NORAISHAH BINTI HASHIM

2017527499
HTF622

CHAPTER 7 : FOODSERVICE FACILITIES ENGINEERING AND ARCHITECTURE

1. Describes the primary considerations to be addressed by facilities planners to ensure the most
economical use of energy in foodservice operations

I. Water supply location and hardware

- The location of water supply and drains are important considerations in the design and
layout process. It is far expensive to add a faucet during the design phase than after the
facility has been opened

II. Electrical systems

- Electrical energy is one of the primary sources of energy for foodservice equipment as
well as for lighting, air-conditioning and ventilation.

- Foodservice equipment must be selected to match the voltage and phase available in
the facility. Here are the guidelines for selecting the electrical characteristics of
foodservice equipment follow:

i. Determine the electrical characteristics of the building through discussion with the
electrical engineer or building maintenance staff.

ii. Select the piece of equipment desired and use the highest electrical voltage
possible. It will reduce the size of the copper wires that must be used in the
building and so will reduce the cost of the installation.

iii. Use the highest electrical voltage possible and 3-phase connections, more efficient

III. Energy Conservation and Water Use

- Even while maintaining the necessary high standards of sanitation, energy can be saved
in water heating and dishwashing. Some foodservice operations now use rooftop solar
collectors. The captured solar energy is used to warm the water before it enters the
water heater thus significantly reducing the energy expended by the water heating
system.

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 iv. Certain things to reduce cooking energy loss

i. Select equipment that is enclosed and insulated. Closed cooking vessels contain the
energy and permit it to be absorbed by the food. For example, rotary ovens,
convection ovens, convection steamers

ii. Cook foods in the largest quantity possible. Energy savings can be realized when
certain foods are cooked in large quantities all at once.

iii. Cook at the lowest temperature possible. Slow cooking means lower energy
consumption despite longer cooking time.

iv. Carefully monitor preheating time for each piece of equipment.

v. Monitor the demand curve for electricity.

2. Provides a basic understanding of the primary utilities used in foodservice

I. Water

 The preparation of and service of food depend on a source of sanitary hot or cold water.
Without water, vegetables could not be cleaned, soups prepared, dishes washed or ice
made.

II. Gas

 Natural gas is the primary source of energy for foodservice equipment.

i. Operational practices and preferences.

ii. Durability and maintenance

iii. Initial cost

iv. Ventilation requirements.

III. Electricity

 Electrical energy is one of the primary sources of energy for foodservice equipment as
well as for lighting, air-conditioning and ventilation.

 Foodservice equipment must be selected to match the voltage and phase available in
the facility. Here are the guidelines for selecting the electrical characteristics of
foodservice equipment follow.

i. Determine the electrical characteristics of the building through discussion with the
electrical engineer or building maintenance staff.

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 ii. Select the piece of equipment desired and use the highest electrical voltage possible.
It will reduce the size of the copper wires that must be used in the building and so
will reduce the cost of the installation.

iii. Use the highest electrical voltage possible and 3-phase connections, more efficient

3. Describes the construction of hoods and ventilation systems in kitchens, dishwashing rooms,
and service areas

I. Hoods and ventilation systems in kitchens

 Hoods remove air, water vapor, grease and food odours from the kitchen range area and
air and water vapor from dishwashing rooms. Electric ovens, steamers and steam jacketed
kettles require hoods that remove only air, heat and water vapor.

 The basic functions of a kitchen ventilation system are to capture the air heated by the
cooking process, remove as much grease from it as possible, exhaust the heated air to the
outside and resupply or make up the air removed from the kitchen.

II. Dishwashing rooms

 In the dish room, the air is often very moist and the temperature extremely high. Food
facilities planners must insist that architects and engineers design into the HVAC system a
sufficient amount of air supply and exhaust to keep the moisture level as low as possible
in the dishwashing and pot washing areas.

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