Kitchen Equipment Specifications

CHAPTER 4 – KITCHEN
Developing Specification for Various Kitchen Equipment:
Equipment are broadly classified in to 4 category in commercial kitchen.

1. Heating Equipment
Gas Operated
Electricity Operated
2. Cooling Equipment
E.g. Refrigerator
Walk-Ins
Ice Cube Machines
3. Mechanical Equipment
E.g. Dough making machine/Dough Kneader
Meat Mincer
Potato peeler
Wet Grinder
Mixer
4. General Equipment
E.g. Work tables
Containers
Trolley
Cutleries
Crockeries
Factors which are considered while giving specifications for equipment:-

 Availability of Space
 Pre-production area
 Sequence of Production
 Quantity of Production
Specification for Electricity operated Heating Equipment:-
1. Overall Dimension: i.e. L x W x H (Length x Width x Height). Overall dimensions are always
checked since it occupies the floor space in kitchen.
Standard working height - 33 inches
Lower Height for some equipment - 30 inches
Length and Width may vary according to the equipment design.
2. Frame Work: This is the structure on which the equipment is laid. It works to hold the pressure of
entire body.
Generally there are of 3 types:
Angled Bar Framework - 2’’ x 2’’ x 01 mm thickness
Square pipe Framework - 2’’ x 2’’
Round bar Framework - 1’’/2’’/3’’ diameter
Important terms:
Facility Planning Page 1 of 17

BHM 306 Tuesday, April 23, 2019
Facility Planning – Kitchen - Handouts By : Vinay Namjoshi
Legs and Feet’s:- It is an entire structure consists of Legs of Table or equipment and feet’s which
allows the equipment to raise on a platform so that it can rigidly hold the structure and provides
strong support. Usually with the help of Legs and Feet’s equipment is raised 6’’ from the ground
level as it helps in cleaning process.
Casters and Rollers: - Basically it is used in mobile equipment. This structure allows any equipment
to move from one place to other. Even it has levers and breaks which will allow it to be steady at
one place.
Soldering: It is a process in which two or more metals are joined together by melting and flowing a
filler metal into the joints, the filler metal having a lower melting point than the adjoining metal.
3. Body Material: It is an essential specification to complete an equipment. Basically equipment are

made from Steel.
Steel is an alloy of Iron and Carbon.
Steel is of two types: - Mild Steel and Stainless Steel.
Mild Steel is not preferred for Kitchen Equipment because of its quick oxidation and contamination
ability. Thus maintaining hygienic level becomes difficult.
Stainless Steel is an alloy of Iron, Carbon, Nickel, and Chromium
Thus Stainless Steel is most preferred material for kitchen equipment. But it is expensive in
comparison to Mild Steel. But some people may make equipment by combining M.S. and S.S.
They make frame work of Mild Steel and top working table or top part of Stainless Steel.
Important terms:
F.G.S.: Food Grade Steel: Some manufacturer make Steel with different combination of its metal
component. Steel in which content of Nickel and Chromium is adjusted accordingly so that Steel
becomes perfect material for equipment used in Food industry so that use of such steel will not
harm and food processing or will not lead to any cross contamination. Such Steel is termed as Food
Grade Steel. Such Steels are given no’s in 300 series. The best Food Grade Steel is 304 quality which
is rightly suitable for Food industry equipment. 304 FGS is expensive but recommended for the
surface which comes in direct contact of the food. It never rusts.
SWG: Standard Wire Gauge: It is a unit to express the thickness of the metal sheet. Usually in
catering industry preferred SWGs’ are 12, 14,16,18,20. As the no. increases the thickness decreases.
18 and 20 SWG is the most preferred and commonly used in catering industry.
Heavy Duty Casting: It is manufactured using high quality raw material which makes them highly
durable and resistance to corrosion.
4. Power: Energy produced by mechanical, electrical or other means. Power is always represented in
KW.
a. Griller, Salamander, Roaster - 1 to 3 KW
b. Hot Plate, Deep Fat Fryer - 3 to 6 KW
c. Oven - 6 KW per Deck
d. Water Boiler, Rice Boiler - 3 to 6 KW
e. Chapati Puffer - 1 to 3 KW
5. Voltage: It is an electromotive force expressed in Volts V.

