Chapter 8

Large equipment & furnishing

“Over equipping not only costs more initially, but also increases maintenance
costs.”

-usda program aid.

EQUIPTMENT

➢ Hastens work and makes it easier

➢ Provides certain features that help make up the workers lack of skill
➢ Expected to save labour and money
➢ Increase the nutritional and aesthetic value of food
➢ Allows easy and sanitary cleaning for a safe workplace

Classification of Equipments
According to functions
A special way of grouping equipments is accdg to their uses in different work
centres and departments in lodging and food service operations.
Availability in the market
2 general types in the market place
➢ Stock equipment-manufactured in large quantities from a standard pattern.
-perform better bec. they are supposed to have been field-tested.
Ex.(kitchen) Ovens, fryers, mixers, slicers
(hotel) desktop computers, fax machine
➢ Custom built equipment-produced accdg to buyer’s specification.
Ex. Serving counters, work tables, sinks
Bathroom counters, dresser

According to location and mobility

○ Fixed equipment-Permanently stalled or stable equipments
○ Semi-fixed -firmly located or seated but not permanently installed and could be
moved from one place to another.
○ Movable equipment-All equipment that is mobile

According to expandability
Expandable - term given to that category that is consumed or partially consumed through
use.
Being so fragile, this type will almost wear out its use over a certain period of
time.
Non expandable- not consumed by use,, retaining its original identity for an indefinite
period of time.

According to fabrication
○ “crystal is the term applied to all glass w/o colour”
○ Mirror glass is use a means of introducing extra light into dark areas in hotel lobby
and dining room to give impression of greater space
○ Earthenware is a clay product. It is opaque, coarse in texture, and porous. Not easily
affected by food acids and alkalis or by sudden changes in temperature.
-china is good quality earthenware that has been fired to obtain vitrification.

Common metals used for fabricating lodging & food service equipment

metals description Sample equipment

Stainless steel Alloy of steel, chromium, & nickel; has high
tensile strength & resistance to food, acids,
salts, alkalis; easy to clean
steel Made by refining iron to remove a portion of
impurities.
Cast iron Rusts, low in tensile strength, brittle, good
conductor of heat & has high absorption &
emission power
Galvanized iron Coated w/ zinc to prevent against rusting
Aluminum Light in weight, has high thermal and
electrical conductivity, does not corrode
readily & if cold rolled is relatively hard &
durable, can withstand pressure at high
temp which makes it suited for cooking &
backing utensils. Discoloured by alkalis & by
certain acids but discoloration is harmless
copper Made from iron sheets & castings, has very
high thermal conductivity; tarnishes &
Cook’s work table, steam-
jacketed kettles, pot & pan
sinks, stock pots, coffee urns
Knives, razors
Kawas, skillets, Dutch ovens, pot
roasters.
flatware
Small kitchen equipments,
dinner, fry pans, saucepans, egg
slicers, baking pans, cookie
sheets, stock pots, kettles.
Copper kettles(usually lined with
nickel to prevent reaction of
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corrodes easily. foodstuffs with copper)
porcelain Glass-like substance fused upon a surface Finish for ranges, refrigerators,
of metallic base; non soluble, will not peel, table tops, food containers
rust or discolour & is not affected by
atmospheric conditions
According to type of fuel used
Electricity, steam and liquefied petroleum gas are the conventional fuels for large-
scale lodging and foodservice operations.
○ Electricity- considered as a source of power and not fuel. It is available at the turn
of a switch: thus it is very convenient and clean.
○ Steam-water vapours when compressed so that it supplies heat and power.
○ Liquefied petroleum gas LPG- mixture of 60%butane and 40% propane and is
non toxic.
-it is liquid insider a metal container, but immediately transforms to the
gaseous state when released.
According to its origin
Indigenous equipment
○ Kawas- used for frying and sautéing large quantities of food.
○ Kawali- similar to wok
○ Sandok- made frompa coconut shell and bamboo slat
○ Almirez- mortar and pestle, use to crush garlic
○ Palayok- clay pot, customarily used for cooking sinaing
○ Kaldero- stockpot
Custom-built equipment
Additional info is needed such as:
1. Sectional and elevation drawings giving the dimensions, capacity, materials, finish
and type of construction.
2. Electrical and other fuel requirements
3. Hardware, accessories and attachments
If equipment is to be imported from United States, specifications should indicate
the seal of approval such as National sanitation Foundation (NSF) which gives the
customer protection to some degree.
It is important to select carefully the equipment that will serve the operation profitably.
The FF. Are selected desirable features of kitchen equipment
1. Weight measuring equipment for the receiving areas: floor, table, bench,
platform, hanging models.
○ Properly calibrated for maximum accuracy
○ Boldly calibrated For easy reading
○ Reliable and highly sensitive
○ Fast and easy to use
○ Compact
○ In dial position
○ Durable and well constructed
○ Easily maintained
○ Easily available with its accessories and spare parts
2. Equipment for the storage area (shelves, mobile equipment)
○ Shelves
 May be made of metal or wood, supported by uprights, heavy duty and
adjustable
 The last shelf should be raised at least six inches from floor
 Should be securely braced to prevent it from tipping
 Provide a minimum of one inch clearance from the wall for cleaning
and air circulation.
 Depths of the shelves should be within the normal reach
 Clearance between the shelves should accommodate different sizes of
cans.
○ Mobile equipment(for transporting & storing food &equipment)
• Should be fabricated in accordance w/ Acceptable standards such as
the NSF specification.
• Caster wheels should be approximately should be 5“in diameter with
ball bearings & fabricated from moisture, chemical, grease resistant
material.
• Equipped with bumpers where required.
○ Refrigerated units(walk-in, roll-in, reach-in) for cold storage area
• Properly-sized condenser, compressor, evaporator
• Uniform air distribution throughout the refrigerated section
• Seamless construction of interior
• Durable door hinges, handles, mounting hardware
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• Self-closing doors with safety stops
• Door gasket, molded, one piece, providing a positive seal
• Exterior-mounted thermometer for indicating zone temperature
• Power indicator lights
• NSF & US seal of approval
3. Preparation equipment(mechanical Equipment)ith automatic top and bottom lock
○ Food mixers (20, 30, 60 quarts with attachments) flat beater, wing, whip, wire
whip, dough arm, and pastry knife.
• 3 or more speeds: gear drive
• Bowl lift with automatic top & bottom lock
• Built-in mechanical timer
• Attachment hub &availability of of such attachments
• Stainless steel bowl
• Totally enclosed electric motor
○ Food cutter/vertical mixer
• Yield of uniformity sliced, grated, shredded products
• Easy adjustments for varying thickness
• High production rate
• Easy to disassemble & assemble for cleaning
• Fully enclosed electric motor
○ Food slicers
• Easy adjustments to cut uniformly
• Solid stainless steel or plated carbon steel knife
• Knife blade should be able to sharpen w/o removing guard
• Easy to disassemble & assemble for cleaning
• Sealed electric motor
○ Can opener(electric/hand operated)
• Should be fixed securely to robust benches &tables
• Wall mounted type should be sufficiently strong
4. cooking & baking equipment
○ ranges
• heat distribution
• easy accessibility for repairing
○ deep-fat fryer
• on/off switch should be located on the front panel of the vessel
• should be serviceable from the front
• twin standard mesh basket fabricated from corrosion-resistant
materials
• means for draining the fat vessel
○ conventional oven
• adequate oven capacity
• should be properly insulated all throughout, including doors
• durable door hinges, handles and mounting hardware
• self-closing doors with safety tops
• exterior mounted oven thermometer
• power indicator light; timer
5. service area equipment
○ service counter(cafeteria Service)
• Should include tableware, plate, tray carts.
• Tray slide should be stainless steel.
• Hot and cold food sections should have sneeze guard

