SYNOPSIS

NAME: ADITYA KUMAR MATHUR DATE: 26/02/2010

HT. NO. : 00508001

FACULTY NAME: MR. DEEPAK KUMAR

TOPIC: HEAVY & LIGHT DUTY EQUIPMENTS & THEIR

MAINTAINNENCE

UNIT 1

• INTRODUCTION TO EQUIPMENTS

UNIT 2

• CLASSIFICATION OF EQUIPMENTS

UNIT 3

• HEAVY DUTY EQUIPMENTS

UNIT 4

• LIGHT DUTY EQUIPMENTS

UNIT 5

• CONSTRUCTION OF EQUIPMENTS

• FEATURES OF EQUIPMENTS

• SELECTION OF EQUIPMENTS

• PURCHASING OF EQUIPMENTS

• MAINTAINENCE OF EQUIPMENTS

UNIT 6

• PICTURE GALLERY

• BIBILOGRAPHY

• CONCLUSION

• ACKNOWLEDGEMENTS

1
MR. DEPAK KUMA

UNIT 1
INTRODUCTION TO EQUIPMENTS
Food and beverage processing and service equipment is used to
process food and beverages. Food processing equipment can include
conveyors, tables, tanks, mixers, blenders, and vacuum tumblers.
Commercial food processing equipment can include fryers, ovens,
stoves, and specialty devices. Aseptic equipment for food processing is
used in sanitary applications to produce germ-free or contaminant-free
food and beverage products. Beverage processing equipment includes
blenders, mixers, industrial coffee machines, and soda dispensers.
Food and beverage processing and service equipment meets a variety
of regulatory standards and is used in both the public and private
sectors.
Food and beverage processing and service equipment is made from
many different materials. Food processing and handling equipment is
constructed from corrosion-resistant metals and high-purity plastics.
Beverage processing equipment is made from nickel alloys in order to
prevent corrosion and contamination. Industrial food processing
equipment is made of stainless steel or titanium. Selecting food service
equipment requires a careful analysis of product specifications and
approvals. Food and beverage processing and service equipment must
be constructed from high-quality materials and reliable parts in order to
provide downtime and ensure quality.
Food and beverage processing and service equipment is used in
breweries, distilleries, food processing plants and food packaging
facilities. Most food processing and handling equipment meets
standards from the National Sanitation Foundation (NSF). NSF-
certified products bear a laminated "foil" mark with an identifying
number and data plate or label with the manufacturer name and
address. Alternatively, commercial food processing equipment or
beverage processing equipment may have a nameplate, data plate, or
label bearing a legible, authorized facsimile of the NSF Mark, along
with the product trade designation and the name and address of the
food processing equipment manufacturer. Food and beverage
processing and service equipment needs to meet recognized
standards to prevent the health problems that result from contaminated
food.
(www.globalspec.com/LearnMore/Specialized_Industrial_Products/
Food_Beverage_Ingredients_Processing_Equipment/Food_Beverage
_Processing_Service_Equipment)

2
In early kitchens the equipment consisted of an open fire for cooking,
which was generally placed on the floor, the fuel being coal, wood,
sundried cowdung cakes or balls lighted between two or three bricks
on which the cooking vessel was placed. This is still practised in rural
India.
The need for a piece of equipment which could be moved in and out of
the house led to the development of the galvanised iron bucket with a
grill on the top followed by the smokeless "chullah"; the "tandoor" or
traditional Indian oven which was followed by the gas and electric stove
and finally the,cooking range and the solar cooker. This is but an
example of one type of cooking equipment, but the last tew decades
have seen a complete revolution in the catering equipment industry,
which now provides for the modern caterer a range varying from very
simple easy-to-use gadgets to extremely complicated automatic
devices. This development has been in response to the needs of the
different types and sizes of catering units varying from the simple fresh
fruit juice kiosk to the streamlined restaurant, which have sprung up to
satisfy the ever increasing demands of people for eating out. Catering
equipment for food service establishments is basically not very different
from that used for cooking and serving food at home except that,
because of the volume of food cooked and served, and the greater
degree of handling required, it is constructed for greater quantity,
durability, speed, efficiency and economy.
Over the years, the activities of catering establishments have become
more and more professional and the objectives have been constantly
directed towards utilising equipment for maximum efficiency, and at the
same time maintaining a service that is clean and attractive to both
worker and viewer.
The term "equipment" refers to all machinery, tools, utensils, crockery,
cutlery, and furniture which may be used for preparation, service and
'storage of food. The types of equipment required vary with the
activities carried out in a particular area of work. For example, in
storage areas mobile and adjustable racks are used for shelving
goods, whereas in the service areas cabinets with drawers for cutlery
and napkins, are necessary and so on.
There are a number of pieces of equipment which can be used in more
than one area of activity, such as, trolleys used for transporting goods
from stores to kitchen can also be. used for transporting prepared food
from kitchen to service areas. Catering equipment ranges from simple
boiling pans or pots, saucepans and iron grids to sophisticated cooking
ranges, skillets, steamers, ovens, grills and temperature controlled
fryers. The list can be endless depending on the cooking and eating
habits of people in any region, and the type of food service.
(Catering Management – An Integrated Approach by Mohini Sethi)

Service equipment includes furniture, fixtures, linen, cutlery, crockery,

hollowware and glassware. Each of these components reflects the
style, quality and standard of the restaurant.

3
The term “Equipment” refers to all machinery, tools, utensils, crockery,
cutlery and furniture which may be used for preparation, service and
storage of food.

Catering equipment ranges from simple boiling pans or pots,

saucepans and iron grids to sophisticated cooking ranges, skillets,
steamers, ovens, grills, and temperature fryers.

(food & beverage management - sudhir andrews)

BIBILOGRAPHY:

1. food & beverage management - sudhir andrews

2. Catering Management – An Integrated Approach by Mohini

Sethi

3. www.globalspec.com/LearnMore/Specialized_Industrial_Produ
cts/
Food_Beverage_Ingredients_Processing_Equipment/Food_Be
verage_Processing_Service_Equipment

4
 UNIT 2

CLASSIFICATION OF EQUIPMENTS

Equipment may be classified in a number of ways, according to weight

or size, the order in which it is used in the production cycle of a
catering establishment, or according to their mode of operation

EQUIPMEN

WEIGHT ORDER MODE

OR SIZE OF USE OF

WEIGHT OR SIZE
Catering equipment is often referred to as 'heavy duty', 'medium duty'
or 'light duty' equipment. The heavy duty category includes all
equipments that are generally too heavy to move around, and are
therefore meant to be fitted or installed after careful planning. Such
equipment, as the name suggests, are made of heavy metal sheeting
that can withstand hard use for long periods of time. These are
therefore generally fixed on a platform but may also be free-standing
with a 10 cm clearance from the floor for ease of cleaning. The term
'heavy duty' also indicates that such equipment is capable of
performing heavy work and therefore can be subjected to long hours of
use. Heavy or large equipment such as ranges, ovens, mixing
machines are generally manufactured in standard sizes with only slight
variations, produced by different manufacturers. Information regarding
capacities, output and other features are always provided for each
piece of equipment by the manufacturer. In addition, installation and
operating instructions are part of the suppliers responsibility.
Medium duty equipment refers to pieces which are not too difficult to
move for occasional cleaning. They may be so constructed as to get
dismantled or moved around as such for rearrangements or placed on
wheels to make them mobile.

Light duty equipment can be more easily handled and moved around or
placed anywhere when required for-use. It is light to use, generally
smaller in size than the heavy or medium equipment.
It is evident that the three categories of equipment provide a wide
range for the use of large, medium and small-sized catering
establishments.

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ORDER OF USE
The steps involved in the production of meals is the basis for the
classification as follows:
(a) Receiving equipment: These include receiving platform, weighing
scales, trolleys, and so on,
(b) Storage equipment: Like racks, shelves, bins, jars, etc. Portable
bins for flour, sugar, rice, pulses are more convenient to use and keep
clean.
(c) Kitchen equipment: This includes all items necessary for the
preparation, cooking, holding and serving of food and washing up.
Apart from this, equipment utilized for the purpose of waste materials
like peels, foods from the base and sides of pans, plate waste,
wrappings or empty cartons is of utmost importance in any
establishment.
Kitchen equipment would therefore consist of tables or work surfaces;
peeling, cutting, grating and slicing equipment; oven, grill cooking
range, hotplate, chappati-puffer, for cooking; bainmarie, trolley, serving
dishes, trays, crockery and cutlery' for holding and serving. Washing up
equipment may include sink units, dish washers and driers, instant
boilers for hot running water depending on the size of the
establishment. Plates 1-4 indicate a wide range of available catering
equipment.
Complete washing-up units are now available in stainless steel in place
of the old sink connected to a water tank on one side and a waste pipe
on the other. The complete units now provide free flowing water and
underground drainage.
Equipment for waste disposal has been transformed from the open
dumps to the closed bins, sealed bag and incinerators. The latter come
in sealed units which can be fitted into sinks to crush any plate waste
and peelings that may be passed through the sink. Incinerators are
also available as separate free-standing disposal units meant solely for
dealing with waste materials.
This method of classifying equipment is the most commonly used one
as it helps to relate each equipment with the area in which it is to be
installed and the use to which it is put.

MODE OF OPERATION

Depending on whether the equipment is fully hand-operated, semi-

automatic or fully automatic, the various pieces can be classified.
Equipment in the first category consists of mechanical pieces such as
beaters or whisks, hand slicers, etc. which require greater effort to use
than the semi-automatic types. The latter use electrical energy but
need to be monitored carefully. These include mixers, electric whisks,
fryers, etc.
Automatic types include sophisticated equipment with thermostatic
controls and timers. Which can be adjusted to required times and
temperatures. The latter two categories are motorized and therefore
require less attention and effort to operate. Their output in terms of the

6
number of units of food prepared is also more man the mechanical and
semi-automatic types of equipment.
Whatever may be the method of classifying equipment, it is important
to remember that every food service establishment will have different
needs in terms of size, numbers and types of equipment required.
While the same piece of equipment may be fixed in one establishment
it may be free-standing or mobile in another.
Manufacturers of catering equipment also offer a service for custom
built equipment to suit the needs of individual establishments with
respect to size, shape, weight, etc. to fit into available spaces. A
number of multi-use equipments are also available and used in food
preparation and service.

Depending on the weight, size & use of the equipments for various
food production & service activities in catering establishments,
equipments are classified as “Heavy Duty” & “Light Duty” equipments.

CATERING MANAGEMENT – AN INTEGRATED APPROACH – MOHINI SETHI

BIBILOGRAPHY:

4. Catering Management – An Integrated Approach by Mohini

Sethi

7
 UNIT – 3

HEAVY DUTY EQUIPMENTS

Heavy duty equipments are those which are large in shape, size &
weight. They are difficult to move from one place to other & therefore
are installed at one place for ease of use. There are various
equipments used for food & beverage production & service. Some of
the common equipments are listed below:

FOOD & BEVERAGE SERVICE

1. Chairs

2. Tables

3. Side stations

4. Sinks

5. Plate warmers

6. Coffee machines

7. Ice cube maker

8. Ice crusher

9. Trolleys

FOOD & BEVERAGE PRODUCTION:

1. Work stations

2. Sinks

3. Potato peelers

4. Coconut grater

5. Meat mincers

6. Meat slicers.

7. Choppers

8. Dough kneading machine

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 9. Dough sheeters

10. Bread slicers

11. Planetary mixer

12. Steamers: rice & idly

13. Conveyer toaster

14. Griddle

15. Refrigerators

16. Deck oven

17. Chinese range

18. Stock pot range

CHAIRS:

A chair is a raised surface used to sit on, commonly for use by one
person. Chairs often have the seat raised above floor level, supported
by four legs. A chair without a back or arm rests is a stool, or when
raised up, a bar stool. A chair with arms is an armchair and with folding
action and inclining footrest, a recliner. A permanently fixed chair in a
train or theater is a seat or airline seat; when riding, it is a saddle and
bicycle saddle, and for an automobile, a car seat or infant car seat.
With wheels it is a wheelchair and when hung from above, a swing.

The design may be made of porous materials, or be drilled with holes

for decoration; a low back or gaps can provide ventilation. The back
may extend above the height of the occupant's head, which can
optionally contain a headrest.

A chair for more than one person is a couch, sofa, settee, or "loveseat";
or a bench. A separate footrest for a chair is known as an ottoman,
hassock or pouffe.

HISTORY OF CHAIRS

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The chair is of extreme antiquity and simplicity, although for many
centuries and indeed for thousands of years it was an article of state
and dignity rather than an article of ordinary use. "The chair" is still
extensively used as the emblem of authority in the House of Commons
in the United Kingdom and Canada, and in many other settings.
Committees, boards of directors, and academic departments all have a
'chairman'. Endowed professorships are referred to as chairs. It was
not, in fact, until the 16th century that it became common anywhere.
The chest, the bench and the stool were until then the ordinary seats of
everyday life, and the number of chairs which have survived from an
earlier date is exceedingly limited; most of such examples are of
ecclesiastical or seigneurial origin. Our knowledge of the chairs of
remote antiquity is derived almost entirely from monuments, sculpture
and paintings. A few actual examples exist in the British Museum, in
the Egyptian Museum at Cairo, and elsewhere.

DESIGN

Chair design considers intended usage, ergonomics (how comfortable

it is for the occupant), as well as non-ergonomic functional
requirements such as size, stackability, foldability, weight, durability,
stain resistance and artistic design. Intended usage determines the
desired seating position. "Task chairs", or any chair intended for people
to work at a desk or table, including dining chairs, can only recline very
slightly; otherwise the occupant is too far away from the desk or table.
Dental chairs are necessarily reclined. Easy chairs for watching
television or movies are somewhere in between depending on the
height of the screen.

Ergonomic design distributes the weight of the occupant to various

parts of the body. A seat that is higher results in dangling feet and
increased pressure on the underside of the knees ("popliteal fold"). It
may also result in no weight on the feet which means more weight
elsewhere. A lower seat may shift too much weight to the "seat bones"
("ischial tuberosities").

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A reclining seat and back will shift weight to the occupant's back. This
may be more comfortable for some in reducing weight on the seat
area, but may be problematic for others who have bad backs. In
general, if the occupant is supposed to sit for a long time, weight needs
to be taken off the seat area and thus "easy" chairs intended for long
periods of sitting are generally at least slightly reclined. However,
reclining may not be suitable for chairs intended for work or eating at
table.

The back of the chair will support some of the weight of the occupant,
reducing the weight on other parts of the body. In general, backrests
come in three heights: Lower back backrests support only the lumbar
region. Shoulder height backrests support the entire back and
shoulders. Headrests support the head as well and are important in
vehicles for preventing "whiplash" neck injuries in rear-end collisions
where the head is jerked back suddenly. Reclining chairs typically have
at least shoulder height backrests to shift weight to the shoulders
instead of just the lower back.

Chair seats

Polypropylene (molded plastic) seats and stainless steel legs in Rio de

Janeiro, Brazil. This type of material is very useful in sea regions

Chair seats vary widely in construction and may or may not match
construction of the chair's back (backrest).

Some systems include:

center seats where a solid material forms the chair seat.

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Solid wood, may or may not be shaped to human contours.

Wood slats, often seen on outdoor chairs

Padded leather, generally a flat wood base covered in padding and

contained in soft leather

Stuffed fabric, similar to padded leather

Metal seats of solid or open design

Molded plastic

Stone, often marble

Open center seats where a soft material is attached to the tops of chair
legs or between stretchers to form the seat.

Wicker, woven to provide a surface with give to it

Leather, may be tooled with a design

Fabric, simple covering without support

Tape, wide fabric tape woven into seat, seen in lawn chairs and some
old chairs

Caning, woven from rush, reed, rawhide, heavy paper, strong grasses,
cattails to form the seat, often in elaborate patterns

Splint, ash, oak or hickory strips are woven

Metal, Metal mesh or wire woven to form seat

ACCESSORIES

In place of a built-in footrest, some chairs come with a matching

ottoman. An ottoman is a short stool intended to be used as a footrest
but can sometimes be used as a stool. If matched to a glider, the
ottoman may be mounted on swing arms so that the ottoman rocks
back and forth with the main glider.

A chair cover is a temporary fabric cover for a side chair. They are
typically rented for formal events such as wedding receptions to
increase the attractiveness of the chairs and decor. The chair covers
may come with decorative chair ties, a ribbon to be tied as a bow

12
behind the chair. Covers for sofas and couches are also available for
homes with small children and pets. In the second half of 20th century,
some people used custom clear plastic covers for expensive sofas and
chairs to protect them.

Chair pads are cushions for chairs. Some are decorative. In cars, they
may be used to increase the height of the driver. Orthopedic backrests
provide support for the back. Some manufacturers have patents on
their designs and are recognized by medical associations as beneficial.
Car seats sometimes have built-in and adjustable lumbar supports.

Chair mats are plastic mats meant to cover carpet. This allows chairs
on wheels to roll easily over the carpet and it protects the carpet. They
come in various shapes, some specifically sized to fit partially under a
desk.

Remote control bags can be draped over the arm of easy chairs or
sofas and used to hold remote controls. They are counter-weighted so
as to not slide off the arms under the weight of the remote control.

Chair glides are attached to the feet of chairs to prevent them from
scratching or snagging on the floor.

Caster wheels are attached to the feet of chairs to give more mobility

Gas springs are attached to the body of the chair in order to give height
adjustment and more comfort to the user.

http://en.wikipedia.org/wiki/Chairs

The chairs are most important for comfort and grace of the restaurant.
It also withstands vagaries of visitors. The seat should be compatible to
the size of visitor's dimensions, e.g. in USA standard sizes are higher,
broad and deeper taking care of their first bend at knee, second at
pelvis and third, the neck, and the average size is 18 inch high surface
of the chair, 18 inch deep and 18 inch board. The back should be again
minimum 18 inch high; although in majority of the cases it is 20 inch or
more. When the person seated, the centre of gravity must be lying at
an imaginary point in the centre of the four legs for this to balance, hind
legs should be slightly inclined at 100° to make the back c-c inclined to
give restful back support. This also prevents person seated from
pushing the chair to and fro. Most chairs have been seen cracking at
the joints of seat and hind legs due to swinging tendency of people,
which can be protected by the above-mentioned structure.

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Sofas are recommended on the wall sides for ladies and elderly people
for belter comfort. One secret reason to use wall side sofa is more
people can be squeezed in, particularly children. As far as
upholstery/tapestry is concerned the cushion should be firm yet soft. It
shouldn't be glossy & synthetic, natural fibre is recommended but off
late porous synthetic Jacquard which can be easily cleaned and has a
great strength and long life, is used. The material used for chairs has
very little choice, ideal of course is teakwood. Lately wrought iron
chairs are in vogue because they can mold into intricate designs and
painted in all possible colors. They are heavy and cause scratching of
floors and floor coverings. Artificial wood and polypropylene and other
polymers are also In use with limited success.

( food & beverage service – s. N. Bagchi)

TABLES

The term that is "table" is derived from a merger of French table and
Old English tabele, ultimately from the Latin word tabula, "a board,
plank, flat top piece". In Late Latin, tabula took over the meaning

14
previously reserved to mensa (preserved in Spanish and Portuguese
mesa "table"). In Old English, the word was bord, replaced by "table"
for this meaning

History

Some very early tables were made and used by the Egyptians, and
were little more than metal or stone platforms used to keep objects off
the floor. They were not used for seating people. Food was usually put
on large plates deposed on a pedestal for eating. The Egyptians made
use of various small tables and elevated playing boards. The Chinese
also created very early tables in order to pursue the arts of writing and
painting.

The Greeks and Romans made more frequent use of tables, notably
for eating, although Greek tables were pushed under a bed after use.
The Greeks invented a piece of furniture very similar to the guéridon.
Tables were made of marble or wood and metal (typically bronze or
silver alloys). Later, the larger rectangular tables were made of
separate platforms and pillars. The Romans also introduced a large,
semicircular table to Italy, the mensa lunata.

Furniture during the Middle Ages is not as well-known as that of earlier

or later periods, and most sources show the types used by the nobility.
In the Eastern Roman Empire, tables were made of metal or wood,
usually with four feet and frequently linked by x-shaped stretchers.
Tables for eating were large and often round or semicircular. A
combination of a small round table and a lectern seemed very popular
as a writing table. In western Europe, the invasions and internecine
wars caused most of the knowledge inherited from the classical era to
be lost. As a result of the necessary movability, most tables were
simple trestle tables, although small round tables made from joinery
reappeared during the 15th century and onward. In the Gothic era, the
chest became widespread and was often used as a table.

15
Refectory tables first appeared at least as early as the 16th century, as
an advancement of the trestle table; these tables were typically quite
long and capable of supporting a sizeable banquet in the great hall or
other reception room of a castle.

