Equipment Operation

1. Your requirements

(a) Which menu products will be prepared/held/stored using this piece of equipment?

(1)

(2)

(3)

(4)

(b) How will food be prepared?

Batch cook________ Cooked-to-order_______

If cooking to order, how many individual orders will be needed at peak volume?

(1)_________________________________(2)_______________________________

(3)_________________________________(4)_______________________________

Other: ______Volts __PH ________AMPS

(d) Available space: _________________Width _________________ Depth

__________________Height

(e) Which other equipment will be located near/adjacent to this piece of equipment?

(a)____________________________________(b)_______________________________

(c)____________________________________(d)_______________________________

(f) Are there doorways to go through to get this piece of equipment from the receiving area to its final location?

________(H) X _______ (W) No doorways __________

________(H) X ________(W)

2. Availability of Equipment (This information is gathered from the specification sheets that you obtain from dealers and/or manufacturers’ Web sites.)

(a) Power

___________ Height

(c) Configuration

(1) Floor Model______ (2) Counter Model_______

(3) Legs_______ (4) Casters_______

(d) Finish/Housing

(1) ______Stainless Steel (2) ______Galvanized metal (3) ______Aluminum

(4)_______Other (Describe) _________________________________________

(e) Options and accessories (Here you list particular options and/or accessories you want, based on information gathered from the specification sheets.)

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