Foodservice Equipment

Amalia Ruhana
Factors affecting selection of equipment

1. The menu
2. Number and type of diners to be served
3. Form in which the food will be purchased
4. Style of service and length of serving period
5. Number of labor hours available
6. Ability of employees to do the work
7. Accessibility and cost of utilities
8. Budget and amount of money allotted for equipment
9. Floor plan and space allotments
individual pieces of equipment should be
 according to design,
 ease of operation,
 materials in relation to suitability for the purpose,
 durability and clean ability,
 construction and safety,
 size and capacity,
 installation, performance, maintenance, and replacement of
parts
 Cost and method of purchase
Equipment specifications
1. Correct name of equipment and its manufacturer
2. Model number, serial number
3. Size, dimension, capacity
4. Power source to be used, voltage, gas
5. Accessories, attachments
6. Terms and warranty
7. Code of ordering
8. Manual of operation
9. Method of installation
Receiving
 to check, examine, and weigh or count food that is being
delivered
 Basic items : scales, pallets, carts and trucks, shelves
 desk or table, clipboards, pen, paper, marker, file cabinet,
thermometers for checking refrigerated food temperatures
and various opening devices, such as short blade knives and
crate hammers
 closed-circuit television or perimeter alarm systems (or
both) can be installed to increase security in the receiving
area
 receiving area should be as close to the delivery docks as
possible, with easy access to the storage facilities of the
operation
 have large glass windows → receiving personnel can easily
monitor the activities of the area
 the scales are calibrated on a regular basis to ensure accuracy
receiving area
Storage

 Dry Storage
Rak (kayu/ stainless steel) / (portable / freestanding)
Container tanpa atau dengan roda
 Refrigerated and Low-Temperature Storage
Refrigerator dan atau freezer
Walk-In Refrigerator and Freezer → institusi
menyelenggarakan > 250 porsi per hari
Tidak menempel pada lantai, dinding atau langit-langit dengan
ketentuan sebagai berikut :
1) Jarak bahan makanan dengan lantai : 15 cm
2) Jarak bahan makanan dengan dinding : 5 cm
3) Jarak bahan makanan dengan langit-langit : 60 cm
Preparation
 Knife
 Food slicer
 Food chopper
 Preparation Table

→Machines for cutting, grinding, slicing, mixing, portioning

→The knife blade should be sharpened regularly
 Peralatan yang kontak dengan makanan → food grade
 Talenan terbuat dari bahan selain kayu, kuat dan tidak melepas
bahan beracun.
 permukaan peralatan tidak larut dalam suasana asam/basa atau
garam yang lazim terdapat dalam makanan dan tidak mengeluarkan
bahan berbahaya dan logam berat beracun seperti :
(1) Timah Hitam (Pb)
(2) Arsenikum (As)
(3) Tembaga (Cu)
(4) Seng (Zn)
(5) Cadmium (Cd)
(6) Antimon (Stibium)
(7) dan lain-lain
Production
 Range  Kitchen fork
 Oven
 Pot and Pan
 Broiler
 Griddle  Fryer
 Fryer  etc
 Tilting Braising Pan
 Steamer
 Food Mixer
 Food Processing (blender,
juicer)
 Toaster
 Food Warmer
 Coffee Maker
Range
Oven
Broiler
Griddle
Tilting Braising Pan
Steamer
Food Mixer
Toaster
Food Warmer
Coffee Maker
Kitchen Fork
Pot and Pan
Fryer
Meal Service Equipment
 Steam table pan
 Plateware
 Glassware
 Flatware
 Tray
Steam table pan
Plateware
Glassware
Flatware
 Cutlery set
Cook-chill tech
Cook-chill tech
TRAY CONVEYOR ( BAN BERJALAN ) :
1. Manual : Tray slide
2. Simple Mechanical
- Skate wheel
- Roller
3. Motorized
- Straight line
- Circular
Straight tray line
Circular tray line
distribution
Pellet system
Piring dengan makanan diletakkan diatas ”Hot Pellet” dan
ditutup
Baki plastik dengan lekukan tempat makanan pokok, sayur
- dengan penutup (2 pieces system)
- tanpa penutup (1 piece system)
 Technology Enablers for Food Act 1983...