A table is an item of furniture comprising an open, flat surface

supported by a base or legs. It may be used to hold articles such as
food or papers at a convenient or comfortable height when sitting, and
is therefore often used in conjunction with chairs. Unlike many earlier
table designs, most modern tables do not have drawers, although they
are not uncommon. A table specifically intended for writing and office
work is a desk, which may incorporate one or more drawers in the
base. Some tables have removable sections or leaves used to extend
the surface, or utilize hinged extensions of the table top known as drop
leaves. Tables can be made of wood, cardboard, plastic, metal, glass
or basically any solid material.

http://en.wikipedia.org/wiki/Table_(furniture)

Size and shape of tables and Chairs: Round tables are more
comfortable, attractive and friendly. The regular guests always prefer
round tables. An additional feature of a round table is that it saves
space in a dining room; hence more people can be accommodated.
Ironically, round tables can’t be joined to make larger tables, therefore
square and rectangle tables are also provided in restaurants, where
groups comprise of a sizeable business. A table for four should be
either square or rectangle. 36 inch x 36 inch for square and 30 inch *
48 inch for rectangular. The table called deuce features 3 covers. 36
inch x 30 inch arc also in vogue. For a very comfortable dinner table for
four 42 inch * 42 inch is recommended.

For six covers in a round table 54 inch diameter is recommended. A

rectangular table for six be 42 inch x 70 inch. Incidentally the breadth
takes away too much of space and should be & where dishes are not
placed on the table, but recommended for Indian and Chinese food
used on! Sharing basis at a table. All these are just ideas but where
one and two arc more in mode it is ideals to have plenty of square
tables measuring 24 inch x 24 inch which accommodate large number
of people lest they would have been refused had there been only large
tables with more cove various types of table surfaces used arc particle
board, ply board, laminated gypsum, teak wood polypropylene
polymers, high density polyurethane, granite, marble and several types
of synthetic surfaces of highly glossy to matt and leather finish.

The height of the table varies from 30 inches to 36 inches but ideal is
30 inches

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 ( food & beverage service – s. N. Bagchi)

Sideboard/Side stand/Service Consol/Dummy Waiter/Étagère

This is a feature which varies so greatly it would be incorrect to give

any shape and design. On this we keep all proprietary sauces,
condiments and spices, consumables like doileys, coasters, menu
cards, straws, tooth picks etc. There are drawers for keeping cutlery,
stand for water jug, cupboard; for linen and crockery and place for
putting rechaud battery or hot plate.

Sideboards should be functional for a particular type of service, normal

feature is top shell beading on back and sides about 48 inches high
from the ground and just below arc felted pigeon holes for immediate
cutlery requirement, below which are cutlery drawers for par stock
cutlery, 01 right linen cupboard with a push-back linen hamper, at the
bottom shelf on the left normally shelve^ without doors for keeping
dishes and plates after use. Sideboards should be very sturdy: and the
surface should be dull rather than smooth. Wooden sideboard with
lamination is ideal but various types of light weight boards are used for
reducing the cost and easy to roll on. Sideboards should not be very
deep around 1 ft-l'/2 ft is enough; otherwise it may cause hindrance in
movement. The modern restaurant concept has used specific
architecture and designs as continuity to the restaurant decor which is
used as inbuilt sideboards.

Some of the accessories in a restaurant are rostrum for band and for
floor shows, wooden dancing floor, hostess desk/counter, band stand,

17
church piano and various types of carts/trolleys like gueridon or flambé,
wine trolley, gateau trolley, pasta trolley, Hors d' oeuvre trolley, cheese
trolley and bussing trolley etc.

( food & beverage service – s. N. Bagchi)

A sideboard is an item of furniture traditionally used in the dining room

for serving food, for displaying serving dishes such as silver, and for
storage. It usually consists of a set of cabinets, or cupboards, and one
or more drawers, all topped by a flat display surface for conveniently
holding food, serving dishes, and even lighting devices. The overall
height of the tops of most sideboards is approximately waist level.

The earliest versions of the sideboard familiar today made their

appearance in the 18th century, but they gained most of their popularity
during the 19th century as households became prosperous enough to
dedicate a room solely to dining. Sideboards were made in a range of
decorative styles and were frequently ornamented with costly veneers
and inlays. In later years, sideboards have been placed in living rooms
or other areas where household items might be displayed.

In traditional, formal dining rooms today, an antique sideboard is a

desirable and fashionable accessory, and finely styled versions from
the late-18th or early-19th centuries are the most sought after and
costly today. Among its counterparts in modern furniture styles, the
form is often referred to as a server. Some of the earliest production of
sideboards arose in England, France, Belgium and Scotland. Later,
American designs arose. Characteristic materials used in historic
sideboard manufacture include oak, pine and walnut.

http://en.wikipedia.org/wiki/Sideboard

ice cube machine

History of ice Cube machine

In 1748, The first known artificial refrigeration was demonstrated by

William Cullen at the University of Glasgow。

18
In 1850, John Gorrie, an American physician built a refrigerator based
on Oliver Evans' design in 1844 to make ice to cool the air for his
yellow fever patients

In 1929, Jüergen Hans, professor of RWTH Aachen had invented the

first tube ice machine at city of Cologne. In 1932, his company Külinda
was found in Frankfurt, started ice machine manufacturing and selling.

Cube Ice Machine

Differ to Tube ice machine, Flake ice machine and other ice machine,
Cube ice maker is classified as the small ice machine. Normally, its
daily capacity ranges from 30Kgs (65 Lbs) to 1755Kgs (3900Lbs).
Since the emergence of Cube ice machine in 1970s, through the use
and exam of few generations of customers, today it has evolved to the
diverse family of ice machine which takes the outfit, efficiency, hygiene
as the major propositions. Shiny stainless-steel outfit, compact size,
and intelligent touch screen controlling system have enable it stepping
into the market of home, commercial ice making machines.

Cube ice machines commonly are seen as vertical modular device. It

consists of the upper part evaporator and lower part ice bin. The
refrigerant is circulating inside pipes of sale-contained evaporator,
where it conducts the heat exchanging with water, and freezes it into
ice cubes. When water is frozen thoroughly into ice, it will be released
automatically by computer control, and fall into the ice bin underneath.
The ice bin can also be equipped with compressors. Generally cube ice
machines with capacities over 320Kgs have built in compressor in the
ice bin for storage prior to sales when demands are large.

Cube Ice

Is the most common edible ice in our daily life, normally in the square
cubic shape, width are from 15mm to 35mm in several sizes. The
surface area of every ton of cube ice is approximately 1383 square
metres. It ranked the second just after the flake ice. It contains less
than 2% of water, transparent, solid and dry. Best suitable in food
cooling process and drinks mix.

19
Principle of ice making

All refrigeration equipments are made of four key components; they are
the evaporator, the condenser, the compressor and the throttle valve.
Ice machines are not exceptions either. The function of compressor is
to compress low pressure refrigerant vapour to high pressure vapour,
and delivery it to the condenser, where the high pressure vapour is
condensed into high pressure liquid, and drained out through the
throttle valve to become low pressure liquid, and conducting heat
exchanging in the evaporator afterwards. This is one complete
refrigeration cycle.

Comprise of Cube ice machine

Compressor

Commonly seen compressor has two branches, positive displacement

compressor and radial compressor:

Positive displacement compressor is currently the most efficient

compressor, also boosts the largest refrigerating effect per single unit
(400RT-2500RT). It has large tolerance of power supply, can be 380V,
1000V, or even higher. The principle of positive displacement
compressor is by utilizing turbine to compress refrigerant into high
pressure vapor.

Positive displacement compressor mainly has types- screw

compressor, rolling piston compressor, reciprocating compressor,
rotary compressor.

Screw compressor can yield the largest refrigerating effect among

positive displacement compressors, its refrigerating capacity normally
ranging from 50RT to 400RT. Screw compressor also can be divided to
single screw type and dual screw type. Dual screw type is more often
seen in application, they are highly efficient.

Rolling piston compressor and reciprocating compressor have similar

refrigerating effect, and max refrigerating effect can reach 600Kw.
Danfoss compressor has been regarded as the best in the segment.

Reciprocating compressor is the most common seen compressor in our

20
daily life, its application has a long and rich history, and its technology
is mature and reliable. Its refrigerating effect ranges from 2.2Kw to
200Kw. It compresses gas by piston pushed by crank shaft.

Rotary compressor, mainly used in the air conditioning equipments, its

refrigerating effect is very low, normally doesn’t exceed 5Kw. The idea
is compressing gas by piston pushed by rotor which spinning in the
isolated room.

Condenser

All condensers can be classified to three types, air-cooling, water

cooling, and evaporative cooling:

Air cooling condenser is using air as the heat conducting media, by

blowing air through the surface of condensers, to carry heat away from
the high pressure high temperature refrigerant vapour.

Water cooling condenser is using water as the heat conducting media

to cooling refrigerant vapour to liquid.

Evaporative condenser is cooling the refrigerant vapour by heat

exchanging between the evaporator pipes and the evaporated water
which sprayed on the surface of the pipes. This type of condenser is
capable to work under critical circumstances, like day and hot area.
And they are very efficient, reliable.

http://en.wikipedia.org/wiki/Cube_ice_maker

WORK STATIONS

21
Stainless Steel Table with Galvanized Steel Legs and Undershelf
Strongest construction in the industry. Heavy gauge steel box channels
for rigidity. Largest fully adjustable undershelf in the industry. Built to
last a lifetime. Available without (pictured) or with 2-1/2" back splash.
Table and undershelf hemmed to eliminate cuts from rough edges. Top
is polished to a #4 mill finish. 35" high. 1" adjustable bullet feet

http://www.akitchen.com/store/stainless-tables.html

POTATO PEELERS

These are latest food processing equipment that is used to quickly peel
the skin off the potatoes.

COCONUT GRATER:

22
In the past, every kitchen had a coconut grater (mah koot maprow in
Thai) as required cooking equipment. The most popular style of grater
was this seated type, in which the grater sits astride the bench and
grates the fresh white coconut meat direclty from the brown hard
coconut shell using the sharp metal teeth of the attached grater. The
brown shell protects the hands, but care must be taken to not come in
contact with the sharp teeth of the metal blade.

The shredded coconut meat drops into an awaiting bowl, positioned

below the front end of the grater. Even today many Thai kitchens
employ this old-fashioned method of preparing the coconut milk, but
more and more Thais are buying their coconut milk ready made from a
professional in the marketplace who specializes in coconut milk (and
usually freshly made curry pastes). A high powdered stainless steel
machine does all the work of grating and pressing the flesh and the
cost is just pennies per bag.

http://www.templeofthai.com/cookware/coconut-grater-270000129.php

MEAT MINCERS:

23
A meat grinder or meat mincer is a kitchen appliance for grinding, fine
mincing or mixing raw or cooked meat, fish, vegetables or similar food.
It replaces tools like the mincing knife, for example, which has been
used to produce minced meat, filling etc. The producer puts the minced
food into a funnel, which is placed on the top of the grinder. From there
the material goes on a horizontal screw conveyor. This screw
conveyor, that can be powered by a hand wheel or an electric motor,
squashes and partially mixes the food. At the end of the screw
conveyor there is a knife installed directly in front of the fixed hole
plate. At this opening the minced meat comes out of the machine. The
fineness of the meat depends on the size of the holes of the plate. The
meat grinder was invented by Karl Drais in the 19th century.

By changing the hole plate it is also possible to produce breadcrumbs

or fill sausage making. After the drop from the retainer, it is possible to
change the hole plate. By removing the fixing screw the grinder can be
disassembled completely for cleaning
http://en.wikipedia.org/wiki/Meat_grinder

Electric meat slicers

24
Electric meat slicers are an important addition to your kitchen armory
as it is extremely useful in helping out with the cooking process. The
uses of the slicers can even help out with cutting other cooking
materials such as cheese and butter.

The thin slicers that electric meat slicers churn out can create meat
which is tastier and have less calories. In this respect, choosing the
right meat slicer can help you stay healthier. Having the right meat
slicer shouldn't be seen as an expense, but as an investment as it can
help with your health and save you on meat costs in the long run.

Just as there is different types of anything, there are many different

types of electric meat slicers out there that matches with various
cooking needs.
http://electricmeatslicer.net/

PLANETARY MIXER

25
What single piece of kitchen equipment can perform the following tasks
at high volume and high speed: whip potatoes, mix dough, make
batter, slice vegetables, shred cabbage, grate cheese, grind meat, and
make sausage? With a few common accessories, a commercial
planetary mixer can handle all these tasks and more. The planetary
mixer is the kitchen’s most versatile piece of equipment when it comes
to high volume preparation.

Types of Agitators

A key feature of the planetary mixer is its versatility, which comes from
the various agitators and attachments that can be used with it. The
agitators—that is, the implements that do the mixing—allow the
machine to be used for all types of bakery applications.

Spiral Dough Hook. The spiral, so named because of its spiral shape,
is used for making dough—namely, yeast dough. It performs two
functions in mixing. First, it combines the ingredients together; second,
it kneads the dough and, thereby, develops the gluten. Use it on low to
medium speeds.

Sweet Dough Beater. The sweet dough beater is ideal for all types of
sweet doughs. The unique shape on the agitator allows for mixing
without over development of product. Use it on low to medium speeds.

Batter Beater. Also called the flat beater and sometimes “the paddle,” it
is used for mixing cakes, batters or icings. It is also used to mash

26
potatoes or other vegetables. It is the agitator of choice for any product
that needs a creaming action and uniform dispersion of ingredients.
Use it on low to medium speeds for most products.

Wire Whip. Sometimes called just a whip, the wire whip is used mainly
for incorporating air into a liquid, as when making foam-type products
such as meringue, whipped cream, and light frostings. Use it on
medium to high speeds.

Four-Wing Whip. The four-wing whip is used for product that is too
heavy for our regular wire whip. It is used for whipping of potatoes,
butter and mayonnaise. Use it on lower speeds for heavier product
such as potatoes and medium to high speeds for light product such as
mayonnaise.

Pastry Knife. The pastry knife is used for combining shortening with
flour. It is most commonly used to make flaky pie dough, light pastry
shells and similar products. It eliminates rubbing of product and allows
delicate ingredients to be combine without over development. Use it at
low to medium speeds.

Common Attachments

Most Univex mixers have an attachment drive hub located on the front
or side of the motor housing. The hub allows a person to operate a
food processing attachment off the mixer motor. A number of specialty
attachments can be purchased but the three main ones are the VS9
vegetable slicer, the VS9H shredder ,and the ALMFC12 meat & food
chopper.

VS9 Vegetable Slicer. This attachment has a 9” adjustable knife. It is

used to slice a wide variety of product. Many operators use it to slice
vegetable products such as onions or green peppers. Some operators
use it to slice pepperoni or ham, however, a conventional meat slicer
does a better job for that type of product. An optional plate holder is
available that accepts shredding discs which allows the operator to
shred and grate product

http://www.univexcorp.com/

DOUGH SHEETERS:

27
dough sheeters have been performing in restaurants, pizzerias,
bakeries, hospitals, schools, grocery stores, and a wide range of other
foodservice environments for decades. Whether your operation is in
need of a pizza dough sheeter, a baker dough sheeter, or a
combination of those two applications and more, our versatile,
dependable dough sheeters are designed and engineered for:

• Safety
• Durability
• Ease of Use
• Consistent Performance
• Maintenance-Free Reliability
• Time- and Money-Saving Operation

www.smrset.com
A dough sheeter is an important asset for a bakery, restaurant or even
a factory. Perhaps this device is offered in small and big scale both
which is providing the superior functionality for making your dough
taste great and in more presentable form. Pizza restaurants for
example, need dough sheeters for preparing their pizza base. Others
like noodle and pasta shops needs this device for preparing the flour
dough that is used for making noodles and pastas. Somehow
restaurants, shops and factories are using big scale of commercial
dough sheeter for the production. Hence this machine also is offered
for home use, which is smaller in scale yet sizes. As far as concern, the
device for home use is operated either manually or electrically.

In general there are many famous brands of dough sheeters in the

market. Somerset dough sheeter and Rondo dough sheeter are the
two that always in high demand for home and commercial use.
Nevertheless there are specific guidelines and procedures for
operating this machine, especially for commercial dough sheeter.

28
Somehow due to the increase of competitiveness of this product in the
market, the supplier is tend to develop the device into a user-friendly
way which everyone knows how to operating it. In this case then the
aim of the manufacturer of dough sheeter machine is to get every
home to own one. In fact the device like reversible dough sheeter and
pizza dough sheeter is becoming the new member for many families
now.

Two Types of Commercial Dough Sheeter

i) Moline 18 inches Dough Sheeter

This device is an ideal dough sheeter for the use of pizzerias, donut
shops and bakeries. They are specially needed by any foodservice
operation that needs high-volume and dependable performance of food
items. As far as concern the machine is virtually served for every type
of dough, like pizza dough, pie crust as well as Danishes. They can
perform in regardless of consistency to a uniform thickness in seconds.
Thus the dough sheeters are designed for offering years of reliable and
maintenance-free operation in any application. This machine is come
with metallic rollers and they managed to perform sheets of 500-600
pieces per hour. The device is made with ergonomic design for safety,
speed, sanitation, and ease of use. Thus this dough sheeter is come
under heavy-duty stainless steel construction and they are easily
operated by just simple handle adjustments for exact and uniform
dough thickness. The item is fixed with safety sensors for automatic
shutoff and the compact design is aid for maximizing the counter space
in your kitchen.
ii) Dough Pro DP 2000 Digital Controls Tortillas “LOOK”
This remarkable dough sheeter is both platens heat up to different
temperatures. The machine is basically a used dough sheeter but great
in terms of condition and outlook. As far as concern, it can produce
tortillas in a few seconds or around 1000 per hour. The device is
manually operated and they can flatten all tortilla dough up to and
including 18″diameter. What you need to do is just heated the upper
and lower platens before they are in use. The item is offering
comprehensive counter function for production control. The maximum
heat of this reversible dough sheeter is from100 to 450 F. They are
pretty much easy for using.

http://doughsheeter.net/

BREAD SLICERS:

29
Bread slicers might sound new, however they are a type of useful
household unit. In fact they are one of the best kitchen helper beside
spoon rack and kitchen towel holder. Bread slicers like home bread
slicer and bread slicing machine come in many shapes and sizes. The
different shapes and sizes are enabling the user to easily cut uniform
slices out of a loaf of bread. As far as we know, bread slicer guide has
mentioned that bread slicer machine is invented by Otto Frederick
Rohwedder in the year 1912. These commercial bread slicer and home
bread slicer is mechanized devices that slice many loaves within
shorter period. However, no matter for home use or manufacturing of
bread slicers is often used, and is easy to operate.

Without any bread slicer guide, I’m sure is hard for anyone to slice the
bread accordingly. In general, most of the time people are using home
bread slicer at home. Sometimes we called these types of bread slicers
as manual bread slicer. Hence there are actually quite simple for you to
slice bread with this simple machine. Below are some tips and
guidance that might inspire you with some ideas on how to cut evenly
and perfectly for bread pieces.

First of all, take a fresh loaf of bread. If possible the bread that you
prepare is preferably offers same dimensions of the bread slice cutter.
This is because of the same angle and perspective facing of the bread
fits well between the side walls of the bread slices. As far as concern,
some bread slicers like bread slicing machine and home bread slicer is
adjusted to the actual sizes of the bread loaf. Thus to cut your bread
nicely, you must first adjust the slicer to the size of the bread or cut the
loaf to fit.

30
After the adjustment of the scale of your bread slicer done, then now
you can place the bread into the bread slicer. You need to ensure that
the fit is snug around the bread loaf. Then now comes to an important
part which you need to brace the slicer panel of your bread slicers with
one hand, slice through each slicing compartment of the bread slicer
with a serrated bread knife.

With the help of the bread slicing machine, you can continue slicing
through each of the compartments until the desired number of slices is
achieved. After you get use to the machine, then now you can gently
remove the sliced bread from the bread slicer and place in a basket or
on a plate for table display.

The machine is invented in the year of 1912 by Rohweder, the

American practical entrepreneur from 1880 to 1960. The machine
creates lots of convenience for the users. In fact it is functioning well for
many bread manufacturing

http://breadslicers.org/

CONVEYOR TOASTERS

Conveyor toasters are a great way to provide toasted bread, bagels

and buns for the hungry stomachs you need to feed each day. The
smaller single use toasters are great and make a nicely toasted bun,
but they are not going to feed hundreds of people each day. So getting
a commercial toaster is the name of the game. One such commercial
toaster manufacturer is Holman. Holman conveyor toasters have been
providing toasted bread products for restaurants, delis, prisons, etc…
for years now. But what are some of the Holman Conveyor Toasters to
choose from? We will list them below;

Holman QCS3-1300SEC Toaster with Security Package

This Holman conveyor toaster has a stainless steel construction and

uses quartz infrared heaters to supply their patented forced convection.
The heating controls are independent which allow the heating
elements above and below the bread to be adjusted accordingly. And
the conveyor is variable speed to allow for those times when the meal
is rushed. The maximum slices per hour for this commercial toaster is
1200 slices per hour.

Holman QCS1-350 Toaster

This commercial toaster is smaller than the previous one. It is designed

for small or medium sized commercial kitchens. Since it is smaller, it

31
leaves more room on the counter for other kitchen appliances. The
maximum output for this model is 350 slices per hour.

Holman QCS2-500SEC Toaster with Security Package

This is a less productive version of the Holman QCS3-1300SEC

Toaster. It has all of the same features (i.e. – cool to the touch exterior,
forced convection with quartz infrared heaters, etc…) but the maximum
output is only 450 slices per hour.
http://conveyortoaster.org/

GRIDDLE

A griddle is a piece of cooking equipment. In the industrial world

usually it is a flat plate of metal (usually aluminium, stainless steel or
cast iron). In the non-industrial world, and in traditional cultures, the
griddle may be a stone or brick slab or tablet. It is used over an open
flame, or on a stove, to cook many foods, including many flatbreads.
The technique of griddling foods may be used to cook with dry or moist
heat, and with or without oil.

