EQUIPMENT

After studying this topic, you should be able

to:
 Classify equipment according to use, location, material of
construction, type of accountability in the marketplace
and type of fuel use.
 Describe equipment specifications and its desirable
features.
 Determine the proper placement of equipment.
 Enumerate some considerations related to proper
operation of equipment for efficiency and safety.
 Determine equipment management procedures.
 Describe technological advances in equipment.
LARGE EQUIPMENT AND FURNISHING
CLASSIFICATION OF EQUIPMENT
1. According to function
2. Availability in the Marketplace
3. According to the and Mobility
* Fixed Equipment
* Semi-Fixed Equipment
* Movable Equipment
4. According to Expendability
Two general types
1. Expendable - is the term given to that
category which is cnsumed or partially consumed
through use.
2. Non-expendable - is the term used to
denote that category of property that is not
consumed by use, retaining its original identity for
an indefinite period of time.
5. According to Fabrication
6. According to Type of Fuel Used
7. According to Origin
If the equipment is to be Imported from the United
States, specification indicate the seal of approval
such as National Sanitation Foundation (NSF) which
gives the customer protection to some degree. It is
important to select carefully the equipment that
will serve the operation profitably. The following
are the desirable features of selected kitchen
equipment that could b used as guideposts in
selecting the equipment.
1. Weight Measuring Equipment for the Receiving
area: Floor, table , Bench , platform, Hanging
Models.
2. Equipment for the storage Area (shelves and
mobile equipment)
* Shelves
* Mobile equipment
* Refrigerated Units
3. Preparation Equipment
* Food Mixers
* Food Cutter/Vertical Mixer
* Food Slicers
* Can Opener
4. Cooking and Baking Equipment
` * Ranges
* Deep-fryer
* Conventional Ovens
* Convection Ovens
* Steamers
5. Service Area Equipment
* Service Counter
* Approximately Space and Seating Capacity for
Dining areas
SELECTING NEW EQUIPMENT
The results of the feasibility study particularly the marked study could be
a good source of information for the factors that would determine the
amount and kinds of equipment needed by the operations such as the
following,
Foodservice
- type of foodservice
- types of clientele
- number of people to be served
- amount and kind of foods and its preparation method
- - amount and abilities of available labor
- amount and location of available space
- - allowance for increased services
Lodging
- type of lodging facility
- occupancy rate
- types of guests
- types of rooms
- amenities
- the kind of service offered
- amount and abilities of available labor
- amount and location of available space
- allowance for increased services
MATCHING EQUIPMENT TO MENU
The menu determines the equipment needed by the
foodservice facility. The following systematic method is
suggested:
1. Estimate the number of portions to be prepared by a
particular meal period.
2. Make an estimate for every meal item requiring
equipment including soup, entree, main dish, rice and
dessert.
3. Identify the portion size of each menu item.
4. Multiply the estimated number of portions by the portion
size to get the total volume of food to be served.
5. Specify the method of preparation and
production of each item.
6. Determine the batch size of those items that are
to be prepared by batches.
7. For those items to be prepared and cooked only
upon order, give the maximum number of portions
to be made at one time.
8. Determine for each menu item the total
processing time needed for a particular piece of
equipment and the best time of the day that the
processing can be done.
DETERMINING EQUIPMENT SPECIFICATIONS
Specifications for stock equipment should include the
following information.
1. Correct name of equipment and its manufacturer.
2. Make a model number. Serial number.
3. Size, dimension, and capacity
4. Power source to be used, voltage, steam or gas.
5. Accessories and attachment
6. Terms and warranty
7. Code of ordering
8. Manual of operation
9. Method of installation
PLACEMENT OF EQUIPMENT/FURNISHING

The placement of a piece of equipment may best be

determined by considering the following:
A. Space available
B. Where and by whom it will be often used
C. Flow of work
D. Layout
E. Accessibility for cleaning and sanitation
OPERATION OF EQUIPMENT FOR EFFICIENCY
AND SAFETY

