Transcript Chapter 7

Chapter 7
Foodservice Equipment. Part II:
Manufactured Equipment
Chapter 7 Overview
This chapter introduces the major kinds of
manufactured foodservice equipment,
discussed under six functional categories:








Receiving & Storage
Preparation
Cooking/Production
Bakery
Service & Cafeteria
Beverage Equipment
Warewashing
Waste Removal
Chapter 7 Overview
This chapter also describes the
characteristics of the equipment & its
primary use in a foodservice operation.
When selecting equipment, consideration
should be given as to what type of
production is to be used. The current
methods include:



Cook-serve
Cook-hold-serve
Cook-chill-store-reheat-serve (cook/chill)
Methods of Production
 Cook-serve:


Typically used in a restaurant setting, although it
can also be used in an institutional setting when
display cooking is introduced.
After a meal order has been received, the food
is cooked on the appropriate piece of cooking
equipment & then immediately served to the
customer.
Methods of Production
 Cook-hold-serve:



Incorporates an extended period of holding, up
to 60 minutes, between the cooking time &
service to the customer.
Typically occurs in a cafeteria-type setting.
The food can be held in several different pieces
of equipment where customers may or may not
be able to see & select their food choice.
Methods of Production
 Cook/chill:



Cooking the food then rapidly chilling & storing
for later use.
Also known as cook/chill or advanced food
production.
Maximizes the advantages of centralized food
production through:






Reduced labor costs.
Reduced food costs.
Reduced equipment operating & maintenance costs.
Reduced utility costs.
Consistent quality & production control.
Improved food safety
Receiving & Storage Equipment
 Receiving


Transports foods from receiving to storage
areas.
Usually made of relatively light gauge materials,
using them to transport heavy cases of food
causes the top shelf to bow & buckle.
 Receiving

Carts:
Scale:
Upon receiving incoming supplies, it is good
practice to verify the shipment against the order
for quantity, quality & integrity, product
substitutions, & weight.
Receiving & Storage Equipment

Shelving varieties include:






Portable (on casters), freestanding (on posts),
or wall-hung (cantilever)
Multiple tiers (shelves), usually four or five for
bulk storage
Solid shelves with embossed, louvered, or flat
shelf surfaces
Shelves with removable plastic grids that can
be cleaned in a dish machine
Solid shelves constructed of stainless steel,
galvanized steel, aluminum, high-impact
plastic, or other materials
Wire shelves constructed of stainless steel,
galvanized steel, or high-impact plastic,
chrome-plated or epoxy-coated
Receiving & Storage Equipment
 Shelving:
Fixed or Attached to Equipment.
 Three kinds of attached shelving typically
are found in a foodservice facility:
 Elevated shelving is attached either to a
wall above the equipment or directly to
the piece of equipment by stainless-steel
tubular uprights.
 Under-table shelving.
 Cabinet shelving.
Refrigeration
 The
refrigeration equipment found in the
modern foodservice facility may include:








Reach-in refrigerators & freezers
Walk-in refrigerators & freezers
Undercounter refrigerators & freezers
Roll-in refrigerators & freezers
Pass-through refrigerators & freezers
Soft-serve machines & ice cream cabinets
Refrigerated cold pans
Display refrigerators
Walk-In Refrigerators & Freezers



Prefabricated walk-in is usually constructed from a
series of 4-inch (10-centimeter)-thick modular
panels.
Each panel is made with urethane insulation
material that is foamed into place between two
sheets of metal.
The kinds of metal that can be specified for
prefabricated walk-ins include:





Galvanized steel
Painted galvanized steel
Aluminum (embossed or plain)
Painted aluminum
Stainless steel
Walk-In Refrigerators & Freezers
 A built-in
refrigerator or freezer, which is
more expensive than a prefab, is
constructed of insulating foam walls, floors,
& ceiling that are protected with structural
glazed tile walls, quarry tile floors, &
aluminum or stainless-steel ceilings.
 Large built-in refrigerators may also be
constructed of fiberglass panels laid over
the insulation.
Reach-In Refrigerators/Freezers






