1. Equipment
Chapter 10

2. 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

3. Utilities
Natural gas
Electric
Solar power
Wind turbines
Combination

4. 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

5. 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

6. 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

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

8. Basic Large Equipment Range top Deep fryer Pressureless steamer
Convection oven

9. Basic Small Equipment
Knives
Spatulas
Trays
Cookware
Pots
Frying Pans

10. 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