The efficiency with which a piece of equipment

can be operated depends on the following :
* Condition and working order of equipment
* Use of correct operating techniques considering
the manufacturer’s directions and suggestions for
use.
* Placement of equipment in relation to work
areas
 * Quality of products obtained by use of different
techniques
The operation of equipment is most likely to be safe
when the following are considered:
* Equipment is maintained in good working
condition and is equipped with adequate guards.
* Users operate, clean and care for equipment
correctly.
* Work is assigned so as to avoid rushed
operations and overload equipment.
EQUIPMENT MANAGEMENT
A. Equipment Management
1. Record keeping- the record usually includes the name of
equipment, the manufacturer, model and serial number,
capacity, attachments, date of purchase and warranty.
Repairs and other machine -related problems should also
be recorded.
2. Preventive Maintenance - is a system of regular, scheduled
inspection and service of equipment components which
may break, wear out or become impaired without
preventive maintenance, the normal functioning of the
foodservice establishment would be hampered.
B. Depreciation of equipment, obsolescence and
retirement
Depreciation or non-expendable foodservice
equipment is “using up” the life of the equipment.
If the useful life of the equipment is ten years, one
tenth of the equipment „s usefulness is “used up”
each year of service. Hence, after ten years, it is
considered fully depreciated.
 Equipment obsolescence refers to equipment
that has become outdated. There are some non-
expendable foodservice equipment that are already
outmoded even if they are still functioning well.
The reason would be high costs of maintenance or
the purchase of a more efficient one. In this event,
the old piece of equipment is “retired”.

C. Technological Advances in Equipment

LESSON 2: APPLIANCES AND SMALL
KITCHEN WARES
KITCHEN APPLIANCES
An appliance is an instrument or tool that
performs specialized preparation tasks, and
normally operated by electricity or gas.
SMALL KITCHEN WARES
Small kitchen wares refer to these items that are
usually hand-held and are used in preparing,
cooking, baking and serving food.
The following considerations are applicable for this group of
kitchen wares:
A. Frequency and ease of use among all kitchen
equipment, the small wares are the most frequently used by
numerous hands. These wares are often mishandled because,
individually considered, these are relatively inexpensive
compared to the large kitchen equipment,
Select the equipment that is convenient and easy to handle.
B. Safety and Sanitation
The safety aspect of the equipment should be highly
considered, most especially cutting implements. Select
wares having easy-to-clean surfaces and cleaning design.
LESSON 3: TABLEWARE AND TABLETOP
COMPONENTS
DEFINITION OF THE TABLETOP COMPONENTS
Plateware is also known as dinnerware or china that of
which include: bowls, plates,or salad plates, cup and
saucers.
Flatwares signifies forks, knives and spoons in all their
various sizes; are generally made of stainless steel, but they
may also be silver-plated, hence the name: silverware.
Glassware means the containers used for serving water or
beverage.
ESTIMATED TABLEWARE REQUIREMENTS
FOR SELECTED OPERATIONS
Tableware for institutional use requires a high
cost initial investment. Added to this will be the
costs allotted for replacements, dish washing and
storage. Thus, a careful analysis of menu
requirements and standards to determine the range
and number of tableware items, required should be
considered.
SELECTION AND USE OF TABLEWARE
1. Plateware are made of ceramics, which is clay that has been
baked or vitrified.
2. Flatware
Stainless steel flatware is currently in use in most foodservice
institutions because if the high cost of silver.
The following are important factors to consider in selecting flatware:
• Forks should not have any rough edges.
• Solid-handled knives should be in one piece and the edge must be
smooth and rounded.
• All edges of spoon bowls should be smooth and rounded.
3. Glassware
• Glassware is selected based on its attractiveness. Glasses that are
clear and bright without specks or mar thier shiny finish are all
attractive to customers.
LESSON 4: NAPERY AND ITS ALTERNATIVES
REQUIREMENTS OF A GOOD QUALITY NAPERY

* Wash well at high temperatures to remove stains

resulting in a spotlessly clean cloth.
* Retain stability and color
* Attractive appearance
* Feel good to the touch
* Fresh and smell lie a well- laundered linen
Selection of Fabrics
* Weave pattern appropriate for the concept,
color and style of service
* Resistance to soiling and fading
* Strength and durability to withstand heavy use
and regular laundering
* Quality of finish, edging and stitching
* Ease of replacement, matching and repair.
DETERMINING THE QUANTITY
The sizes and shapes of tables in the dining room will
determine the sizes of napery needed. As a rule, for each
tablecloth and napkin in use, five others will be required to
allow for collection, washing, return, resting and reserve.
Thus, the minimum requirement of table linen is six times
the number of tablecloths