Passive & Active Temperature Systems : A Comparison

Passive Temperature Active Temperature System

Retention System
Heated & Refrigerated Meal Distribution Trolley
Insulated Trays or Containers

▪ Tray assembly line

do not need heated bain
marie if < 2 hours holding

▪ Temperature controlled
➢ Tray assembly line requires
heated bain marie, etc. to hold
food hot > 650C. Difficult
to control.
 Technology Enablers for Food Act 1983...ATS
Ready To Serve
RTS Heated & Refrigerated Trolley

Sejuk
Panas

Refrigeration
system

Cold
Hot <100c
>650C <40C

RTS produces heat for the hot oven side RTS produces cold air for the cold
through convection heating side from the self contained
refrigeration system
 Technology Enablers for Food Act 1983...ATS
Panas

One Tray
RTS Sejuk

Two Different Temperatures

+ 40C
+650C
+100C
Panas Sejuk

Adjustable Hot & Cold

Sections on Tray

Choice of Tray Two Sizes

Large tray: 575mm x 325mm
Standard tray: 530mm x 325mm
No ridges & stackable
Ware-Washing Equipment
 sink compartments,
 a waste disposer,
 portable carts or racks to hold soiled and clean ware
 dish-washing machine
 Stainless-steel wire racks with adjustable shelves
 Cart-Washing Equipment

the ventilation system, location close to the main

production area
The essential parts of dishwashing
1. Sufficient amounts of water at hot enough temperatures to
sanitize
2. Detergents that can soften water, penetrate food particles,
and loosen them from dish surface
3. Adequate time for water recirculation → includes
sufficient volume and velocity of water to spray the dishes
for the correct amount of time to rinse them fully
Power sink
Equipment Maintenance and Record
Keeping
Manual of Equipment
 the principles of operation;
 instructions for cleaning and maintenance;
 long-term preventive maintenance procedures and schedules;
 descriptions of problems that may occur, with suggestions for
solving them;
 and a parts list with the location of service centers where
replacements can be obtained
Equipment Record Card
Equipment Cleaning Record
Equipment Management Inventory
Safety Features
 Design → rounded corners in work surface
 choice of materials,
 construction of kitchen equipment
Bahan Dasar Pembuatan Alat Masak
 Aluminium
Ringan, mudah dibentuk, cepat panas, bahan konduktor yang
baik untuk panas dan listrik, tidak tahan terhadap larutan
alkali
 Besi
berat, mudah berkarat, mempengaruhi rasa makanan,
pemeliharaan sulit, lama menyerap panas
 Steinless steel → foodservice equipment (sebagian besar)
kuat, menarik, mudah dibersihkan, tidak berkarat, tahan
asam/basa, tidak mempengaruhi rasa dan warna makanan
 Plastik
digunakan untuk lapisan pembungkus
 Tanah
lama menyerap panas, tidak menarik
 Kaca / keramik
tahan asam, tidak korosif, tahan panas, tidak menyerap bahan
makanan, mudah pecah akibat benturan ataupun panas yg
ekstrem
 Peralatan (Menurut permenkes NO 1096/MENKES/PER/VI/2011)
1. Peralatan yang kontak dengan makanan
 Peralatan masak dan peralatan makan harus terbuat dari bahan tara
pangan (food grade) yaitu peralatan yang aman dan tidak berbahaya bagi
kesehatan
 Lapisan permukaan peralatan tidak larut dalam suasana asam/basa
atau garam yang lazim terdapat dalam makanan dan tidak
mengeluarkan bahan berbahaya dan logam berat beracun seperti :
(1) Timah Hitam (Pb)
(2) Arsenikum (As)
(3) Tembaga (Cu)
(4) Seng (Zn)
(5) Cadmium (Cd)
(6) Antimon (Stibium)
(7) dan lain-lain
 Talenan terbuat dari bahan selain kayu, kuat dan tidak melepas bahan
beracun
 Perlengkapan pengolahan seperti kompor, tabung gas, lampu, kipas
angin harus bersih, kuat dan berfungsi dengan baik, tidak menjadi
sumber pencemaran dan tidak menyebabkan sumber bencana
(kecelakaan)
2. Wadah penyimpanan makanan
 Wadah yang digunakan harus mempunyai tutup yang dapat
menutup sempurna dan dapat mengeluarkan udara panas dari
makanan untuk mencegah pengembunan (kondensasi).
 Terpisah untuk setiap jenis makanan, makanan jadi/masak serta
makanan basah dan kering

3. Peralatan bersih yang siap pakai tidak boleh dipegang di bagian

yang kontak langsung dengan makanan atau yang menempel di
mulut

4. Kebersihan peralatan harus tidak ada kuman Eschericia coli (E.coli)

dan kuman lainnya
5. Keadaan peralatan harus utuh, tidak cacat, tidak retak, tidak gompal
dan mudah dibersihkan

6. Setiap peralatan dibebashamakan sedikitnya dengan larutan kaporit

50 ppm atau air panas 80oC selama 2 menit