Documente Academic
Documente Profesional
Documente Cultură
Learning Objectives
After attending this class, students should be able to:
Identify ways in which the design and layout of
facilities contribute to the efficiency and
effectiveness of a food establishment
Explain the importance of purchasing and properly
maintaining equipment and utensils and the
influence they have on food safety
Describe how work tasks are conducted in work
centers and how the preparation and service of
food flows through a production area
Identify the criteria that should be used when
determining the need for each type of equipment
2
Regulatory Considerations
When planning facilities, you must know of
and comply with national, state, and local
standards and codes related to:
Health
Safety
Building
Fire
Zoning
Environmental and code standards
6
10
11
12
13
14
15
16
17
Equipment Selection
It is important to select the right piece of
equipment for the job
Factors to look for:
i.
ii.
iii.
iv.
Need
Cost
Size and Design
Construction Material
18
i. Need
Need should be evaluated on the basis of
whether the addition of a particular
equipment will:
Improve the quality of food
Reduce labor and material costs
Improve sanitation
Contribute to the bottom line of the establishment
19
ii. Cost
Includes
Purchase price
Installation
Operating
Maintenance
Finance
23
24
25
Metal
Stainless steel
Plastic
Wood
28
a. Metals
Used for nearly everything in a food
establishment
Chromium over steel gives an easily cleanable,
high luster finish
Noncorrosive metals formed by the alloys of
irons, nickel, and chromium may also be used
Lead , brass, copper, cadmium, and galvanized
metal must not be used as food-contact
surfaces
These metals can cause chemical poisoning if they
come into contact with high acid foods
29
b. Stainless Steel
One of the most popular used for food operations
Commonly used for food containers, table tops,
sinks, dish tables, dishwasher and ventilation hood
system
Has shiny surface that shows soil and makes it
easy to clean and maintain
Rust and stain resistant and can resist high
temperatures
Must be polished with great care cannot use
abrasive cleaners or scouring pads because they
scratch the surface which can become germ farm
30
c. Plastic
Plastic and fiberglass are usually used in
foodservice equipment
Durable, inexpensive, and can easily be molded
d. Wood
Advantage - Light weight and economical
Disadvantage problems with sanitation
Porous to bacteria and moisture
It absorbs odors and stains
Wears easily under normal use
32
Types of Equipment
i. Cooking Equipment
Always consider durability and energy
conservation
The frame, door, exterior, and interior
materials should also be durable and easy
to be cleaned
Should only buy those equipment that has
been tested and certified according to
standards
34
ii. Ovens
Among the most important pieces of
equipment in a kitchen
Used to cook foods to different
temperatures
The heat is distributed by radiation,
conduction, or convection, depending on
the type of oven being used
A good oven should rise to 450F (232C)
within 20 minutes
35
Range Oven
37
Range Oven
38
Deck Oven
40
Deck Oven
41
Deck Oven
42
Convection Oven
44
Convection Oven
45
Convection Oven
46
Convection Oven
47
48
Microwave Oven
50
Microwave Oven
51
Steam-jacketed kettles
53
54
Steam-jacketed kettles
55
Steam-jacketed kettles
56
Steam-jacketed kettles
57
Steam-jacketed kettles
58
Reach-in refrigerators
61
62
63
64
Reach-in freezers
65
66
67
Walk-in refrigerators
69
70
71
72
73
74
75
a. Slicers
76
Slicers
77
Slicers
78
b. Mixer
79
Mixer (industrial)
80
Mixer attachment
Dough
Hook
Paddle
Whisk
81
c. Meat Chopper
82
Meat Chopper
83
Meat Chopper
84
Meat Saw
85
Steamer
86
Convection Steamer
87
Pressure Steamer
88
d. Ice machines
Ice is food, and must be handled with the
same degree of care as other foods
Must use potable water, and the ice must
be protected from contamination
The machine should be cleaned and
sanitized frequently to prevent growth of
mold and other organisms
Scoops used to dispense the ice should
be well taken care to prevent
contamination
89
Ice Machine
90
Ice Machine
91
Ice Machine
92
93
v. Dishwashing Equipment
Dishwashing is best performed in a
separate room or area which is well lighted
and ventilated
The design of the area is dependent upon
the volume of equipment and utensils to be
washed and the time to do the job
Most frequently washed in a food
establishment:
Kitchenware kitchen utensils such as pots &
pans, skillets, etc
Tableware dishes, glassware, eating utensils,
etc
95
96
98
a. Manual Washing
Should have an area with sufficient space to
store soiled equipment and utensils
Equipment and utensils must be pre-flushed
or prescraped and, when necessary,
presoaked to remove food particle and soil
A hose and nozzle must be used for preflushing and pre-scraping food or soil
Soiled and cleaned equipment/utensils must
be put at different end to avoid contamination
99
Three-Compartment Sink
101
Three-Compartment Sink
102
a. Mechanical Washing
Among the most expensive and important piece
of equipment in a food establishment
Used for cleaning and sanitizing any equipment
or utensil that does not have electrical parts and
will fit into the machine
The most common type of dishwashers are:
i.
ii.
iii.
iv.
v.
vi.
Immersion dishwashers
Single-tank, stationary rack dishwashers
Conveyor-rack dishwashers
Flight-type dishwashers
Carousel-type dishwashers
Low temperature dishwashers
103
i. Immersion Dishwashers
Rack of dishes are immersed for
cleaning.
Very similar to the manual
dishwashing procedure
104
105
106
107
108
109
111
112
113
114
115
v. Carousel-Type Dishwashers
Use a closed circuit conveyor where
dishes are loaded and unloaded
116
v. Low-temperature Dishwashers
Use chemicals to sanitize equipment
and utensils
Allows lower water temperatures,
which conserves energy
117
v. Low-temperature Dishwashers
118
Stewarding
(washing)
Area
Layout
119
Installation
Architects, engineers, and contractors are
responsible for providing:
Adequate plumbing
Electrical wiring
Venting facilities for the satisfactory installation of kitchen
equipment
Compliance with the standards of local building,
plumbing, electrical, health, and fire safety code
124
125
126
127
128