Equipment by Functional Area

1
Equipment by Functional Area

• Chapter 5
• A Guide for Purchasing Foodservice Equipment

2
Chapter 5 Objectives

• Identify
• Functional areas
• 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

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Receiving

• Activities
• Inspection, checking, counting, taking
  temperatures, accepting/rejecting, and signing
  the invoice
• Equipment
• Trucks, carts, tables, scales, thermometers, and
  fans
• Refer to page 5.2 in A Guide for Purchasing
  Foodservice Equipment

6
Storage

• The second Functional Area
• Dry, refrigerated, and freezer storage
• Chemical storage
• Points to consider are
• Temperatures
• Types of shelving
• Refer to Pages 5.3-5.4 in A Guide for Purchasing
  Foodservice Equipment

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Electrical Tips in Refrigerated Storage

• 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

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Mechanical and Plumbing Considerations in
Refrigerated Storage

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

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Preparation

• Cold food production requires
• Refrigeration, equipment, water, and a work area
• Processes include washing produce, slicing,
  chopping, mixing, and plating
• Refer to pages 5.5-5.14 in A Guide for Purchasing
  Foodservice Equipment

• Hot food production involves
• Heating by conduction, radiation, convection,
  and induction
• Processes include seasoning, mixing, shaping,
  breading, panning, cooking
• Refer to pages 5.15-5.46 in A Guide for
  Purchasing Foodservice Equipment

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In Cold Food Production

• Types of equipment include
• Refrigerator/Freezer
• Blast Chiller
• Ice Machine
• Mixer
• Slicer
• Cutter/Mixer
• Refer to Pages 5.5-5.10 in A Guide for Purchasing
  Foodservice Equipment

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Hot Food Production

• Selection of Equipment for This Area Depends On
• Food to Be Processed (Menu)
• Type Needed (Bake, Fry, Steam)
• Labor Availability and Skill
• Serving Schedule

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Typical Equipment in Hot Food Production

• Tilting braising pan
• Steam jacketed kettle
• Direct steam kettle
• Convection steamer
• Steamers
• High/low pressure
• Pressure/
• Pressureless

• Combination oven steamer
• Convection oven
• Fryers
• Range
• Food processor
• Refer to pages 5.17-5.48 in A Guide for
  Purchasing Foodservice Equipment

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Other Concerns in Hot Food Production

• Ventilation
• To remove undesirable components from the air
• To provide comfortable work environment
• To enhance safety
• To provide fire protection

• Consider
• Hood size
• Filter size
• Filter placement
• Introduction of makeup air
• Refer to pages 5.49-5.50 in A Guide for
  Purchasing Foodservice Equipment

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Holding Food

• Standard features of heated or unheated cabinets
• Refer to Page 5.51 in A Guide for Purchasing
  Foodservice Equipment

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Electrical Concerns in Hot Food Production

• Recommended light level in the kitchen area is 75
  foot candles.
• Light fixtures should be lensed and gasketed to
  prevent moisture from damaging the fixture.
• Emergency lighting should be provided in this
  area to meet the requirements of the lighting
  safety code.
• Connect the hood fire suppression system to the
  building fire alarm system.

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Mechanical Concerns in Hot Food Production

• HVAC system should be part of the system that
  serves cooking and serving areas.
• Supply a minimum cooling load of 48 BTU/sf
• Provide the balance of make-up air needed to
  replace the air exhausted by the exhaust hood

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Plumbing Concerns in Hot Food Production

• 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

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Plumbing Concerns in Hot Food Production

• 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

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Warewashing

• A functional area where cleaning and sanitizing
  of dishes/trays, pots, and pans occurs.
• Processes include scraping, racking, prewashing,
  washing, rinsing, and sanitizing.
• Tips for selecting the proper dishmachine and
  temperatures for each of these processes are
  noted on page 5.53 in A Guide for Purchasing
  Foodservice Equipment.

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Miscellaneous

• Waste handling
• Garbage disposers
• Pulper and extractor systems
• Trash compactors
• Refer to Pages 5.56-5.57 in A Guide for
  Purchasing Foodservice Equipment

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Electrical Needs

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

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General Tips on Equipment

• Equipment selection should
• Be based on menu, but kept as multi-purpose and
  simple as possible.
• Specify back covers for equipment if back is to
  be visible.
• Be stainless steel because it is usually less
  expensive in the long run.
• Include soap and hand towel dispensers at each
  hand sink.

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Activity Stop
Now that you have completed the Program Profile
and looked at each functional area of the
kitchen, it is time to start working on your own
design program.
24
Complete the crossword puzzle with the
information you have learned in Chapter 5.