Food Service equipment

Flow diagram

A general consideration where it measure the distance traveled as the worker moves about

Cross Chart

A general consideration where reflects the trips of the material in production and the direction of this trips

Cross Chart

A general consideration where one is able to study frequencies of employee movement between one piece of equipment and another in the preparation of recipe

Templates

A general consideration where scaled models of physical objects e.g., floor plan layout template or equipment templates

Templates

A general consideration where checks the adequacy of the overall plan for location of areas or equipment

Foodservice equipment

Defined as the machinery, appliances, equipment of supplies which are used in storing, preparing and serving food in establishments

Utensils

Are small kitchen wares that are usually handheld used in food operation

Supplies

may be defined as something provided and used in storing, preparing or serving food in food service establishment

Walk-in Chiller/Freezer 

What are the Storage equipment

Holding Cabinet/Food carts

Self-leveling dish cart

Three-compartment sink

Dishwashing Machine

What are the Service equipment

Jack stack, Trolley and Dolly

What are the other equipment

1. Needs of the establishment in relation to operation

2. Cost

3. Performance

4. Safety and Sanitation

5. Design, material, Construction appearance

6. General utility value

7. Flexibility and versatility 

What are t factors to consider in the selection of equipment

Walk-in Chiller/Freezer

Batteries of Ranges

Rice Cooker

Combination Convection and Conduction (RATIONAL)

Tilting Pan

Steam Jacketed Kettle

Griddle

Two-deck Oven

Planetary Mixer

Holding Cabinet/Food carts

Self-leveling dish cart

Three-compartment sink

Dishwashing Machine

Jack stack

Rolley and Dolly