© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Equipment

Chapter 10

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

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

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Utilities• Natural gas• Electric• Solar power• Wind turbines• Combination

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

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

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

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

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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

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

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

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Basic Large Equipment• Range top• Deep fryer• Pressureless steamer• Convection oven

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Basic Small Equipment• Knives• Spatulas• Trays• Cookware• Pots• Frying Pans

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

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