a. Single Phase - 230V
b. Three Phase - 440V
6. Make of Heating Equipment: Some standards companies are always preferred by catering unit for
purchase of Heating equipment based their use of branded heating coils. E.g. Escort Pvt. Ltd.
7. Switch Gear: It is a kind of Gear which disconnects the power supply in case of heavy load. It is
found in form of MCB – Miniature Circuit Breaker, Fuses etc. which isolates the equipment from
heavy load or electrical supply.
8. Temperature Controller: Electrical equipment nowadays have temp. Controller which allows the
operator to control desired temp. as per recipe.
Specification for Gas operated Heating Equipment:-
entire body.
Important terms:
one place.

made from Steel.
Important terms:
4. No. of Burners: One need to check whether, the range is equipped with 1, 2, 3, 4 burner and as per
requirement it should be purchased.
5. Gas pressure: There are two types of Gas burner available on gas pressure.
a. Low pressure = 0.5 psi
b. High pressure = 4 to 6 psi (psi=pound per square inches)
High Pressure Sunbeam Burner: It operates at low stress and has a patented tangential
mixing tube which assures even and effective flame. It comes with an entire setup with a
control valve ready for immediate utilize. Mainly used for canteen kitchen.
6. Type of burners: There are of mainly 4 types.
a. Ring burner = used in normal cooking range
b. Torch burner = It provides vertical range and is used in Chinese cooking ranges.
c. Tubular burner = These are long tubes with holes on circumference of the tube.
These are used for larger surface area and are used in hot plate,
oven, griller, salamander etc.
d. V shape burner = It covers larger surface areas and even expensive than tubular burner.
Used in oven, griller, salamander etc.
7. Pilot lamp: It is a small tube next to the burner through which the gas is allowed to pass.
It is a must for close type of equipment, E.g. oven. The advantage is that it prevents the usage of
match box or lighter.
Pilot Burner: It is a small auxiliary gas burner that provides a flame to ignite a large gas burner.
8. Manufacturer: Some of the famous companies who manufactured the Gas operated kitchen
equipment are United Works Mumbai, Standard Gas Burner.
9. Make of various accessories for gas connection: United Works Mumbai
10. In case of Oven- Additional specification of Max Temp., which is 300 to 425 degree Fahrenheit
Specification for Cooling Equipment:-
Cooling equipment used in hotels are always electricity operated.
entire body.
Important terms:
one place.

made from Steel. Generally Cooling equipment outside body is made up of M.S. which is painted.

Important terms:
4. Capacity: Always the capacity of refrigerator is measured in Liters

a. Minibar - 35 Lts
b. Domestic Refrigerator - 135/165/210 Lts.
c. Industrial Refrigerator - 500/1000 Lts
5. No. of Doors: As per the requirement, refrigerator is chosen with no. of doors such as single,
double, triple or quad door. For industrial purpose, less the no. of door – more the energy
conservation.
6. Design: As per the requirement, refrigerator is chosen having vertical design or horizontal design.
Vertical is used for cabinets for storing more items at one of the point in assembly line. Wherein
Horizontal is used generally under counter for Garde Manger or pantry.
7. Temperature range: Refrigerator is chosen as per its temperature control range also.
a. +5 to +7 degree C= vegetables and veg. products