Will space & budget permit the
installation of 1, 2, or 3 compartments?
Will the refrigerator be used for
general storage or for special products
that would fit better on interior tray
slides?
Should the refrigerator be adapted for
roll-in carts?
What capacities of storage are needed
in the food production area?
Is this refrigeration the primary cold
storage capacity for the food facility?
What special features would the owner
like to have specified for this
refrigeration?
Courtesy of All True Photos.
Mixers
 Versatile
 Found
in nearly all
kitchens.
 Sized by bowl capacity,
ranges from 5 to 140 qts.
 Beaters usually furnished
with the mixer include:



Flat beater (general mixing)
Wire whip (light products)
Dough hook (heavy yeast
doughs)
Food Processor
 The
new, smaller highspeed food processors
are made by several
companies, offering a
wide number of choices.
 The use of a small
model in combination
with a buffalo chopper
or VCM might be a wise
choice for the large food
operation.
Courtesy of Robot Coupe, USA, Inc.
Buffalo Chopper
 Food
is chopped by a
semicircular blade that
rotates rapidly under a
protective cover.
 As the food moves around
the outside edge of the
revolving bowl, it is
chopped hundreds of
times.
VCM (Vertical Cutter Mixer)
 Similar
to a blender
except that it is much
larger & more expensive.
 Will cut, mix, & blend
foods in seconds, used
primarily for chopping
meats & vegetables.
 Uses a high-speed
stainless-steel curved
knife that rotates on the
inside of the bowl.
Slicer
 Motor-driven
with a round
carbon-steel or stainlesssteel blade that is hollowor bevel-ground.
 The blade & carrier are
tilted at an angle of
approx. 30 degrees from
vertical, gravity pulls the
food product down the
carrier into the path of the
blade.
Production/Cooking
 The
production area should always include
this equipment for storing & handling:






Worktables or spreader plates
Utensil racks & storage drawers
Sinks
A pickup station
Hot & cold food holding equipment
A storage place for raw ingredients
Ovens
 The








most popular ovens are classified as:
Standard (under the range)
Convection
Deck
Rack
Conveyor
Slow-roasting
Combi
Microwave
Standard Ovens
 Typically
built into a hot-top, open-top, grilltop, or other heavy-duty piece of range
equipment.
 Popular because they are inexpensive &
are conveniently located in the range (hotfood preparation) section of the kitchen.
Standard Ovens Disadvantages





The location under the range makes it difficult for
the cook to see or reach into the oven.
The ovens are poorly insulated & thus energyinefficient.
Under conditions of heavy usage, standard ovens
require frequent maintenance & repair of door
hinges & thermostats.
Cleaning under & behind standard ovens is
extremely difficult.
The capacity of the standard oven is relatively
small in comparison to other oven designs.
Convection Ovens
 The
most widely used oven
in the foodservice industry.
 Fan circulates the heated air
through the cooking cavity
at a high rate.
 Typical convection ovens
will hold 5 full sheet pans of
product in each of the oven
chambers.
Deck Ovens
 Often
called a pizza oven.
 Constructed of 1, 2, or 3
levels of oven space & can
be either gas-fired or electric.
Rotary Ovens
 Designed
to increase
airflow over the food.
 Moves food itself within
cooking cavity.
 Popular with bakers
because of their large
capacity & even baking
characteristics.
Revolving Rack Oven
 Moves
the food while
baking or roasting.
 Can match capacity of the
rotary oven while using
substantially less floor
space.
 Simply roll the entire rack
into the oven & back out
when baking is complete.
Conveyor Ovens
 Permits
the food product to
flow through the heated
cavity at a predetermined
speed while ensuring the
same cooking time for each
product prepared.
 Best used in high-volume
foodservice operations.
Slow-Roasting Ovens
 Low-temperature
roasting of meats
reduces the shrinkage & decreases the
browning effect on the outside of the
product.
 Primarily used for roasting meats.
 Can be very effective as a warming
cabinet for holding hot foods & as a
proof box for bakery products.
Combi Steamer Oven
 Brings
together oven & steamer.
 Uses both convected heated air & steam.
 Permits the cook to steam, braise, roast,
bake, defrost, or reheat a wide variety of
food products.
 Advantages:




