Chapter 6 Notes

*Chapter 6FACILITIES, EQUIPMENT AND UTENSILS

*Learning ObjectivesAfter attending this class, students should be able to:Identify ways in which the design and layout of facilities contribute to the efficiency and effectiveness of a food establishmentExplain the importance of purchasing and properly maintaining equipment and utensils and the influence they have on food safetyDescribe how work tasks are conducted in work centers and how the preparation and service of food flows through a production areaIdentify the criteria that should be used when determining the need for each type of equipment

*Design, Layout, and FacilitiesThe design, layout, and facilities should be based on the types of foods being sold and menu trendsThe type of equipment used will be determined by the preparation proceduresA plan that is good for one operation may not be good at another site that sells different itemsThe design and layout of facilities, such as kitchen, dishroom, and dining area, should provide an environment in which work may be done efficiently and effectively

*The general areas of a food establishment are:Receiving and deliveryStoragePreparationHoldingServiceWarewashingGarbage storage pickupFood display area or dining roomHousekeepingToilet facilities

*Activities that are carried out in the previous areas are called functionsFunctions are further broken down into various sub-functionsWhen planning a food establishment:Determine the tasks within the functionsArrange the tasks in a way that allows a smooth and sequential flow within that areaThese can be done after a Flow Diagram is developed

*Regulatory ConsiderationsWhen planning facilities, you must know of and comply with national, state, and local standards and codes related to:HealthSafetyBuildingFireZoningEnvironmental and code standards

*Work Center PlanningFood production area is commonly organized into WORK CENTERSA group of related tasks are performed by an individual or individualsThe number will depend on the number of functions to be performed and the volume of material handled

*Work Center Planning (cont)Two of the most important features to consider when planning work centers are the total space needed and the arrangement of equipment in that spaceA properly designed work center provides adequate facilities and space for:Efficient productionFast serviceA pleasant environmentEffective cleanup

*Work Center Planning (cont)A worker should be able to complete the related tasks at the work center without moving away from itThe work center should be large enough to do the job and compact enough to reduce travel and conserve time and energy

*Examples of Work Center Planning

*Equipment SelectionIt is important to select the right piece of equipment for the jobFactors to look for:NeedCostSize and DesignConstruction Material

*i. NeedNeed should be evaluated on the basis of whether the addition of a particular equipment will:Improve the quality of foodReduce labor and material costsImprove sanitationContribute to the bottom line of the establishmentLook for equipment that: Meets current and future demands of the operationDo not require extraordinary repair and upkeepWill work properly for many years

*ii. Cost IncludesPurchase priceInstallationOperatingMaintenanceFinanceShould compare all these costs for the different pieces of equipment before considering to purchase

*iii. Size and DesignShould easily fit into the space available in the layout of the facilityConsider the size for future expansionEquipment and utensils must be designed to function properly when used for their intended purposesTwo categories of equipmentEasily movableNot easily movable

*iii. Size and Design (cont)Not Easily movable equipmentMust be elevated on legs or sealed to the floorWhen legs are used, should provide a minimum clearance of 6 inches from the floorProvides space for easier cleaning an discourage pest harborageHeavy equipment may be mounted to the floor to prevent trash and pests from collecting under the equipmentTable Mounted equipment (not easily movable)Should have 4 inches legsProvides space to make it easier to clean under and around the equipment

*Not Easily Movable Equipment

*Table Mounted Equipment (not easily movable)

*iv. Construction MaterialsFood equipment and utensils have food contact and non food-contact surfacesFood-contact Surfaces parts which normally come into contact with food or from which food may drain, drip, splash or spillNon Food-contact Surfaces the remaining parts and the surrounding area that should not make contact with food during production

*iv. Construction Materials (cont)The FDA Food Code requires food equipment and utensils to be:SmoothSeamlessEasily cleanableEasy to take apartEasy to reassembleEquipped with rounded corners and edges