Griddled foods include pancakes, oatcakes, crepes, grilled cheese,

unleavened breads (roti or chapati), dosa, Irish boxty and Welsh cakes.

Western modern construction

The metal usually is aluminium, stainless steel or cast iron. Metal

griddles originally were a flat metal surface for frying suspended from
hooks over a campfire or fireplace.[citation needed] Later versions

32
were sometimes integrated into the tops of woodfired cookstoves as a
removable iron plate and later as a separate plate that covered one or
more burners on a gas or electric stove. These often have no handle. A
traditional Welsh griddle is circular with a one-piece handle, typically
cast iron, 1 cm (½ inch) in thickness. It is used to cook Welsh cakes,
pikelets, and crepes. Nowadays, aluminium griddles come with non
stick coating or are anodised.

A griddle is a thick metal plate for cooking, known for maintaining even
heat. This cooking tool is usually made of cast iron, steel (polished or
cold-rolled), or aluminum, and may have a chrome finish. Typically a
domestic griddle top (“plate”) thicknesses is 2.0-2.5 mm (1/8-1/4 inch)
Commercial griddles generally have thicker tops (up to 25mm = 1 inch).
The thicker the griddle plate, the higher the heat capacity of the griddle
and the quicker the griddle can recover temperature in the area where
cold food has cooled it. Griddles can be found in both floor and
countertop models with varying footprints. Some models are even
designed to be dropped directly over existing stove burners. Floor
models often have stainless steel bodies, which make for easier
cleaning.

Griddles are usually smooth-topped, but there are models that

incorporate a grooved surface to drain away grease and give the food
the appearance of having been seared on a grill. The grease drains
into a grease trough that needs to be emptied regularly.

While one commercial griddle can be up to 2.5 m (8 ft) in length (similar

to those popular in teppanyaki restaurants), it will usually have a
separate temperature control (either manual or thermostatic) for every
30–60 cm (0.98–2.0 ft) of length. This can allow for cooking multiple
foods at different temperatures on one griddle, and depending on the
construction, a griddle can reach and hold temperatures of up to
400 °C (752 °F), though they are typically used at temperatures of 60
to 230 °C (140 to 446 °F). Large griddles can also accommodate more
than one cook at a time, but accordingly, they will require a larger
grease hood.

Portable electric griddles differ from portable electric "grills" only in that
a griddle has a flat cooking surface and a grill has a ribbed surface

Uses

A griddle can be used to cook many foods—from vegetables to meat,

and it can also be used to keep soups and sauces warm or to heat up
plates in pots and pans that can be placed directly on the cooking
surface for even more cooking flexibility. It works in most applications

33

http://en.wikipedia.org/wiki/Griddle
where a frying pan or sauté pan would be used. Griddling is a cooking
technique that combines traits of sautéing, toasting, simmering, pan
frying, browning, blackening, grilling, baking, braising, and roasting. In
most cases, the steel cooking surface is seasoned like cast iron
cookware, providing a natural non-stick surface

CHINESE WOKS.

Design Considerations

Traditionally, the wok came with two metal handles, making it easy to
lift in and out of the stove. However, I prefer the modern woks that
have one long wooden handle, like a skillet. As Barbara Tropp points
out in The Modern Art of Chinese Cooking, the long handle "eliminates
the need to work with a potholder or mitt, and gives you wonderful
leverage for tilting the pot." As for size, woks come in a variety of sizes
(restaurants may use woks that are several feet across) but a 14 inch
wok is a good size for home use.

Seasoning and Cleaning Your Wok

You may have heard that it is very important to season your wok before
trying it out for the first time. Why is this necessary? Seasoning
removes the preservative oil manufacturers place on the wok to
prevent it from rusting, replacing it with a light coating of cooking oil. It
is also important to properly clean your wok after each use. Given the

34
variety of woks on the market today, it is difficult for me to give a
general set of instructions on how to season and care for a wok. The
best thing you can do is pay careful attention to the manufacturer's
instructions. However, below I do have step by step instructions for
seasoning and cleaning a traditional carbon steel wok
chinesefood.about.com/library/weekly/aa022899.htm

BIBLIOGRAPHY:

1. food & beverage service – s. N. Bagchi

2. http://www.templeofthai.com/cookware/coconut-grater
270000129.php
3. http://www.akitchen.com/store/stainless-tables.html
4. chinesefood.about.com/library/weekly/aa022899.htm
5. http://conveyortoaster.org/
6. http://breadslicers.org/
7. http://doughsheeter.net/
8. www.smrset.com
9. http://www.univexcorp.com/
10. http://electricmeatslicer.net/
11. http://en.wikipedia.org

35
 UNIT – 4

LIGHT DUTY EQUIPMENTS

Light duty equipments are those which are small in shape, size & weight.
These are easy to handle & easy to use. There are various equipments
used for food & beverage production & service. Some of the common
equipments are listed below:

FOOD & BEVERAGE SERVICE:

1. Cutlery
2. Crockery
3. Glassware
4. Lenin
5. Water pitcher
6. Baskets
7. Juicers
8. Salvers
9. Trays
10. Soup tureens
11. Chafing dishes
12. Punch bowl

FOOD & BEVERAGE PRODUCTION:

1. Utensils
2. Ladles
3. Storage boxes
4. Knives
5. Chopping boards
6. Bowls
7. Skewers
8. Peelers
9. Scoopers
10. Whisks
11. Sauce pan
12. Measuring cup

36
CUTLERY:

Cutlery refers to any hand implement used in preparing, serving, and

especially eating food in the Western world. It is more usually known as
silverware or flatware in the United States, where cutlery can have the
more specific meaning of knives and other cutting instruments. This is
probably the original meaning of the word. Since silverware suggests
the presence of silver, the term tableware has come into use.

The major items of cutlery in the Western world are the knife, fork and
spoon. In recent times, utensils have been made combining the
functionality of pairs of cutlery, including the spork (spoon / fork), spife
(spoon / knife), and knork (knife / fork) or the sporf which is all three.

Composition

Traditionally, good quality cutlery was made from silver (hence the U.S.
name), though steel was always used for more utilitarian knives, and
pewter was used for some cheaper items, especially spoons. From the
nineteenth century, electroplated nickel silver (EPNS) was used as a
cheaper substitute; nowadays, most cutlery, including quality designs,
is made from stainless steel. Another alternative is melchior, a nickel
and copper alloy, which can also sometimes contain manganese.

Plastic cutlery is made for disposable use, and is frequently used

outdoors (camping, excursions, and BBQs for instance), at fast-food or
take-away outlets, or provided with airline meals

37
HISTORY

The first documented use of the term "cutler" in Sheffield appeared in a

1297 tax return. A Sheffield knife was listed in the King's possession in
the Tower of London fifty years later. Several knives dating from the
14th century are on display at the Cutlers' Hall in Sheffield.

Cutlery has been made in many places. In England the industry

became concentrated by the late 16th century in and around
Birmingham and Sheffield. However, the Birmingham industry
increasingly concentrated on swords, made by "long cutlers", and on
other edged tools, whereas the Sheffield industry concentrated on
knives.

At Sheffield the trade of cutler became divided, with allied trades such
as razormaker, awlbladesmith, shearsmith and forkmaker emerging
and becoming distinct trades by the 18th century.

Before the mid 19th century when cheap mild steel became available
due to new methods of steelmaking, knives (and other edged tools)
were made by welding a strip of steel on to the piece of iron that was to
be formed into a knife, or sandwiching a strip of steel between two
pieces of iron. This was done because steel was then a much more
expensive commodity than iron. Modern blades are sometimes
laminated, but for a different reason. Since the hardest steel is brittle, a
layer of hard steel may be laid between two layers of a milder, less
brittle steel, for a blade that keeps a sharp edge well, and is less likely
to break in service

After fabrication, the knife had to be sharpened, originally on a

grindstone, but from the late medieval period in a blade mill or (as they
were known in the Sheffield region) a cutlers wheel.

(http://en.wikipedia.org/wiki/Cutlery)

All spoons, forks & knives that are used for food consumption come
under cutlery.

SPOONS:

38
THE HISTORY OF THE SPOON

Spoons have been used as eating utensils since Paleolithic times. It is

most likely that prehistoric peoples used shells or chips of wood as
spoons. In fact, both the Greek and Latin words for spoon are derived
from cochlea, meaning a spiral-shaped snail shell. This suggests that
shells were commonly used as spoons in Southern Europe.
Additionally, the Anglo-Saxon word spon, meaning a chip or splinter of
wood, points toward widespread use of this material for Northern
European spoons. In addition to shell and wood, spoons have also
been made from metals (such as gold, silver, and pewter), ivory, bone,
horn, pottery, porcelain, and crystal. The spoons above consist of a
variety of materials.

In the 1st Century A.D., the Romans designed two types of spoons,
similar in style to the spoons below, that ultimately had far-reaching
influence. The first, a ligula, was used for soups and soft foods. It had a
pointed oval bowl and a handle ending in a decorative design. The
second style of spoon was called a cochleare, and it was a small spoon
with a round bowl and a pointed, slender handle for eating shellfish and
eggs. The earliest English spoons were likely modeled after these two
types of spoons due to the Roman occupation of Britain from A.D. 43 to
410.

During the Middle Ages, spoons, generally made of wood or horn were
supplied by dinner hosts. Royalty often had spoons made of gold, and
other wealthy families generally had silver spoons. However, beginning
around the 14th Century, spoons made of tinned iron, brass, pewter,
and other metals, as illustrated by the spoons below, became common.
The use of pewter, especially, made spoons more affordable for the
general populace.

(http://www.hospitalityguild.com/History/history_of_the_spoon.html)

The earliest northern European spoon would seem to have been a chip
or splinter of wood; Greek references point to the early and natural use
of shells, such as those that are still used by people in hunter-gatherer
cultures. Ancient Indian texts also refer to the use of spoons. For
example, the Rig-Veda refers to spoons during a passage describing
the reflection of light as it "touches the spoon's mouth" Preserved
examples of various forms of spoons used by the ancient Egyptians
include those composed of ivory, flint, slate and wood; many of them
carved with religious symbols. The spoons of the Greeks and Romans
were chiefly made of bronze and silver and the handle usually takes
the form of a spike or pointed stem. There are many examples in the
British Museum from which the forms of the various types can be

39
ascertained, the chief points of difference being found in the junction of
the bowl with the handle.

Middle Ages spoons at Chillon Castel

Medieval spoons for domestic use were commonly made of cow horn
or wood, but brass, pewter, and latten spoons appear to have been
common in about the 15th century. The full descriptions and entries
relating to silver spoons in the inventories of the royal and other
households point to their special value and rarity. The earliest English
reference appears to be in a will of 1259. In the wardrobe accounts of
Edward I for the year 1300 some gold and silver spoons marked with
the fleur-de-lis, the Paris mark, are mentioned. One of the most
interesting medieval spoons is the coronation spoon used in the
anointing of the English sovereign.

A wooden spoon found on board the 16th century carrack Mary Rose.
The sets of Apostle Spoons, popular as christening presents in Tudor
times, the handles of which terminate in heads or busts of the apostles,
are a special form to which antiquarian interest attaches. The earlier
English spoon-handles terminate in an acorn, plain knob or a diamond;
at the end of the 16th century, the baluster and seal ending becomes
common, the bowl being fig-shaped. During The Restoration[citation
needed], the handle becomes broad and flat, the bowl is broad and
oval and the termination is cut into the shape known as the hind's foot.
In the first quarter of the 18th century, the bowl becomes narrow and
elliptical, with a tongue or rat's tail down the back, and the handle is
turned up at the end. The modern form, with the tip of the bowl
narrower than the base and the rounded end of the handle turned
down, came into use about 1760.

40
 (http://en.wikipedia.org/wiki/Spoon#History)

The earliest northern European spoon would seem to have been a chip
or splinter of wood; Greek references point to the early and natural use
of shells, such as those that are still used by people in hunter-gatherer
cultures. Ancient Indian texts also refer to the use of spoons. For
example, the Rig-Veda refers to spoons during a passage describing
the reflection of light as it "touches the spoon's mouth" Preserved
examples of various forms of spoons used by the ancient Egyptians
include those composed of ivory, flint, slate and wood; many of them
carved with religious symbols. The spoons of the Greeks and Romans
were chiefly made of bronze and silver and the handle usually takes
the form of a spike or pointed stem. There are many examples in the
British Museum from which the forms of the various types can be
ascertained, the chief points of difference being found in the junction of
the bowl with the handle.

Middle Ages spoons at Chillon Castel

Medieval spoons for domestic use were commonly made of cow horn
or wood, but brass, pewter, and latten spoons appear to have been
common in about the 15th century. The full descriptions and entries
relating to silver spoons in the inventories of the royal and other
households point to their special value and rarity. The earliest English
reference appears to be in a will of 1259. In the wardrobe accounts of
Edward I for the year 1300 some gold and silver spoons marked with
the fleur-de-lis, the Paris mark, are mentioned. One of the most
interesting medieval spoons is the coronation spoon used in the
anointing of the English sovereign.

41
A wooden spoon found on board the 16th century carrack Mary Rose.
The sets of Apostle Spoons, popular as christening presents in Tudor
times, the handles of which terminate in heads or busts of the apostles,
are a special form to which antiquarian interest attaches. The earlier
English spoon-handles terminate in an acorn, plain knob or a diamond;
at the end of the 16th century, the baluster and seal ending becomes
common, the bowl being fig-shaped. During The Restoration[citation
needed], the handle becomes broad and flat, the bowl is broad and
oval and the termination is cut into the shape known as the hind's foot.
In the first quarter of the 18th century, the bowl becomes narrow and
elliptical, with a tongue or rat's tail down the back, and the handle is
turned up at the end. The modern form, with the tip of the bowl
narrower than the base and the rounded end of the handle turned
down, came into use about 1760.

(http://en.wikipedia.org/wiki/Spoon#History)

TYPES OF SPOONS:

Spoons primarily used to transfer edibles from vessel to mouth, usually

at a dining table. Named after a drink or food with which they are most
often used, the material with which they are composed, or a feature of
their appearance or structure.

Spoons primarily used in food preparation, handling or serving, in the

kitchen or at the table. Most are named after an edible for which they
are specially designed. Two utensils with spoon-shaped ends conclude
the list

NAME DESCRIPTION IMAGE

bouillon spoon Round bowled, somewhat
smaller than a soup spoon

42
Caviar spoon Usually made of gold,
wood, but not silver which
would affect the taste

coffee spoon small, for use with after-

dinner coffee cups

demitasse spoon diminutive, smaller than a

teaspoon; for traditional
coffee drinks in specialty
cups and for spooning
cappuccino froth

dessert spoon intermediate in size

between a teaspoon and a
tablespoon, used in eating
dessert and sometimes
soup or cereals
egg spoon for eating boiled eggs; with
a shorter handle and bowl,
a more pointed tip and
often a more rounded bowl
than a teaspoon
marrow spoon or 18th century, often of
marrow scoop silver, with a long thin bowl
suitable for removing
marrow from a bone
salt spoon miniature, used with an
open salt cellar for
individual service

saucier spoon slightly flattened spoon

with a notch in one side;
used for drizzling sauces
over fish or other delicate
foods
soup spoon with a large or rounded
bowl for eating soup

cream-soup round-bowled, slightly

spoon shorter than a standard
soup spoon

43
teaspoon small, suitable for stirring
and sipping tea or coffee,
standard capacity one
third of a tablespoon
grapefruit spoon tapers to a sharp point or
or orange spoon teeth, used for citrus fruits
and melons

iced tea spoon with a very long handle

horn spoon a spoon made of horn,

used chiefly interjectionally
in the phrase By the Great
Horn Spoon, as in the
children's novel of that title
by Sid Fleischman
plastic spoon cheap, disposable,
flexible, stain resistant,
sometimes biodegradable;
black, white, colored or
clear; smooth, non-porous
surface; varied types and
uses
Rat tail spoon developed in the later 17th
century; with a thin pointed
tongue on the bottom of
the bowl to reinforce the
joint of bowl and handle
runcible spoon often used for a fork with
three broad curved prongs
and a sharpened edge or
a grapefruit spoon with a
serrated bowl, used with
pickles or hors d'oeuvres;
often synonymous with
spork or splade,
stirrer utensil with a long stem
and usually a spoon end
for mixing drinks

wooden spoon made of wood, commonly

used in food preparation

44
slotted spoon used in food preparation;
has slots, holes or other
openings in the bowl
which let liquid pass
through while preserving
the larger solids on top
tea infuser or tea perforated and covered,
maker holds tea leaves, used in
brewing tea in a cup

sugar spoon or for serving granulated

sugar shell sugar; bowl often molded
in the form of a sea shell

seal-top spoon silver, end of handle in the

form of a circular seal;
popular in England in the
later 16th and 17th
centuries
spork or Splayd differing combinations of a
spoon with a fork or knife

ladle with a deep bowl and a

long handle attached at a
steep angle, to scoop and
convey liquids
serving spoon serves and portions
salads, vegetables and
fruits; larger than a
tablespoon; bowl round
rather than oval, to take up
food more easily; long
handle
tablespoon large, usually used for
serving

absinthe spoon perforated or slotted to

dissolve a sugar cube in a
glass of absinthe; normally
flat bowl, with a notch in
the handle where it rests
on the rim of a glass
bar spoon equivalent to a teaspoon,
used in measuring
ingredients for mixed
drinks

45
berry spoon large, with a broad deep
bowl; used in serving
berries, salad and other
juicy foods

bonbon spoon with a flat perforated bowl

for bonbons and nuts

caddy spoon used for measuring tea

leaves, traditionally made
of silver

cheese scoop pointed spoon like table

implement for scooping
out cheese

Stilton spoon traditionally used for taking

portions from a whole
wheel of Stilton cheese
without disturbing the rind
jelly spoon for serving fruit preserves;
sometimes with a point
and an odd-shaped edge;
sometimes used with a
jelly jar
mote spoon perforated, used to sieve
loose tea from a cup;
handle finial has a spike to
unclog the teapot spout
mustard spoon for serving mustard;
usually small, with a deep
bowl elongated to form a
scoop and set at right
angles to the handle
olive spoon used to remove olives
from their liquid, while
allowing the liquid to drain
easily from the spoon;
typically made from
stainless steel; has slots
or a hole cut from the
bottom of a bowl-shaped
head to release the liquid
from the spoon; also used
to lift cherries, cocktail
onions, pickled garlic and
similar condiments from
the liquids used to store

46
 the foods

(http://en.wikipedia.org/wiki/List_of_types_of_spoons)

FORKS:

The word fork is derived from the Latin furca, meaning "pitchfork". The
ancient Greeks used the fork as a serving utensil, and it is also
mentioned in the Hebrew Bible, in the Book of I Samuel 2:13 ("The
custom of the priests with the people was that when any man offered
sacrifice, the priest’s servant came, while the fresh flesh was boiling,
with a fork of three teeth in his hand..."), however, it was not commonly
used in Western Europe until the 10th century. There are many
different types of forks and they can be made out of different materials
like metal and plastic.

Bone forks had been found in the burial site of Qijia culture as well as
later Chinese dynasties' tombs.

47
The Romans used forks and there are many examples of Roman forks
on display in museums around Europe. Examples of these forks date
from the second century A.D

Before the fork was introduced, Westerners were reliant on the spoon
and knife as the only eating utensils. Thus, people would largely eat
food with their hands, calling for a common spoon when required.
Members of the aristocracy would sometimes be accustomed to
manners considered more proper and hold two knives at meals and
use them both to cut and transfer food to the mouth, using the spoon
for soups and broth

The earliest forks usually had only two tines, but those with numerous
tines caught on quickly. The tines on these implements were straight,
meaning the fork could only be used for spearing food and not for
scooping it. The fork allowed meat to be easily held in place while
being cut. The fork also allowed one to spike a piece of meat and
shake off any undesired excess of sauce or liquid before consuming it.
Wider use of the table fork in Western Europe was facilitated by
Theophanous, Byzantine wife of Emperor Otto II in the 10th century.

By the 11th century, the table fork had made its way to Italy. In Italy, it
became quite popular by the 14th century, being commonly used for
eating by merchant and upper classes by 1600. It was proper for a
guest to arrive with his own fork and spoon enclosed in a box called a
cadena; this usage was introduced to the French court with Catherine
de' Medici's entourage. Long after the personal table fork had become
commonplace in France, at the supper celebrating the marriage of the
duc de Chartres to Louis XIV's natural daughter in 1692, the seating
was described in the court memoirs of Saint-Simon:"King James
having his Queen on his right hand and the King on his left, and each
with their cadenas." In Perrault's contemporaneous fairy tale of La
Belle au bois dormant (1697), each of the fairies invited for the
christening is presented with a splendid "Fork Holder."

The fork's adoption in northern Europe was slower. Its use was first
described in English by Thomas Coryat in a volume of writings on his
Italian travels (1611), but for many years it was viewed as an unmanly
Italian affectation. Some writers of the Roman Catholic Church
expressly disapproved of its use, seeing it as "excessive delicacy":
"God in his wisdom has provided man with natural forks — his fingers.
Therefore it is an insult to Him to substitute artificial metallic forks for
them when eating." It was not until the 18th century that the fork
became commonly used in Great Britain, although some sources say
forks were common in France, England and Sweden already by the
early 1600s. The curved fork that is used in most parts of the world
today, was developed in Germany in the mid 18th century. The
standard four-time design became current in the early nineteenth
century.

