Professional Documents
Culture Documents
FSM SOP Volume 5
FSM SOP Volume 5
Volume 5
Compiled by
Gauteng Provincial Administration
Department of Health
- 1997 -
Copyright © 2001
Department of Health, South Africa
All rights reserved
This publication is intended to support nutrition activities and may be copied and distributed as required.
Distribution for remuneration is not permitted.
Permission from the copyright holder is required for any changes to the format or content of this publication
PREFACE
This manual can be used as a guideline (and for training purposes) by the planning team of
Food Service Units for Hospitals and Health Institutions.
Clients of Hospitals and Institutions are patients, resident and non-resident personnel on day
duty and night duty. Other institutions can be old age homes, care centres and orphanages.
Manual for the Planning of an Institutional Food Service Unit and Dining Hall for Hospitals and Health Institutions
Contents
PREFACE
ACKNOWLEDGEMENTS
1 INTRODUCTION 5
1. INTRODUCTION
• The continual growth and development of food provision services are dynamic because a
food service unit is scientifically planned and operated to provide a successful and effective
food provision service.
• When a food service unit is planned for a hospital or institution, it is important to consider
the activities that will take place in the food service unit.
• The planning of institutional food service units must comply with the regulations of the Act
on Machinery and Occupational Safety 1983 as amended (Act 6 of 1983).
T1 B T2 L T3 S T4 M
Summary:…………………………………………………………………..………………………….Meals in total/day
…………………………………………………………………………………………….Beverages in total/day
T1 - Early morning beverages
B - Breakfast
T2 - Morning Beverages
L - Lunch
T3 - Afternoon Beverages
S - Supper
T4 - Late night beverages
M - Midnight meal
MENU
Production Programme
Planning Orders
ORDERS
Quantity and Quality
Control
PRE-PREPARATION
STORAGE
Frozen, Cooled, Dry
Conventional Isolated
OR PORTIONING SERVING
Trolleys
Automated, AND AND
with
and in batch sizes GARNISHING GARNISHING
Trays
TRANSPORT
- Centralised
- Decentralised WASHING-UP
- Partially Decentralised
• The cook-freeze food system is a system in which the preparation period is separated from
the serving period by a freezing process and frozen storage.
• Food preparation takes place according to standardised recipes with adaptations where
necessary to prevent the detrimental effect of freezing on some foods such as the
stabilisation of starch products.
• Food preparation takes place according to conventional or automated preparation methods.
Some food is cooked only 50-75% after which it is frozen to -60°C with a freezing medium
such as nitrogen within 60 minutes, frozen to 0°C to-10°C within 10-12 minutes and stored
at -20°C to -30°C for 6-12 months. The food preparation and freezing can be geographically
separated from the service point or client.
• Portioning can take place in single portions, as complete meals or in mass portions of a
suitable size in different packaging materials. Laminated carton, aluminium or plastic
containers can be used.
• Reconstitution of frozen food takes place at the service points in convection ovens. The food
is reconstituted from the frozen state (-4°C to -7°C or from a temperature of 3°C to 4°C
(mass portions) to a temperature of 70°C to 80°C. Food in single-portion containers take
20-25 minutes to heat. Food in mass portions, (8/10/20 portions per container) takes 30-35
minutes to heat, provided that the initial temperature is 3°C to 4°C and depending on the
type of portion and quantity portions per container.
• The cook-chill food system is a system where the preparation period is separated from the
serving period by a temporary cooling process and cooled storage.
• Food is prepared by conventional or automated preparation methods, using standardised
recipes. Food is only 80% cooked, after which it is cooled to 3°C to 4°C within 45 minutes
in a cooling tunnel or cooling room. The food can be kept at 3°C to 4°C for 4 days.
• Complete meals can be portioned or cooled in suitable crockery in which it is served.
• Food can also be portioned and cooled in mass portions in stainless steel pans. It is heated
to a temperature of 70°C to 80°C in infrared- or convection ovens at the service point.
• A complete meal heats in an infrared oven at 170°C to 180°C within 8-12 minutes and mass
portions within 20-25 minutes, ready to be served. A complete meal heats in a convection
oven at 170°C to 180°C within 12-15 minutes and mass portions within 30-35 minutes,
ready to be served.
