kitchen desighn
Timilsena123Difference between ovens
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files (4)ProjectManagement5.pptx
EquipmentandFurnishingsCh11PPT2.pptx
- KitchenDimensions5.jpg
- EquipmentandFurnishingsCh11PPT2.pptx
ProjectManagement5.pptx
Project Management
Assemble Team
Identify strengths and weaknesses
Knowledge
Organization
Interpersonal
Creativity
Leadership
Timeline
List all tasks to be completed
Assign dates to be completed
Assign team member who is responsible for coordination of each task
Use the Technology!
Blackboard Groups
File sharing
Discussion board
Etc.
Accountability
Peer Evaluation
Monitor participation
Keep records
Attendance at meetings
Email responses
Work product
Everyone does ALL parts of the project!
Group consensus for final project submission
Final submission includes all individual work product
EquipmentandFurnishingsCh11PPT2.pptx
Principles of Foodservice Systems Management
Equipment Selection
Menu & standardized recipes
Number & characteristics of customers
# served during 15 min period
Service – style, length of serving period
Labor hour & workers’ abilities
Utilities – availability, cost
Budget
Floor plan & space allotments
Determining Equipment Needs for a Foodservice Facility
Multi-use equipment
Increase in specialized equipment
Compactness and space efficiency
Modularity
Energy efficiency
Computerized & solid state controls
Service contracts
Trends
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Only have the equipment you need
Ensure you have the best equipment available
Analyzing Equipment Purchases
Design
Ease of operation-ergonomics, physical ability of staff
Materials suited to purpose
Durability & cleanability
Construction & safety
Size & capacity
Installation-can you get the equipment in the door
Maintenance and replacement of parts
Purchasing Foodservice Equipment: What to Consider
Freight cost
Installation cost
Utility costs
Cost of supplies-chemicals and filters
Accessories
Labor to operate
Insurance cost
Preventative maintenance cost
Repair costs
Trade-in value
Total Cost of Ownership
Simple Payback-amount of time it takes for an appliance to pay for itself
Return on Investment
(Annual Savings-Annual Depreciation)= %(ROI)
Purchase price
Justifying Purchase
Beauty and utility
Sanitation consideration
Eliminate sharp corners & cracks
Mounted on casters or sealed to floor base
Mobility
Flexibility
Equipment Design
Depends on menu, number of customers
Volume of product to prepare
Important for ovens, mixers, SJK
Fits uniform pan sizes
12 x 18 hotel pan
18 x 26 sheet pans
Pan depths 2.5”, 4”, 6”, 8”
Size and capacity
Guards on slicers, choppers
Brakes on mixer
Temperature controls
Safe conveyors
Smooth rounded corners on work tables
Food display shields
Safe gas and electric equipment
Safety catch on pressure steamers
Safety features
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NSF: National Sanitation Foundation Int’l
Sanitation standards for equipment
UL: Underwriters Laboratory
Tests equipment to meet rigid safety standards
AGA: American Gas Association
Evaluate gas equipment for safety
ASME: American Society of Mechanical Engineers – tests/certifies pressure equipment
Organization with Standards
Characteristics:
Withstand normal wear, vermin, corrosive action of foods and cleaning compounds
Not impart toxic substances, odor, color, or taste to food (no lead-based solder)
Coatings should be noncracking, nonchipping
Commonly used materials:
Aluminum, cast iron, galvanized steel & iron, glass, fiberglass, and polycarbonate
Materials for Foodservice Equipment
Galvanized steel & iron
Coated with zinc to protect from corrosion.
Advantage: low cost
Disadvantage: short life, low sanitation
Stainless steel – a low-carbon steel that contains > 10% chromium
Advantage: Strength, ease of cleaning, non-corrosive, resists stains, attractive
Disadvantage: Discolors from acids, alkali
Commonly used: 18-8 type 302 (18% chromium and 8% nickel)
Commonly Used Metals
Aluminum
Anodized – treated with electrolytic action to harden surface
Cold rolled is hard & durable (SJK, cooking pans)
Advantage: Lightweight, high thermal conductivity, rust resistant
proofing cabinets, bun pans, carts, hot foodservice cabinets and carts, hoods or canopies.
Not suitable for table, work tops, or cooking equipment that may have contact with acids
Commonly Used Metals
Gauge or thickness = weight
Gauge numbers vary in the opposite direction as the thickness of the metal
#12-#16 most common for equipment
Finish = dullness or brightness
Polished surfaces show scratches
Larger numbers indicate more polish
#4 grind for table tops, counters
Metal Gauge & Finish
Careful & well finished joinings
Solidarity
Ease of cleaning
Welding – not riveting or soldering
Mitered corners
Bull-nosed corners on work talbes
Construction Features
Installation, operation & performance
Specs need to state who is responsible
Plumbing, electric wiring, gas & venting checked
Operating costs – electric vs. gas
Preventive maintenance
Minimizes down time, extends equipment life, reduces energy costs
Other Considerations for Equipment
Types
Self-contained Electric or Gas vs. Direct Steam
Floor-Mounted, Wall-Mounted, Counter top mounted
Tilted vs. Stationary
Kettle sizing
Calculate recipe batch quantities
Allow extra space: 10-25% extra space required
Steam Jacketed Kettles
Pressureless or Convection steamer (212 F)
212F
Safe-door can be opened at any time
Good for batch cooking
Pressurized
Low: 5-10 psi or High: 15 psi
Determination of needed capacity
How many pans needed to be cooked at the same time
Steamers
Mixers:
Buffalo chopper
VCM: Vertical Cutter Mixer
Food processor
Electric slicer
Preparation equipment
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Types:
Conventional: Gas or electric
Convection oven
Deck oven
Conveyor oven
Need assessment:
Number of portions
How many pans
Baking time
Number of racks needed for batch cooking
Ovens: Usage and characteristics
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Range top
Griddle
Partial usage to conserve energy
Broiler (infrared)
Safety features
Fryer
Automated features
Tilting pan or skillet
Commonly Used Equipment
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Holding equipment
Bain Marie
Steam tables
Warmers
Infrared warmers
Pass-thru warmers
Refrigerators
Different units for items: odor, temperature
Buffet line
hot tables and refrigeration units
Commonly Used Equipment
Washing 140-160F: Lower than 130 will not remove tallow fat
Rinsing minimum 160 prerinse, becomes 180-195 for the final rinse
Sanitizing Most by heat in the rinsing chamber
Chemical sanitizing with chlorine or iodophore (iodine bases): 120
Drying: by heating up or air dry
Dishmachines
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