Consistent flavor, color, & texture.
Multiple food items can be cooked at the
same time without flavor transfer.
Reduced shrinkage when roasting.
Efficient use of kitchen space.
Microwaves




Widely used in restaurants to thaw and/or quickly
cook small quantities of food.
The oven has not been widely accepted for
institutional use because it does not perform well
for quantity cooking.
As larger amounts of food are placed in the oven,
cooking time increases.
Factors that affect cooking time are:





Temperature of the food placed in the oven
Amount of moisture in the food
Density or thickness of the product
Amount of food placed at one time in the oven
Rated wattage of the oven
Specialty Ovens
 Wood-Burning:



Heated by a wood fire in a well insulated brickand-masonry enclosure with a stone or ceramic
hearth.
Gives a pleasant smoky flavor to food.
Requires a skilled operator.
 Barbecue

Ovens:
A variety of ovens are available that will cook
pork, beef, or poultry & impart a smoky flavor
from either hardwood chips or logs.
Specialty Ovens
 Speed




Oven:
The turbo oven can have cooking times up to 12
times faster than convectional methods.
Utilizes high-speed forced-air convection
heating with microwave energy.
Can cook, bake, brown, broil, & roast a wide
variety of fresh, frozen, or reheated products,
such as pizza, toasted subs, frozen appetizers,
& fresh-baked chicken.
Typically used at the point of service in a
cafeteria setting.
Steamers
 Steaming
is extremely efficient
because of the quick heat transfer
between the steam & the food
product.
 Can
be purchased in high, low, & nopressure models.
Tilting Braising Pan (Tilting Skillet)

Very versatile & can be used
as a:







Bain-marie for holding foods in a
hot-water bath
Grill
Braising pan
Kettle for simmering or stewing
Steamer with the lid in a closed
position
Fryer for foods cooked in small
amounts of fat
Poacher
Photo Courtesy of Vulcan-Hart.
Steam Jacketed Kettles



Heated from an inner jacket
that contains the steam.
Most often used for bringing
any liquid product up to a
Courtesy of Groen, a Dover
boiling temperature.
Industries Company.
The American Society of
Mechanical Engineers
(ASME) has established
safety codes that must be
followed by manufacturers of
steam equipment that is
operated under pressure.
Courtesy of Cleveland Range, Inc,
Bain-Maries




Hot-water bath usually located in the cook’s table
or in the range area.
Were usually heated by a coil at the bottom of the
bain-marie sink.
In recent years, small bain-maries have become
popular again because cooks find a double-boiler
effect very convenient for making sauces without
fear of scorching or burning.
Primary used for holding sauces, soups, & stock at
near-boiling temperatures.
Grills
 Flat,
heated surface that is
used to cook foods quickly
in short-order, institutional,
& restaurant food facilities.
 Used to prepare a wide
variety of food products,
including steaks, chops,
scrambled eggs, pancakes,
& sautéed vegetables.
Courtesy of Keating of Chicago.
Griddles
 The

Deep grooves are molded into the cooking
surface of the grill, which give a dark, striped
appearance to the meat as it is cooked.
 The

grooved griddle (grill):
clamshell griddle (grill):
Has the addition of a top heating element which
allows for cooking both the bottom & top surface
at the same time without turning the product
over.
Fryers
 Cook
food by immersing it in hot fat.
 Popular pieces of equipment because
the public demands foods that are
cooked in hot fat to a golden brown
appearance.
 French fries, breaded meats, batterdipped meats & vegetables, & French
toast are foods typically cooked in the
deep-fat fryer or pressure fryer.
Pasta Cookers
 Adaptation
of a fryer, using similar stainless
steel enclosures.
 Typically, two “fryer” units are placed side
by side, & one side serves as the cooker &
the second as a means of washing away
excess starch.
Ranges


Most heavily used & often
the most poorly designed
section of the kitchen.
The types of ranges most
often used in food-service
facilities include:




Open top with burners for
sautéing
Grill
Hot top of solid steel, on which
pans are placed but not food
Radial fin top, for large stock
pots
Courtesy of Vulcan-Hart.
Induction Cooking




