1. Facilities Management and Design Chapter 10 Foodservice Equipment

2. Food preparation equipment Mixers – Vertical Mixer – Verical Mixer/ Chopper Food processors – Buffalo Chopper Slicers

3. Cooking Equipment; ranges solid- or hot-top fry- or griddle-top open top induction

4. Cooking Equipment; Ovens Conventional – Deck – Range – Mechanical Convection – rack or roll-in – Rethermalization – combination oven/steamers (“combis”) Radiation – Microwave – Quartz Broilers – Salamanders – Rotisserie – Charbroiler

5. Special Cooking Equipment Tilting Braising Pan Griddle Deep Fat Fryers Steam Cookers – Steak Jacketed Kettles – Compartment Steamers

6. Special Cooking Equipment Ventilation hoods: – a metal box or shelf above a cooking surface; they extract heat, steam vapors, smoke, etc., from kitchens Holding tables: – keep food hot until served; also called steam tables Hot and cold beverage equipment – coffee brewing and dispensing equipment – soda dispensing equipment Refrigerators and freezers – maintains the quality of stored food – cabinet models – reach-in units – walk-in units Ice machines – make cubed, crushed, or flaked ice or large blocks – small- to very large capacity machines available

7. Washing machines and waste disposals Dishwashing machines – door-type – Conveyor – flight-type – energy-saving Waste disposals – grind or shred food waste – usually part of a sink – pulper/extractors

8. Food service equipment maintenance issues Maintenance – keeps equipment at peak operating levels Kitchen employees – share responsibility for maintenance, notification, need training Engineering and maintenance department should be involved in equipment decisions, needs the equipment's control diagrams and maintenance instructions NSF, AGA, and UL standards Maintenance guidelines – follow manufacturer's recommendations – allow only trained personnel to work on equipment Kitchen staff – proper-use – Training – minor maintenance/cleaning

9. Warranties, contractors & consultants Warranties – be familiar with provisions, time periods, exclusions, voids Food service consultants – define equipment specs Food service contractors (installation or maint.) – must get a well-structured and detailed contract – must screen carefully