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Chapter 5: Equipment by Functional Areas
OVERVIEW
Foodservice equipment manufacturers design equipment to meet the
needs of many different types of foodservice systems. Manufacturers
vary on features that are standard to their equipment design. While
some features are standard for one manufacturer, the same feature
may be considered an accessory or an option at extra cost for
another manufacturer. It is important for you to refer to the
manufacturers specications for the detailed information you will
need when making equipment purchasing decisions.
Chapter 5 discusses the foodservice equipment by functional areas in
a conventional foodservice operation. A functional area is a location
within the foodservice system where a specic task or group of like
tasks occur. The functional areas discussed in the
Guide are:
s
Receiving
s
Dry Storage and Chemical Storage
s
Cold Food Production
s
Hot Food Production
s
Warewashing
Regardless of the production demands of the foodservice system,
grouping tasks by functional areas provides benets to the
foodservice operation. Some of the benets include:
s
multi-use of individual pieces of foodservice equipment
s
efcient ow of food from receiving through preparation to
service
s
storage of small equipment and utensils within ready access
s
prevention of back tracking which is inefcient
s
support of food safety principles
s
support of inservice education for the foodservice assistant
Additional resources for you to use are the Equipment Purchase
Decision Forms found in Appendix, p. A.11. The questions and
forms have been reprinted from
Guidelines for Equipment to Prepare
Healthy Meals (Nettles & Carr, 1996). The forms will help you
organize your thoughts when purchasing foodservice equipment for
your CNP.
A Guide for Purchasing Foodservice Equipment
Equipment by Functional Areas
Page 5.1
Chapter 5: Equipment by Functional Areas A Guide for Purchasing Foodservice Equipment
Equipment by Functional Areas
Page 5.2
RECEIVING
Receiving is a functional area and the rst step in the ow of food
through a foodservice system. It is the important interface between the
distributor and the CNP. For that reason, the receiving area functions
as a control point for most food and a critical control point (CCP) for
processed and ready-to-eat food.
Regardless of the size of the foodservice system, the activities
associated with receiving are the same. The purpose of these activities
is to ensure food quality and food safety. For training assistance in this
area refer to the 1998 program
All-Star Receiving for Child Nutrition
(Hogue and Post, 1998).
The activities of the receiving function include:
s
Visually inspect all items and look for signs of
contamination or container damage.
s
Check expiration and pack dates.
s
Count boxes invoiced but not delivered; note shortages.
s
Check the product number against the purchase order or
receiving ticket. Only accept approved brands.
s
Check substitutions for approved brands.
s
Check temperatures and record on chart.
s
Remove any loose staples or fasteners.
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Reject unacceptable goods and note on invoice.
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Sign the invoice and retain a copy.
Each CNP must locate an area within the foodservice system to
accomplish these tasks. The objective of good receiving practices is to
certify that all food moved into production is an approved brand. In
addition, receiving is the opportunity in the ow of food to determine
that products are in good condition, appropriate temperature, and
delivered as ordered.
Suggested equipment for the receiving area in a conventional kitchen
includes:
s
2 wheeled hand truck and/or
s
4 wheeled platform hand truck
s
utility carts
s
table/desk for paperwork
s
scales
s
thermometers
s
y fan A Guide for Purchasing Foodservice Equipment
Equipment by Functional Areas
Page 5.3
DRY STORAGE/CHEMICAL STORAGE
After receiving food and supplies the foodservice assistant
moves the goods to dry, refrigerator, and freezer storage. This is
the second functional area. Most CNPs should turn their dry
inventory regularly for quality and cost control. Dry strorage and
chemical storage, although similar in function, must have all
contents stored separately. Food must never be mixed in a
storage area with chemicals or cleaners.
The dry storage area should be clean, dry, well ventilated, and
temperature controlled. The recommended dry storage
temperature is between 50 F - 70 F. Shelving selection will
impact air circulation, pest prevention, and rst-in rst out (FIFO).
There are a variety of shelving options.
Style and nish of shelving should be consistent with storage
application and budget.
Style examples include:
s
open wire
s
louvered
s
embossed or raised steel
s
solid
s
vented, steel reinforced plastic
s
polymer composite
Finish examples include:
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galvanized - solid, embossed or louvered
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zinc
s
chrome
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zinc plating and organic coating
NSF requires shelving systems to be non-rusting, and approved
for direct contact with food.
For example:
s
polymer - composite (ideal refrigerator, pot and pan, meat,
and sh storage)
s
polymer - reinforced stainless steel
Boxes and cases should be discarded so only clean and marked
cans, tubs, and bags are stored on shelves in the dry storage
area. Organize these shelves with like items together to facilitate
inventory and promote food issues to the production area. Shelving Systems
Types of shelving systems:
s
stationary - put in place and remain for a period of time, lacks
versatility
s
mobile - similar to stationary but has casters
s
track - also known as high density or active aisle shelving,
derivative of mobile system with mount or guided on a track
(oor or ceiling)
s
wall mounted - adjustable cantilever shelving - adjust to
various heights, ease of cleaning
The CNP planning for a shelving system should include:
s
analyze typical goods stored
s
size of can(s) (or other type container)
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space allowed for aisle (walk both sides, carts)
s
specialty shelving like bag-in-the box
s
delivery schedule
Suggested equipment for the dry storage area in a conventional
kitchen includes:
s
shelving system
s
dunnage racks
s
can storage rack (optional)
s
utility carts
Food and chemicals are stored separately to prevent any possibility
of chemical poisoning. Your local chemical supplier can
make recommendations for chemical storage organization.
Suggested equipment for the chemical storage area in
a conventional kitchen includes:
s
shelving system
s
janitor sink
s
washer/dryer (optional)
A Guide for Purchasing Foodservice Equipment
Equipment by Functional Areas
Page 5.4 A Guide for Purchasing Foodservice Equipment
Equipment by Functional Areas
Page 5.5
COLD FOOD PRODUCTION
Cold food production is a functional area that requires
refrigeration, equipment, water, and a work area. A variety of
activities take place in this area from washing produce for
preparation to slicing, chopping, mixing, and plating.
The CNP will want to organize the cold food production area to:
s
produce the menu in a timely and efcient manner
s
ensure food safety which includes thoroughly washing
produce and adequate refrigeration of ingredients and
completed recipes
s
provide a work ow that is efcient and safe for
employees
The equipment described for cold food production in a
conventional kitchen includes:
s
refrigerator/freezer
s
blast chiller
s
ice machine
s
mixer
s
slicer
s
cutter/mixer
Employee competence to operate a slicer, cutter/mixer, or
other equipment should be certied before the equipment is
used. A Guide for Purchasing Foodservice Equipment
Equipment by Functional Areas
Page 5.6
Cooling Units
Most refrigeration and freezer systems have a compressor, a condenser
(air or water cooled), an evaporator, and a uid called refrigerant. This
system moves heat out of food via moving air.
Refrigerators
There are a wide variety of refrigerator units found in CNPs.
They include:
s
walk-in
s
reach-in
s
pass-through
s
under the counter
s
roll-in
s
soft serve
s
ice cream cabinet
s
display refrigerator
The purpose of the refrigerator is:
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keep food cold
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reduce the rate of deterioration by diminishing enzyme
activity
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control the growth of microorganisms that
potentially can cause foodborne illness
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maintain food quality
Walk-in Refrigerator/Freezer
The walk-in refrigerator or freezer is designed for bulk
storage. Virtually any size is available. Most walk-ins