Chapter 7: FACILITIES, EQUIPMENT AND UTENSILS

1. Design, Layout, and Facilities

Chapter 7
FACILITIES, EQUIPMENT  The design, layout, and facilities should be
AND UTENSILS based on the types of foods being sold and menu
trends
 The type of equipment used will be determined
by the preparation procedures

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1.1. The general areas of a food

1. Design, Layout, and Facilities (cont’d)
establishment are:
 Receiving and delivery
 A plan that is good for one operation may
 Storage
not be good at another site that sells
 Preparation
different items
 Holding
 The design and layout of facilities, such as  Service
kitchen, dishroom, and dining area, should  Warewashing
provide an environment in which work may  Garbage storage pickup
be done efficiently and effectively  Food display area or dining room
 Housekeeping
 Toilet facilities

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 Activities that are carried out in the previous 2. Regulatory Considerations

areas are called functions When planning facilities, you must know of
 Functions are further broken down into and comply with national, state, and local
various sub-functions standards and codes related to:
 When planning a food establishment: ◦ Health
i. Determine the tasks within the functions ◦ Safety
ii. Arrange the tasks in a way that allows a smooth ◦ Building
and sequential flow within that area ◦ Fire
 These can be done after a Flow Diagram is ◦ Zoning
developed ◦ Environmental and code standards

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3. Work Center Planning Work Center Planning (cont)

 Food production area is commonly  Two of the most important features to
organized into WORK CENTERS consider when planning work centers are
◦ A group of related tasks are performed by an the total space needed and the
individual or individuals arrangement of equipment in that space
◦ The number will depend on the number of  A properly designed work center
functions to be performed and the volume of provides adequate facilities and space for:
material handled ◦ Efficient production
◦ Fast service
◦ A pleasant environment
◦ Effective cleanup
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Work Center Planning (cont) 4. Equipment Selection

 A worker should be able to complete the  It is important to select the right piece
related tasks at the work center without of equipment for the job
moving away from it  Factors to look for:
 The work center should be large enough 4.1. Need
to do the job and compact enough to 4.2. Cost
reduce travel and conserve time and 4.3. Size and Design
energy 4.4. Construction Material

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4.1. Need 4.2. Cost

 Need should be evaluated on the basis of
whether the addition of a particular  Buy or lease?
equipment will:  Includes
◦ Improve the quality of food ◦ Purchase price
◦ Reduce labor and material costs ◦ Installation
◦ Improve sanitation ◦ Operating
◦ Contribute to the bottom line of the ◦ Maintenance
establishment
◦ Finance
 Look for equipment that:
◦ Meets current and future demands of the  Should compare all these costs for the
operation different pieces of equipment before
◦ Do not require extraordinary repair and upkeep considering to purchase
◦ Will work properly for many years 11 12

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4.3. Size and Design Size and Design (cont)

 Should easily fit into the space available in the
layout of the facility
 Consider the size for future expansion
 Equipment and utensils must be designed to
function properly when used for their
intended purposes
 Two categories of equipment
◦ Easily movable
◦ Not easily movable
i. Not Easily movable equipment
◦ Must be elevated on legs or sealed to the floor
◦ When legs are used, should provide a minimum clearance of 6
inches from the floor
◦ Provides space for easier cleaning an discourage pest harborage
◦ Heavy equipments may be mounted to the floor to prevent
trash and pests from collecting under the equipment
ii. Table Mounted equipment (not easily movable)
◦ Should have 4 inches legs
◦ Provides space to make it easier to clean under and around the
equipment

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ii. Table Mounted Equipment (not easily

i. Not Easily Movable Equipment
movable)

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4.4. Construction Materials 4.4. Construction Materials (cont)

 Food equipment and utensils have food  The FDA Food Code requires food
contact and non food-contact surfaces equipment and utensils to be:
◦ Food-contact Surfaces – parts which normally ◦ Smooth
come into contact with food or from which food ◦ Seamless
may drain, drip, splash or spill ◦ Easily cleanable
◦ Non Food-contact Surfaces – the remaining ◦ Easy to take apart
parts and the surrounding area that should not
◦ Easy to reassemble
make contact with food during production
◦ Equipped with rounded corners and edges

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4.4. Construction Materials (cont) Corrosion

 Materials in the construction of utensils and
food-contact surfaces of equipment must be
non-toxic and not impart colors, odors,
or tastes of foods
 Under normal use, materials should be safe,
durable and safe from:
◦ Corrosion
◦ Chipping
◦ Pitting
◦ Deterioration
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Chipping Pitting

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Deterioration

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4.4. Construction Materials (cont)

 Common materials used in
constructing kitchen equipment
and utensils
 Metal
 Stainless steel
 Plastic
 Wood

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a. Metals b. Stainless Steel

 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
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 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”
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c. Plastic
 Plastic and fiberglass are usually used in
foodservice equipment
◦ Durable, inexpensive, and can easily be molded
 The use of plastics in food establishments are:
◦ Acrylics (used to make covers for food containers)
◦ Melamine (used for variety of dishes and glassware)
◦ Fiberglass (used in boxes, bus trays, and trays)
◦ Nylons (used in equipment with moving parts)
◦ Polyethylene (used in storage containers and bowls)
◦ Polypropylene (used for dishwashing racks)
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
 Should use hard maple or an equally hard, close
grained wood for cutting board, cutting blocks, and
baker’s table

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4.5. Types of Equipment

 Cooking equipment – ovens, stoves etc
 Refrigeration equipment – chiller, freezer
etc (reach in /walk in / display)
 Other equipment – mixers, slicers, v. Other Types of Equipment
choppers, etc

