projects from bottom of bowl
  • Sized from 10-quart countertop model to 130-quart
    floor model

41
Preparation/Hot Food Production
  • Tilting Braising Pan Workhorse
  • A one-piece stainless steel pan with vertical
    side walls, a front pouring lip, and hinged
    stainless steel cover
  • Uses
  • Brown or braise stew meats, ground beef
  • Fry chicken, fish
  • Sauté or steam vegetables, stir fry
  • Cook soups, stews, sauces
  • Back-up grills, steamers, kettles

42
Preparation/Hot Food Production
  • Steam Jacketed Kettle
  • Cylindrical in shape with a rounded bottom, a
    second cylinder is placed on the outside to allow
    steam to circulate between the two
  • Available in direct steam or self-contained
    electric or gas with stationary or tilt option
  • Uses
  • For boiling, stewing simmering, braising,
    holding, and reheating
  • Examples
  • Soups, stews, sauces, gravies, pasta, rice,
    puddings, pie fillings, vegetables, cereals, meat
    roasts, poultry, shrimp, lobster, tea

43
Preparation/Hot Food Production
  • Convection Steamer
  • Pressureless steamer available with
    self-generating gas or electric steam coil
    generators and direct steam models
  • Each compartment capacity is equated to the
    number of 12X20X2 deep pans it will hold

44
Preparation/Hot Food Production
  • Convection Steamer
  • Requires a water supply
  • Uses
  • Steam cooking, defrosting, and reheating
  • Examples
  • Vegetables, rice, pasta, eggs, poultry, seafood,
    meats, prepared foods, frozen entrees, hot dogs,
    potatoes

45
Preparation/Hot Food Production
  • Pressure/Pressureless Steamer
  • Offers the flexibility to operate in a pressure
    (5-5 psi) steam or a pressureless steam mode
  • Requires a water supply
  • Uses
  • Steam cooking, defrosting, and reheating
  • Examples
  • Vegetables, rice, pasta, eggs, poultry, seafood,
    meats, prepared foods, frozen entrees, hot dogs,
    potatoes

46
Preparation/Hot Food Production
  • Combination Oven Steamer
  • Offers a single cooking chamber with ability to
    cook in three cooking modes, which include hot
    air mode (convection oven), a steam mode
    (convection pressureless steamer), and a
    combination of both modes
  • Available in gas or electric models
  • Requires a water supply

47
Preparation/Hot Food Production
  • Combination Oven Steamer
  • Uses
  • Roast, steam, bake, poach, blanche, grill,
    defrost, cook-and-hold, and reheat
  • Examples
  • Vegetables, poultry, seafood, meats,
  • Frozen entrees, muffins, breads, pizza, prepared
    foods

48
Preparation/Hot Food Production
  • Convection Oven
  • Offers a cooking chamber with a fan to circulate
    hot air
  • Available in gas and electric models
  • Uses
  • Bake, roast, slow roast and hold, and reheat
  • Examples
  • Breads, cookies, cakes, pies, meats, poultry,
    seafood, frozen entrees, pizza, potatoes, grilled
    cheese sandwiches, macaroni and cheese

49
Preparation/Hot Food Production
  • Equipment Selection
  • Base on menu, but keep as multi-purpose and
    simple as possible
  • Specify back covers for equipment if back is to
    be visible
  • Stainless steel is usually less expensive in the
    long run
  • Provide soap and hand towel dispensers at each
    hand sink

50
Preparation/Hot Food Production
  • Equipment Selection
  • Pot and pan storage racks should be mobile
  • In baking area
  • Provide a bakers table with backsplashes and
    mobile ingredient bins for ease of transport from
    storage area
  • Area should be convenient to a water source
  • Provide mobile proofing cabinet, mixer(s), and
    oven(s)

51
Preparation/Hot Food Production
  • Equipment Selection
  • Provide parking space adjacent to each work area
    for mobile carts used to transport food from
    storage areas
  • Provide a clock in this area
  • Locate cooking equipment in a central location
    to enhance cleaning and efficiency

52
Preparation/Hot Food Production
  • Electrical
  • Requirements should be coordinated
  • with equipment specifications
  • Verify voltage, amperage, and type of connections
    required
  • Electrical devices mounted near floor should be
    weatherproof and hard piped several inches off
    the floor for ease of cleaning

53
Preparation/Hot Food Production
  • Electrical
  • Recommended light level in the kitchen area is 75
    foot-candles
  • Light fixtures should be lensed and gasketed to
    prevent moisture from damaging fixture
  • Emergency lighting should be provided in this
    area to meet the requirements of the Life Safety
    Code
  • Connect hood fire suppression system to building
    fire alarm system