b. -15 to -18 degree C= Non veg. food and food products (Deep freezer)
c. -18 to -20 degree C=Ice cream, kulfi etc.
8. Compressor manufacture: Compressor plays a vital role in cooling equipment. Thus some famous
companies are mentioned below which provide standard quality of compressors.
Companies are- Kirloskar (Pune) and Shree Ram (Delhi)
9. Temperature Indicator: All the cooling equipment should have Temperature indicator so that one
can easily control the temperature.
10. Type of Insulation: It consists of 02 cabinet inner and outer and the space between them is filled
with insulator to avoid heat loss.
E.g. Insulators-Thermocol, glass wool, Puff PVC powder- melted down and filled between 02
layers. It solidifies on cooling and more expensive.
11. Method of defrosting: One needs to choose its defrosting methods. It may be manual/ automatic /
frost free.
12. No. of shelves: Equipment may have 4/5/6 shelves depends on height and space between each
shelf.
13. Switchgear: It is a kind of Gear which disconnects the power supply in case of heavy load. It is
found in form of MCB – Miniature Circuit Breaker, Fuses etc. which isolates the equipment from
heavy load or electrical supply.
Specification for Mechanical Equipment:-
entire body.
Important terms:
one place.


made from Steel. Generally Cooling equipment outside body is made up of M.S. which is painted.
Important terms:
4. Capacity: Always the capacity is measured in Liters

A. Wet grinder - 3/5/7 Lts
B. Dough Kneader - 5/7/10/15 Lts.
C. Potato Peeler - 5/10 Kg
D. Dishwasher - 500/1000 no. of plates per hour.
5. Speed: Speed of a machine is controlled in various steps. It may be 1/2/3 step speed machine.
A. Wet grinder - 01 Speed
B. Mixer - slow, medium, high
C. Dough kneader - 03
D. Potato Peeler - 01

6. Speed in rpm(revolution per minute): Generally speed is counted in 500/1000 rpm
7. No. of attachments required:

E.g. Food processor- cutting, chopping, shredding with different blades
Dough kneader- whisk, paddle, hook, egg beater as attachments
Wet grinder- with coconut scraping attachment
8. Method of motion transmission: It may be belt driven or gear driven.

E.g. Flour mill, Belt drive i.e. mechanical movement of belt to grind grain
Other is gear drive i.e. movement of energy mechanically
Belt tightening and loosening and changing diameters of wheel will change the speed
Belt driven are less expensive than gear one.
9. Make of motor: One may choose standard companies as listed below.

Companies- Crompton Grieves, Siemens, GE (General Electric)
10. Make of electric accessories: Accessories include switch, thermostat, starter, contractor etc.
Company - L & T, Siemens.
11. Motor capacity: Motor capacity is always measured in Unit of Hp (Horse power )
Generally for kitchen equipment required Horse power is ½ to 03 hp
12. Voltage: It is an electromotive force expressed in Volts V.

a. Single Phase - 230V
b. Three Phase - 440V
Specification for General Equipment:-
Usually for general equipment, the specifications are defined as per

A. Overall Dimension
B. Frame Work
C. Body Material
D. No. of Shelves etc.
Equipment requirement for Commercial Kitchen:
1. Heating Equipment
a. 2 Burner Bulk Cooking range
b. 3 Burner Chinese Range
c. Bain Marie Service Counter with Tray Slide
d. Griddle Plate Electrical
e. Braising Pan
f. Idly Steamer
g. Chapati Plate with Puffer
h. Tilting Pan
i. Steam Jacketed Vessels
j. Dosa Tava
k. Deep Fat Fryer
l. Brat Pan
m. Convention Oven
n. Microwave Oven
o. Rotary Oven
p. Salamander, Griller or Taoster
Kitchen Equipment Specification:
Heating Equipment:
1. 2 Burner Bulk Cooking Range:

Specifications:
• Top - 16 SWG SS 304
• Body – 19 SWG SS 304
• High Pressure Burner
• Heavy Duty Vessel Casting – 16” x 16
• High Pressure Sun Beam Burners
• Heavy Duty Casting
2. 3 Burner Chinese Range:

Specifications:
 Top - 16 SWG SS 304
 Under Shelf – 18 SWG SS 304
 Body & Under Tray – 19 SWG SS 304
 High Pressure Burner with Pilot Lamp
 Heavy Duty Vessel Casting – 14” x 14”
 Dome Casting can be provided on Request
 18 SWG SS 304 Body
 High Pressure
 Heavy Duty Casting
 Pilot Burners
 Vents on the Sides
10”/12”/16”/18” Splash Guard with Gutter & Drainage
3. Bain Marie Service Counter with Tray Slide (Pipe):

Specifications:
• Top - 16 SWG SS 304
• Tank & Under Shelf – 18 SWG SS 304
• 3 Side Cover – 19 SWG SS 304
• Tray Slide – 32 mm SS Round Pipe
• Imported Gastronomy Pans with Lids
• Custom Design for G.N Containers
• ISI Mark Immersion Heaters with ISI Mark Spares
• Highly effective
• Durable performance
• Smooth operations
• Innovative designs
4. Griddle Plate (Electric):

Specification:
• Body – 18 SWG SS 304
• Top – 1” x 1” 14 SWG SS wire mesh
• 3 KW ISI Mark Heaters
• 3 Phase Supply with Siemens Contactor
• On/Off Switch with Thermostatic temperature
Control
• Indicator Lamps
• Fire Bricks Provided on all sides
• Legs – 16 SWG SS 38 mm Square Pipes with
adjustable nylon bush
• SS Wire Mesh Top
• Uniform Heating
• Compact Design
• ISI Mark Heaters & Spare parts – 3 Phase
• Thermostatic Temperature Control
5. Tilting Braising Pan / Skillets:

Specification:
 Tank 16 SWG SS 304
 Top Lid & Body 18 SWG SS 304
 Bevel Gear Mechanism for Tilting Pan
 Industrial Sun Beam Burners
 14 SWG SS 304 Legs
 Insulation Optional
 For Bulk Cooking Purpose
 Multi Use in the Kitchen
 Complete food grade Stainless Steel
 Worm Gear Assembly for Easy Tilting
 25 Kg / 50 Kg / 100 Kg capacity
6. Idly Steamer:
Specification:
 Steam Operated Idli Box for Bulk Cooking Purpose
 18 SWG SS 304 Double Body
 18 SWG SS 304 Idli trays
 Steam Control System
 Doors Loaded with Heavy Gasket to Arrest Leaks
& Maintain Temperature
 Ball Valve Control of Steam
 120 / 240 / 480 Idlis / batch

7. Chapati Plate with Puffer:
Specification:
 Body – 18 SWG SS 304
 Top – 18mm MS Plate
 Holes for Puffer
 Industrial ‘V’ Burners with Pilot Lamp
 Legs – 16 SWG SS 38 mm Round Pipes
 with adjustable nylon bush
8. Steam Jacketed Vessels:

Specification:
 316 S.S. body with solid one piece construction
 Insulated with Fiber Bat insulation
 Floor mounted
 20/40/60/80 gallon capacity
 Temp. between 150 to 270* F
 115 Volt electricity supply
9. Dosa Tava:
Specification:
 3 Side Splash Guard to avoid spillage
 Industrial ‘V’ Burners with Pilot Lamp
 Oil collection Tray
 Legs – 16 SWG SS 38 mm Round Pipes with
adjustable nylon bush
 MS Plate 12mm/18mm/25mm Thick
 Four Side drain tray
 Full Length ‘V’ Burners
 Front Panel Glass wool insulation
10. Deep Fat Fryer:

Specification:
 Non corrosive aluminum beaded panel
 25’’ x 21’’ x 34’’
 Oil capacity : 8/16 lit each chamber
 Frying Baskets : ½ no.s
 Electrical Supply: Single phase 3/6 KW
11. Convention Oven:
Specification:
 Body – All S.S. or M.S. with S.S. Combination
 Air Vent with front control knob
 1450mm x 1150mm x 350mm – Outer structure
 1000mm x 910mm x 210mm – Inner Structure
 Flexible heat control
 Two backup thermostate
 Provided with baking time 0 – 30 minutes
 Uniform heat zones
 Special 3 wire inputs
 Full view toughed glass door spring loaded
 Large capacity baking space
12. Salamander, Griller or Toaster:

Specification:
 Body – M.S. side panels and insulated with quality
mineral glass wool. Or 18/8 S.S.
 30’’ x 14’’ x 14’’
 Electrical Supply – Single/Triple phase 2/3/6 KW
 Grill Shelf – 20’’ x 12’’
 Even and controlled with distributed heat and
thermostat
 Complete 18 SWG SS 304 Body & Inner Tank
 3 No’s Heaters on Top – 0.7 Kw each
 Glass wool Insulated Body
 Spring Loaded Door
 Toughened Glass Display
 SS Wire Mesh Tray with Teflon Handles
 Perforated Bottom Tray for Protection
 Rotary On/Off Switch
 Thermostatic Temperature Control
 Indicator Lamps
 Complete SS 18/8 Body
 Heavy Duty Double Body
 Complete Glasswool Insulation
 ISI Mark Heating Elements & Spares
 SS Wire Mesh Tray

2. Mechanical Equipment:
a. Potato Peeler
b. Meat Mincer
c. Mixer – Grinder
a. Potato Peeler:
Specification:
 Capacity Kgs 5/10/15/20
 Motor HP 0.5/1/1.5/2
 Voltage 220/440
 Frequency Hz 50
 Net. Wt Kg 40/45/55/65
 Peeling time (sec.) 50/60/80/90
 Dimensions LBH (mm) 475x350x800/525x375x900/550x400x900/600x475x975
b. Meat Mincer:
Specification:
 Working parts are of S.S.
 Dimension : 860mm x 550mm x 960mm
 Power required: 3 KW
 Efficiency: 600 kg/hour
c. Mixer/Grinder:
Specification:
 Tilting type grinder with S.S. body
 Motor – Power 1.5 hp
 Capacity – 15 lit
 Dimension: 750mm x 600mm x 1200mm
3. Cooling Equipment:
a. Refrigerator – Vertical or Combination Unit
b. Work top refrigerator

a. Vertical or Combination Refrigerator Unit:
Specification:
 20 SWG Galvanized iron
 Front and doors are of 20 SWG S.S.
 21/2’’ thick in suit polyurethane foam
 Single Phase 220 Volts
 Temp. range - +4*C to -15*C
 Dimension 27’’ x 33’’ x 82’’
b. Work Top refrigerator unit:

Specification:
 Made up of 18 SWG S.S.
 Inner Tank made of 20 SWG G.I.
 Front and doors are of 20 SWG S.S.
 21/2’’ thick in suit polyurethane foam
 Single Phase 220 Volts
 Dimension 88’’ x 29’’ x 34’’
4. General Equipment:
a. Cafeteria Service Counter
b. S.S. Working Table
c. Dishwashing Machine
a. Cafeteria Service Counter:

Specification:
 Top - 16 SWG SS 304
 Tank & Under Shelf – 18 SWG SS 304
 3 Side Cover – 19 SWG SS 304
 Tray Slide – 32 mm SS Round Pipe
 Imported Gastronome Pans with Lids
 Custom Design for G.N Containers
 ISI Mark Immersion Heaters with ISI Mark Spares
 Highly effective
 Durable performance
 Smooth operations
 Innovative designs

b. S.S. Working Table:
Specification:
 Top & Sink Bowl - SS 16 SWG SS 304
 Under Shelf – 18 SWG SS 304
 Sunk In Top
 16 SWG SS 38 mm Round Pipe with Adjustable
Nylon Bush
 All Joints duly Argon welded, Ground & Buffed for
Uniform Matt Finish
 1 ½“ Sink Coupling with flexible PVC drain pipe
 Sink size can be Custom Made as per requirement
 16 SWG SS 304 Top & Sink Bowl
 18 SWG SS 304 Under Shelf
 Two Side Splash Back
 Bowl Duly Argon Welded To Top
 1.5” Round / Square Pipe Uprights
 1” Round / Square Pipe Cross Bracing
 1.25” or 1.5” Sink Drain Outlet
c. Dish Washing Machine:

Specification:
 Specifications
 1 Speed (rack/Hour) (Plate/Hour) 100/1800;80/1440; 88/1584; 110/1980; 123 /2214
 2 Speed (rack/Hour) (Plate/Hour) - 120/2160;130/2430; 165/2970;155/3330
 Pre Wash
o Tank( litres) 20/50
o Pump (KW) 0.3/1.1
 1st Wash
o Tank( litres) 100
o Pump (KW) 2.2
o Heating(KW) 9
 EcoRinse
o Tank( litres) 7
o Pump (KW) 0.15
o Rinse Water(litres/hour) 285/330/285/320/350
o Booster (Kw) 12.5/14/12.5/16/18
o Drive (KW) 0.15
 Dryer (optional)
o Dryer Fan(KW) 0.75
o Dryer (KW) 9


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CHAPTER 4 – KITCHEN

Developing Specification for Various Kitchen Equipment:

Equipment are broadly classified in to 4 category in commercial kitchen.

Factors which are considered while giving specifications for equipment:-

Specification for Electricity operated Heating Equipment:-

Facility Planning Page 1 of 17

3. Body Material: It is an essential specification to complete an equipment. Basically equipment are

Steel is an alloy of Iron and Carbon.

Steel is of two types: - Mild Steel and Stainless Steel.

Stainless Steel is an alloy of Iron, Carbon, Nickel, and Chromium

5. Voltage: It is an electromotive force expressed in Volts V.

Specification for Gas operated Heating Equipment:-

Facility Planning Page 3 of 17

Steel is an alloy of Iron and Carbon.

Steel is of two types: - Mild Steel and Stainless Steel.

Stainless Steel is an alloy of Iron, Carbon, Nickel, and Chromium

9. Make of various accessories for gas connection: United Works Mumbai

Specification for Cooling Equipment:-

Cooling equipment used in hotels are always electricity operated.

3. Body Material: It is an essential specification to complete an equipment. Basically equipment are

Facility Planning Page 5 of 17

Steel is of two types: - Mild Steel and Stainless Steel.

Stainless Steel is an alloy of Iron, Carbon, Nickel, and Chromium

4. Capacity: Always the capacity of refrigerator is measured in Liters

a. +5 to +7 degree C= vegetables and veg. products

Specification for Mechanical Equipment:-

Facility Planning Page 7 of 17

3. Body Material: It is an essential specification to complete an equipment. Basically equipment are

Steel is an alloy of Iron and Carbon.

Steel is of two types: - Mild Steel and Stainless Steel.

Stainless Steel is an alloy of Iron, Carbon, Nickel, and Chromium

4. Capacity: Always the capacity is measured in Liters

Facility Planning Page 8 of 17

7. No. of attachments required:

8. Method of motion transmission: It may be belt driven or gear driven.

9. Make of motor: One may choose standard companies as listed below.

12. Voltage: It is an electromotive force expressed in Volts V.

Specification for General Equipment:-

Usually for general equipment, the specifications are defined as per

Equipment requirement for Commercial Kitchen:

Kitchen Equipment Specification:

1. 2 Burner Bulk Cooking Range:

2. 3 Burner Chinese Range:

3. Bain Marie Service Counter with Tray Slide (Pipe):

4. Griddle Plate (Electric):

5. Tilting Braising Pan / Skillets:

Facility Planning Page 11 of 17

8. Steam Jacketed Vessels:

10. Deep Fat Fryer:

12. Salamander, Griller or Toaster:

Facility Planning Page 13 of 17

Facility Planning Page 14 of 17

b. Work Top refrigerator unit:

a. Cafeteria Service Counter:

Facility Planning Page 15 of 17

c. Dish Washing Machine:

Facility Planning Page 16 of 17

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