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16 Cards in this Set
- Front
- Back
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What are major considerations for food service equipment and how does each affect the decision?
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Menu – menu pattern & foods must be known to determine extent & complexity of required preparation
– standardized recipes with AP & EP to determine yields, pan sizes, batch sizes, etc. – how many items to be prepared at once Number & type of patrons – how many have to be served at once & volume capacities, how many entrees at once, length of serving period Form of food purchased – how food needs to be stored and cooked based on form, need for waste disposal Styles of service – different equipment required for self-service, table or buffet service, & vended service Labor hours & worker abilities – if labor budget or market is limited, labor-saving equipment is warranted – should consider whether automated equipment will compensate for possible increased payroll costs, initial costs, & maintenance costs tilities – adequacy needs to be checked before buying equipment – considerations include gas, electric, or steam-heated equipment (need continuing source of heat), replaceability of parts, relative costs of operation & maintenance – high-pressure steam not always available - cycle & current has to be designated so machine operates properly for wiring & power Budget – allowance must cover initial cost with cost of installation – if limited, good quality equipment is most economical – buy well-chosen pieces that meet basic needs – initial cost influenced by size, materials, & finish – some points may have to be sacrificed Floor plan – space allocation may restrict – overcrowding confuses & frustrates, limits type of preparation, & slows production – if space too large, tendency to over-equip with needless items |
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What are trends in equipment development?
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increase in number & kind of specialized items adaptable to multiple use
- function & attractiveness in appearance - compactness & efficient utilization of space to reduce labor & time required - speed output of quality products - modular planning of matched units, mobility & flexibility of arrangement - exact engineering tolerances, effective insulation, computerized & solid-state controls - built-in sanitation - fuel efficiency |
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How does the design of equipment affect the function?
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portable equip such as toasters & waffle irons can be put away
– tray dispenser units can be wheeled where needed – sections of shelves mounted on wheels – heavy-duty wheeled equipment such as range sections, reach-in refrigerators, serving units, etc. – heated serving counters holding various combos of pan sizes with inserts & space below for plates – nesting pans in full, ½, 1/3, ¼, & 1/6 sizes of noncorrosive finished metal |
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What type of food service situation requires larger pieces of equipment?
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more heavy-duty pieces of larger capacities required for FS serving large number at once (residence hall)
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Why are uniformity in size of small and large equipment important?
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standards of uniformity in size of small & large equipment are well established & advantageous so they are adaptable & space is economically utilized
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What do gauge and finish mean?
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Standard gauge – U.S. standard gauge is system of weight indicated by gauge number – the lower the number, the thicker & heavier it is per sheet & better for heavy us. finish – can be dull or bright, but higher the polish, more susceptible to scratches
Know what levels would be best for heavy use. |
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What are desirable characteristics of construction of equipment?
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desirable characteristics are accurate dimensions, careful & well-finished joinings, solidarity, pleasing appearance, ease of cleaning, functional for purpose (sloped sinks to drain), adequate insulation, & safety features
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Why are food shields needed?
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designed to minimize contamination by customer
– to intercept a direct line between average customer’s mouth & food being displayed – 4’ 6” to 5’ – should be of easy-to-clean & sanitary materials conforming to specifications. |
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What are important safety features of equipment?
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protect workers – smooth, rounded corners, table drawers with stops & recessed pulls, automatic steam shut-off, temp controls, guards on slicers & choppers, brakes on mixers, recessed control knobs on ranges & ovens, smooth, polished, welded seams, rounded corners, & knee-lever drains in sinks
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What do equipment dealers usually do when equipment is purchased?
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Dealers usually deliver, uncrate, assemble, position item ready for connections, supervise installation, test it out to be certain functions properly, & instruct personnel in operation & maintenance
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What is desirable concerning the maintenance and replacement of equipment?
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desirable if parts are readily available, easily replaced, relatively inexpensive, & not requiring services of specialist
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What are specifications, and why are they important when purchasing equipment?
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– must be specific & definite – covers every detail for material, construction, size, color, finish, & cost
– eliminates any questions of desired product – need exact electrical specs – certain types of motors desirable |
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What is important when selecting
dinnerware? |
suitable for type of service given
– fine china for luxury restaurant, durable plastic ware for school, disposable for fast-food |
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What is important when selecting
glassware? |
major purchase item
– broken easily & replacement frequent –usually better to purchase good quality |
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What is important when selecting
tableware? |
best if heavy-duty
– flatware consists of knives, forks, & spoons & can be silver or stainless steel |
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Table covers
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table covers – tabletops may be suitable without cover & reduces laundry, or trays may be used
– clean tablecloth of good quality & carefully placed adds charm – should be type & color appropriate for facility, contribute to atmosphere, & be harmonious with dishes – paper napkins, placemats, or plastic covers may be appropriate |