54
Preparation/Hot Food Production
  • Mechanical for Prep Area
  • HVAC system should be part of system that serves
    cooking and serving areas
  • Should supply a minimum cooling load of 48
    BTU/square foot
  • Unit will provide the balance of make-up air
    needed to replace the air exhausted by the
    exhaust hood

55
Preparation/Hot Food Production
  • Mechanical for Cooking Area
  • HVAC system should be part of system that serves
    prep and serving areas
  • Minimum cooling load of 100 BTU/square foot with
    room temperature of 80F
  • All air supplied to the cooking area will be
    exhausted through the kitchen hood
  • Hood should be U.L. listed and designed in
    accordance with National Fire Protection
    Association 96
  • Hood should overhang all equipment by 9

56
Preparation/Hot Food Production
  • Plumbing
  • Provide hand wash sink in prep area
  • Stainless steel with electric eye or foot pedal
    operation to eliminate hand contact with faucet
    handles
  • Supply all prep sinks with wrist blades to reduce
    food contact with faucet handles

57
Preparation/Hot Food Production
  • Plumbing
  • Provide garbage grinder in drain of prep sinks
    (if approved by local plumbing codes)
  • Pipe all floor drains and waste outlets from
    cooking equipment to a central grease interceptor
  • Provide a master gas shut-off valve

58
Preparation/Cold Food Production
  • As a Functional Area . . .
  • A variety of activities take place, from washing
    produce for preparation to slicing, chopping,
    mixing, and plating

59
Preparation/Cold Food Production
  • Equipment Needs
  • Cooling units
  • Refrigerator
  • Freezer
  • Blast chiller
  • Mixer
  • Slicer
  • Cutter/Mixer

60
Preparation/Cold Food Production
  • Blast Chiller
  • Designed to rapidly cool food
  • An essential component of HACCP system
  • Product brought below 41F in 90-120 minutes or
    less
  • Capacity needs (determined in pounds per load)
    equal the number of persons the chiller can serve
    for three meals per day

61
Preparation/Cold Food Production
  • Ice Machine
  • Ice is considered a food and must be handled as a
    food
  • Rated according to the amount of ice produced in
    a 24-hour period
  • Consider the storage bin plus the count of ice
    produced during the peak period total ice
    available
  • Requires 20 psi water pressure

62
Preparation/Holding
  • Equipment Needs
  • Cabinets
  • Heated
  • Refrigerated
  • Holding Cabinet (warming or heater/proofer
    cabinets)
  • Function is to hold prepared food hot for service
    at a set temperature
  • Unheated cabinets are used for holding and
    transporting large quantities of prepared foods
    not requiring holding at a set temperature

63
Preparation/Holding
  • Holding Cabinet (continued)
  • Mobile or stationary
  • Reach-in or pass-thru
  • Roll-in or roll-thru
  • Aluminum or glass doors
  • Pass-thru holding cabinets hold food between the
    kitchen and serving area
  • Locate holding cabinets near prep and serving
    counters for efficiency
  • Consider half-size doors to cut down on heat and
    cold air losses when doors are opened

64
Preparation/Holding
  • Electrical
  • Electrical devices are floor level,
    weatherproofed, and installed for ease of
    cleaning
  • Recommended light level of 50 foot-candles
  • Mechanical
  • HVAC should be part of system that serves cooking
    and serving
  • Should supply a minimum of 48 BTU/sq. ft.

65
Warewashing
  • As a Functional Area
  • The functional area of warewashing is important.
    It is here that soiled dishes, glasses, flatware,
    trays, pots, and pans are cleaned and sanitized.

66
Warewashing/Pots and Pans
  • Equipment Needs
  • A garbage disposal with a pre-rinse spray is
    useful at the soiled end of operation
  • A three-compartment sink is needed and a
    four-compartment sink is desirable if space
    allows
  • The sanitizing compartment must be large enough
    to submerge the largest pot/pan used in facility
  • Hot water booster to maintain 180ºF minimum
  • Chemical injector
  • Drainboards provided at each end of pot and pan
    sinks, as wide as the widest sink compartment

67
Warewashing/Pots and Pans
  • Location of Area
  • Locate near dishwasher so that pots and pans can
    be run through dishwasher for sanitizing
  • To avoid cross-contamination, do not locate
    soiled area near a clean area