48
A 1908 design patent drawing for a spork, from U.S. Patent D388,664

The 20th century also saw the emergence of the "spork", a utensil that
is half-fork and half-spoon. With this new "fork-spoon", only one piece
of cutlery is needed when eating (so long as no knife is required). The
back of the spork is shaped like a spoon and can scoop food while the
front has shortened tines like a fork, allowing spearing of food, making
it convenient and easy to use. It has found popularity in fast food and
military settings.

(http://en.wikipedia.org/wiki/Fork)

THE HISTORY OF THE FORK

Kitchen forks trace their origins back to the time of the Greeks. These
forks were fairly large with two tines that aided in the carving and
serving of meat. The tines prevented meat from twisting or moving
during carving and allowed food to slide off more easily than it would
with a knife.

By the 7th Century A.D., royal courts of the Middle East began to use
forks at the table for dining. From the 10th through the 13th Centuries,
forks were fairly common among the wealthy in Byzantium, and in the
11th Century, a Byzantine wife of a Doge of Venice brought forks to
Italy. The Italians, however, were slow to adopt their use. It was not
until the 16th Century that forks were widely adopted in Italy.

49
In 1533, forks were brought from Italy to France when Catherine de
Medicis married the future King Henry II. The French, too, were slow to
accept forks, because using them was thought to be an affectation.

An Englishman named Thomas Coryate brought the first forks back

toiEngland after seeing them in Italy during his travels in 1608.

The English ridiculed forks as being effeminate and unnecessary. "Why

should a person need a fork when God had given him hands?" they
asked. Slowly, however, forks came to be adopted by the wealthy.
They were prized possessions made of expensive materials intended
to impress guests. Small, slender-handled forks with two tines were
generally used for sweet, sticky foods or for food (like mulberries)
which was likely to stain the fingers. By the mid 1600s, eating with
forks like those to the right was considered fashionable among the
wealthy British. Forks used solely for dining were luxuries and thus
markers of social status and sophistication among nobles.

Early table forks were modeled after kitchen forks; two fairly long and
widely spaced tines ensured that meat would not twist while being cut.
This style of fork was soundly designed, but small pieces of food
regularly fell through the tines or slipped off easily. In late 17th Century
France, larger forks with four curved tines were developed. The
additional tines made diners less likely to drop food, and the curved
tines served as a scoop so people did not have to constantly switch to
a spoon while eating. By the early 19th Century, four-tined forks like
the ones pictured to the left had also been developed in Germany and
England and slowly began to spread to America
(http://www.hospitalityguild.com/History/history_of_the_fork.html)

Types of forks

NAME DESCRIPTION IMAGE

Beef fork A fork used for picking up
very thin slices of meat. This
fork is shaped like a regular
fork, but it is slightly bigger
and the tines are curved
outward.
Carving fork A two-pronged fork used to
hold meat steady while it is
being carved. They are often
sold with carving knives or
slicers as part of a carving
set.

50
Chip fork A two-pronged disposable
fork, usually made out of
sterile wood (though
increasingly of plastic),
specifically designed for the
eating of chips (known as
french fries in North America)
Crab fork A short, sharp and narrow
three-pronged or two-pronged
fork designed to easily extract
meat when consuming
cooked crab.

Dessert fork (or Any of several different

Pudding fork in special types of forks
Great Britain) designed to eat desserts,
such as a pastry fork. They
usually have only three tines
and are smaller than standard
dinner forks.
Fondue fork A narrow fork, usually having
two tines, long shaft and an
insulating handle, typically of
wood, for dipping bread into a
pot containing sauceKnork

(http://en.wikipedia.org/wiki/Fork#Types_of_forks)

CROCKERY:

Dishware is the general term for the dishes used in serving, and eating
food, including plates and bowls. Dinnerware is a synonym, especially
meaning a set of dishes, including serving pieces.

The broader term Tableware includes dishes, cutlery, and drinking

vessels. Flatware refers to plates and cutlery. Hollowware refers to
containers like bowls and pitchers, especially if made of metal.

Modern dishes may be made of earthenware, stoneware, porcelain,

glass, and durable plastics, such as melamine resin. Disposable dishes
made of paper or lightweight plastics may be used for casual eating.
Historically, dishes have also been made of wood, metals such as
pewter, and even animal skulls.
(http://en.wikipedia.org/wiki/Crockery)
51
GLASSWARE:

The raw materials used in making glass are sand, soda and lime. It is
the proportion of each that makes different types of glass. Glassware in
hotels composition of 72% silica (sand), 15% sodium oxide (soda), 9%
calcium oxide (lime) and 4% minor ingredients. Glassware used
includes:
• Glass containers that are used in beverage service, kitchen jars and
bottled drinks.
• Glass ceramics that are used in crockery and heat resistant
cookware. They are called Borosilicate glass that has a composition of
80% silica. 4% alkali, 2% alumina and nearly 13% boric acid.
• Specialty glass for specific purposes like glass doors, table tops, and
decoration, etc. In this category is soda-lead glass for crystal ware
objects d'art which substitutes lead oxide for calcium oxide. It makes
the glass more pliable and soft to bring about the fine etchings of
crystal It is an expensive glass.
When purchasing glassware it should be ensured that it is completely
transparent, free of air bubbles and not chipped. Glasses are
measured in terms of capacity (volume) i.e. ounces or centiliters.
Restaurant glasses are usually plain. They are colored in exceptional
cases in specialty restaurants.

(food & beverage management - sudhir Andrews)

Different drinks require different glasses. That was a profound

statement wasn't it? Who would have thought?

You can't pour every drink in the same glass because certain mixtures
of liquids have different requirements. For instance a red wine requires
oxygen to open up its complex bouquet of aromas and flavors. That's
why a red wine glass has a wider rim, to allow more oxygen in. Wine
glasses also have long stems which give you something to hold on to
so that you don't warm the wine with your hand. Pinot Noir glasses
have particularly wide rims. For a glass of the best Pinot on the planet
check out the "Hitching Post," made famous in the fantastic wine movie
"Sideways."

A champagne flute is designed to achieve the exact opposite effect. Its

narrow rim is designed to keep the bubbly goodness from escaping the
glass too quickly. Champagne doesn't need to "open up" so the design
of the glass is narrow.

52
You can tell just by looking at the differences in glass shapes that each
one is designed for a specific purpose. A shot glass for instance is
short, easy to grab, and to the point. The purpose of a shot glass is to
get a shot of liquor into your body quickly with a minimum of fanfare.

Briefly skim over the glass descriptions below. You'll learn the
difference between the glass types once you start practicing making
drinks. When learning to mix drinks it's not absolutely crucial that you
start out using the correct glasses for each drink, but it is helpful. You
might want to check out your local thrift stores in order to find a cheap
version of each glass. This will help you get ready for the real thing.

Beer Mug, Stein, Pilsner Glass

Beer goes into a beer mug. The more the better! Typical mugs are
around 16 ounces. I prefer those around 24 ounces. Pilsner glasses
are long and slender which really shows off a beer's beautiful coloring.
Pilsner glasses are normally used for light ales and of course, Pilsner
beer.
Brandy Snifter

Brandy is sipped from a Snifter, also referred to as a balloon or bauble

glass. The glass almost resembles a short wine glass with a wide body
and narrow opening. The large base allows the liquor's nice aroma to
develop and become trapped at the narrow opening for your nostril's
enjoyment.
Champagne Flute

A champagne flute has a narrow body with a narrow opening. This is

to keep carbonation from leaving the liquid too quickly. Similar to wine
glasses, the flutes long stem allows the drinker to hold the glass
without raising the temperature of the drink.

Collins Glass
Similar to a highball glass, the collins is somewhat narrower and is
used to serve "collins" drinks. Often times this glass is used for other
drinks like the Mai Tai.
Cordial Glass

Small, low stemmed glasses used for serving liquors and liqueurs.
Typically used as an after dinner glass and sometimes called a "Pony
Glass".

Highball Glass

53
A classic glass used to serve everything from gin and tonics to tequila
sunrises. This glass is shorter in height than a collins glass and taller
than an old fashioned glass. When in doubt, throw the drink into a
highball glass

Margarita Glass
The classic margarita glass has a wide rim and long stem. Salt is
usually applied to the rim. Margarita glasses come in an enormous
variety of colors, sizes, and shapes. There's a restaurant in Old Town
San Diego California that serves amazingly delicious margaritas the
size of your head

Martini Glass

A classic looking triangular shaped glass with a stem from the 1950's.
The glass of choice for serving any type of martini.
Old Fashioned Glass

The classic rocks glass for serving whiskey or any other liquor served
"on the rocks." The glass is short and barrel shaped. Simple cocktails
such as a White Russian are sometimes served in an old fashioned
glass.
Pousse Cafe Glass

This glass is similar to a cordial glass with a bit of flair at the rim. The
shape of the glass aids in layering drinks which is its purpose. Desert
and layered drinks are reserved for this glass.
Sherry Glass

Similar to a small shot sized wine glass, it is used primarily to serve

aperitifs, sherry, and port. This glass is occasionally used to make
layered shooters.
Shot Glass

A very small barrel shaped glass typically around two ounces in

volume. This glass is used to serve any liquor.
Sour Glass

Similar to a small champagne glass, this stemmed glass is used to

make sour drinks such as a whiskey sour.
Wine Glass

Long stemmed with round bowls, there are typically two different types
of wine glasses. Red wine glasses have a wider bowl and rim, allowing
more oxygen to mix with the drink in order to allow the wine to

54
"breathe." This allows the wine's flavors and aromas to be released
more readily.
White wine glasses have narrower bowls and rims due to not requiring
as much oxygen to release its flavors and bouquet.
(http://www.boozl.com/bar-glassware.html)

Name Use Measurement Image

Pilsner For serving beer 10 oz

Irish coffee To serve Irish coffee 6 oz

mug

Beer mug To serve beer 10 oz

Rolly polly For cocktails 9 oz

Cocktail A stem glass with a wide 4 oz

glass/ shallow bowl, for serving
martini cocktails
glass

55
Snifer A liquor glass with a 9 oz
short stem & a wide
bowl that narrows at the
top, for brandy

Red wine A stem glass for serving 7 oz

glass red wine

White wine A stem glass for serving 6 oz

glass white wine

Wine goblet Any wine & rose 6 oz

Beer goblet For serving beer 14 oz

Pool glass Anything to be served at 10 oz

swimming pool.
Pint glass For serving an imperial 10 oz
pint of beer

Wheat beer For serving wheat beer 10 oz

glass

Tom Collins For serving a tall mixed 12 oz

drink

High ball For serving mixed drinks 8 oz

Old Traditionally for serving a 9 oz

fashioned simple cocktail on the
rocks.

56
Shots Ounces of liquor 5 oz

Chalice An ornate stem glass,

( cup) especially one for
ceremonial purposes.

Champagne A stem glass with a tall 4 oz

saucer shallow bowl, for
champagne

Champagne A stem glass with a tall 6 oz

flute marrow bowl, for
champagne

Parfait glass For liqueur service 5 oz

Sherry glass White wine cordial 4 oz

Water Drinking water 10 oz

goblet

Pony For serving any juice 5 oz

tumbler

Pitcher A container, usually with

a spout for pouring its
contents.

Margarita Used for cocktails with 11 oz

Glass salt rims

57
 LINEN:

LINEN

Most linen is standardized to serve the restaurants, bars, room service and
banquets. Some standard dimensions are:

Tablecloths

to fit 2' 6" table 54" x 54'

tofit 3' square table 72" x 72"

to fit rectangular table 72"x96"

2. Slip Cloth to cover stained table cloth 36"x36"

3. Napkins also called serviettes 18"xl8'-- 20"x20”

4. Buffet cloths minimum size 6'xl2"

(food & beverage management - sudhir Andrews)

History of Table Linen

Tables used merely as display space are often covered with thick and
gloriously patterned carpets. Tables used for study or reading
sometimes have a tablecloth on them and are at times bare. At
mealtimes a white cloth is spread over the table. In earlier days, table
linen was used as a sign of royalty and poor people had no linen or
even tables.
• By the 12"' Century the custom of using table linen was almost
universal throughout France and Italy.
• Napkins have been around since the Middle Ages when stylish
folk stopped wiping their mouths on the tablecloth and started using
individual linen squares.
• Napkins, as they are known today, traditionally originated in the
city of Rheims, noted for its fine cloth. The city presented King Charles
VII with a set of table napkins al his coronation in 1422.
• The use of the tablecloth spread quickly from the aristocracy to
the merchant classes and by the 15th Century the use even spread to
the other classes.
• Fifteenth-century trousseaux included long, narrow runners,
often identical in length, used to decorate the tablecloth. They were laid
over the cloth to protect it.

58
• Earlier, table linen was always made of linen. Later, the use of
cotton and silk became popular.
• When cold collations (of sweetmeats and fresh and candied
fruits) were served in I4lh and 15th Century France, serviettes de
collation ("refreshment towels') were hung in the room. Several types
with innovative styles exilic into the market.
• Small flower patterns came into fashion in the early 15lh Century.
• Venetian style and Damascus weave came into existence during
the Renaissance.
• Until 1625 tablecloths were folded to get a thicker covering on
the table. Later, an under cloth was created to make a base layer for
the cloth.
• During most of the late 1800s, Queen Victoria, who had lost her
beloved Prince Albert, made it fashionable to be a widow. With this,
darker shades came into fashion for table linen, and the table linen of
that time was also dark heavy tapestries, fringed Turkey red and white
damask cloths, nnd heavily decorated plush and velvet table toppers.
• Just prior to the French Revolution, the standard size of table
napkins was 45 by 35 inches (114 cm by 89 cm), and the standard
fabric was white damask.
• Napkins and tablecloths became a common sight in the 18th
Century.
• Later, by the end of 18th Century the use of table linen was
elevated to a greater standard and the idea of matching table linen
established.

Characteristics of Table Linen

Table linen refers to the cloth draped over a table and is used to
protect the table underneath from scratches, stains, etc. Good table
linen possesses the following characteristics:

• It is made of natural materials like cotton, linen and hemp

• It should be easy to place on the table
• It is soft to touch
• Should be hand washable
• Absorbs stains and water easily
• Dyes and prints well
• Lightweight for easy handling
• No pilling problems
• Free of abrasion
• Decorative value
• Durable

Linen is a common term used for restaurant tablecloths and napkins

(regardless of the fabric they are made of).
Only 100% linen is used to make "damask" material. It is identified by
its woven floral design and is available in white and pastel shades.
Most restaurants use table linen made of 'union' material, i.e. linen
mixed with cotton or silk.

59
The choice of colour of material depends upon the decor and colour
scheme of the restaurant. The quality of material used depends on the
grade of the restaurant.

Undercloth or table cloth:— Most restaurants now use a base cloth

which covers the table. A smaller tablecloth called the 'overcloth', 'slip
cloth', or 'napperon' overlaps this. The overcloth is laid diagonally over
the undercloth, and is usually of a contrasting colour.
Some hotels still use a single tablecloth that covers the table that is
provided with baize. (Baize is called Moulton, and is a green felt cloth
usually fixed to the table so as to deaden the sound of crockery and
cutlery being placed on it.)
Using an undercloth has the following advantages:
(1) The steward is required to change only the overcloth after a guest
or group of guests leaves. Since the overcloth is small, the cost of
laundering is reduced.
(2) Changing a soiled overcloth when the guest is seated is easier than
changing a single tablecloth without exposing the table surface to the
guest.
(3) The under cloth also performs the function of the baize cloth, which
has been described earlier.
For most restaurants, a drop of 12" on either side is acceptable.

Napkins or serviettes :
(1) Tea napkins 12" square
(2) Lunch napkins 18" square
(3) Dinner napkins 20" square
The waiter's cloth is used for holding hot dishes and plates. It also
prevents finger marks being made on silverware. Standard size is 24"
x24".

(FOOD & BEVERAGE MANAGEMENT – BOBBY GEORGE)

WATER PITCHER/ JUG:

A jug is a type of container for liquid. It has an opening, often narrow,

from which to pour or drink, and nearly always has some kind of
handle. One could imagine a jug being made from nearly any
watertight material, but most jugs throughout history have been made
from clay, glass, or plastic. Some Native American and other tribes
created liquid holding vessels by making woven baskets lined with an
asphaltum sealer.

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In American English usage, a jug is a large container with a narrow
mouth and handle for liquids

In British English, and generally in English speaking countries outside

North America, usage, a jug is any container with a handle and a
mouth or spout for liquid
(http://en.wikipedia.org/wiki/Jug_(container))

SALVER:

A salver is a flat tray of silver or other metal used for carrying or serving
glasses, cups and dishes at table or for the presenting of a letter or
card by a servant. In a royal or noble household the fear of poisoning
led to the custom of tasting the food or drink before it was served to the
master and his guests; this was known as the assay of meat and drink,
and in Spanish was called salva. Salvar is to preserve from risk, from
the Latin salvare, to save. The term salva was also applied to the dish
or tray on which the food or drink was presented after the tasting
process. There seems no doubt that this Spanish word is the source of
the English salver; a parallel is found in the origin of the term credenza.

(http://en.wikipedia.org/wiki/Salver)

SOUP TUREEN:

A tureen is a serving dish for foods such as soups or stews, often

shaped as a broad, deep, oval vessel with fixed handles and a low
domed cover with a knob or handle. Over the centuries, tureens have
appeared in many different forms, some round, rectangular, or made
into fanciful shapes such as animals or wildfowl. Tureens may be
ceramic—either the glazed earthenware called faience or porcelain—or

61
silver, and customarily they stand on an undertray or platter made en
suite.

The tureen's prehistory may be traced to the use of the communal

bowl, but during the reign of Louis XIV it was developed from a
practical covered serving vessel into one of the most richly ornamented
centerpieces of the formal apparatus of dining. This period also saw
the old practice of dressing the dinner table with every dish at once
(service à la française) superseded by the new practice of separate
courses at meal time, each entrée entering from the kitchens with an
air of ceremony. Soup remained the first course of most meals, from
the king's table to the peasant's, and the soup tureen on its serving
platter provided the opening ceremony. Tureens naturally tended
towards the impressive; the world's record auction price fetched for a
single piece of silver was achieved by a silver tureen made in 1733 by
the Parisian silversmith Thomas Germain, sold at Sotheby's New York,
13 November 1996: at US$ 10,287,500 it tripled the former record.

Thus the tureen as a piece of tableware, whether named to honour the

French military hero Marshal Turenne or called a pot à oille—a
Catalan-Provençal soup— came into use in the later seventeenth-
century France. Most seventeenth-century silver tureens were melted
down to finance the wars of Louis' late years and may be glimpsed only
in paintings. The ornate silver tureens of that period figure in buffets—
still life of silver and game—by artists such as Alexandre-François
Desportes, or in more modest still life, such as the painting by Jean-
Baptiste-Siméon Chardin (illustration), which is dated 1728 but depicts
a silver tureen of Baroque form of the first decade of the century.
During the mid-eighteenth century tureens in appropriate naturalistic
shapes, such as tureens in the form of a head of cabbage, were
popular. The Chelsea porcelain manufactory produced tureens in the
form of rabbits: a Chelsea sale catalogue of 1755 advertised a "Fine
tureen in the form of a rabbit as big as life.
(http://en.wikipedia.org/wiki/Tureen)
CHAFING-DISH

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Diego Velázquez portrayed an old woman poaching eggs in a glazed
earthenware chafing dish over charcoal

A chafing-dish (from the Old French chauffer, "to make warm") is a kind
of portable grate ("a dish of Coles") raised on a tripod, originally heated
with charcoal in a brazier, and used for foods that require gentle
cooking, away from the fierce heat of direct flames. The chafing dish
could be used at table or provided with a cover for keeping food warm
on a buffet. Double dishes that provide a protective water jacket are
known as bain-maries and help keep delicate foods such as fish warm
while preventing overcooking.

History

Chafing dishes in the form of charcoal-burning braziers are familiar in

16th-century English inventories, and in 17th century American
inventories almost from the start. François Pierre La Varenne, Le
Cuisinier françois (Paris, 1652) mentions the use of a réchaut in a
recipe for champignons à l'olivier[1] In describing the Velasquez genre
painting (illustration), sometimes art historians not handy in the kitchen
describe her as frying eggs in her earthenware dish. In 1520 Hernan
Cortez reported to Charles V the manner in which Montezuma was
served meals in Tenochtitlan:

"He was served in the following manner: Every day as soon as it was
light, six hundred nobles and men of rank were in attendance at the
palace, who either sat, or walked about the halls and galleries, and
passed their time in conversation, but without entering the apartment
where his person was. The servants and attendants of these nobles
remained in the court-yards, of which there were two or three of great
extent, and in the adjoining street, which was also very spacious. They
all remained in attendance from morning until night; and when his
meals were served, the nobles were likewise served with equal
profusion, and their servants and secretaries also had their allowance.
Daily his larder and wine-cellar were open to all who wished to eat or
drink. The meals were served by three or four hundred youths, who

63
brought on an infinite variety of dishes; indeed, whenever he dined or
supped, the table was loaded with every kind of flesh, fish, fruits, and
vegetables that the country produced. As the climate is cold, they put a
chafing-dish with live coals under every plate and dish, to keep them
warm..."

