Equipment Chapter 10

Equipment and Design Considerations What the facility needs: Furniture Fixtures Equipment Factors include: Employee skill level Government regulations Maximizing available space Food, labor and energy costs

Utilities Natural gas Electric Solar power Wind turbines Combination

The Menu An astute caterer reinvents the menu to: Remain current with trends Keep with the seasonality of food Respond to customer demands Select flexible and versatile equipment to: Accommodate incremental changes in the menu Less need to install new equipment later

Workstations Carefully laid-out workstations minimize movement and needless steps. Basic dimensions of creating workstations: Method of preparation Type of cooking method Volume of food

Categories of Workstations Receiving and loading dock Storage Dry Refrigerated Preparation area Hot food production Cold food production Final preparation area Food transportation equipment Cleaning and sanitizing

Styles of Service Buffet service Banquet service French service Russian service Family-style service

Basic Large Equipment Range top Deep fryer Pressureless steamer Convection oven

Basic Small Equipment Knives Spatulas Trays Cookware Pots Frying Pans

Equipment Storage Area must be: Clean Sanitary Dry Well-lit Store at least 6 inches above the floor, away from a wall, covered or inverted: Cleaned and sanitized equipment Laundered linens Single-service and single-use articles