Uses electromagnetic energy to heat cookware
made of magnetic material (steel, iron, nickel or
various alloys).
When the unit is turned on, the coils produce a
high-frequency alternating magnetic field, which
ultimately flows through the cookware.
Molecules in the cookware move back & forth
rapidly, causing the cookware to become hot &
cook the food.
Excellent means of producing cooked fresh product
in front of the customer.
Broilers
 A final
preparation piece of equipment
that cooks rapidly from radiant or
infrared heat.
 Four types of broilers are typically used
in the foodservice facility:




Freestanding top-burner broilers, often
called hotel-style broilers
Charbroilers
Salamanders
Conveyor broilers
Mongolian Barbecue (Grill)
 Used
in conjunction with a refrigerated
buffet counter offering a wide variety of raw,
fresh ingredients.


Guests fill bowls & select their sauce's) & pass it
to the chef.
The chef then places the ingredients onto the
Mongolian barbecue, essentially a round griddle
that allows the cook to rotate the food in a
circular fashion, giving guests the enjoyment of
watching their food cooked fresh.
Rotisserie
 Rotary
or Vertical
 Popular because it requires no added
fat & offers the pleasant taste of chicken
or other meats basted in their own
juices.
 The appearance of rotating meats adds
to the merchandising of the product,
creating added sales.
Bakery Equipment
 Dough
Sheeter: a large metal rolling
pin, driven by a motor.
 Roll Divider/Rounder: compresses a
round of dough & divides it.
 Proofer: a heated cabinet with moisture
in which yeast doughs are placed to rise.
 Retarder: special type of refrigerator.
Cold temperatures slow fermentation of
the yeast in the bread.
Food Warmers
 Heat
and/or hold foods to a
temperature that is just below the
cooking temperature with little loss of
moisture.
 One common type of food warmer is
the steam table.
Cold-Food Holding
 Cold-food
holding equipment enables the
user to safely hold food that needs to be
held below 40 degrees.
 One common type of cold-food equipment
is the cold pan or cold-food well.

Similar in appearance to hot-food wells except
that they keep the food cold by mechanical
cooling or ice.
Display Cases
 Many
types of display cases are available
including dry (bakery), refrigerated, &heated
sections.
 Configured for either employee service or
self-service.
 Majority are floor-mounted.
 Primarily a decorative item designed to
enhance the appearance of the food &
market the food to the customer.
Miscellaneous Equipment
 Sneeze

guards:
Provides protection between the customer & the
food.
 Condiment

Common in cafeterias & fast-food restaurants.
 Soft

Serve Machines:
For frozen yogurt, frozen custard, sorbet
(sherbet), & ice milk.
 Meal

dispensers:
delivery cart:
For meals that are consumed away from the
point of production.
Beverage Equipment
Soft-Drink Systems
2



basic soft-drink systems:
Premix: the product is mixed & ready to drink &
only needs to be chilled.
Postmix: the product is shipped as a
concentrate & water, carbon dioxide gas is
added at the dispenser.
Postmix systems are the most popular.
Ice Machines & Dispensers
 Commonplace
in the United States
because of the high demand by
American consumers for ice in
almost all beverages.
 Used to produce, store, & dispense
ice for the various needs of the
operation, such as beverage cooling
& food displays.
 Ice not only keeps food cold but
adds aesthetic appeal to salad bars
& other food displays.
Beverage Systems
Coffee
 Urns:
used for large quantity batch
production.
 Portable coffee brewers distribute fresh
coffee Espresso
to multiple locations.
 Espresso machines selected by market &
menu considerations.
Portable &
 Selection of all types driven by demand
Brewer
batch sizes.
Urn
Bar Equipment
Typical Selection






Ice chest: an insulated storage area for ice (does not
make ice)
Drain board: both a work surface & a place to set
glasses & utensils to air-dry
Blender station: a space designed for blenders,
including a small sink for sanitizing utensils
Refrigerated storage chest: for holding condiments &
cooling bottles
Hand sink: including soap & towel dispensers—
required by the health department
Three-compartment sink: required by the health
department for washing & sanitizing glassware
Bar Equipment
Typical Selection
 Storage
bins: a place to stack 20-by-20-inch
racks of clean or dirty glasses
 Bottle rails, often called “speed rails”: used
for storing open bottles of the bar liquor
stock
 Fruit drawer: a special drawer to store fruit
that will be used in mixed
 Beer systems
 Wine storage & dispensing equipment.
Water Filtration
 Filters
on ice machines help inhibit scale
buildup & have antimicrobial protection to
inhibit any potential bacteria growth.
 Water filtration for coffee & other drinking
water applications provide clear, fresh,
quality drinking water.