Chafing Dish and Stand about 1895 Victoria and Albert Museum,
London

In England silver braziers without handles, upon which a dish would be

set, are mentioned in the reign of Queen Anne; wooden balls kept the
heat of the charcoal in the pierced container from being transferred to
the table surface. Dish-crosses and the chafing dish with a handle were
introductions of the reign of George II. In the American colonies, "One
chafing dish" was inventoried among the silver at Abraham de
Peyster's death in New York, 1728, though only two colonial New York
examples are known to survive.

In a light form and heated over a spirit lamp, a chafing dish could also
be used for cooking various dainty dishes at table— of fish, cream,
eggs or cheese— for which silver chafing dishes with fine heat-
insulating wooden handles were made in the late 19th century, when
"chafing-dish suppers" became fashionable, even in households where
a kitchen maid prepared all the ingredients beforehand. Specialized
chafing-dish cookbooks appeared from the 1880s. A book of chafing-
dish recipes printed for the silversmiths, Gorham Manufacturing Co. in
New York, (2nd edition, 1894), featured a brief history of chafing
dishes, followed by proper instruction for use, suggesting its novelty.
Fannie Farmer's Chafing Dish Possibilities was published in Boston in
1898.

Modern chafing dishes are made of light metal or ceramic casseroles

with handles, sometimes covered with a pyrex lid. Classic uses of a
chafing-dish are in preparing Welsh rarebit or cheese fondue.

(http://en.wikipedia.org/wiki/Chafing-dish)

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Punch Bowl

Designed for serving punch or other beverages to a crowd, a punch

bowl comes in various designs and includes matching punch cups.
Punch bowls are wide and are generally made of glass or silver,
although some are made of pewter, china, acrylic or stainless steel.
The punch bowl may or may not be on a footed base or pedestal.
Varying in capacity, most punch bowls holds 4-20 quarts (3.8-19 liters).
More expensive punch bowls are made of lead crystal, hand-blown
glass or pewter. Some punch bowl sets include a matching ladle,
serving tray and a lid. Even less expensive punch bowls usually include
the cups and ladle. Some punch bowls include s-shaped hooks that
attach the cups to the bowl. Punch bowl cups may or may not have
handles. Punch bowls are also used for serving salads or even as an
ice bucket.
Based on the Hindi origin of the word punch, the original punch was an
Indian version that contained five ingredients: tea, sugar, lemon, water
and arrack, a spirit distilled from sugarcane or fruits. British sailors
discovered the beverage in India and introduced it to their own and
other European countries. In England, the original punch is Wassail-

65
based with a wine or brandy component. Jamaica introduced rum
punch.
Punch recipes vary from those containing mixed fruit juices and spices
to those containing alcoholic beverages and generally mixed with fruit
and or fruit juice. A popular American punch is Planter’s Punch. The
recipe for Planter’s Punch combines rum, grenadine syrup, fresh lemon
juice and soda water. A champagne punch recipe combines two parts
chilled champagne with one part canned fruit juice, such as a
cranberry-raspberry or strawberry-kiwi blend, and is topped with fresh
fruit. Also served in punch bowls, sangria is a Spanish mixture of red
wine, fruit juices, soda water, and liqueurs, garnished with sliced fruit
http://www.wisegeek.com/what-is-a-punch-bowl.htm

UTENSILS:

66
Almost all of us have found ourselves in a kitchen with the dilemma of how
many things should be used to prepare a meal. Should you use wooden
kitchen utensils ? Or maybe limit yourself to the basic metal knife and a
bowl?

Those decisions aren't easy, especially if you are going to be the one to
clean them. And it's worst if you are in a chef's kitchen and find yourself
ready to use professional kitchen utensils. They look expensive, don't they?
So, with so many choices in the market, which one should you choose?

What Are Kitchen Utensils?

Basically, they are the hand instruments that let us manipulate the food in
ways our hands can't. Thanks to kitchen utensils and equipments, the
kitchen has become a space for creation, in which art and knowledge mix
themselves and are capable to produce works of extraordinary beauty. If
you don't believe it, then you should check the hand work that is made at
chocolate shops around the country. They are simply awesome.

(http://www.aptkitchen.com/kitchen-accessories-articles/wooden-
kitchen- utensils.php)

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LADLES:

A ladle is a type of spoon with a very deep bowl which is designed to

be used to serve soups, sauces, and other highly liquid foods. A
number of different ladle designs can be found in a kitchen supply
store, often made in a variety of materials from bamboo to stainless
steel. A ladle is a useful tool to have around the kitchen, especially in
households which work with a lot of soups, stews, and sauces.

Typically, the handle of a ladle is long, so that people can dip it into a
deep pot or bowl. The spoon section of the ladle may be oriented at an
angle to make dipping and serving easier, and some ladles also have
small lips to pour fluids without dripping. An all purpose ladle usually
has a round bowl about the size of a small closed fist; there are
numerous variations on the design for different foods.

Condiment ladles, for example, are miniaturized versions of ladles

which can be left in condiment jars so that people can serve
themselves. These ladles are often used at large dinners, and they can
be seen in self-serve food lines as well, to encourage people to use the
ladles rather than their own spoons. Sauce and soup ladles follow the
basic design, but they come in a range of sizes from small to large to
meet varying needs; ideally, a full ladle comes close to a single serving
of the food in question.

A spaghetti ladle is a ladle which looks like it has been crossed with a
fork; instead of a bowl, it has a series of tines which are designed to
grab and hold threads of pasta for serving. Skimming ladles, on the
other hand, have large shallow bowls which can be lightly skimmed

68
across soups and other dishes to remove impurities. Some skimming
ladles have special design features to help separate fat from soup
stock with a minimal waste of soup.

http://www.wisegeek.com/what-is-a-ladle.htm

STORAGE BOXES:

69
Storage containers are the perfect way to organize any room, closet, or
garage! We have a large assortment of plastic storage containers, bins,
plastic and woven baskets.

EVOLUTION OF STORAGE CONTAINERS:

Early civilisations

In early civilisations cereal grains such as maize, wheat, barley etc.

was stored in large airy buildings, often raised up from the ground to
reduce infestation by pests and vermin. Egyptian and early Hebrew
writings include reference to such buildings and their successors can
still be seen in use in less developed countries and regions.

Smaller quantities of food were stored in baskets made from woven

grasses or leaves and such designs have remained in use to the
current day.

Modern containers

In the modern developed world, a very wide range of food packaging

and containers is now available made from many different materials.

Plastic containers

Many products use low density polyethylene formed into plastic bags or
plastic boxes. There are a large number of manufactures and ranges of
plastic boxes some such as Tupperware are known throughout much
of the developed world.

Metal containers

Longer term storage or storage of items needing a higher degree of

protection from the elements may use sheet metal. A common form of
such storage is the biscuit tin.

Paperboard containers

70
Perhaps the most ubiquitous domestic item of food storage is the fridge
or fridge-freezer in which a wide variety of foodstuffs are contained and
preserved through the use of low temperatures.

http://en.wikipedia.org/wiki/Food_storage_container

KNIVES:

A kitchen knife is any knife that is intended to be used in food

preparation. While much of this work can be accomplished with a few
general-purpose knives – notably a large chef's knife, a tough cleaver,
and a small paring knife – there are also many specialized knives that
are designed for specific tasks. Kitchen knives can be made from
several different materials

HISTORY

Knives have been used as weapons, tools, and eating utensils since
prehistoric times. However, it is only in fairly recent times that knives have
been designed specifically for table use. Because hosts did not provide
cutlery for their guests during the Middle Ages in Europe, most people
carried their own knives, similar to the one at the left, in sheaths attached to
their belts. These knives were narrow and their sharply pointed ends were
used to spear food and then raise it to one's mouth

Long after knives were adopted for table use, however, they continued to be
used as weapons. Thus, the multi-purpose nature of the knife always posed
the conceivable threat of danger at the dinner table. However, once forks
began to gain popular acceptance, (forks being more efficient for spearing
food), there was no longer any need for a pointed tip at the end of a dinner

71
knife. In 1669, King Louis XIV of France decreed all pointed knives on the
street or the dinner table illegal, and he had all knife points ground down like
those to the right in order to reduce violence

The grinding down of knife points led to other design changes. Cutlers began
to make the blunt ends of knives wider and rounder so that any food which
fell between the two tines of a fork could be piled on the knife. In fact, many
knives were designed with a handle like a pistol grip and a blade which
curved backward so the wrist would not have to be contorted to get food to
the mouth as can be seen to the left.

Interestingly, this birth of blunt-tipped knives in Europe had a lasting effect on

American dining etiquette. At the beginning of the 18thCentury, very few
forks were being imported to America. However, knives were being imported
and their tips became progressively blunter. Because Americans had very
few forks and no longer had sharp-tipped knives, they had to use spoons in
lieu of forks. They would use the spoon to steady food as they cut and then
switch the spoon to the opposite hand in order to scoop up food to eat. This
distinctly American style of eating continued even after forks became
commonplace in the United

19th C. Italian or Spanish knife w/ sheath

(http://www.hospitalityguild.com/History/history_of_the_knife.htm)

Construction Material

Carbon steel is an alloy of iron and carbon, often including other alloys
such as vanadium and manganese. Carbon steel commonly used in
knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and
holds its edge well. Carbon steel is normally easier to resharpen than
most stainless steels, but is vulnerable to rust and stains. The blades
must be cleaned, dried, and lubricated after each use and new carbon-
steel knives may impart a metallic or "iron" flavour to acidic foods,
though over time, the steel will acquire a patina of oxidation which will
prevent corrosion.

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Stainless steel is an alloy of iron, approximately 10-15% chromium,
possibly nickel, and molybdenum, with only a small amount of carbon.
Typical stainless steel knives are made out of 420 stainless, a high-
chromium, low-end stainless steel alloy often used in flatware. Most
consumer grades of low-carbon stainless are considerably softer than
carbon steel and more expensive grades of stainless, and must be
more frequently sharpened though most are highly resistant to
corrosion. The thin, flexible, shiny blades common in cheap kitchen
knives are typically made of low-carbon, inexpensive stainless alloys.
They are difficult to sharpen, so they are often made with serration,
which slow dulling and enables them to cut adequately when they do
become dull.

High carbon stainless steel normally refers to higher-grade, stainless

steel alloys with a certain amount of carbon, and is intended to
combine the best attributes of carbon steel and ordinary stainless steel.
High carbon stainless steel blades do not discolour or stain, and
maintain a sharp edge. Most of these 'high-carbon' stainless blades
also feature higher quality alloys than less expensive stainless knives,
often including amounts of molybdenum, vanadium, cobalt, and other
components intended to increase strength, edge-holding, and cutting
ability. Examples of such steels include 440-C, AUS-8, AUS-10, ATS-
34, ATS-55, vg-10, 154cm and many others.

Laminated blades attempt to use the best of multiple materials by

creating a layered sandwich of different steel alloys. By alternating
layers of brittle and hard steel the blade combines the attributes of both
metals though it is neither as stiff as the brittle steel or as flexible as the
hard steel in isolation. Many higher-quality knives are made this way. A
laminated blade's edge can often be made harder than an ordinary
stainless steel knife, in turn facilitating a more acute grind on the
cutting blade and increasing the knife's cutting abilities.

Titanium is lighter and less wear resistant, but because it does not get
hard, it does not take a very good edge. However it is more flexible
than steel. Titanium does not impart any flavor to food. It is typically
expensive and not well suited to cutlery, used only as a buzz word.

Ceramic knives are very hard (hence sharp), light, do not impart any
taste to food and do not corrode but require special tools for
sharpening. Ceramic blades are also very brittle, and will chip if struck
against hard objects or sharpened improperly. They may snap if used
to pry or lever foods or other materials apart.

Plastic blades are not very sharp and are mainly used to cut through
vegetables without causing discoloration. They are not sharp enough to
cut deeply into flesh, but can cut or scratch skin.

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Blade manufacturing

Steel blades can be manufactured either by being forged or stamped.

Forged blades are made in an intricate, multi-step process, often by

skilled manual labor. A chunk of solid or powdered steel alloy is heated
to a high temperature, and pounded while hot to form it. The blade is
then heated above critical temperature (which varies between alloys),
quenched in an appropriate quenchant, and tempered to the desired
hardness. After forging and heat treating, the blade is polished and
sharpened. Forged blades are typically thicker and heavier than
stamped blades, an advantage in some situations.

Stamped blades are cut to shape directly from cold rolled steel, heat-
treated for strength, then ground, polished, and sharpened. Though
they are not preferred by most professional chefs, several popular knife
brands, such as Global, do use stamped and heat-treated blades in
their premium knives. Stamped blades can often, but not always, be
identified by the absence of a bolster.

Edge design

The edge of the knife can be sharpened to a cutting surface in a

number of different ways. There are three main features:

the grind – what a cross-section looks like

the profile – whether the edge is straight or serrated, and straight or

curved away from edge – how the blade is constructed away from the
edge.

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Grind

Flat ground blades have a profile that tapers from the thick spine to the
sharp edge in a straight or convex line. Seen in cross section, the
blade would form a long, thin triangle, or where the taper does not
extend to the back of the blade, a long thin rectangle with one peaked
side. They are heavier and tougher than a hollow ground knife.

Hollow ground blades have concave, beveled edges that are ground
starting midway down the blade, instead of at the spine. The resulting
blade has a thinner edge, so it may have better cutting ability, but it is
lighter and less durable.

Profile

Japanese knives, displaying a pointed tip and a straight blade.

Kitchen knives generally either feature a curve near the tip, as in a

chef's knife, or are straight for their entire length. The edge itself may
be generally straight (a "straight" or "clean" edge), or may be serrated
(have "teeth") in some way. Lastly, the point may differ in shape: most
common is a sharp, triangular point (not pictured), as in a chef's knife
or paring knife, though the French point (also called "Sheep's foot") is
common in santokus, and a round point is sometimes found on long
slicers such as carving knives.

75
Various point shapes.

Serrated blade knives have a wavy, scalloped or saw-like blade.

Serrations make knives ideal for cutting things that are hard on the
outside and soft on the inside (such as bread or tomatoes) that might
otherwise be ruined by a slightly dull knife with a plain, flat-ground
edge. They are also particularly good on fibrous foods like celery or
cabbage. Serrated knives cut much better than plain edge blade knives
when dull, so they may go longer without sharpening (some serrated
blades are claimed never to need sharpening), and are so-used in
steak knives. However, they require specialized equipment and a
different technique in order to resharpen them. Further, serrations are
often used to improve the cutting ability of a less-expensive, soft
stainless alloy blade, usually incorporating an extremely thin blade
design to reduce friction. For this reason, some professional chefs
recommend buying at least a moderately-priced serrated knife made of
high-carbon stainless, as these knives will inevitably dull and have to
be replaced or resharpened. Some companies have names for their
own serration patterns and apply them to an entire line of knives.
Examples are Cutco's Double-D edge and Henckel's Eversharp Pro
series.

Indentations

Away from the edge, a knife most simply has either a rectangular or
wedge-shaped cross-section (saber grind vs. flat grind), but may also
have indentations, whose purpose is to reduce adhesion of the food to
the blade. This is widely found in Japanese knives, and in the West is
particularly found in meat carving knives, though also in knives for soft
cheese, and some use for vegetables.

These indentations take many forms:

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A Granton edge has air pockets along its side, as in this santoku-style
knife.

Granton knives have semi-circular scallops ground into the edge that
alternate on either side of the knife and extend from the edge to the
middle of the blade. This design was developed and patented in 1928
by Granton Ragg Ltd. A similar design, kullenschliff (kulle is Swedish
for hill; schliff means sharpened in German), has oval scallops (kullar)
hollowed-out of one or both sides of the blade above the edge. The
Granton design is normally found on meat carving knives but have
recently appeared on other types of knives, especially Western
variations of the Japanese santoku. The indentations require a certain
thickness, so they are more frequently used on thicker, softer blades,
rather then on thin, hard ones. The design of scallop-sided blades is an
attempt to ease the cutting and separation of meats, cheese, and
vegetables.

Urasuki is a common feature of Japanese kitchen knives. While

Japanese kitchen knives initially appear as a simple chisel grind (flat on
one side, facing the food, angled on the other), the apparently flat side
is subtly concave, to reduce adhesion, and, further, the apparent chisel
cut of the edge is actually a small bevel, as otherwise the edge would
be weakened by the concave area above.

Holes may also be found in a blade, to reduce adhesion still further.

These are most found in knives for soft cheese, which is particularly
soft and sticky.

Handle

77
The handles of kitchen knives can be made from a number of different
materials, each of which has advantages and disadvantages.

Wood handles provide good grip, and most people consider them to be
the most attractive. They are, however, slightly more difficult to care for
as they must be cleaned more thoroughly and occasionally treated with
mineral oil. Most wood handles, especially those of ordinary varnished
hardwood, do not resist water well, and will crack or warp with
prolonged exposure to water. They should be hand-washed for that
reason. Some people argue that ordinary varnished wood handles can
harbor more microorganisms as the varnish layer wears off, thus
requiring resealing or revarnishing to seal the wood's pores.

Plastic handles are more easily cared for than wooden handles and do
not absorb microorganisms. However, plastics may also be less
resistant to ultraviolet damage and may become brittle over time,
resulting in cracking. Some plastics are also slippery in the hand. The
material is lighter than most other materials, which may result in a knife
that is off-balance or too light for some tastes.

Composite knives are made from laminated wood composites

impregnated with plastic resin. This is primarily DymondWood by
Rutland Plywood Corporation; the same product is sold under brand
names such as Pakkawood, Staminawood, Dymondwood, and
Colorwood. Composite handles are considered by many chefs to be
the best choice because they are as easy to care for and as sanitary as
plastic, they have the appearance, weight, and grip of hardwood, and
are more durable than either. They often have a laminated, polished
appearance, and may have intense or varied coloring.

Stainless steel handles are the most durable of all handles, as well as
the most sanitary. Many argue, however, that they are very slippery in
the hand, especially when wet. To counter this, many premium knife
makers make handles with ridges, bumps, or indentations to provide
extra grip. One disadvantage of some all-metal handles is that knife
weight usually goes up considerably, affecting the knife's balance and
increasing hand and wrist fatigue.

Common kitchen knives

Chef's knife

Also known as a cook's knife or French knife even though the knife
style originates as the German cook's knife , the chef's knife is an all-
purpose knife that is curved to allow the cook to rock the knife on the
cutting board for a more precise cut. The broad and heavy blade also
serves for chopping bone instead of the cleaver making this knife the
all purpose heavy knife for food preparation. Chef's knives are most

78
commonly available between 15 cm and 30 cm (6 and 12 inches),
though 20 cm (8 inches) is the most common size.

Paring

A paring knife is a small knife with a plain edge blade that is ideal for
peeling and other small or intricate work (such as de-veining a shrimp,
removing the seeds from a jalapeño, or cutting small garnishes). It is
designed to be an all-purpose knife, similar to a chef's knife, except
smaller. Paring knives are usually between 6 and 10 cm (2½ and 4
inches) long.

Utility

Not to be confused with Utility knife.

A utility knife is between a chef's knife and paring knife in size, about
10 cm and 18 cm (4 and 7 inches) in length. The utility knife has
declined in popularity, and is at times derided as filler for knife sets.
This decline is attributed to the knife being neither fish nor fowl:
compared to a chef's knife, it is too short for many food items, has
insufficient clearance when used at a cutting board, and is too fragile
for heavier cutting tasks, while compared to a paring knife, which is
used when cutting between two hands in air (e.g., carving a radish), the
added length offers no benefit and indeed makes control harder in
these fine tasks. This said some enjoy using utility knives, especially
for cutting sandwiches and light spreading.

Bread knife

Bread knives are a type of serrated knife that is usually between 15 cm

and 25 cm (6 and 10 inches), with 20 cm (8 inches) being a common
length. The serrations on the blade make it ideal for cutting bread and
other foods with a hard surface and soft interior. An offset serrated
knife uses an offset handle to ensure the cook's knuckles will not touch
the cutting surface when the blade has cut all of the way through the
food.

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Butter knife

Further information: Butter knife

Butter knives have a dull cutting edge and are generally used for
spreading. Though more common as part of a table setting, they are
used for meal preparation.

Meat knives

Old carving knife and carving forks, non-stainless steel. Stag handles.
Note folding fork guards.

Carving

A carving knife is a large knife (between 20 cm and 38 cm (8 and 15

inches)) that is used to slice thin cuts of meat, including poultry, roasts,
hams, and other large cooked meats. A carving knife is much thinner
than a chef's knife (particularly at the spine), enabling it to carve
thinner, more precise slices. They are generally shorter and wider than
slicing knives.

Slicing

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A slicing knife serves a similar function to a carving knife, although it is
generally longer and narrower. Slicers may have plain or serrated
edges. Such knives often incorporate blunted or rounded tips, and
feature kullenschliff (Swedish/German: "hill-sharpened") or Granton
edge (scalloped blades) to improve meat separation. Slicers are
designed to precisely cut smaller and thinner slices of meat, and are
normally more flexible in order to accomplish this task. As such, many
cooks find them better suited to slicing ham, roasts, fish, or barbecued
beef and pork and venison

Ham slicer

A ham slicer is a special type of slicer, with a long blade and rounded
tip, that is offered by some manufacturers. They are specially tailored
to cutting ham, as they are generally thinner and more flexible.

