CHAPTER 6 - EQUIPMENT, UTENSILS AND FACILITIES

CHAPTER 6 – FACILITIES, EQUIPMENT AND UTENSILS
1.      DESIGN AND MATERIAL

·         Cost
Ø  Some of the major costs associated with the purchase of equipment are the purchase price, installation cost, operating costs, maintenance costs and finance charges.
Ø  Comparing costs for different pieces of equipment that you are considering to purchase.

·         Size & Design
Ø  Equipment should easy fit into the space available in the layout of the facility.
Ø  Oversized equipment can cause as much wasted effort as equipment that is too small.
Ø  Equipment that sits on the floor and is not easily movable must be elevated on legs or sealed to the floor.
Ø  Should provide a minimum clearance of 6 inches (15 cm) between floor and bottom surfaces

2.      DESIGN AND FABRICATION

·         Food equipment and utensils have food-contact and non food-contact surfaces.
·         Non food-contact surfaces are the remaining standards from NSF International and Underwriters Laboratories Inc. requires food equipment and utensils to be:
ü  Smooth
ü  Seamless
ü  Easily cleanable
ü  Easy to take part
ü  Easy to reassemble
ü  Equipped with rounded corners and edges

·         Metals
Ä  We depend on metal for nearly everything in a food establishment.
Ä  Chromium over steel gives an easily cleanable, high luster finish. It used for appliances such as toasters, waffles irons and trim where high luster is desired.
Ä  Non corrosive metal form by the alloys of iron, nickels and chromium may also used in the construction of foodservice equipment.
Ä  AVOID: Lead, brass, cadmium and galvanized metal. Its can cause chemical poisoning if contact with high acid foods.

·         Stainless Steel
Ø  Its one of the most popular materials for food operations.
Ø  Used for food containers, table tops, sinks, dish tables, dishwashers and ventilation hood systems.
Ø  Easier to clean and maintain

·         Plastic
ü  Plastic and fiberglass are frequently used in foodservice equipment because they are durable, inexpensive and can be molded into different combinations.

ü  Examples:
o   Acrylics (used to make covers of food containers)
o   Melamines (used for variety of dishes & glassware)
o   Fiberglass (used in boxes, bus trays and trays)
o   Nylon ( moving parts)
o   Polyethylene (storage with moving parts)
o   Polypropylene (dishwashing racks)

·         Wood
Ä  Light and economical.
Ä  Disadvantages: problem with sanitation, porous to bacteria and moisture, absorb food odors and stains
Ä  FDA Food Code permits the use of hard maple or an equally hard, close grained wood for cutting boards, bakers table and paddles

Large equipment
v  The types and quantities of food to be prepared in a food operation are prime considerations in selecting cooking equipment.
v  The frame, door, exterior and interior materials should not take away from the durability and ability to clean the unit as a whole.
v  Only buy equipment approved by such organizations as the American Gas Association, Underwriters Laboratories (UL) and NSF International.

Ovens
v  Heat in oven distributed by radiation, conduction or convection, depending on the type of oven being used.
v  Should be cool quickly when a drop temperature is required.
v  Range oven commonly used in small food operations. It must have a good insulation and construction to prevent heat loss.

Steam- Jacketed kettles
v  Consist of 2 bowl-like sections of welded aluminium of stainless steel with an air space between for circulation of steam.
v  When the steam is released inside the jacket, it condenses on the outside of the inner shell, thereby giving up its heat to the metal, from which it is then transferred to food.
v  May be stationery or tilting.
v  Maximum load to fill the kettle about 2/3 to ¾ full.

Refrigerators and Freezers
v  The efficient operation of a refrigeration unit depends on several factors including: DESIGN, CONSTRUCTION & CAPACITY OF EQUIPMENT
v  Proper air circulation both inside and outside the cabinet is important. The storage of food in shallow containers, placed on slatted shelves or tray slides to permit food circulation of the chilled air, is essential for both short and long term storage.

Reach in Refrigeration
v  Several types : pass through, upright, under the counter, display cabinets, mobile or portable and dispensing units
v  Keep the doors to these refrigerators closed tight, except when food is being put into or taken out the unit.

Utensils for preparing and serving food
v  Single service articles include tableware, carryout utensils and other items such as bags, containers, stirrers, straw and wrappers that are designed and constructed to be used only 1 time by only 1 person.
v  Single-use articles include items such as wax paper, butcher paper, plastic wrap and certain type of food containers that are designed to be used once and discarded.







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