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LEEANN EVRON
ANDREA CALCAGNO
RESTAURANT EQUIPMENT
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INTRODUCTIONRestaurant Equipment
• Provides vital tools to create a great dining experience
• Is included in food cost calculations
• Can offer flexibility and efficiency when chosen
correctly
• Can increase profitability when properly planned
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RESTAURANT TERMS• Layout- arrangement of counter space and equipment
• Work Center-includes space for each chef or cook and their tasks
• Work Sections- area based on task performed
• Product Flow- manner of food moving in and out of kitchen
• Back of House- includes kitchen, storage and washing areas
• Front of House- includes the dining, bar and host areas
• Table Turns- full revolution of table service from seating to exit
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GLOSSARY OF RESTAURANT LINGO, SLANG AND TERMS
PREP EQUIPMENT
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• Preparation Area- where food planning and arrangement happens; raw meats, fish and poultry are cleaned and portioned, fresh produce gets cut and sauces and dressings are prepared
• Ingredients Room- where food items are organized and held to be sent to another station
• Storage- includes areas of dry, refrigerated and freezer storage; most important aspect of prep space
• Pallet Platform- raised storage that allows easy cleaning and stackability
• Pantry- also know as the cold food prep area deals with food such as salads and sandwiches
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PREP EQUIPMENT• Worktable- needed for prep area, counter space should be calculated on food volume and tasks being performed
Refrigerated Prep Table Cabinet- has refrigerated storage and condiment wells, especially useful for salad and sandwich prep stations
PREP EQUIPMENT
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The Vollrath SectionWedgemaster can save timeand money by cutting fruitsinto uniform wedges.Dimensions: 23.25"x12.81”x24”Weight: N/A
The stainless steel HobartMeat Chopper can grind 10pounds of meat per minute,or 540 lbs per hour.Dimensions: 23.25”x12.81”x24”Weight: 1 lb
The Premium Heavy- DutyAutomatic Slicer uses a steelalloy knife blade and cutsfruits, meats, and vegetables.Dimensions: 26.7”x23”x25.1”Weight: 149 lbs
The Waring One GallonBlender is a stainless steelblender with a removable jarpad and see-through lid.Dimensions: 22 1/4”x14 7/8”x15”Weight: 38 lbs
The Robot Coupe Vertical Cutter Mixer is designed to process meats, vegetables and smooth mousses .Dimensions: 48 1/16”x23 5/8"x 27 3/8" Weight: 310 lbs
Miscellaneous Equipment- includes such items as mixers, slicers, choppers, wedgers and blenders; work area space must be designed to accommodate this additional equipment
COLD EQUIPMENT
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• Cold Storage Refrigeration- keeps food chilled at correct temperature; some units have glass doors and may be even double sided for server access
• Walk-In Refrigeration- is an easy and useful way to store reach-in carts with ready-made cold appetizers or salads for easy access on tray slides and large sheet pans
American Panel Corporation Walk-In Cooler Dimensions: 7’ -3-3/4” x 9’-8” x 9’-8” Weight: 1,450 lbs
7’ -3
-3/4
”
5’ -8
”
COLD EQUIPMENT
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Additional Cold Equipment• Ice Machine• Work Table Refrigerators• Reach-In Freezers• Walk-In Freezers• Cold Food Well Tables• Cold Display Cases
The True ADA Compliant Solid Door Refrigerator is a stainless steel work table with a refrigeration system. It can reach .5°C for the best food preservation. Dimensions: 72 5/16” x 37 1/4” x 52 17/32” Weight: 375 lbs
COLD EQUIPMENT
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Dessert Preparation Station• Ice Cream Chest• Soft Serve Machine• Frost Top• Cold Slab Unit
HEATING EQUIPMENT
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• Production Line- where cooked food is prepared, plated and served
• Hot Line- area for preparation of hot food
• Utility Distribution Center- where all the electricity, gas, water and steam comes into the space
HEATING EQUIPMENT
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Heating Methods
HEATING EQUIPMENT
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• Broiler- used to grill meat such as hamburgers and steaks
• Griddle- a flat stainless steel cooktop used for such items as pancakes and eggs
• Range Types- include top range, ring top range, or open top range; needed to sauté, boil, or cook items such as rice, pasta, and soup
Cleveland ClassicConvection Steamers15 PSI Boiler Base StyleDimensions: 68.92”x32.21” x35.43”Weight: N/A
HEATING EQUIPMENT