• Complete meals cooled in suitable crockery, can be heated in the food service unit and
transported on trays in trolleys to the service points for serving to patients/clients.
• Alternatively, it can be transported in the cooled state on trays in trolleys to the service
points for serving to patients/clients.
• In both procedures cleaning and washing-up takes place partially decentralised as described
in the conventional food system.
• Food cooled in mass portions, can be dished-up in the food service unit in suitable crockery,
assembled on trays and transported in trolleys to the service points, where it is heated and
served to patients/clients. The cleaning and washing-up takes place partially decentralised
as described in the conventional food system.
• Food can alternatively be heated in mass portions at the service points (such as a cafeteria
system), dished-up and served. The cleaning and washing-up takes place decentralised or
partially decentralised as described in the conventional food system.
• Prior to starting with the planning of a new, or changes to an existing food service unit, a
budget framework must first be compiled. The planning team must ensure that available
funds are effectively distributed between the building costs, planning costs and equipment
(refer to paragraph 6.5).
• It must be determined whether the new planning or changes being planned will be carried
out as minor works or as major works. Minor works are building services and the supply of
equipment of which the estimated cost may not exceed R50 000. Major works are building
services and the supply of equipment of which the estimated cost exceed R50 000 (amounts
can be are altered by Treasury prescriptions).
• Building cost are influenced by many factors, all of which are related to one another. It is
influenced by labour, building materials, quality and quantity of items needed and building
plans. The three factors, cost, quality and quantity are continually related to one another.
COST
QUALITY QUANTITY
• The planning of hospitals must take place according to the South African Hospital Norms
(SAHNORMS).
• Placement of the food service unit on one level reduces the transport distance of food and
the movement of people to a minimum. Compact work areas with the correct equipment
and workflow contribute towards the saving of time, labour and production costs.
• When an existing food service unit is changed, the cost of these changes, as well as the
new construction, new equipment, drainage, electricity-, steam- and water supplies must be
taken into consideration.
• When changing an existing food service unit, arrangements must be made for the
continuation of food preparation and serving of food. If other facilities must be used in the
meantime, provision must be made for these additional costs such as the construction of a
pre-fabricated building for temporary use.
• Future planning or extensions such as electricity, steam and water points must be taken into
consideration during the planning stage.
• The estimation of equipment must take place with discretion with regard to type, capacity,
operation, maintenance, durability and lowering in value to ensure an effective operation.
The installation cost of equipment must also be determined and taken into consideration.
• The durability of materials and finishes used for example for floor and wall coverings must
be taken into consideration to ensure that maintenance and later replacement costs are kept
as low as possible.
• Refer to: G.P.A. Branch: Health Services Manual Part Viii, paragraph 19.0, 19.1 and 19.3
with regard to building and maintenance services.
• No single person has the training or knowledge to singly manage the layout of the floor plan
of a food service unit. Specialists from various disciplines are concerned to ensure an end
product with an excellent standard.
• Afterwards meetings are convened on a regular basis until consensus is reached with regard
to the lay-out, the flow of work, the construction, placement of equipment and other
particulars.
• On completion of these formalities, the Chief Directorate: Works sends a letter to the
Regional Office with the instruction to hand over the site to the contractor if the Regional
Office is involved. If not, the private architect hands over the site to the contractor.
• After these formalities the contractor has the right to move in on site to carry out his
instructions. As soon as he moves in on site and starts with his instructions, he is subject to
the conditions stipulated in the Act on Machinery and Occupational Safety, 1983 as
amended (Act No. 6 of 1983).
• If a private architect has been appointed to supervise, he is in full control of the execution
of the activities and the Regional Office only exercises quality control.
• If the Regional Office is responsible for full supervision, the regional personnel controls all
the activities. Monthly progress reports of the service are completed for capital services and
submitted to the Chief Directorate: Works.
• Progress payment certificates are issued monthly by the Architect or Regional Office,
approved by the Regional Representative and submitted for payment.
The environment greatly influences the successful operation of each food service unit. Our
proposed food service lay-out or floor plan will not necessarily be applied successfully in all
circumstances, but the proposed principles must always be taken into consideration.