*iv. Construction Materials (cont)Materials in the construction of utensils and food-contact surfaces of equipment must be non-toxic and not impart colors, odors, or tastes of foodsUnder normal use, materials should be safe, durable and safe from:CorrosionChippingPittingDeterioration

*iv. Construction Materials (cont)Common materials used in constructing kitchen equipment and utensilsMetalStainless steelPlasticWood

*a. MetalsUsed for nearly everything in a food establishmentChromium over steel gives an easily cleanable, high luster finishNoncorrosive metals formed by the alloys of irons, nickel, and chromium may also be usedLead , brass, copper, cadmium, and galvanized metal must not be used as food-contact surfacesThese metals can cause chemical poisoning if they come into contact with high acid foods

*b. Stainless SteelOne of the most popular used for food operationsCommonly used for food containers, table tops, sinks, dish tables, dishwasher and ventilation hood systemHas shiny surface that shows soil and makes it easy to clean and maintainRust and stain resistant and can resist high temperaturesMust be polished with great care cannot use abrasive cleaners or scouring pads because they scratch the surface which can become germ farm

*c. Plastic Plastic and fiberglass are usually used in foodservice equipmentDurable, inexpensive, and can easily be moldedThe 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. WoodAdvantage - Light weight and economicalDisadvantage problems with sanitationPorous to bacteria and moistureIt absorbs odors and stainsWears easily under normal useShould use hard maple or an equally hard, close grained wood for cutting board, cutting blocks, and bakers table

*Wood vs. Plastic Materials

*Types of EquipmentAlways consider durability and energy conservationThe frame, door, exterior, and interior materials should also be durable and easy to be cleanedShould only buy those equipment that has been tested and certified according to standardsi. Cooking Equipment

*ii. OvensAmong the most important pieces of equipment in a kitchenUsed to cook foods to different temperaturesThe heat is distributed by radiation, conduction, or convection, depending on the type of oven being usedA good oven should rise to 450F (232C) within 20 minutes

*ii. Ovens (cont)Range oven is the most commonly used in small food operationsIt has cooking surface above the oven which makes it suitable for doing all kinds of workMust have good insulation to prevent heat lossShould be equipped with heavy-duty doors and shelves (with a window in the oven door)

*Range Oven

*ii. Ovens (cont)Deck Ovens are stationary type where one deck sits on top of another to conserve spaceThe heated air is circulated around the outside of the heating chamber and radiates through the liningContain separate heating elements and controls for each unit, and good insulation is provided between the decks

*Deck Oven

*ii. Ovens (cont)A Convection Oven uses high speed fan to circulate hot air and guarantee even heat distribution over and around foodsCooking time is about 1/3 to the amount required in deck ovensFood can be placed on multiple racks instead of single rack more cooking can be done at one time

*Convection Oven

*ii. Ovens (cont)Microwave Ovens commonly used for thawing, heating, and reheating foodMicrowaves are electromagnetic waves of radiant energy which, like light, travel in straight linesMicrowaves are reflected by metals, pass through air, and are absorbed by several food componentsThey pass through many, but not all, types of paper, glass, and plastic materials

*ii. Ovens (cont)When microwaves are reflected or pass through a material, they do not give off heat to the objectWhen microwaves are absorbed, they heat the absorbing materialAdvantage can cook small quantities of food very rapidlyDisadvantage not useful for cooking large quantities of food

*Microwave Oven

*iii. Steam-jacketed KettlesConsists of two bowl-like sections of welded aluminum or stainless steel with an air space between for circulation of steamThe steam is placed in remote steam boilerThe steam do not come directly in contact with the boilerWhen the steam is released inside the jacket, it condenses on the outside of the inner shell, thereby giving up its heat to the metal, from which it is then transferred to the food