Cleaver

Chinese chef's knife (top) and old North American cleaver (bottom)

81
A meat cleaver is a large, most-often rectangular knife that is used for
splitting or "cleaving" meat and bone. A cleaver may be distinguished
from a kitchen knife of similar shape by the fact that it has a heavy
blade that is thick from the spine to quite near the edge. The edge is
sharply-beveled and the bevel is typically convex. The knife is
designed to cut with a swift stroke without cracking, splintering or
bending the blade. Many cleavers have a hole in the end to allow them
to be easily hung on a rack. Cleavers are an essential tool for any
restaurant that prepares its own meat. The cleaver most often found in
a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy
cleavers with much thicker blades are often found in the trade.

A "lobster splitter" is a light-duty cleaver used mainly for shellfish and

fowl which has the profile of a chef's knife. The Chinese chef's knife is
sometimes called a "Chinese cleaver", due to the rectangular blade,
but it is unsuitable for cleaving, its thin blade instead designed for
slicing; actual Chinese cleavers are heavier and similar to Western
cleavers.

Boning knife

A boning knife is used to remove bones from cuts of meat. They have a
thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long,
that allows them to get in to small spaces. A stiff boning knife is good
for beef and pork, but a flexible boning knife is preferred for poultry and
fish.

Fillet

A fillet knife is like a very flexible boning knife that is used to fillet and
prepare fish. They have a blade that is about 15 cm to 28 cm (6 to 11
inches) long, allowing them to move easily along the backbone and
under the skin of fish.

Cheese knives

For more details on this topic, see Cheese knife.

See also Category: Cheese cutting utensils

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Cheese is varied and often challenging to cut. Accordingly, various
styles of cheese knives and cheese cutting utensils have been
developed.

Soft cheese

Soft cheese knives are specially designed for slicing soft cheese. They
generally have holes in the blade to prevent the cheese from sticking.
Wire cheese cutters are also used.

Hard cheese

Hard cheese knives are specially designed for slicing hard cheese.
They are sharp, so they can cut exact slices, and often have a forked
tip, allowing them to be used as a serving utensil as well. Cheese
slicers are also used.

Parmesan cheese

A Parmesan cheese knife, featuring a short, stubby blade.

Parmesan cheese knives are specially designed for slicing very hard
cheeses. They have very short, thick blades that allow the user to put
pressure into the cut; compare oyster knife.

83
BY COUNTRY

Japanese knives

Santoku

The Santoku knife has been called an Asian chef's knife in deference
to its general utility at a variety of cutting tasks. The santoku is not a
traditional Japanese knife – rather, it is a Japanese adaptation of a
Western chef's knife, developed since 1945, and in turn has been re-
imported to the West, yielding Western-style santoku, which are a
Western adaptation of a Japanese adaptation of a Western design –
see reborrowing for analogous linguistic process, such as "anime".

The Santoku has a straighter edge than a chef's knife, with a blunted
sheepsfoot-tip blade and a thinner spine, particularly near the point.
From 12 cm to 18 cm (5 to 7 inches) long, a true Japanese Santoku is
well-balanced, normally flat-ground, and generally lighter and thinner
than its Western counterparts, often using superior blade steels to
provide a blade with exceptional hardness and an acute cutting angle.
This construction allows the knife to more easily slice thin-boned and
boneless meats, fish, and vegetables. Many subsequent Western and
Asian copies of the Japanese Santoku do not always incorporate these
features, resulting in reduced cutting ability. Some Western Santoku-
pattern knives are even fitted with kullens, scallops on the sides of the
blade above the edge, in an attempt to reduce the sticking of foods and
reduce cutting friction. A standard in Asian (especially Japanese)
kitchens, the santoku and its Western copies have become very
popular in recent years with chefs in Europe and the United States.

Usuba bocho

Usuba knives are Japanese knives used primarily for chopping

vegetables. Both the spine and edge are straight, making them
resemble cleavers, though they are much lighter.

84
Deba bocho

Deba knives are Japanese knives used primarily for cutting fish. They
have blades that are 18 cm to 30 cm (7 to 12 inches) long with a
curved spine.

Chinese chef's knife

Chinese chef's knife (top) and old North American cleaver (bottom)

A Chinese chef's knife or Chinese kitchen knife — sometimes referred

to as a "Chinese cleaver" though it is not a cleaver — is the
rectangular-bladed, all-purpose knife traditionally used in China,
Vietnam, Cambodia, and many other Asian countries to prepare a
variety of meats, fish, and vegetables. The popularity of this style of
knife has spread with the associated cuisines. Several manufacturers
produce Chinese-style chef's knives fabricated to the highest, modern
standards with high-end carbon and stainless steel alloys —
particularly in Japan but also in Germany, Brazil, etc. They resemble
Western cleavers in appearance, but most Chinese chef's knives are
relatively thin-bladed and designed for slicing, chopping, and mincing
vegetables, fish, and boneless meats. Heavier so-called 'bone'
cleavers are produced and are used much like Western-type meat
cleavers to prepare large sides of beef, pork, and other boned meats.
However, Chinese-style knives of this weight are not common in the
West.

85
The so-called 'Chinese cleaver' is not a cleaver, and most
manufacturers warn that it should not be used as a cleaver. It is more
properly referred to as a Chinese chef's knife and is actually a general-
purpose knife, analogous to the French chef's knife or the Japanese
santoku. The confusion arises from the fact that Chinese chef's knives
are rectangular and that some (particularly older, traditional knives
made of carbon steel) have somewhat heavy blades. Also, the fact that
the blade is heavier toward the tip encourages skilled Chinese chefs to
use a swinging or "tapping" stroke as well as a "pushing" stroke.
However, the edge has the gradual bevel of a chef's knife and may be
damaged if used for splitting bone. Actual cleavers in China have the
same profile as chef's knives but have much thicker blades with a
sharp bevel and heavier handles.

The average Chinese home uses some variation of the rectangular-

bladed knife, usually around 18 cm to 28 cm (7–11 inches) in length.
Traditional knives had a simply-forged, carbon steel blade with a long,
ground bevel, but the typical Chinese chef's knife is now a stamped
blade. The traditional handle is a full-length tang that is only about 1 or
2 cm wide, which is passed through a metal cap, then through the
center of a round, wood dowel, then bent over and hammered into the
end of the handle to retain it. Newer models, particularly those made in
Japan or Germany, have full-width tangs and riveted or injection-
molded handles, but these handles generally retain something of the
traditional, round cross-section. The wide, blade keeps the cook's
fingers well off the cutting surface and the round handle gives a nice
"pivot point" for the cutting stroke. The blade has a curvature or rocker
along its edge that is generally uniform, improving the knife's ability to
chop and mince meats and vegetables. The broad rectangular blade
also serves to scoop up chopped food for transport to the wok or bowl.
Although it may seem unwieldy, skilled practitioners worldwide may be
observed using this style of knife for everything — even carving and
fine work normally accomplished with a paring knife.

Small knives

Peeling

Also known as a Tourne Knife or Bird's Beak Knife, a peeling knife has
a pointed tip that curves downward sometimes upward and side to side
(towards the blade). They are often used for many of the same tasks
as paring knives. They can be used to cut decorative garnishes (such
as rosettes or fluted mushrooms), slice soft fruits, or peel skins or

86
blemishes. They are also used to make a cut known as a tournée cut in
vegetables such as carrots.

Decorating

A decorating knife is any knife with a decorative blade. The most

common pattern is a simple zigzag. Decorating knives are used for
making fancy cuts for garnishes and presentation.

Trimming

Usually about 5 cm to 8 cm (2 to 3 inches) long, a trimming knife has a

small, curved blade that is shaped somewhat like a boning knife.
Trimming knives are ideal for small tasks such as decorating and
peeling.

Fluting

Usually about 5 cm to 10 cm (2 to 4 inches) long, a fluting knife has a

small blade that is very straight. Fluting knives are ideal for small tasks
such as decorating and peeling.

Tourner

Also called a bird's beak or peeling knife, the curved blade of this short
knife is used to peel vegetables, or to make a seven-sided, football-
shaped cut when making vegetables into garnishes.

Specialty knives

87
Certain knives are specialized for a particular food – for example,
oyster knives are necessary to shuck oysters – they cannot safely be
opened otherwise – but are not used outside of shellfish.

Tomato knife

A tomato knife is a small knife with a serrated blade. Typically about

the size of a utility knife, tomato knives are ideal for cutting through the
tough skin and soft flesh of tomatoes.

Oyster Knife

An oyster knife (also known as a clam knife) has a short, thick blade
that is used to pry open oysters and separate their meat from the shell.
Some models have a shield built into the handle that prevents the knife
(and hand) from slipping and going too far into the shell.

Deveiner

A deveiner or deveining knife is a small knife used to remove the colon

("vein") from the back of shrimp.

Grapefruit knife

88
A grapefruit knife has a long, fat, dull blade that is used to separate the
flesh of a grapefruit from the peel and inner membranes. The blade is
usually serrated, with a blunt tip. Some knives even have a different
blade style on each end of the handle – one for the inner membrane,
one for the peel – and some have a double blade an the inner
membrane end, to cut on both sides of the membrane.

Chestnut

A chestnut knife is used to score a chestnut with an "X" cut prior to

roasting, so that steam does not build up inside and cause the nut to
explode. They have very shallow blades so that they can cut through
the shell without cutting through the nut inside.

Other knives

Mincing

Also known as a Mezzaluna (Italian: "half moon"), a mincing knife is a

uniquely designed knife consisting of a semicircular blade within a
similarly shaped handle. Because they have a highly curved blade,
they make a good rocking motion and are ideal for mincing. Many
mincing knives come with a wooden cutting board with a circular bowl-
shaped indentation that matches the curvature of the knife. Some
models have two blades that are parallel to each other to increase their
mincing power.

Large mezzaluna-like knives with shallow curves are sometimes used

to cut pizza, though the rolling pizza cutter is more common for this
purpose.

Accessories

Cutting board

89
A cutting board is kitchen utensil used in conjunction with a knife. It is a
flat surface, generally made of either wood or plastic, on which to cut
food and which protects counter tops and knives from damage.

Carving fork

A carving fork is a long, two-pronged fork used to hold meat steady

while it is being carved. They are often sold with carving knives or
slicers as part of a carving set.

Honing steel

Contrary to what many believe, the honing steel is not a sharpener. A

honing steel straightens the blade while a sharpener sharpens the
blade. A honing steel is a rod made of steel, ceramic, or diamond,
generally about 30 cm (1 foot) long (although can be longer) and 6 mm
to 12 mm (¼ to ½ inch) thick. It is used to hone a knife blade after
sharpening in order to restore the edge and improve cutting ability.

Shears

Kitchen scissors

Shears are essentially kitchen scissors, though they can be used for
many of the same jobs as knives, such as chopping herbs. Users
should be very careful not to cut food with shears that do not separate,
as they cannot be properly cleaned and may harbor bacteria.

Knife block

A knife block is a common way to store knives safely and close at hand
in the kitchen. This is an angled block of wood, steel, or other material,

90
with slots for inserting knife blades, and sometimes other accessories,
like kitchen scissors. Many knife blocks, particularly those made of
wood, cannot be cleaned on the inside. Magnetic knife bars and in-
drawer holders are becoming popular as more sanitary alternatives.

http://en.wikipedia.org/wiki/Kitchen_knives

SKEWERS:

A skewer is a thin metal or wood stick used to holding pieces of food

together. They are used while grilling or roasting meats, and in other
culinary applications.

Metal skewers are typically stainless steel and will have a pointed tip
on one end and a grip of some kind on the other end for ease of
removing the food. When grilling, wooden skewers must be soaked to
avoid burning. Wooden skewers are often made from bamboo,
however other woods may be used.

http://en.wikipedia.org/wiki/skewers

MEASURING CUP:

91
A measuring cup is a kitchen utensil used primarily to measure the
volume of liquid or bulk solid cooking ingredients such as flour and
sugar, especially for volumes from about 50 mL (2 fl oz) upwards. The
cup will usually have a scale marked in cups and fractions of a cup,
and often with fluid measure and weight of a selection of dry foodstuffs.
Measuring cups are also used to measure washing powder, liquid
detergents or bleach, usually with a measuring cup not also used for
food.

Measuring cups may be made of plastic, glass, or metal. Maximum

capacity usually ranges from 0.2 to 1 litre, though larger sizes are also
available (for commercial use). Smaller measuring spoons lack a scale
and are filled and leveled to maximum capacity.

http://en.wikipedia.org/wiki/Measuring_cup

BIBILOGRAPHY:

1. Food & Beverage Management - Sudhir Andrews

2. Catering Management – An Integrated Approach By Mohini
Sethi
3. Food & Beverage Management – Bobby George
4. http://en.wikipedia.org
5. http://www.wisegeek.com
6. http://www.boozl.com/bar-glassware.html
7. http://www.aptkitchen.com/kitchen-accessories-articles
8. http://www.hospitalityguild.com/

UNIT 5
CONSTRUCTION OF EQUIPMENT

The construction and workmanship of equipment determine whether or

not it is durable, attractive, and sanitary. High-quality material and a

92
perfect design tor the purpose do not ensure good construction,
although they contribute to it. Accurate dimensions, careful and well-
finished joining, solidarity pleasing appearance, and ease of cleaning
are important factors. Sinks, drain boards. and dish tables sloped to
drain; tables and chairs properly braced; hinges and fasteners of
heavy-duty materials and drawers constructed to function properly;
adequate insulation \\here needed; and safety features are a few of the
points to consider under construction. In addition, all parts must be
easily cleanable.
Welding has replaced riveting, bolting, and soldering of both surface
and understructure joining in metal foodservice equipment. Great
emphasis is placed on the importance of grinding, polishing, and
finishing of the surfaces and welded joints for smoothness and to
ensure against possible progressive corrosion. Mitered corners that are
properly welded and finished smooth, in items such as dish tables and
sinks, are superior to deep square corners or those filled with solder.
The construction recommended for items of equipment used for
unpackaged food is for rounded internal angles with a minimum
continuous and smooth radius of 1/8 inch and internal rounded corners
with a minimum continuous and a smooth radius of 1/4inch for vertical
and horizontal intersections and 1/8-inch radius for the alternate
intersection.
The bull-nosed corner construction is used most often in finishing off
the corners of horizontal surfaces such as worktables. The corner
section of the top material is rounded off and made smooth both
horizontally and vertically as an integral part of the horizontal surface. If
the edge is flanged down and turned back, a minimum of ¾ inch should
be allowed between the top and the flange, and the same distance
should be allowed between the sheared edge and the frame angle or
cabinet body to provide easy access for cleaning
To simplify construction and eliminate some of the hazards to good
sanitation, fittings and parts have been combined into single forgings
and castings wherever possible, and tubular supports sealed off
smooth or fitted with adjustable screw-in solid pear-shaped feet have
replaced open angular bracings with flange bases. In many instances,
mobile, self-supporting, or wall-hung structures have replaced external
framing. Several items welded or fitted together into a continuous unit
may need to be brought into the facility and positioned before
construction of the building is complete and while there is ample space
for transporting the unit into the area.
The Joint Committee on Food Equipment Standards of NSFI outlines in
detail permissible methods for construction of such general parts as
angles, seams, finishes of joining, openings, rims, framing and
reinforcement, and body construction. Specifically; they give
construction features for special items such as hoods, water-cooling
units, counter guards, doors, hardware, sinks, refrigerators, power-
driven machines and their installation. Many health departments use
the recommended standards as a basis for approving equipment and
its installation.

93
Food Shields.

Display stands for unpackaged foods are to be effectively shielded so

as to intercept the direct line between the average customer's mouth
and the food being displayed and shall be designed to minimize
contamination by the customer.
Shields shall be mounted so as to intercept a direct line between the
customer's mouth and the food display area at the customer-use
position. The vertical distance from the average customer's mouth to
the floor shall be considered it) be 4 feet 6 inches (1.4 meters) to 5 feet
(1.5 meters") for public eating establishments. Special consideration
must be given to use location conditions such as tray rails and average
customer's mouth height in educational institutions and other
installations. Such shields are to be fabricated of easy-to-clean,
sanitary materials conforming to materials specifications.

Safety Features.
Safety features for the protection of workers in the use and care of
equipment and for the production of safe food are important factors in
the design, choice of materials, and construction of kitchen equipment.
There is also a close relationship between these and the standards and
controls for sanitation in a foodservice operation. Smooth, rounded
corners on work surfaces, table drawers with stops and recessed pulls,
automatic steam shut-off when cooker doors are opened, temperature
controls, guards on slicers and chopping machines, brakes on mixers,
recessed manifold control knobs on ranges and ovens, smooth,
polished, welded seams, rounded corners, and knee-lever drain
controls on sinks are a few examples of built-in safety in heavy-duty
kitchen equipment.

Installation, Operation, and Performance

Proper installation is a necessity for the successful operation of all

equipment. The best design and construction would be worthless if
electrical, gas, or water connections were inadequate or poorly done.
The dealer from whom the equipment was purchased may not be
responsible for its installation by contract but will usually deliver,
uncrate, assemble, and position the item ready for steam fitting or
electrical and plumbing connections. In many cases, the dealer will
supervise the installation and test it out to be certain that the equipment
will function properly and instruct personnel in its operation and
maintenance.
Architects, contractors, and engineers are responsible for providing
proper and adequate plumbing, electrical wiring, and venting facilities
for the satisfactory installation of kitchen equipment according to the
standards of the local building, plumbing, electrical, and sanitation
codes. Water, steam, gas, and waste pipe lines, and electrical conduits
must be planned for each piece of equipment so that proper joining can
be made at the time of installation to avoid the necessity of extra pipe

94
or wiring that might interfere with cleaning or placement of other
equipment items.
The sanitation and safety aspects of equipment installation are
important to the convenience and .safety of its use and care. Sinks that
drain well, wall-hung or mobile equipment that permits easy cleaning
under and around it, equipment sealed to the wall, and adequate aisle
clearance so that food and supplies can he transported easily and
safely on carts are hut a few of the considerations to make in planning
installations.
The operation of each piece of equipment must he checked many
times by both the contractors and service engineers before it is ready
for actual use. Full instruction for the proper operation and satisfactory
performance of each piece ot equipment should be given to all persons
who work with it. They must know the danger signals, such as the
sound of a defective motor, so that preventive measures can be taken
early.

FEATURES OF EQUIPMENT

General objectives and trends in current equipment developments

include an increase in the number and kind of specialized items, many
of which are adaptable to multiple use; function and attractiveness in
appearance: compactness and efficient utilization of space to reduce
labor hours and time requirements to a minimum: speed output of
quality products mobility and flexibility of arrangement: exact
engineering tolerances, effective insulation; computerized and solid-
state controls for even temperatures and operation: built-in sanitation;
and fuel efficiency. With the change in the type and amount of food
preparation in the individual units has come a corresponding change in
equipment to meet the particular production needs.

Design and Function

The design of equipment and furnishings for the foodservice should be

in close harmony with the general plan of the building, especially in the
decorative features and items such as table appointments. This is
particularly noticeable in summer resorts, children's hospitals, and
certain types of restaurants, where not only the modern trend of
foodservice planning and interior decoration has been followed, but
also some specialized idea or theme has been expressed through the
design and type of furnishings selected. Sensitivity to the artistic design
of foodservice furnishings and equipment is often more acute than to
the design of similar items for the home, because of the larger size of
items required and duplication in number, as in dining room tables and
chairs. Generally speaking, heavy-duty equipment is designed to give a
streamlined effect.
Beauty and utility may be combined in foodservice equipment through
the application of art principles and consideration of the functions of
various items by the designer. The gadget or piece of equipment may
be beautiful in line and design, but it is of little value if it serves no real

95
purpose or if an unreasonable amount of time is required for its
operation or care. The design of cutlery such as a chef's knife with a
heavy wide blade shaped for cutting on a board and a long-handled
cook's fork are examples of how closely design is related to the use of
an article. Also, the design may influence the timing, efficiency, and
comfort of operation.
Simplicity of design is pleasing and restful and usually results in a
minimum amount of care. The maintenance of high sanitation
standards in a foodservice is aided if the equipment that is selected is
designed so that sharp corners, cracks, and crevices are eliminated
and all surfaces are within easy access for cleaning. The Joint
Committee on Food Equipment Standards of NSFI has stressed the
sanitation aspect of kitchen equipment design & construction as
exemplified in the following statement:

Food Service equipment & appurtenances shall be fabricated to

exclude vermin, dust, dirt, splash, or spillage as may be encountered
under normal use & shall be easily cleaned, maintained & serviced.

All equipment mounted on legs or casters should be designed to have

a minimum clearance of 6 inches, but preferably 8 inches, between the
floor and bottom surfaces of equipment, shelves, pipes, drains, or
traps, to permit ease of cleaning. Heavy stationary equipment such as
ranges and cabinets can be mourned successfully on a raised
masonry, tile, or metal platform at least 2 inches high, sealed to the
floor at all edges. Usually, this type of island base is recessed to allow
for toe space beneath the equipment.
Specially designed mountings on wheels for specific purposes have
become an important feature of foodservice planning for convenience,
sanitation, and economical use of space and labor. Portable back-of-
the-counter breakfast service units, including toasters, waffle irons, and
egg cookers, can be transported out of the way during the remainder of
the day. Dispenser units can be filled with clean trays in the
dishwashing room and wheeled into position at the counter with
minimum handling. Portable bins for flour and sugar are more
convenient to use and easier to keep clean than built-in bins. Sections
of shelves in walk-in refrigerators and dry storage rooms mounted on
wheels make for convenience in cleaning and rearrangement of
storage. The importance of designing general utility trucks and doilies
to fit into the places in which they are to be used cannot be
overestimated.
Heavy-duty wheeled equipment, such as range sections, tilting fry
pans, fryers, ovens, reach-in refrigerators, and the many mobile work
and serving units, make rearrangement possible in order to adapt to
changing needs at minimum cost. Often the conversion of certain
spaces from limited- to multiple-use areas can be effected through the
inclusion of mobile equipment. Also, thorough cleaning in back of and
underneath equipment is made easier when it is movable and
accessible from all sides.

