Item description

#
物品描述

8 walking freezer door

 Walking chiller and
9
freezer plastic curtain
3 Rubbish bin

1 Walking chiller door

4 store room shelf

5
6 Kitchen light

Walking chiller and

7 freezer light
10 Wall tiles

2 Pastry trolley
 KOLB pastry
11
machinery: Grinder

KOLB pastry
12
machinery: Mixer
13 Kitchen stove

14 Scale
15 Laser thermomete gunr

16 Hand blender
17 kitchenaid mixer

18
Picture of the OLD equipment
旧设备照片
New Item Picture
新设备照片
 Total Why do you want to
Quantity Change? Type
数量 为什么想要更换

The walking freezer door is

higly damage and do not close
propoerly. This result to a loss
1 of the coldness inside the HACCP
freezer and a breach into the
cold chain as per haccp policy.
It also doesn’t look good
 Our walking chiller and freezer
PVC stripe are sectioned and
inexistant for some. This result
in the rise of temperature
inside the chiller when the
door has to be open. It also
TBC prevent the entry of pest. I HACCP
recommand to purchase
(unlike the remaining of the
one we have) PVC stripe that
are removable so it would
easily be removed to be wash.
As per HACCP
 The haccp requires to have a
foot pedal to open the lid. At
the moment, our bin requires
4 our hand to be open, this HACCP
expose our hand then food to
contamination

The working chiller door joint

is peeling, this prevented it to
close properly This resulted in
the loss of cold air and is
breaking the cold chain .
1 Damaging the product and HACCP
putting us in an hazard risk.
Haccp requires the
temperature of the walking
chiller to always be at 4°C
 The store room shelf is old and
is bending down under the
weight of items on it. Most of
them are holding up by pieces
of paper that have been
6 carefully placed at the FACILITY
joinction of the frame and
platform. ( See picture). This is
very dangerous and could
result in staff injury.

The walking chillers and

freezers shelf have the same
issue. Here you can see a
picture of one of the walking
chiller's shelf which is holding
7 with stainless still ice cream FACILITY
container that have been
placed under to support the
weight that the shelf couldn't.
Same danger as mention
above
 The kitchen lighting is yellow
and some of them do not
work. This result in the quick
fatigue of the staff and could
result into injury ( not seeing
properly something on the
TBC floor and falling because of it) FACILITY
or contamination ( not seeing a
foreign object fall into
preparation) I propose to
change the light to LED white
light

Same issue in the walking

TBC chiller and freezer FACILITY
 The kitchen's wall tiles are old
and are in a very bad
condition. Some of them break
and crumble. Wich could result
in food contamination by
foreign object if they were to FACILITY
fall into the food. I recommand
the instalation of ''Hygienic
Wall Cladding System for
Commercial Kitchens" that are
easy to clean

Pastry trolley are holding

together with tied string. This
4 could result to injury of the equipment
staff or loss of product if the
string break.
 The Grinder is used to make
into powder certain
preparation or make out own
praline . At the moment we do
not have one . The pastry team
1 located in B2 has to organize equipment
to move preparation to the
91st floor dim sum kitchen to
use theirs. Every day having to
travel up and down for this
production result to time loss.

The mixer on the first picture

doesn’t work anymore and use
to help to make bigger
preparation in one go. Now the
1 staff has to divide recipe by 2 equipment
and do it in twice the time it
will take if a 15 L mixer was in
their hand.
 Our current pastry kitchen
stove is made of four burner.
Only 2 out of the 4 are
working, wich result in waste
of time, especially during busy equipment
time. The use of open flame
could also be the cause of
serious burn injury

Our current scale are old and

have a hard time to charge.
The scaling is also done 10g
3 per 10g and not 1g per 1g . equipment
Which result in inconsistency
into our product quality.
 We do not have a function
thermometer aymore. It is
important to check food
1 temperature as well as fridge equipment / haccp
temperature as per HACCP
procedure

Our hand blender is not a

professional equipment and is
1 not fitting our daily operation. equipment
It often overheat and slows
down our daily work
 Our current kitchen aid are old
and the bowl have a hard time
fitting it. Sometime the bowl
will jump and get off its sitting
2 while the whisk or the paddle equipment
will continue to turn. This
could cause injury of staff hand
very easily. It is very dangerous
Please be specific in Why
do you want to change.
请具体说明为什么想要更
换