*Steam-jacketed kettles

*iii. Steam-jacketed Kettles (cont)May be stationary or tiltingThe boiler system will need to be treated with chemicals periodically to prevent the buildup of scale on the boiler tubes and to prevent corrosion in the boiler system

*Steam-jacketed kettles

*iii. Refrigeration and Low-Temperature Storage EquipmentTo protect perishable foods and preserve wholesomenessFoods should be place in shallow containers, placed on slatted shelves or tray slides to permit good circulation of chilled airSheet pans, foil, plastic, or cardboard should not be used to line shelves because they decreases air flowLarge amount of hot food should not be placed in the unit because the inside temperature will rise above acceptable storage temperatures

*iii. Refrigeration and Low-Temperature Storage Equipment (cont) - RefrigeratorsRefrigerators need to be cleaned on a regular basis to maintain good sanitation and eliminate odorsOpen doors of refrigerators as briefly and infrequently as possible when taking food in and out of storageIt is important to have an action plan in place to deal with power failures and keep food safeE.g. keep the door closed, placing tub of ice inside the unit

*Reach-in refrigerators

*Reach-in refrigerators (upright with see-through doors)

*Reach-in refrigerators (upright)

*Reach-in refrigerators (under-the-counter)

*Reach-in freezers

*Reach-in refrigerators (display counter)

*iii. Refrigeration and Low-Temperature Storage Equipment (cont) Walk-in refrigeratorsNormally larger than reach-in types and are either built-in or prefabricated sectional walk-in unitsThe exterior and interiors of these units are normally galvanized steel or aluminum. Vinyl, porcelain, and stainless steel are also used Walk-in refrigerators also have a lighting system inside the refrigerator compartmentA safety device for opening the door should be provided on the inside of the unit

*Walk-in refrigerators

*Walk-in refrigerators (with display)

*Walk-in refrigerators (heat duct)

*iii. Refrigeration and Low-Temperature Storage Equipment (cont) Walk-in refrigeratorsSome have four-inch wide plastic strip curtainsTo reduce air loss and conserve energy when the door is openedShould have a temperature measuring device to determine the air temperature inside the unit without opening the door

*Walk-in refrigerators (strip curtains)

*iv. Other Types of Equipment

*a. Slicers

*Slicers

*b. Mixer

*Mixer (industrial)

*Mixer attachmentDoughHookPaddleWhisk

*c. Meat Chopper

*Meat Chopper

*Meat Saw

*Steamer

*Convection Steamer

*Pressure Steamer

*d. Ice machinesIce is food, and must be handled with the same degree of care as other foodsMust use potable water, and the ice must be protected from contaminationThe machine should be cleaned and sanitized frequently to prevent growth of mold and other organismsScoops used to dispense the ice should be well taken care to prevent contamination

*Ice Machine

*Do not store food and beverage containers in ice served to the customers

*iv. Single service and single-use articlesSingle 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 personSingle-use articles include items such as wax paper, butcher paper, plastic wrap, and certain food containers that are designed to used one and discardedThe materials used must not permit the transfer of harmful substances or pass on colors, odors, or tastes of food

*v. Dishwashing EquipmentDishwashing is best performed in a separate room or area which is well lighted and ventilatedThe design of the area is dependent upon the volume of equipment and utensils to be washed and the time to do the jobMost frequently washed in a food establishment:Kitchenware kitchen utensils such as pots & pans, skillets, etcTableware dishes, glassware, eating utensils, etc

*v. Dishwashing Equipment (cont)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 itemA sanitizing procedure to reduce the number of disease-causing microorganisms on a cleaned surface to safe levelsCleaning and sanitizing kitchen equipment and utensils can also be done manually or mechanically

*v. Dishwashing Equipment (cont)A dishwasher should automatically dispense detergents and sanitizersMust have visual means to verify that detergents and sanitizers are not delivered or visual or audible alarmAn adequate supply of very hot water [180F (82 C) to 195 F (91 C)] is required for the final rinse in a high-temperature dishwashing machine