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vi. Ice machines Ice Machine

 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

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vii. Single service and single-use articles

Do not store food and
beverage containers
in ice served to the
customers
 Single service articles - Include tableware, carryout
utensils, and other items such as bags, containers,
stirrers, straws and wrappers that are designed and
constructed to be used only one time by one person
 Single-use articles – include items such as wax
paper, butcher paper, plastic wrap, and certain food
containers that are designed to used one and
discarded
 The materials used must not permit the transfer of
harmful substances or pass on colors, odors, or tastes
of food

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viii. Dishwashing Equipment Dishwashing Equipment (cont)

 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
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 The purpose of dishwashing is to clean and
sanitize equipment, dishware, and utensils. It
require a two-part operation:
◦ A cleaning procedure to remove visible soil from the
surface of the item
◦ A sanitizing procedure to reduce the number of
disease-causing microorganisms on a cleaned surface
to safe levels
 Cleaning and sanitizing kitchen equipment and
utensils can also be done manually or
mechanically
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Dishwashing Equipment (cont) Dishwashing Equipment (cont)

 A dishwasher should automatically dispense
detergents and sanitizers  Dishwashing can be done using two
◦ Must have visual means to verify that detergents and procedures:
sanitizers are not delivered or visual or audible
alarm
a. Manual Washing
 An adequate supply of very hot water [180°F
b. Mechanical Washing
(82 °C) to 195 °F (91 °C)] is required for the
final rinse in a high-temperature dishwashing
machine

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a. Manual Washing a. Manual Washing (cont)

 Should have an area with sufficient space to  Use a three-compartment sink for manual
store soiled equipment and utensils cleaning and sanitizing
 Equipment and utensils must be pre-flushed or  First compartment – wash the scraped
prescraped and, when necessary, presoaked to equipment and utensils in a detergent solution
remove food particle and soil with hot water
 A hose and nozzle must be used for pre-  Second compartment – rinse the soap off
flushing and pre-scraping food or soil  Third compartment – sanitize the equipment
 Soiled and cleaned equipment/utensils must and utensils
be put at different end to avoid contamination ◦ The hot water method
Will be discussed in chapter 7
◦ The chemical method
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 Chapter 7: FACILITIES, EQUIPMENT AND UTENSILS

Three-Compartment Sink

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Three-Compartment Sink 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. Single-tank, stationary rack dishwashers
ii. Conveyor-rack dishwashers
iii. Flight-type dishwashers
iv. Carousel-type dishwashers
v. Low temperature dishwashers

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ii. Single-tank, Stationary-rack Dishwashers

i. Single-tank, Stationary-rack Dishwashers

 Dishes are placed on racks and washed

one rack at a time with jets of water are
immersed for cleaning
 Operated by opening door, inserting
rack of dishes, closing the door, and
starting the machine

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ii. Single-tank, Stationary-rack Dishwashers ii. Single-tank, Stationary-rack Dishwashers

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iii. Conveyor-rack Dishwashers

iii. Conveyor-rack Dishwashers

 A conveyor carries the racks of dishes

through the dishwasher
 The machine can be either single or
multiple tanks
 The racks move through the machine
automatically, similar to the manual
dishwashing procedure

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iii. Conveyor-rack Dishwashers

iv. Flight-type Dishwashers

 Use a conveyor as a continuous rack and

the dishes are placed on pegs or bars
 This machine operates continuously with
a person stationed at each end

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iv. Flight-type Dishwashers

v. Carousel-Type Dishwashers

 Use a closed circuit conveyor where

dishes are loaded and unloaded

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Carousel type dishwasher v. Low-temperature Dishwashers

 Use chemicals to sanitize equipment and

utensils
 Allows lower water temperatures, which
conserves energy

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v. Low-temperature Dishwashers

Stewarding
(washing)
Area
Layout

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 Chapter 7: FACILITIES, EQUIPMENT AND UTENSILS
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
 The operation of each piece of equipment must be
checked many times by both the contractors and
service engineers before it is ready for actual use
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Heating, Ventilation, and Air Conditioning (HVAC)
 An adequate supply of fresh air, with suitable
temperature and humidity, is necessary for worker
comfort and productivity
 Air conditioning system in a food establishment will
heat, control humidity, circulate, filter, and cool the
air
 A modern HVAC system will filter, warm, humidify
and circulate air during winter and maintain a
desirable and comfortable temperature in the
summer
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Kitchen Exhaust Hood
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Maintenance and Replacement
 Successful maintenance of equipment requires definite
plans to prolong its life and maintain its life and
maintain its usefulness
 Such plans place emphasis on few simple procedures:
◦ Keep the equipment clean
◦ Follow the manufacturer’s printed directions for care and
operation
◦ Post the instruction card for a piece of equipment near the
equipment
◦ Stress careful handling as essential to continued use
◦ Make needed repairs promptly
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Heating, Ventilation, and Air Conditioning (HVAC)
 Kitchen ventilation is typically provided by means of
mechanical exhaust hood systems
◦ Keep rooms free of excessive heat, steam, condensation,
vapors, obnoxious odors, smokes and fumes
◦ Consist of a hood, fan, and intake and exhaust air ducts and
vents
◦ Usually constructed of stainless steel or a comparable
material that provides a durable, smooth, and easily
cleanable surface
◦ Should be equipped with filters or other grease-extracting
equipment to prevent drippage onto food
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Kitchen Exhaust Hood
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