It reduces dirt & particles along with reductions
in chlorine taste & odor.
Dish Machines
Single Tank Door Type






Manual scraping &
loading.
About 50-55 racks per
hour maximum capacity.
Requires special racks &
high sides for tall items.
Hot or sanitizing rinse.
Generally electric heated.
Straight line or corner
machine.
Courtesy of Hobart Corporation.
Dish Machine
Single Tank Conveyor
 Conveys
racks through the machine.
 Single wash tank; fresh water for each
rinse cycle.
 Capacity upwards of 200 racks/hour.
 Electric, gas, or steam tank heat.
 Electric, gas, or steam booster heat.
Dish Machine
Two Tank Conveyor
 Conveys
racks.
 Separate wash & rinse water tanks
(saving water compared to single
tank model).
 Capacity upwards of 250-275 racks
per hour.
 Electric, gas, or steam tank heat.
 Electric, gas, or steam booster heat,
Dish Machine
Flight Type
 Dishes
& trays loaded on pegs on
continuous belt.
 High capacity.
 Length of loading & air drying
sections.
 Electric, gas, or steam tank heat.
 Electric, gas, or steam booster heat.
Carousel Dish Machine





Like a two-tank
conveyor with a
continuous circular rack
transport.
Racking system
options.
Off-loading system
options.
Electric, gas, or steam
tank heat.
Electric, gas, or steam
booster heat.
Courtesy of Adamation, Inc.
Dish Machines
Typical Accessories








Blower dryer for rapid air drying of dishes &
utensils.
Chemical sanitizing.
Vent hoods for each end of the machine
Stainless-steel legs & frames (standard on some
machines).
Stainless-steel enclosure panels to cover the
motors & plumbing.
Automatic fill.
Energy-saving features such as automatic shutoff
after dishes (or racks) pass through the machine.
Common water, steam, & electrical connection
points.
Power Pot Wash System
 Potwashing

The primary use in a food operation, & the
decision to use this type of warewashing
machine, may be based on:




Number of persons being fed
Complexity of the menu
Type of equipment used in food preparation (e.g., a
steam-jacketed kettle eliminates the need for many
pots)
Amount of money and/or space available for equipment
 Power

Machines:
Pot Sinks:
Continuous, soil-removing water turbulence in
which 115ºF water is circulated at a high rate to
loosen & remove soil from pots & pans.
Disposers



Grinds food wastes & mix them with water so that
they can be piped from the operation into the
sewer system.
Commercial disposals are specified primarily by
motor size.
These accessories & features are frequently
specified for disposals:






Prerinse sprays
Cones to direct the water & garbage
Electrical control panels for switching the disposal & water
on & off
Electrical overload & reversing mechanisms
Silverware saver devices to prevent metal objects from
entering the disposal
Stainless-steel covers
Water Recirculation System
 Skims
off waste &
sends it through the
disposer & returns
most of the water back
to the trough.
 Built into soiled dish
table & connected to
scrapping trough.
Courtesy of the Salvajor Company.
Pulper-Extractor System
 Water
& wastes are mixed together &
ground into small particles (slurry).
 Reduced waste handling & water
consumption.
 Labor simplification
 Requires high percentage of paper in
garbage (e.g. disposable serving
plates, cups, etc.)
Trash Compactors & Balers
 Trash
Compactors: compress waste
materials so that the volume is greatly
reduced.

Also permit wastes to be more easily
transported out of the food production areas in
portable carts or containers.
 Balers:
act much the same as compactors
except that they can hold the recycled
material together in plastic bags or plastic
bandings.
The End
Copyright © 2008 John Wiley & Sons, Inc.