1. Design & Layout of Foodservice Facilities Chapter 6

2. Chapter 6 Overview This Chapter:  Describes the basis for selecting foodservice equipment  Outlines the standards of workmanship and common materials for constructing food- service equipment  Provides an overview of the equipment specifications as they would appear in a set of contract documents.

3. Reasons for Equipment Purchase  The equipment is a part of a new food facility.  Existing equipment needs to be replaced.  Changes in the menu or variations in volume of business require an addition to the food facility.  The equipment will reduce labor costs.  The equipment will reduce maintenance costs.  The equipment will produce savings in energy.

4. Total Cost of Ownership  The initial purchase price  The cost of installing the equipment  The direct costs of operation  The cost of maintenance and repair  The labor costs required to operate the equipment  The useful life of the equipment

5. Initial Purchase Price  Initial purchase price is important, but the lowest price item may not have the lowest total cost of ownership  Equipment is manufactured for a wide variety of facilities; Owners need to know what is right for them  Equipment Manufacturers and Dealers have a financial incentive to sell their products against competitors; One way to do that is to propose a cheaper item – even if it isn’t necessarily the best alternative for the operation

6. Installation Cost - Examples  Adding a char broiler could require expensive modifications to a ventilation system or even a new hood.  Adding a steam-jacketed kettle could require cutting into the floor to install a trench drain.  Adding an steamer with an electric steam generator could require additional power circuits.  Replacing a hood could require additional ductwork running from the kitchen to the roof.

7. Direct Operating Costs  Gas  Electricity  Water  Steam  Additives, such as rinsing agents for dish machines

8. Maintenance & Repair Examples  “De-liming” steamers and servicing steam boilers  Adjusting oven thermostats  Replacing door seals on reach-ins  Replacement of moving parts and bearing surfaces  Replacement of heating elements and burners

9. Labor Costs of Operation  Replacing a manual slicer with an automatic slicer will reduce labor requirements  Replacing a manual pot washing system with a power soak and wash system will reduce labor requirements  Replacing a bussing system that relies on racks with a conveyor will reduce labor costs  Remember that actual labor savings are not realized until fewer labor hours are scheduled!

10. Useful Life of Equipment Examples (years): Convection Oven8-10 Mixer15-20 Fryer8-12 Dish Machine10-15 Useful life is hard to estimate in practice: Depends on extent of use Depends on quality of maintenance and repair Also, comparative estimates for the same item between manufacturers are rarely available and seldom accurate

11. The Role of Equipment Specifications  Insure that the products have exactly the features required by the Owner  Insure that the equipment is manufactured or custom fabricated in accordance with industry standards and governmental regulations  Insure that the equipment is installed properly

12. Equipment Specifications Equipment Specifications for foodservice are part of the “Project Manual” (the complete set of specifications). They are found in Division 11, Equipment, Section 400

13. Two Types of Equipment Specs Manufactured Equipment is selected from manufacturers’ catalogs of standard products Fabricated Equipment is designed and custom built for the project

14. Manufactured Equipment  The dimensions of the unit  The quantity of units to be purchased  The specific utility requirements of the equipment item  The materials used in the construction of the equipment  The specific construction techniques employed  Any relevant performance criteria  The desired features, accessories, and/or options  The relevant industry, association, or governmental standards

15. Fabricated Equipment  The dimensions of the unit  The quantity of units to be purchased  The specific utility requirements of the equipment item  The materials used in the construction of the equipment  The specific construction techniques employed  Any relevant performance criteria  The desired features, accessories, and/or options  The relevant industry, association, or governmental standards

16. Example of Elevation Drawing for Fabricated Dish Table (Elevation)

17. Example of Elevation Drawing for Fabricated Dish Table (Section)

18. Construction Materials for Foodservice Equipment  Stainless steel Type 302, 304 Work surfaces, equipment panels, etc.  Aluminum Carts, racks  Galvanized iron Internal structure for counters, etc.  Plastic Decorative surfaces Functional surfaces (as in storage shelving  Wood Hard Maple for bakers’ tables Decorative trim  Tile  Glass  Solid Surface  “Plastic” Laminate

19. Stainless Steel Gauges & Uses GAUGETYPICAL USE 8 and 10Support elements for heavy equipment or at stress points 12Heavily used tabletops, pot sinks, or other surfaces that will receive a great amount of wear 14Tabletops, sinks, overshelves, and brackets that will receive frequent use or that will carry heavy weights 16Equipment tops and sides that are small and that will carry little weight; shelves under equipment and heavily used side panels 18Side panels that are not exposed to wear, equipment doors, hoods, and partitions 20Covers for supported or insulated panels, such as refrigerators or insulated doors

20. Solid Surface Material as Countertop; Wood as Counter Facing

21. Section 11400 – Three Parts

22. Section 11400 Part 1 - General  Refers the bidder to other parts of the contract documents that are necessary for understanding all of the project requirements.  Describes the specific responsibilities of the foodservice equipment contractor, as well as the electricians, plumbers, and other tradespeople, in connecting the equipment.  Indicates who will provide the hardware necessary for plumbing connections – the plumber or the foodservice equipment contractor.  Discusses how the foodservice equipment contractor is to deal with removal, storage, repair, and reinstallation of existing equipment that is to be used in the new or renovated facility.

23. Section 11400 Part 1 - General  Establishes the requirements for submittals  Instructs the foodservice equipment contractor how to handle deviations from the requirements of the contract documents.  Sets standards designed to insure a quality installation.  Sets standards for the manufacture and installation of the foodservice equipment.  Provides information to the foodservice equipment contractor regarding storage, delivery, and handling of the foodservice equipment.  Requires the foodservice equipment contractor to check that the utility services are appropriate before actually installing the equipment.

24. Section 11400 Part 2 - Products  Sets standards for the composition and quality of the stainless steel used in manufactured and fabricated equipment.  Sets standards are set for other raw materials used in the construction of foodservice equipment.  Describes the requirements for the components to be used in the foodservice equipment, including plumbing (faucets, drains) and electrical components (junction boxes, receptacles).  Sets standards for workmanship in stainless steel fabrication, such as how joints are to be made and the quality of the arc- welding.  Sets standards for the fabrication and installation of stainless steel sinks, drainboards, utensil drawers, work surfaces (table tops), legs, shelving, and other fabricated items.  Sets standards for architectural millwork, including the grade and type of materials and specific construction techniques.

25. Section 11400 Part 3 - Execution  Establishes the requirements and describes the procedures for ensuring the quality of the installation of the equipment in the field, including inspection – —and rejection if necessary – —of the work of the foodservice equipment contractor.  Requires the foodservice equipment contractor to set up and test each item of equipment, adjust it as necessary, and replace equipment that is not functioning to specifications.  Requires the foodservice equipment contractor to clean and sanitize the equipment prior to turning it over to the owner.  Requires the foodservice equipment contractor to demonstrate the use of the equipment and clearly instruct the Owner in proper maintenance procedures.  Sets the requirements for product guarantees and warranties.

26. Section 11400 Part 3  Requires the foodservice equipment contractor to verify that the utility rough-in connections provided by the electricians and plumbers are located where required for the equipment.  Requires the contractor to “field- measure” to determine that dimensions are as required for the equipment installation.  Provides specific instructions for the installation of walk-in coolers and freezers.  Describes how field joints in equipment are to be made.