Care and cleaning of Napery

Napery that us laundered on -premise should be
tested using a variety of detergents and bleach
concentrations to determine its chemical reaction on the
fabric.
LESSON 5: TYPES OF POSSIBLE
FURNISHINGS FOR CONSIDERATION IN THE
FACILITY

FURNITURE SELECTION
In selecting furniture, a number of requirements
have to be considered such as the following:
 Needs of customer
 Operational need
 Space dimension
 Anthropometrical factors
CHAIRS

ELEMENTS OF SEATING COMFORT

1. Select chairs that are comfortable, durable and adaptable
and should be in keeping with the ambiance of the place.
The following elements for seating comfort should be
considered:
* shape and angle of seat and back
* A 15 degree angle for the chair back is recommended.
* The dept of the seat, from the edge to the chair back
should be 16 inches
* The height of the chair from the floor to the top of
the chair back should be not more than 34 inches.
* The standard distance from the seat to the floor
should be 18 inches.
* The distance between the seat and the tabletop
should be 12 inches.
* Allow 24-26 inches of space for each chair at
table.
2. Chair constructions
* Seats may or may bot be upholstered conforms to body postures
and shapes.
Chairs can have arms if the space will be able to
accommodate them
3. Chairs and arrangement
Chairs may be free standing or fixed to the floor or to an extended
frame.
Type of Chairs
* Stacking chair
* Folding chair
* Arm chair
* Cantilevered chair
* Molded chair
TABLES
FEATURES OF TABLES, SHAPE, SIZE AND CONSTRUCTION
1. Shape
* Trapezoids (four sided)
* Serpentine (arc-shaped)
* Ovals (shape of an egg)
* Half-rounds or half moons and quarterrounds
* Drop-leaf tables
* Folding tables
* Schoolroom tables
2. Surface
Exposed table surface should be waterproof. The
type of finish can be wood, marble, ceramic, plastic
laminates and other synthetic materials.
3. Construction
Tables should have sturdy construction. It base
should provide the customer with sufficient amount
of legroom below
MATERIALS FOR FURNITURE
1. Wood
2. Metals
3. Fiberglass and thermosetting plastics
4. Marble and ceramics
5. Indigenous materials
LESSON 6: VENTILATION AND UTILITIES
(Water, Electricity, Gas Steam)
VENTILATION
Ventilation is a system or means of providing fresh ad
clean air.
Good ventilation is required for the following reasons:
* Replace the oxygen that is used in refrigeration and
combustion.
* Prevent an unduly high concentration of moisture from
respiration and from the steam, smoke and grease produced
in kitchens and steam from bathrooms
 * Dispense of excess heat from both people and machines
* Reduce the concentration of bacteria and viruses in the
air.
* Remove any odor that may develop when people are
crowded together in a room
Maintenance of Fans
* Check the excessive noise and vibration.
* Keep fan blades clean
* Inspect and lubricate bearings regularly.
* Inspect fans for normal operation.
Kitchen Ventilators
The hood or canopy mounted direct over cooking equipment, draws
up the smoke, moisture, heat and fumes away from local institutional
kitchens.
WATER MANAGEMENT
The major components of the water bill include the following:
1. Basic charge - what the consumer pays for the actual water
consumption.
2. Currency Exchange Rate Adjustment (CERA) - a fixed rate
3. Maintenance Service Charge 0 based on the size of the meter
4. Environmental Charge - is 10% of the basic charge plus CERA.
5. Sewer Charge 0 is 50% of the sum of the Basic, CERA and
Environmental Charges
BASIC ELECTRICITY AND LIGHTING
Manila Electric Company (MERALCO) manage the
supply of electricity in Metro Manila and its vicinity.

GAS: LIQUEFIED PETROLEUM GAS

Liquefied Petroleum Gas (LPG) or bottled gas is a
mixture of 60 percent butane and 40 percent
propane. It is derived from the distillation of crude
oil in the refining process, in the same manner that
other liquid fuels such as kerosene, gasoline and
diesel are extracted.
STEAM
Steam as Fuel
Steam is generated by boiling water in a
boiler, which is known as a converter. Streams is
then piped to the appliance where it will be used.
At the appliance, the steam meets a coil or stainless
steel tubing, which condenses the steam and
transfers its heat to be used in the appliances