96
One of the outstanding improvements in serving equipment has been
affected through a change in the design and construction of heated
serving counters. This change from the old pattern of a given number
of rectangular and round openings, far apart, in an elongated steam-
table arrangement with limited fixed storage, to a condensed type with
fractional size containers, has been estimated to permit up to 50
percent greater food capacity in the same amount of space. This
arrangement also makes possible almost unlimited flexibility in service
through the close arrangement of a few regular 18- x 12-inch
rectangular top openings into which full-sized or combinations of
fractional-size pans of different depths may be fitted with or without the
aid of adaptor bars. Hot food serving counters may be designed and
constructed for two or more openings, moist or dry heat, gas or
electricity, separate heat controls to individual sections or for the unit,
and space below enclosed or fitted for dish .storage.
The selection of inserts for this type of counter should be made to meet
the demands at peak times for the best service of all the usual types of
hot foods included on a menu. The number of each size and depth of
pans to purchase can be determined easily by careful analysis of
several sample menus, the quantities of each type of food required,
and the most satisfactory size and depth of pans for their preparation
and service. In most instances, this will mean a relatively small number
of sizes with ample duplication of those that will be used the most.
Common depths of the counter pans are 21/2, 4, and 6 inches with some
sixes available 1 and 8 inches deep. Capacities are listed for each size,
all inserts fit flush with top openings, except the S-inch-deep pans,
which have a 2-inch shoulder extending above the opening. Pans of
one size and depth are
designed to nest together for convenient storage. Since these pans are
made of non-corrosive well-finished metal, certain types of menu items
may be cooked in and served directly from them, whereas other foods
will need to be transferred to them for serving. Recipes can be
standardized for a specific number of pans of suitable size and depth
for a product and with the exact number of portions predetermined.

Size or Capacity

The size or capacity of equipment to select for a given situation is

determined largely by the type of menu and service offered and the
quantities of different types of foods to be prepared at one time. More
pieces of heavy-duty equipment of larger capacities are required for the
preparation of food for a college residence hall serving a nonse lective
menu at a set hour than for the preparation and service for a short-
order lunch counter serving comparable or even greater numbers
throughout an extended meal hour. Batch cooking, the cooking of
vegetables in not more than 5-pound lots, timed at intervals to provide
for a continuous supply to meet the demands of the service, is far
preferable to cooking the entire amount at one time and holding the
cooked product through the serving period. The latter would require
one or two large steam-jacketed kettles instead of a batten' of small

97
ones and would mean less effort and time for the cook, but at the
sacrifice of eye appeal, flavor, crispness, nutritive value of the food
served, and the satisfaction of the guests.
Large equipment, such as ranges, ovens, tilting fry pans, mixers, and
dishwashers, may be obtained in more or less standard sizes, with
slight variations in the articles produced by different manufacturers. For
example, range sections may vary a few inches in the overall
measurements and the inside dimensions of ovens may differ, whereas
the capacities of mixers made by most firms are comparable.
Charts are available from most manufacturers that show the capacity
or output per hour for each size of machine. For example, the capacity
of a dishwasher is measured by the number of dishes that can be
washed in an hour. The size of mixer to purchase would be determined
by the volume of a product to be prepared each mixing, the time
required for mixing or mashing each batch, and the total quantity of the
produce needed within a given period of time. Obviously, the size and
number of pieces of each item of equipment required will depend on
the needs of the particular institution.
The articles most often fabricated or built to individual specifications
are those that must conform to a given size or are desired because of
special material. Special orders make the equipment more expensive
and often delay delivery: however, to most people, the satisfaction of
having a piece of equipment that exactly fits usually more than
compensates for the disadvantages.
Standards of uniformity" in size of both small and large equipment have
become fairly well established through the experience of users and
their work with designers, manufacturers, and consultants. Many
kitchens of die past have had a multiplicity of sizes of cooking utensils,
baking pans, and trays that may or may not have made economical
use of range, oven, refrigerator, cabinet, or truck spaces in the
particular situation. An example is the large oval serving tray that would
never fit on a rack, shelf, or truck. Alert foodservice directors and
planning experts have come to recognize some of these problems and
to note the advantages that are gained by simplification of the whole
setup through improved planning for the efficient and interrelated use
of the items selected.
The selection of certain modular items of equipment or those of uniform
size has proven advantageous in quantity food operations. When a
specified size pan Tray, or rack fits easily in the refrigerator, storage
cabinet, serving counter, or on racks or carts, great adaptability in and
economical utilization of space arc made possible. Also, manpower
efficiency is increased and labor hours are reduced; less floor area is
required with improved use of vertical space; the use of pans and trays
of the same size or in their multiple units reduces the total number and
kind to buy, their cost, and the storage space needed; the number of
shelves in refrigerators, cabinets, and carts can be reduced when trays
and pans can be inserted at close intervals on angle runners or glides;
the rehandling or transfer of foods or dishes is reduced, since the tray
rack fits into any unit, either on a shelf, on glides, or in the counter;

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sanitation is improved through reduced handling of food or dishes, low
spillage, and machine washing of trays and pans.
Common modules arc the 12- x 18-inch and 18- x 26-inch trays, which
are easily accessible in several materials and convenient to use. The
12- x 18-inch trays fit into the standard dishwashing racks of conveyor-
type machines. Cabinets, shelves, refrigerators, and carts are readily
available to accommodate one or a combination of such trays. Some
spaces could he sized so that either tine 18- x 26-inch bun pan or two
12- x 18-inch trays could be used. Another common module is space
into which 20- X 20-inch dish racks would fit, for storage of cups and
glasses in the racks in which they were washed.
This system merits careful consideration in planning equipment for
simplified operation with maximum efficiency and economy. Each unit
will continue to need a certain amount of its equipment custom built
according to specification, but certainly there should be uniformity
within each operation.

Materials

Materials for the various pieces of foodservice equipment should be

suitable for the purpose and give the best satisfaction possible. The
materials used in the equipment influence price, wearing qualities,
sanitation, satisfaction, and usefulness. The weight, finish, and
workmanship of the materials are important factors in determining their
suitability and wearing qualities.
The Joint Committee on Food Equipment Standards has established
minimum requirements for materials and construction of certain
foodservice equipment items as follows:
Materials shall with stand normal wear, penetration of vermin, corrosive
action of refrigerants, foods, cleaning & sanitizing compounds & other
elements in the intended end user environment.

The committee further specifies that surface materials in the food zone
shall not impart toxic .substances, odor, color, or taste to food.
Exposed surfaces shall be smooth and easily cleanable.
Nonfood /one material shall be smooth and corrosion resistant or
rendered corrosion resistant. Coatings, if used, shall be no cracking
and nonchipping.
Solder in food zones shall be formulated to be nontoxic and corrosion
resistant under use conditions. Lead based solder shall not be used.

Metal.

Metals have become increasingly important in foodservice planning.

Today; we depend on them for nearly everything, from structural
features such as doors, flooring under steam units, and walk-in
refrigerators to tables, sinks, dishwashers, and cooking equipment. A
wide variety of old and well-known metals and alloys, such as copper,
tin, chromium, iron, steel, and aluminum, were used in the
foodservic.es of the past, but have been outmoded by the chromium

99
and chromium-nickel stainless steels. At one time, copper cooking
utensils and dishwashers were commonly found in institutional
foodservices. Their care and upkeep were high because they required
frequent polishing and replacement of nickel or tin linings to prevent the
reaction of foodstuffs with the copper. Such utensils were heavy to
handle and were used mostly in hotels and the military where male
cooks were employed. Nickel was used considerably as plating for
equipment trim, rails of cafeteria counters, and inexpensive tableware,
Aluminum lends itself to fabrication of numerous kinds and will take a
satin, frosted, or chrome-plated finish. It can be painted, etched, or
engraved. It is relatively light in weight, has high thermal and electrical
conductivity does not corrode readily, and if cold rolled, is relatively
hard and durable. It is capable of withstanding pressure at high
temperature, which makes it particularly well suited for cooking and
baking utensils and steam-jacketed kettles. Aluminum cooking utensils
often become discolored by food or water containing alkali, certain
acids, and iron. Many items are manufactured from anodized aluminum
that has been subjected to electrolytic action to coat and harden the
surface and increase its resistance to oxidation, discoloration, marring,
and scratching. Anodized aluminum is often used for items such as dry
storage cabinets and service carts and trays. Its strength and light
weight are factors in its favor tor mobile equipment. Aluminum may be
combined with other metals to produce alloys of higher tensile strength
than aluminum alone.
Cast iron is used in institutional equipment as braces and castings for
stands and supports, tor pipes, and for large pieces of equipment such
as ranges. Its use in small equipment is restricted to skillets. Dutch
ovens and griddles.
Galvanized steel & iron were long used for such equipment as sinks,
dishwashers, and tables. In the process of galvanizing, a coating of
zinc, deposited on the base metal, protects it to a certain extent from
corrosion. The initial cost of equipment made of galvanized material is
comparatively low but the length of life is short, repair and replacement
expenses are high, sanitation is low. Contamination is likely and the
general appearance is undesirable and unattractive in comparison to
equipment made of noncorrosive mural.
The use of noncorrosive metals, mainly the alloys of iron, nickel, and
chromium, tor equipment at food-processing plants such as bakeries,
dairies, canneries, and in-home and institution-size kitchens has
increased tremendously within recent years until at present all such
units are planned with widespread usage of this material. These
materials are available in forms suitable for fabrication into any desired
type of equipment. If the sheets are too small for the particular item,
they may be joined and welded most satisfactorily. The price is not
prohibitive, so that this type of material functions in many and varied
instances from decorative effects in or on public buildings to heavy-
duty equipment, cooking utensils, and tableware. Improved methods of
fabrication and the unprecedented emphasis on sanitation have been
important factors in the high utilization of noncorrosive metal in items of
equipment.

100
The outstanding characteristics of noncorrosive metals for foodservice
equipment include permanence, resistance to ordinary stains and
corrosion, lack of chemical reaction with food, attractive appearance,
ease of cleaning and fabrication, and no prohibitive price. Tests show
that with proper construction and care noncorrosive metals wear
indefinitely, and equipment made from them may be considered
permanent investments. The strength and toughness are so high that
even a comparatively lightweight metal may be used for heavy-duty
items. These metals do not chip or crack. High ductility and weldability
also make for permanence of the equipment made from them; thus, the
upkeep costs are reduced to a minimum.
Resistance to stains and corrosion is a major feature in foodservice
equipment where cleanliness, appearance, and sanitation are of
utmost importance. The freedom from chemical reactions of the
noncorrosive metals with foodstuffs at any temperature makes their
use safe in food preparation. Tests show few or no traces of metals or
metallic salts present after different foods have been heated and chilled
for varying periods of time in containers made of these metals.
The appearance of noncorrosive metal equipment when well made and
carefully finished is satisfying and conducive to the maintenance of
excellent standards of cleanliness and order. The smooth, hard surface
is not easily scratched or marred, and the cleaning methods are
simple. Special metal cleaners are available, but a good cleaner and
water and the usual polishing should be enough to keep the equipment
in good condition. Common steel wool, scouring pads, scrapers, or
wire brushes may mar the surface or leave small panicles of iron
imbedded in the stainless steel, which can cause rust stains. Darkened
areas are caused usually by heat applied either in fabrication or in use
and may be removed by vigorous rubbing with stainless steel wool, a
stainless steel pad and powder, or a commercial heat -tint remover. To
avoid heat tinting of cooking utensils, they should be subjected to no
more heat than required to do the job effectively and should never be
heated empty or with heat concentrated on a small area.
The noncorrosive alloys manufactured most often into institutional
equipment are nickel-copper and the stainless steels. Monel metal is a
natural alloy that contains approximately two-thirds nickel and one-third
copper, with a small amount of iron. The supply-is fairly limited so it is
seldom selected for fabrication into foodservice equipment by far the
greatest amount of foodservice equipment is made of some type of
stainless steel.

Standard Gauge:

The gauge of thickness of metals is an important consideration in

selecting materials for equipment. The adoption of the micrometer
caliper scale to indicate the thickness of sheet metal in decimal parts of
an inch and the abolition of gauge numbers are strongly
recommended. However, the U.S. standard gauge is used by most
manufacturers of iron and steel sheets. This system is a weight, not a
thickness, gauge. For instance, number 20 U.S. gauge weighs 1.5

101
pounds per square foot, subject to the standard allowable variation.
Weight always is the determining factor. That this gauge is 0.037 inch
thick is secondary in the system. Numbers 10 to 14 gauge galvanized
steel or 12 to 16 noncorrosive metals are most generally used for
foodservice equipment. Metal lighter than 16 gauges is commonly used
for sides or parts where the wear is light

Finish of Metals:

The surface or finish of metals may be dull or bright; the higher the
polish, the more susceptible the surface is to scratches. The degree of
metal finish is indicated by a gradation in number. The larger numbers
indicate a finer finish and a higher degree of polish. Standard finishes
for the steels in sheet form are listed In '{able 11.2. Numbers 4, 6, and
7 arc produced by grinding and polishing the sheets of metal with
different grades of abrasives. These original finishes are capable of
being retained in the usual fabrication of equipment, which requires
only local forming. Materials with a number 4 grind surface are more
often selected for such items L, tabletops, sinks, and counters than are
those with shiny or mirror-like finishes.

Glass:

Glass and ceramic-lined equipment, such as drip coffee pots, arc most
satisfactory for certain purposes. They protect against metallic
contamination, corrosion, and absorption. Glass-lined equipment is
highly acid resistant and will withstand heat shock. This last quality is
due to the fact that the coefficient of expansion of the glass enamel is
similar to that of the steel shell. Most ceramics will break readily when
exposed to extreme heat or mechanical shock.

Other Materials:

Items such as counter fronts and ends and food tray delivery carts
made of mirror-finish fiber-glass with stainless steel structural trim are
available in many beautiful colors. The interior and exterior walls of the
food delivery carts are molded in one piece, and then insulated with
polyurethane foam. The surfaces are strong, dent and scratch
resistant, and light in weight. Porcelain (glass on steel) or vinyl covered
galvanized steel may be used satisfactorily on outside walls of
refrigerators and on counter fronts at less cost than stainless steel. The
materials just mentioned contribute to a colorful and pleasing decor,
reduce reflected glare of light, and are easily maintained. Detached
well-laminated and sealed hardwood cutting boards are permissible in
some cities and states, although for purposes of sanitation, an
increasing number of operators are choosing to use cutting boards
made of reversible nontoxic, nonabsorbent polyethylene or hard
rubber.
Carts, nicks, stands, and dollies made of polycarbonate are light in
weight, but capable of carrying heavy loads; they resist stains, dents,

102
and scratches, will not rust or crack, and are easily disassembled for
cleaning in a conveyor-type dishwashing machine. Side panels may be
of a solid color or transparent, and most models are designed to
accommodate 18- x 20-inch food boxes with fitted lids, trays, and bun
pans. All items can be fitted with nonmarking neoprene brake wheels
and ball hearings.

west & wood's introduction to food service - monica theis

FACTORS AFFECTING SELECTION OF EQUIPMENT

The menu,
Number and type of patrons to he served.
Form in which the food will be purchased,
Style of service and length of serving period.
Number of labor hours available.
Ability of employees to do the work.
Accessibility and cost of utilities.
Budget and amount of money allotted for equipment, and
Floor plan and space allotments.

Most food services include one or more of each of the following: oven,
range, tilting fry pan, fryer, broiler, steam-jacketed kettle, pressure
steam cooker, coffee maker, refrigerator, freezer, ice maker, mixer with
attachments, food cutter, sinks, tables and carts. A wide variety of
additional equipment may be purchased as necessity demands and
money permits.
Before final decisions are made, individual pieces of equipment should
be considered as to design, materials in relation to suitability for the
purpose, durability and definability, construction and safety, size and
capacity, installation, operation, and performance, maintenance, and
replacement of parts. Cost and method of purchase are also major
considerations in the selection of equipment.
Sound generalizations concerning equipment needs are difficult to
formulate because each foodservice presents an individual problem
with interplay of factors not exactly duplicated elsewhere. The
determination of these needs, therefore, should be one of the first and
most important considerations of the foodservice manager as a basis
for deciding what equipment should be purchased. Each item selected
must accomplish those definite tasks peculiar to the specific situation. If
the installation is new. Information concerning the demands to be made
of the facility and die ways in which the furnishings and equipment may
help to meet these demands is of primary importance in planning the
layout and selecting the equipment. If the installation is already in
operation and has been found to be inefficient, an analysis should be
made of the layout and equipment as it exists. This study can be used
as a basis to rearrange the floor plan and include any additional
furnishings and equipment needed.

The Menu

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The menu pattern and typical foods to he served must he known in
order to determine the extent and complexity of the required food
preparation. Detailed analysis of the preparation requirements of
several typical menus provides the best basis for estimating
foodserviee equipment needs for a particular situation.
Standardized recipes that include AP and HP (as purchased and edible
portion; see Chapter 61 weights of ingiedients, yields, pan sixes, and
portion size are invaluable aids to planning for efficient equipment.
Batch size and how often a procedure is repeated are important
considerations for determining equipment needs. A large mixer and
both large-capacity and duplicate steam-jacketed kettles or tilting
frypans might be advisable, since they are used in the preparation of
many menu items. An increase in the amount of time needed to
prepare 500 portions over that needed for 100 portions would be
necessary but not always proportional to the increase in quantities. In
general, little difference in time is required for chopping various
amounts of food in less than machine-capacity quantities or for mixing
or cooking an increased amount of food in larger equipment. Repetitive
processes such as hand rolling of pastry or batch cooking of
vegetables in a small pressure steamer require almost proportional
quantity time, and space increases.
Once the equipment has been installed, care must be taken that
menus are planned with consideration for its balanced use. This means
that the person responsible for planning menus must be familiar with
the facilities at hand and know the capacities of the equipment and
timing of processes for the amounts of food to be prepared. Demands
for oven cooking beyond the capacity load may lead to much
unhappiness between manager and cook and may also encourage the
production of inferior food or too-early preparation. Preparation
timetables, equipment capacity charts, and standardized recipes that
indicate AP and EP weights of ingredients, yield, and pan size for the
particular setup can contribute much to effective planning for the
efficient use of equipment.

Number and Type of Patrons

The number and type of patrons are important factors in selecting the
appropriate amount and kind of equipment for a foodservice. The
equipment needs for the preparation and serving of a plate lunch to
500 children in a school dining room are quite different from those of a
service restaurant offering a diversified menu to approximately the
same number of people three times daily. In the school foodservice
there probably would not be more than two hot entrees on the menu for
any one day, but all food would have to be ready to serve within a short
period of time. In the restaurant, a. variety of items would be ready for
final preparation over extended serving periods; also, some items
would be cooked in small quantities at spaced intervals according to
the peak hours of service. Obviously, smaller and more varied types of
equipment would be needed in the restaurant than in the school dining

104
room. Production schedules in a short-order operation would require
duplicates of such items as griddles, broilers, and fryers, whereas a
residence hall foodservice would need steam-jacketed kettles, steam-
ers & ovens to produce a large volume of food within a specified time
period. The number of people to be fed determines to a great extent
the total volume of food that must be prepared, but numbers in
themselves cannot be used to evaluate equipment needs. Estimates of
numbers of persons to be served during each 1S-minute interval of the
serving period will provide a guide to food and equipment needs.
Amount and capacity of equipment to select arc based on the number
served at the interval of greatest demand in relation to cooking time
required for specific items.

Form of Food Purchased and Styles of Service

The form in which the food is to be purchased will greatly influence

equipment needs. The selection of fabricated meats and poultry, frozen
portioned fish, frozen juices and vegetables, juice concentrates, ready-
to-bake pies, and some cooked entrees, chilled citrus fruit sections,
washed spinach and other greens, and processed potatoes, carrots,
and apples eliminates the need for space and equipment usually
required for preparation and disposal of waste. Adequate facilities for
short and long storage at the proper temperatures must be provided,
but other equipment needs would be limited primarily to those pieces
required in the final stages of production and the serving of the finished
products.
Various styles of service, such as self-service in a cafeteria, table or
buffet service in a public dining room, or vended service, require
particular kinds of equipment for their efficient functioning. Length of
serving period is another tact

Labor Hours and Worker Abilities

The labor hours available and the skill of the workers cannot be
overlooked in considering the equipment needs of any foodservice. If
the labor budget or local labor market is limited, usually the selection of
as much labor-saving equipment as possible is warranted. Judgment
must be exercised in deciding what equipment will provide for the
smooth functioning of the organization and also give the best return on
the investment. Will the increased productivity of employees with
automated equipment compensate for the possible increased payroll
costs, initial costs, and maintenance costs? With the rising pay rates
for employees at all levels, managers must weigh values carefully
when selecting equipment they can operate successfully, efficiently,
and economically to accomplish the job to be done.