Selecting new equipments

The amount of money to be invested in a piece of equipment may be determined by
considering the original cost (initial cost and installation cost)-influenced by size,
materials used, quality of construction and finish of the equipment.
The budgetary allowance should also consider the operating cost, spare parts,
necessary repairs, and rate of depreciation.
Matching equipment to menu

Example of menu analysis and specified equipment

Sample Portion size Total Size of Cooking Needed
menu production cooking time equipment
needs batches
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Or menu
items
Mushroom 1 cup (8 oz) 100 cups or 6 gal/batch 1hr 1 soup
soup 6 gal. boiler(8 gal)

Determining equipment specifications

➢ Must define exactly what is desired and the conditions for its
purchase.
Placement of equipment/furnishing
➢ Space available
➢ Where and by whom it will be often used
➢ Flow of work
➢ Layout
➢ Accessibility

Space requirement for circulation mixer and

oven relationship and adjacency
around the bed

5’6”(dou ble aisles)

72”

42”

Scale

Equipment placement with arrows showing work flow

Operation of equipment for efficiency and safety

Efficiency of equipment

○ Condition &working order of the equipment

○ Use of correct operating techniques considering the manufacturers directions and
suggestions for use
○ Placement of equipment in relation to work areas
○ quality of products obtained by used of different techniques

Safety of equipment

○ maintained in good working condition

○ users operate, clean, and care for equipment correctly

Equipment management

A. equipment management
Record keeping-includes the name of equipment, the manufacturer, model and
serial number, capacity, attachments, date of purchase, and warranty.
Preventive maintenance-system of regular, scheduled inspection and service
equipment components which may break, wear out, or become impaired w/o
preventive maintenance.
B. depreciation of equipment, obsolescence and retirement
Depreciation on expandable foodservice is “using up” the life of the equipment.
Equipment obsolescence- equipment that has become outdated.
Reason could be high costs of maintenance or the purchase of a more
efficient one.
C. Technological advances in equipment(same chapter 1)
-Trends emanate from the needs of customer
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