*v. Dishwashing Equipment (cont)Dishwashing can be done using two procedures:

Manual WashingMechanical Washing

*a. Manual WashingShould have an area with sufficient space to store soiled equipment and utensilsEquipment and utensils must be pre-flushed or prescraped and, when necessary, presoaked to remove food particle and soilA hose and nozzle must be used for pre-flushing and pre-scraping food or soilSoiled and cleaned equipment/utensils must be put at different end to avoid contamination

*a. Manual Washing (cont)Use a three-compartment sink for manual cleaning and sanitizingFirst compartment wash the scraped equipment and utensils in a detergent solution with hot waterSecond compartment rinse the soap offThird compartment sanitize the equipment and utensilsThe hot water methodThe chemical method Will be discussed in chapter 7

*Three-Compartment Sink

*a. Mechanical WashingAmong the most expensive and important piece of equipment in a food establishmentUsed for cleaning and sanitizing any equipment or utensil that does not have electrical parts and will fit into the machineThe most common type of dishwashers are:Immersion dishwashersSingle-tank, stationary rack dishwashersConveyor-rack dishwashersFlight-type dishwashersCarousel-type dishwashersLow temperature dishwashers

*i. Immersion DishwashersRack of dishes are immersed for cleaning.Very similar to the manual dishwashing procedure

*ii. Single-tank, Stationary-rack DishwashersDishes are placed on racks and washed one rack at a time with jets of water are immersed for cleaningOperated by opening door, inserting rack of dishes, closing the door, and starting the machine

*ii. Single-tank, Stationary-rack Dishwashers

*iii. Conveyor-rack DishwashersA conveyor carries the racks of dishes through the dishwasherThe machine can be either single or multiple tanksThe racks move through the machine automatically, similar to the manual dishwashing procedure

*iii. Conveyor-rack Dishwashers

*iv. Flight-type DishwashersUse a conveyor as a continuous rack and the dishes are placed on pegs or barsThis machine operates continuously with a person stationed at each end

*iv. Flight-type Dishwashers

*v. Carousel-Type DishwashersUse a closed circuit conveyor where dishes are loaded and unloaded

*v. Low-temperature DishwashersUse chemicals to sanitize equipment and utensilsAllows lower water temperatures, which conserves energy

*v. Low-temperature Dishwashers

*Stewarding (washing) Area Layout

*InstallationArchitects, engineers, and contractors are responsible for providing:Adequate plumbingElectrical wiringVenting facilities for the satisfactory installation of kitchen equipmentCompliance with the standards of local building, plumbing, electrical, health, and fire safety codeThe 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

*Maintenance and ReplacementSuccessful maintenance of equipment requires definite plans to prolong its life and maintain its life and maintain its usefulnessSuch plans place emphasis on few simple procedures:Keep the equipment cleanFollow the manufacturers printed directions for care and operationPost the instruction card for a piece of equipment near the equipmentStress careful handling as essential to continued useMake needed repairs promptly

*Heating, Ventilation, and Air Conditioning (HVAC)An adequate supply of fresh air, with suitable temperature and humidity, is necessary for worker comfort and productivityAir conditioning system in a food establishment will heat, control humidity, circulate, filter, and cool the airA modern HVAC system will filter, warm, humidify and circulate air during winter and maintain a desirable and comfortable temperature in the summer

*Heating, Ventilation, and Air Conditioning (HVAC)Kitchen ventilation is typically provided by means of mechanical exhaust hood systemsKeep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smokes and fumesConsist of a hood, fan, and intake and exhaust air ducts and ventsUsually constructed of stainless steel or a comparable material that provides a durable, smooth, and easily cleanable surfaceShould be equipped with filters or other grease-extracting equipment to prevent drippage onto food

*Kitchen Exhaust Hood

*Kitchen Exhaust Hood

*

Documents

Chapter 6 Notes