68
Warewashing/Pots and Pans
  • Electrical
  • Electrical devices located at floor level should
    be weatherproofed and easy to clean around
  • Recommended light level of 50 foot-candles
  • Plumbing
  • Faucets should have 3/4 supplies
  • Sink compartment drains should be lever-handle
    style

69
Warewashing/Pots and Pans
  • Mechanical
  • HVAC system should be part of the system serving
    cooking and serving
  • Based on a minimum cooling load of 48 BTU/sq. ft.
  • Unit should provide balance of make-up air to
    replace air exhausted by kitchen exhaust hood

70
Warewashing/Dish and Tray
  • Equipment Needs
  • A soak sink in the scraping area for soaking
    flatware before washing is useful
  • In larger schools a scraping trough connected to
    a disposal is more efficient
  • Soiled dish table large enough to accommodate
    trays and dishes while pre-rinsing
  • Pre-rinse area
  • Should have an overhead spray and disposer and be
    near soiled dish table to avoid unnecessary steps

71
Warewashing/ Dish and Tray
  • Equipment Needs
  • The washer requires sanitizing water temperatures
    of 180ºF minimum (need booster heater)
  • Automatic conveyor dishwasher, the clean dish
    table should be at least 7 long to handle a
    minimum of 4 dish racks
  • Provide open space of 20 under clean dish table
    for parking rack dollies

72
Warewashing/Dish and Tray
  • Electrical
  • Verify location and requirements of power to sink
    heaters with plumbing consultant
  • Recommended light level of 50 foot-candles
  • Light fixtures should be lensed and gasketed

73
Warewashing/Dish and Tray
  • Mechanical
  • Exhaust hoods
  • Install at entrance and exit to washer to vent
    heat and steam
  • Exhaust rate of 15 to 25 air changes/hour
  • System should be separate from building HVAC
    system
  • Make-up air unit and exhaust fan should be wired
    to run when the dishwasher is running

74
Warewashing/Dish and Tray
  • Plumbing
  • Provide booster heaters capable of a 60ºF rise
    in temperature (120-180ºF) for all warewashing
    equipment
  • Provide an immersion heater in pot sink to
    maintain
  • 180ºF water temperature

75
Miscellaneous
  • Waste Disposal
  • Equipment Needs
  • Garbage disposers
  • Pulpers and extractor systems
  • Trash compactors

76
Miscellaneous
  • Waste Disposal
  • Equipment Needs
  • Garbage disposers
  • Primary function is to grind food waste and mix
    with water
  • Waste is then piped to sewer
  • Specified by horsepower ranging from 1/2 to 5

77
Miscellaneous
  • Waste Disposal
  • Equipment Needs
  • Pulpers and extractor systems
  • Water and waste mixed together
  • Ground into small particles
  • Piped to extractor
  • Water reused in grinding process and solids are
    conveyed to a conventional trash container
  • Recommended when garbage disposers are against
    municipal ordinances

78
Miscellaneous
  • Waste Disposal
  • Equipment Needs
  • Trash compactors
  • Mechanical device designed to compress waste
    materials so that the volume is greatly reduced

79
Miscellaneous
  • Waste Disposal
  • Establish location for a grease disposal
    container
  • Equip dumpster pad with water supply and drain
    for clean-up
  • Provide an air curtain to outside entrances in
    vicinity of dumpster for insect control
  • Do not connect garbage disposals with septic tank
    systems

80
Miscellaneous
  • Can Washing and Drying
  • The can drying rack should be 12 above the floor
    to allow for air circulation
  • Rack should be non-ferrous to avoid rusting
  • Provide area with hot and cold water supply and a
    drain for clean-up
  • A hand sink should be nearby

81
Miscellaneous
  • Toilets and Lockers
  • Toilet areas
  • The toilet areas should have toilets, lavatories,
    soap dispensers, towel dispensers, and mirrors
  • Employee locker area
  • Lockers 72 high by approximately 15 wide with
    provisions for locks or padlocks
  • A bench and coat rack provided here or outside
    managers office

82
Miscellaneous
  • Toilets and Lockers
  • Equipment and space requirements must comply with
    the Americans with Disabilities Act
  • Provide convenience receptacles in toilet and
    locker area

83
Miscellaneous
  • Office(s)
  • Equipment Needed
  • Desk, chairs, bookcases, locking file cabinets,
    computer table or desk with printer stand and
    typewriter stand
  • Consider
  • Space and wiring for computer
  • Plenty of electrical receptacles for computer and
    other office equipment
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