Aspects such as the ground formation, the available terrain and the placement of other
necessary services must be taken into consideration. It is practical and preferable to plan
dining halls adjacent to the food service unit. The Dining Halls must be easily accessible by
clients from their offices or boarding facilities. It is desirable to plan food service units on
ground level. The food service unit must be close as possible to the service points (patient
ward and dining halls). For easy and quick distribution and serving of meals and not
necessarily close to the delivery area (general stores).
• The delivery policy and size of storage areas are also influenced by public holidays and
weekends. To enable the delivery vehicles to reach the delivery platform of the building,
the goods entrance must be planned with a yard special enough for the vehicles to turn.
This yard must have a smooth surface, a concrete or tar coating and sufficient drainage for
effective cleaning.
• Where possible an elevated platform area (1,5 meter high) must be available under a roof,
to enable the vehicles to park adjacent to it and then deliver goods on a flush level. This
platform should have a bumper to ensure that the vehicles do not damage the finish or edge
of the platform.
8. FLOOR AND FOOD PRODUCTION FLOW PLAN FO A FOOD SERVICE UNIT AND
DININGHALL
N1
M4
B1 A B1
C5 C6 C7 C9
C10A B2
C1 C3
C10B C4
C2
K3
M2 D6 D5 D4 D3 D2 D1
K4
M1 L2
C11 E
L1
N1
F
K1-2
G (refer H1[ii])
H2
H1
N1
M4
B1 A B1
C5 C6 C9
C10A B2
C1 C3 C7
C10B C4 C8
C2
K3
M3 D6 D5 D4 D3 D2 D1
K4
M2 L2
E
E
M1
L1
C11 F
K1-2
N1
G
H2
H1 H1
N1
M4
B1 A B1
C12
Department of Health
C10A
C5 C6 C9
B2 Patio
C1 C3 C7
C10B C4 C8
C2
K3 K4 Sliding door (glass)
D7 M1
D6 D5 D4 D3 D2 D1
M3
L2 L1 H2
M1
23
E E
M1
C11 F
K1 K1-2
N1 G G
N2 N2
Manual for the Planning of an Institutional Food Service Unit and Dining Hall for Hospitals and Health Institutions
H1 H1 H1 H1
N2 N2
2001
Manual for the Planning of an Institutional Food Service Unit and Dining Hall for Hospitals and Health Institutions
N1
B1
M4
B1 A
C10A
C5 C6 C9
C1 C3 C7
C10B C4 C8 B2
C2
K3
M3 D6 D5 D4 D3 D2 D1
K4
M2
L2
E E
M1
L1
C11 F
K1-2
N1
G
H2 H1 H1
9.1 Tabular representation of equipment and utensils needed (refer to 8.1 for Area)
No Name/ Symbol Area No Name/ Symbol Area
Description Description
1 Potato chip cutter D1 15 Sliding- B1, B4
2 Delivery platform 1+ 16 Slidable – M1 + M2
with ramp for (Concertina type)
trolleys
3 Partition, mobile 1+ 17 Steel-
4 Refuse mill 1 18 Stable-
5 Bain-Marie: Open 19 Steel- with glass D7
underneath shutter
6 Closed with sliding 20 Swinging- H, N
door
7 Mobile 21 Drainage opening B, C, D
8 Tin opener 4 22 Glass panels M
9 Flower pot 1+ 23 Vegetable drier B
10 Fire extinguisher H 24 Vegetable peeler B
11 Door double H1 25 Vegetable B
washer/drier
12 Single- N Hook: Above
26 C10
13 Glass- drainage trench
14 Roll-up steel- A 27 For notice board M
28 For dustbin lid 1 42 Desk M
29 Container: mobile 1 43 Filing cabinet M
30 Disinfectant D 44 Milk refrigerator G
31 Soap dispenser D 45 Mixer with D7
attachments
Household
34 Refrigerator: 48 Convection- E
Gastronome reach-in
type
69 Plate- 83 Office- M
84 Bar- 7 98 Tea-
• The delivery platform must be the height of a standard delivery vehicle ± 1,5m.
• It must be roofed.
• The ramps for mobile trolleys and –platforms must slope conveniently and must be
calculated in accordance with the platform height.
• There must be a set of stairs next to the ramp.
• The receiving area and the storage area must be on the same level to facilitate the
transport of supplies, for example, the storage of trolleys.
• [14] Must be 1,2 – 1,5 m wide doors that can lock.
B PRE-PREPARATION AREAS
• Good ventilation.
