1 Equipment Chapter 10

2 Equipment and Design ConsiderationsWhat the facility needs: Furniture Fixtures Equipment Factors include: Employee skill level Government regulations Maximizing available space Food, labor and energy costs

3 Utilities Natural gas Electric Solar power Wind turbines Combination

4 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

5 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

6 Categories of WorkstationsReceiving and loading dock Storage Dry Refrigerated Preparation area Hot food production Cold food production Final preparation area Food transportation equipment Cleaning and sanitizing

7 Styles of Service Buffet service Banquet service French serviceRussian service Family-style service

8 Basic Large Equipment Range top Deep fryer Pressureless steamerConvection oven

9 Basic Small Equipment Knives Spatulas Trays Cookware Pots Frying Pans

10 Equipment Storage Area must be: Clean Sanitary Dry Well-litStore 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