Facilities, Equipment, and Utensils

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Facilities, Equipment, and Utensils

• FCS 1121
• M. Burns, PhD, RD

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Facility Planning

• Design and layout should be based on the menu
  served.
• General areas
• Receiving, storage, prep, holding, display,
  service, dishroom
• Need to develop a flow diagram

3
Layout

• Arrangement of equip in each area of facility
• Should make it impossible to contaminate food in
  prep from dirty dishes or equip

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Regulatory Considerations

• Health
• Safety
• Building
• Fire
• Zoning
• Environment

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Work Center Planning

• Does it promote
• efficient production?
• fast service?
• pleasant environment?
• effective cleaning?

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Equipment Selection

• Need
• Cost
• Design/safety
• Construction
• Durability
• Cleanability

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Equipment design and size

• Needs to fit in kitchen
• Multi-function equipment
• Must be easy to clean
• 6 inch clearance if on floor
• 4 inch clearance if on counter
• mounted to floor

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Construction materials

• Smooth
• Seamless
• Easily cleanable
• Easy to assemble
• Rounded corners
• Non-absorbent
• Durable

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Specific materials

• Stainless steel
• Plastic
• Food-grade
• Wood
• Porous so absorbs food bacteria
• Hard maple

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Types of Equipment

• Cooking equipment
• Ovens
• Conventional vs. convection
• Range oven
• Deck ovens
• Microwave oven
• Steam-jacketed kettles

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Types of Equipment

• Low-temperature storage
• Reach-in refrigeration
• Walk-in refrigeration
• Cook-chill system

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Types of Equipment

• Slicers
• Mixers
• Ice machines
• Ventilation
• Dishwashing equipment
• Manual vs. mechanical

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Manual dishwashing

• 3 compartment sink
• Scrape, wash, rinse, sanitize, air dry

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Mechanical dishwashing

• Types
• Chemical or hot water sanitizing
• Big enough to meet your needs.