Chapter 11 : Equipment and Furnishings

Equipment and Furnishings

introduction

- the first step in equipment and furnishing selection is for the manager to determine goals and need of the facility.

* Final Exam

Factors Affecting Selection of Equipment

Menu

- the menu pattern and typical foods to be served must be known on order to estimate equipment needs.

Number and type of patrons

- estimate how many oven want to use.

Form of food purchased and styles of service

- adequate facilities for the short and long term storage at the proper temperature must be provided.

Labor hours and worker abilities

- skill level of workers

- rising pay rates for employees

The Budget

- the budgetary allowance must cover the cost of equipment, as well as installation.

Features of Equipment

Modular

• that size to which all units of equipment are proportioned, compatible in size to fit together.
• design and function
• beauty and utility may be combined in foodservice equipment.

Size or Capacity

• the size or capacity of equipment for a given situation is determined by the type of menu, type of service, and quantities of food produced.
• the selction of certain modular equipment has proven advantageous in quantity food operations.

Metal

cust iron

aluminium





galvanized

stainless steel

standard gauge

- the U.S standard gauge is a weight, not a thickness gauge.

finish of metals

- the surface or finish of metals may be dull or bright, the higher the polish, the more susceptible to scratches.

glass

- glass protects against, metallic contamination, corrosion, and absorption

other materials

• polyurethane
• polycarbonate

safety features

- safety features for the protection of food and workers are important factors in the selection of equipment.

maintenance and replacement

- the operating cost of equipment like electricity or gas is an important consideration in purchasing.

Selection of Some Basic Items

Electric, gas, and steam equipment

• gas fired
• steam-heated
• steam cabinet
• low pressure steamer
• pressureless convection steamer

Non-cooking equipment

•  power-operated equipment

Summary

- prospective foodservice managers, and those employed in the field, should hae a working knowledge of equipment and furnishings.