Utilities

The adequacy of utilities for the successful installation and

performance of commercial cooking and warming or power-driven

105
equipment must be checked before the final decision is made on
selections. Often the choice between gas, electric, or steam-heated
cooking equipment demands considerable investigation of the contin-
uing supply of the source of heat, replaceability of parts, relative costs
of operation and maintenance, and the probable satisfaction received
from use in the particular situation. High-pressure steam is not always
available, thus, self-generating steam units would be a necessary
choice, Power-driven equipment is equipped with motors of the proper
size for the capacity of the machine, but cycle and current would have
to be designated so that the machine would operate properly for the
wiring and power in the building.

The Budget
.
The budgetary allowance must cover not only the initial cost of the
equipment but often the additional cost of installation. Available funds
determine to a great extent the possible amount and quality of
equipment that can be purchased at any given time. If the initial
equipment budget is adequate, the choice among various pieces
becomes mere determination of the superior and preferred qualities to
reach article desired. Sometimes the equipment budget is so limited
that the food director is forced to decide between certain desirable
articles and to weigh with serious thought the relative points in quality
grades of the pieces believed to be essential. It is advisable then to list
all the needed equipment so that unbalanced expenditure will not
result. Lick of such thought or insistence on the best may lead to
disastrous spending.
Consensus is that equipment of good quality is the most economical.
Generally, if the amount of money is limited, it is better to buy a few
well-chosen pieces of equipment tliat will meet basic needs and make
additions as funds are available than to purchase many pieces of
inferior quality that will need to be replaced in a short time. In contrast,
some consultants warn that because of the rapid change in the trend
toward the use (if prepared foods, it may be preferable in some
installations to plan equipment for a short life span and early
replacement until such developments arc stabilized. The initial cost of
equipment is influenced by the size: materials used; quality of
workmanship: construction, including special mechanical features: and
finish of the article. The limitation of funds may lead to the necessity of
a choice as to which one or more of these points may be sacrificed with
least jeopardy to the permanence of the article and satisfaction in its
use.
Estimates of cost for foodservice equipment are difficult to ascertain
because each operation must be considered individually. It is advisable
to learn the costs of comparable situations before making tentative
estimates for a new or remodeled setup.
The Floor Plan

Space allocation for the foodservice may restrict the amount and type
of equipment and its placement, especially in old buildings where

106

west & wood's introduction to food service - monica theis

architectural changes are limited and in new ones where the original
planning may have been ill advised regarding the functions and needs.
The size and shape of the space allotted to food preparation and its
relation to receiving, storage, and dining areas greatly influence the
efficiency of operation and, ultimately, customer satisfaction, as
discussed in the preceding chapter. Floor space either too small or too
large to accommodate the equipment suitable and desirable for the
volume of food production anticipated creates an unsatisfactory
situation. In the first instance, the overcrowding of work makes for
confusion and frustration, limits the amount and type of preparation that
can be done, and slows production. When the space is too large, much
time and effort can be wasted by workers in transporting food long
distances. Also, there can be a tendency to over equip with needless
items simply because ample space is available. In any case, a
complete analysis of the real needs is necessary before an equipment
investment is made.

PURCHASING EQUIPMENT

Purchasing is that activity which is directed towards securing materials,

supplies and equipment required for the operations of a food service
organisation. It represents the act of buying at a price. Iii the broader
sense purchasing is a management activity which involves planning,
policy-making and conducting research and development activities,
required for proper selection of materials and sources of purchase;
following-up to ensure proper delivery; and inspection for quality. In
addition, it covers the coordination of activities of related departments.

Purchasing of equipment involves tapping the proper sources of

supply, as the expenditure on equipment forms part of the capital
investment of the organisation. For selecting the right supplier for each
type of equipment it is necessary to prepare a list of suppliers and the
special equipment items offered by them. The sources from which such
a list can be compiled are:

1. Past experience.
2. Interviewing salesmen
3. Equipment catalogues.
4. Trade directories and journals,
5. Competitor's experiences.
6. Trade fairs, seminars, conferences and conventions.
7. Requests for quotations.

107
Once the source of supply has been determined the methods used to
acquire equipment would be determined by the kind or nature of the
equipment in terms of whether it is a special or a general purpose one.

The methods of purchasing equipment differ from methods used for

raw materials because equipment is an infrequent nonrecurring item of
purchase and each transaction is negotiated separately. It is very' rare
to find a piece of equipment being recorded because the life of one
piece is expected to extend over a sprii of 2-10 years or more.
Therefore equipment especially expensive ones are hardly ever held in
stock. This is also because unused pieces in showrooms or stores
depreciate faster than equipment in use. That is why it is important to
plan equipment requirements well in advance as it is not possible to
buy them at short notice. The lead time, that is, the interval between
placing the order and actual delivery varies with the type of equipment.
The lead time is greater in the case of custom-built equipment because
it has to be made to suit specific needs.

Purchase of capital equipment is influenced by the number of people in

an establishment. If purchasing is part of a modernisation programme
for an existing unit it has to be considered by top management long
before the actual purchase is initiated. A purchasing decision is the
result of a report from the user department, where a need arises for
particular equipment. The report is expected to give the reasons for the
need; the estimated cost involved if bought, and the expected savings
from its use. After the purchase is authorised, specifications for the
equipment are worked out by a team of people consisting of engineers,
finance officers, catering managers and staff operators who would
ultimately be directly involved with the operation of the equipment. This
determines the exact size of the unit to be bought in relation to the
space available for its location; the requirements in terms of electricity
load available in the case of electrical appliances, existing installation
and maintenance facilities, production requirements, and so on. For
purchasing any equipment it is important to establish clear
specifications of what is required.

The specifications for capital equipment are quite flexible because

equipment designed by different manufacturers for the same purpose
varies in their characteristics. Not all equipment meet one set of
specifications, and setting rigid specifications means paying more for it
because the competition for the manufacturer is reduced. However, all
specifications must be clear and cover aspects relating Lo material,
construction size, colour, finish and cost. The idea is to give clear
instructions to the manufacturer or supplier, of what exactly would be
accepted. If a piece does not conform to specifications, then the buyer
has the right to reject it, a right which he cannot exercise if his
specification is vague.

In making purchase decisions for heavy equipment it is not wise to

depend too much on engineers because they make very rigid

108
specifications which may require alteration in existing design and delay
the delivery of the unit. Detailed information of every equipment
purchased needs to be recorded with respect to its make, item number,
date of purchase, expected life, production capacity, source of supply,
price, etc. This helps those incharge of operation and maintenance to
work out schedules for the upkeep of the equipment. Further, in case
there is ever need to order spare parts there is no problem in
communicating with the dealers or manufacturers. Records also help to
identify any changes that may have been introduced in later models,
and are a useful aid in case the piece needs to be reordered.

In the catering field, managers often purchase equipment from distant

areas or even from other countries if they are progressive and want to
make use of the advanced equipment technology not available locally.
In such cases decisions should be guided by the following factors:

A. Price: Even though initial investment may be reasonable for

quality and usefulness, it is wise to add on the costs of emergency
repairs, costs involved in getting hold of qualified engineers for regular
maintenance and servicing and costs of communications with outside
agencies. Running costs due to lack of acclimatization of units
manufactured in advanced countries for the specific purpose of using
them in tropical conditions, is a factor often overlooked.

B. Time Period: This refers to the time period for which the
equipment may be in disuse because of delay in getting parts for
repairs and maintenance.

C. Accessories: Another facet of purchasing equipment is the

value of the accessories that go with the main unit. Sometimes these
'extra' are equal to the price of the basic equipment. It might be wise to
consider buying these from a source other than that of the main
equipment, because the manufacturer may not be manufacturing the
accessories himself.

There are generally four types of services offered to the purchaser:

1. Prepurchase survey by the seller: Very often suppliers may

insist on making a survey of the conditions under which their product is
going to be operated. If this service is not available voluntarily it is wise
for the buyer to ask for it, so that the vendor can guarantee its
efficiency in use. The survey helps the manufacturers to familiarize him
with the types of materials that are going to come in contact with the
equipment. He can then judge as to whether his unit is properly
designed for the purpose, in terms of functional efficiency. As a result
the vendor can often suggest economic use if he knows where and

109
how the unit is going to the positioned, or who is going to use it, and
how.

2. Installation service: This service is generally provided by the

manufacturer for heavy catering equipment and is included in the price.
The service is sometimes charged separately in which case optional
charges are assessed on the basis of actual time and expenses
incurred in the installation.

3. Demonstration and training service: This may be provided as

part of the installation service. Usually the service engineer supervises
the installation and assists in training the operating staff. This is an
important feature because vendors frequently include a clause in their
warranty agreement which relieves them of the responsibility for
damage to the equipment caused by improper operation. If the vendor
had trained the operator it is hard for him to avoid his warranty
obligation by claiming that the operator was incompetent

4. After-sales service: This includes service during the warranty

period, as well as service after it. On most capital equipment, there is a
written guarantee against failure of the equipment from faulty design or
defective parts for a period generally extending up to one year, during
which attention to the equipment in case of faults developing is given
by the manufacturer or supplier. After the running in period the buyer is
expected to pay for all the services offered which are generally
reflected in the price.

PURCHASE PROCEDURE

The procedure for purchasing involves a number of steps;

1. The recognition of a need.

2. Specification of the required item.
3. Selection of the sources of supply.
4. Enquiries regarding the price.
5. Placing the order
6. Following up the order.
7. Checking the equipment and invoices received against
specification.
8. Maintaining records and files,
9. Maintaining public relations with vendors.

110
Other activities which need attention are the mode of delivery, receipt
of incoming goods, their inspection, store-keeping, inventory control
and taking care of scrap and surplus disposals.

PURCHASING METHODS

There are a number of methods used for buying equipment. For small
equipment like kitchen tools, cutlery, table appointments and the like,
methods which are quite informal are used, while for larger equipment
formal methods are generally employed, all of which are discussed
below:

Informal or Open Market Buying

This method is generally used by small establishments who require to

purchase a piece of equipment only once in a while. A survey of the
market is made to find out what designs of the needed equipment are
available. The prices are checked along with quality and other services
offered. The contact between buyer and supplier may be made on
telephone followed by the supplier calling on the buyer. Price quo-
tations are obtained informally and the purchasing decision made
which best suits the needs of the establishment.

Formal Competitive Bid Buying

In this method specifications of the equipment to be purchased are

written out and quotations are invited from sellers, by advertising in
dailies or trade journals. Sealed quotations or bids when received are
then opened in the presence of the sellers or their representatives, and
at least three responsible heads of allied departments of the
establishment. The offer considered most suitable is then formally
accepted and orders placed with the- offering supplier.

Competitive bidding can be made a less formal method by simply

sending printed requests with specifications only to interested sellers.
This reduces the administrative work a great deal and the item can be
purchased in a much shorter time unless it needs to be manufactured
specially to suit the individual needs of an establishment. While orders

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are expected to be placed with the lowest bidder, this is not always
done unless quality conditions are met.

All bids are expected to state the date, method of delivery, terms of
payment, willingness to accept part or all of the bid, any discounts or
other terms of negotiation, and date of closing of bids.

Negotiated Buying

This is a semiformal method used only when an item is restricted in its

availability and therefore limited in supply. The method is flexible and
enables buyers to make purchasing decisions fast enough to benefit
from a fluctuating market. The buyers contact sellers and request them
to submit bids in writing. The buyers are less strict in their procedures
for acceptance, them in the competitive bid method.

Auction Buying

This method is on]y suitable for establishments which can make on the
spot purchasing decisions because it involves offering spot bids for an
item in a situation where there are a number of bidders but no formal
contract. Selling is generally on an "as is where is" basis with no
responsibility or guarantee offered by the seller and the payment is
made generally in cash, which is paid on the spot.

This method of purchasing is sometimes useful, if one wishes to buy

used equipment or an outdated model, which may serve the needs of a
particular establishment. This method of purchasing can provide good
bargains sometimes, because of the urgency of the seller to dispense
with the equipment. The advantages to the buyer are in terms of initial
low price, immediate delivery and ability to inspect the equipment
before purchasing, which is not always the case with new equipment
especially larger units that are generally manufactured on order.

Blanket Order Purchasing

This is a good method to use when buying single not too expensive
fixed price items such as crockery, cutlery, dishes, small kitchen

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equipment like knives, ladles, etc. It involves an agreement with the
supplier to provide a certain quantity of specified items for a period of
time at an agreed price. If for some reason the price cannot De
specified, a method of calculating it is built into the contract. The
deliveries are then made at contract periods, under what is known as a
specified 'release1 system.

A second type of blanket order involves an agreement to supply all the

buyer's needs for certain items for a specified time like a year. In such
a method the quantity of the order is not predetermined and cannot be
known until the time of the contract is over.

The advantage of 'blanket order' purchasing is that a variety of items

can be purchased from one supplier and deliveries are frequent an on
time because the supplier is sure of his commitment. It also involves
less paper work every time a request is to be made for any item, as the
description of the item covered in the lists contracted for are a guide to
both buyers and sellers. Also it is possible to buy at lower prices
because of the possibility of getting quantity discounts by grouping
items required..

In blanket order purchasing the prices can be handled in one of three

way:

1. By negotiating firm prices for each item, on the list of the

supplier.
2. By specifying the market price and using some standard method
of calculating it for every delivery.
3. By establishing a ceiling price and using the actual prevailing
price each time delivery is made.

Consignment Buying or 'Stockless Purchasing'

As the name suggests the buyer does not hold the stock of the items,
and so suppliers who are nearest the location of the establishment are
preferred. This method is therefore only applied for the purchase of
those items of equipment which are required frequently but at irregular
intervals, such as cutlery, crockery, small kitchen tools, etc.

The buyer is expected to make a list of items along with specifications,

and suppliers quote their prices on those lists. The advantage of this
method is that the buyer's capital investment on stock is minimized;
paper work is reduced and prices and lead time are reduced, time and
effort on maintaining and issuing stocks is transferred to the supplier
and storage space is released in the establishment for use of
frequently used regular items.

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PURCHASING DECISIONS

The need for purchase of any equipment is determined by a number of

factors such as:

The complexity of the food preparation process:

This can be analyzed to study the time and effort spent on a particular
activity. For example, peeling potatoes, carrots or any hard vegetable
is a very time and effort consuming activity, as well as a necessary one
in any traditional food service establishment. The purchase of a peeling
machine would reduce effort and time, while giving a uniform product in
terms of peeled potatoes. It would also make the environment for the
activity more hygienic by passing peels to the outside of the kitchen
through an outlet attached to the machine.

Volume of food cooked:

This will affect decisions regarding the size of equipment needed.

The cooking procedure:

If food is cooked in batches then the needs will vary even though a
large volume of food may be required through a serving day.

Style and length of serving periods:

These are important determinants of equipment needs.

The form in which food is purchased: Raw, convenience, or ready

prepared forms will affect equipment needed.

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Staffing position:

The number of man-hours and type of skills available will determine

what equipment will be required to supplement staff

Space available for installation and use:

The space available is of utmost importance especially in buildings not

planned for the use of newer equipment. Also shape of space and point
of location is an important consideration. While the above factors are
important it is also necessary to work out specifically the present needs
of the establishment, keeping in mind the possibility of future
expansion.

PAYMENT FOR EQUIPMENT

Since purchasing equipment involves varying degrees of investment

different methods are used for payment. It may be made in
installments, or paid in one lot in advance of delivery or after it, as
settled mutually between buyer and seller. In most cases a 25 per cent
down payment is required at the lime of placing the order to guard the
manufacturer against orders being cancelled. This also gives him the
initial balance for material required to start the manufacture of the unit.

(catering management – an integrated approach by Mohini Sethi)

CARE AND MAINTENANCE OF EQUIPMENT

All equipment large or small, heavy or light requires care in handling,

use and storage in order to extend its life to the maximum, minimize
depreciation and maintain it in a reasonably attractive and efficient
condition while in use. In small catering establishments the care and
maintenance is generally entrusted to those who operate the
equipment as the types invested on are generally small or medium duty
pieces. In larger establishments where heavy duty equipment
predominates, a maintenance department performs this function.
In the case of small pieces like cutlery, some metals need less care
than others. Stainless steel is the most non-corrosive and easy to-care
for material, while plated cutlery tends to get scratched easily and with
time requires replating.
With kitchen tools like the chef's knives, choppers, etc. care is limited to
preventing the blades from rusting in the case of iron blades, by

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keeping them dry and covered. It is also common practice to rub them
with a little cooking oil to protect them from rusting through contact with
air. With whisks and beaters it is the rotating parts or the wiry ends
which need special attention. It is good practice to wash or soak
beaters and whisks immediately after use so as to prevent food
materials from on drying on the rotators parts and posing a cleaning
problem.
With heavier and larger pieces of equipment general cleanliness of the
item and its environment is the guiding principle. The schedule below is
a guide to the general care of most equipment.

SCHEDULE FOR CARE OF EQUIPMENT

1. Keep all equipment clean.

2. Wash all removable parts of equipment with suitable detergent and
hot water after each use. In tropical summers this is not necessary as
the water in the taps is usually warm to hot, depending on the
environmental temperature. After washing wipe equipment completely
dry before replacing.
3. All small equipment like cutlery, ladles, chopping boards, kitchen
tools, etc. should be washed after use and replaced in drawers and
racks built for the purpose and covered to prevent them from dust or
dirt during storage.
4. Check that all pieces are in working order. Close supervision at work
is necessary to ensure careful handling and to detect any deviations
from effective operation, like an unusual sound, or fusing of warning
lights, or ineffective thermostatic controls.
5. Repairs must be attended to without delay to prevent the equipment
from giving way and disrupting work for any period of time.
6. A weekly, fortnightly or monthly program for oiling or servicing the
equipment to maintain movable parts or machinery in order is
important. The service instructions provided by the manufacturer along
with the equipment arc a good guide to the service procedure that
should be followed. It is useful to prepare an instruction card for every
equipment carrying the manufacturer's instructions in as simple a form
as will be understood by the operators of the equipment. This card
could be kept near each major piece of equipment.
7. AH electrical inputs to the equipment should be checked periodically
to ensure that proper electrical load is available for efficient functioning.
8. Insulations, plumbing and other connections need periodic checks to
keep equipment running at optimum efficiency.
9. Make full use of warranty periods to help train organization staff to
learn regular maintenance procedures from the manufacturer's
engineers.
10. Assign the care of each machine to one responsible person.
Money, time and effort spent on care helps to maintain equipment in
continuous working order, while that spent on repair can mean
interruption in work causing unnecessary strain on staff, in addition to
extra costs.

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It is beneficial to keep records of all amounts spent on care and
maintenance of every large equipment. This helps to estimate the
depreciation every year. Excessive costs shown through records for a
particular year can help to draw attention to high maintenance costs,
which weighed against the cost of the equipment may result in a
decision to change the model for a more efficient one. Records can
also help to detect inefficiencies in operation, or defects in design or
manufacture. Every equipment must be analyzed for efficiency in use.
If equipment is cared for systematically and proper procedures
followed, maintenance follows on its own to prolong the life and
optimum usage of the equipment.

The cleaning schedules for some commonly used equipment in small

food service establishments are given under their respective heads:

Cooking Equipment: Hot plates, gas stoves or ranges

1. Wipe the top daily while still warm, using wet cloth or sponge.
2. Any foods spilled and burnt while cooking may require the use of
mild detergent or scouring pad.
3. For open burners, a weekly boil in warm soapy water will help
remove any food particles that may have been the cause of blockage
leading to inefficient heating.
4. Wipe dry with slightly oiled cloth.

Ovens

1. Wash, rinse and outer surfaces daily, after every meal.

2. Use liquid wax for enamel finished parts.
3. Brush the inside to remove any sediments due to food particles
charred during cooking. Any sticky areas may be wiped with a wet cloth
after washing the even and them switching it off.
4. Clean all plastic knobs with wet cloth and wipe dry.

Refrigerators

1. The outside surfaces should be cleaned as for oven daily.

2. A weekly cleaning of the insider of a refrigerator is sufficient
especially if the establishment is small. For this the machine should be
disconnected, doors opened and the shelves removed and washed in
warm water according to manufacturer's instructions.

Preparation Equipment

1. All parts which are removable should be cleaned after every use
with light detergent.
2. Sharp edges should be carefully handled for cleaning, drying
and replacing immediately for use.

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 Coffee Urn

1. Urns should be emptied after each meal and the insides cleaned
with a hard brush using a solution of sodium bicarbonate.
2. Outer surfaces as for any other equipment.

In general, it is good policy to follow manufacturer's instructions for

care and maintenance of any equipment.

Maintenance Costs

The cost of maintaining any equipment should be determined on the

basis of the following factors:
1. Cost savings in terms of fuel consumption, as compared with the
fuel bill prior to the installation of the piece.
2. Cost of servicing and regular cleaning which would involve the
cost of cleaning materials and detergents.
3. Rate of depreciation calculated over the expected life of the
equipment.
4. Any savings that the installation would have resulted in, in terms
of better utilization of raw materials and prevention of waste.
5. Any savings brought about due to elimination of daily wage
workers, as in the case of people being employed seasonally for
peeling of vegetables for establishments which function for a limited
period in the year, as for school meals, college canteens, and the like.

(Catering management – an integrated approach by Mohini Sethi)

BIBLIOGRAPHY:
1. Catering management – an integrated approach by Mohini Sethi
2. west & wood's introduction to food service - monica theis

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