Wk 11 Equipment and Sanitation

types of equpment in a kitchen

Cooking equipment

Refrigeration equipment

Serving equipment

Storage equipment

Food prep equipment

Smallwares

Sanitation equipment

Safety equipmen

Factors affecting equipment selection

• Preparation requirements and complexity

• Type of cuisine

• specialized equipment

• Batch size/volume needed

• Balanced use

• Labor available

• Service type – Conventional vs Ready Prepare

• Number and timing of patrons

• Serving period length

• Labor hours and ability

• Utilities – steam-heated, gas or electric

• Budget • Facilities and floor plan/space

_________________ and ___________________aid safe and easy to clean/sanitize foodservice operators by creating standards and certifying products or safe and easy to clean/sanitize.

Equipment should have these symbols to pass health inspections

NSF (national sanitation foundation) International, Underwriters Labratory (UL)

As a foodservice manager, you should look for these 3 things when picking out equipment

1. Durability

2. Ease of cleaning and sanitizing

3. Ease of maintenance

what are most foodservice equipment made out of?

glass and metal

why use glass? (tempered)

doesn’t shard when broken

protect against metallic contamination, corrosion, absorption

acid resistant

what types of metals are used?

aluminum, stainless steel, gauge

what is aluminum used for?

cooking utensils

what are stainless steel used for?

tables, some equipment

advantages using stainless steel

Light weight

Good conductor of heat and electricity

disadvantages to using stainless steel

May be susceptible to deterioration when frequently used for highly acidic food

Finish must be durable

__________________ of a finish mean finer finish and higher, mirror-like polish

Higher number

No 4 finish is the standard for ____________ and ________

table tops, sinks