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Captive Aire Wall Canopy Exhaust Vent Hood System Dimensions: 24” x 144” x 54” Weight: 1,722.71 lbs
BAKING EQUIPMENT
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• Proof Box- can be used as a sheltered cabinet where dough can be left to rise
• Mechanical dough dividers- can be used in the
forming area to help aid employees in the baking process
• Oven Types- include carousel or reel ovens, combination steamer/ovens, deck ovens, or a convection ovens
• Holding Cabinet- maintains a set temperature for food to ensure fresh product
PLUMBING EQUIPMENT
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American Dish Service Conveyer Dish Washer Dimensions: 73.25” x 64” x 44” Weight: 760 lbs
• Plumbing Equipment- considered anything that deals with pipes, water distribution whether for drinking or washing and the elimination of waste
• Warewashing Area- where all the dirty dishes like plates, cups, pots, and pans get collected; prone to highly slippery floors
• Decoying- is the first step where the dishes are scraped and rid of all the excess food
• Garbage disposal- collects all the remainders, making the job faster and easier for employees
• Mechanical Dish Washing System- automated machine for washing dishware; requires sufficient drainage system and ventilation system
PLUMBING EQUIPMENT
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• Sink Types- include warewashing or scullery sinks, prep sinks for vegetables, a utility sink for cleaning and a bar sink (there should be 1 hand sink per every 5 employees min. of 15 feet away from the food prep area)
• Rack Equipment- needed to store the flatware, glass, and utensils for air-drying
• Grease interceptors- separate the water, food particles, and grease so it can be cleaned by restaurant employees and not enter the city’ sewer system
• Laundry/Dryer System- usually only high volume
restaurants use this system because of high maintenance and plumbing costs
• Drainage- is a must for many areas in a restaurant kitchen to catch spills, overflow and soiled water.
T & S Brass andBronze Works, Inc.Pre Rinse Unit
BAR EQUIPMENT
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• Front Bar- is what the patron sees and where the drinks are served
• Rail- sunken area that is treated as a spill area, closest to the bartender
• Bar Die- front section of the bar that hides all the under bar equipment
• Brass Rail- acts as a footrest for the guests seated at the bar top area
BAR EQUIPMENT
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Under Bar- is the area that houses equipment, where all the action takes place
Pouring Station- programmed dispensing station for carbonated drinks and juice
Keg Dispenser- used for beers served on tap
Four Compartment Sink- used for drain boards, overflow pipes and glassware
BEVERAGE EQUIPMENT
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Curtis Double Brew Coffee MachineDimensions 30.5" x 18.1" x 22.1“Weight: 81 lbs
Miscellaneous Drink Equipment• Coffee Machine• Espresso Machine• Tea Dispenser• Filtered Water Dispenser
Wells Bloomfield Tea BrewerDimensions: 32 1/4” x 26 15/16” x 19 5/8”Weight: N/A
Nuova Simonelli Espresso Coffee MachineDimensions: 42” x 23” x 23”Weight: 250 lbs
WAIT STATIONS
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Wait Station- is a zone between the guests and the employees that gives the server access to frequently used items
Types of Wait Stations- include beverage, hostess, bread, condiment, silverware, bus, to-go and transaction stations
Overall Dimensions: Length: 36" Width: 24" Height: 36'' Inside Dwr Dimensions: Length: 32" Width: 10 1/2" Depth: 3 1/2"
36" Walnut Waitress Station with Drawer and Adjustable Shelf
STAFF POSITIONS
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Back of the House Staff• Baker• Broiler Cook• Dishwasher• Executive Chef• Expediter• Fry/Sauté Cook
Front of the House Staff• Banquet Manager• Bar-Back/Runner• Bartender• Beverage Manager• Bus Person• Catering Manager• Counter Server• Dining Room
Manager• Food & Beverage
Director
• Kitchen Manager• Pantry Cook• Pastry Chef• Soup/Sauce Cook• Sous Chef
• General Manager• Human Resources
Manager• Maître d’Hotel• President/CEO• Public Relations
Manager• Server• Wine Steward
STAFF-PATRON RATIOS
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REFERENCES
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http://www.webstaurantstore.com (photos and specs)
Turner, H. (2012, March 19). A glossary of restaurant lingo, slang & terms. Retrieved September 4, 2015.
Katsigris, C., & Thomas, C. (1999). Design and equipment for restaurants and foodservice: A management view. New York: Wiley.
Bastianich, J. (2012). Restaurant man. New York, New York, U.S.A.: Viking.
http://www.foodservicewarehouse.com (appliance photos and specs)
https://www.pinterest.com/nyorange/dessert/