• Good illumination.
• Good drainage.
• Gutter, after the eyes of the potatoes have been removed, it moves along the gutter to
the mobile sink
• Drainage opening where mobile sinks are emptied.
• Floor surface must be level with the receipt, as well as the storage area and coldroom
C STORAGE AREAS
• [29] Mobile containers in parking space underneath shelves and/or against walls.
• [120] Must have leg space underneath the work surface.
• [123] Must have shelves above work surface for recipe files and spices.
• [29] Capacity of mobile containers:
o 102 Litre
o 121 Litre
o 136 Litre
o 166 litre
Space determination
Number of mobile
Max number of meals Total length of shelves Platform surface
containers required
per day (mm) required
capacity [*29]
250 30000mm 1x1000x600x300mm 6
500 50000mm 1x1000x600x300mm 6
900 50000mm 1x1000x600x300mm 6-8
1500 50000mm 1x1000x600x300mm 8-10
2400 65000mm 2x1000x600x300mm 8-10
3400 65000mm 2x1000x600x300mm 8-10
4800 80000mm 2x1000x600x300mm 10-12
7800 100000mm 2x1000x600x300mm 10-15
Space determination
Max number meals per Mobile epoxy coated steel Number of bread for 3
day shelves days
250 Steel bread cupboard 48
500 1 shelf 96
900 2 shelves 160
1500 4 shelves 287
2400 6 shelves 447
3400 8 shelves 640
4800 10 shelves 800
7800 14 shelves 1280
COLD ROOMS
C4 + C5 4°C
C6 0-3°C
C7 7°C
FREEZER ROOM
Hook and drainage funnel for clean refuse bins and lids
• Must be resistant to animals, rodents, flies and other insects.
• Good temperature control.
• Good illumination.
• Good drainage.
• Allowance calculated at 3 refuse bins per 600 meals and 1 bin for each additional 300
meals.
• “A” dimension must be wide enough to place drum upside down for drying after it has
been washed.
• Two-way swing doors with protective kicking plate are recommended.
D PREPARATION AREAS
E COOKING AREA
The total length will be determined by the size of the food service unit in terms of the
number of meals cooked per day.
• The layout will vary depending on the number and type of equipment required.
• Ventilation hood over total area to ensure good ventilation.
• Good drainage in area [2].
• Good illumination.
• Waterproof power points must be supplied.
• Separate steam line and electrical line.
• Water supply and steam supply pipes from beneath floor surface
• Consult table for proposal equipment in paragraph 10.4.5.
• The cooking area can be divided into smaller adjacent units in large food service units.
• Tea trolley is used here with ingredients and equipment in use.
For larger numbers, the length of the counter is adapted in view of the number of
meals served per hour
• Advantage of the carousel system: Food service personnel and clients never come in
contact with one another. It can also be a disadvantage.
• Advantage of the scatter system: Clients are being helped very quickly without waiting
in long rows. Quick serving method. Disadvantage – more service points and personnel
are required.
• Water supplies and drainage for urn and ice cube machine.
• Electricity supplies at equipment where applicable.
H DINING HALL
• Can be used for mobile patients for the serving of meals, tea and refreshments.
• Refreshment room is decentralised as close as possible to the ward/division and/or
service point and ward/divisional kitchen. Mainly used for beverages, refreshments and
take-away meals.
• The utilisation philosophy of the area must be known before the placement, lay-out and
planning is done. See paragraph 3.3.
• Work surface with refrigerator is counter for serving. Boiled water can be placed on
counter.
K WASH-UP AREAS
L PARKING AREAS
M OFFICE SPACES
M1. Dietician
M2. Food service manager
M3. Food service supervisors
M4. Clerk
(Reception area)
• Number of offices is determined by personnel needs of food service unit.
• Doors [16] can be opened to enlarge room for lectures during in-service training.
• Office for clerk/secretary can also be planned at these offices according to needs.
N1. Personnel
N2. Guests/Clients
• Good ventilation.
• Good illumination.
10 EQUIPMENT AND UTENSILS FOR FOOD SERVICE UNITS AND DINING HALLS
• You must prepare and serve 100 portions potato chips by using fresh potatoes.
A standardised recipe indicates that you must buy 15kg potatoes.
TYPE OF
CAPACITY/
EQUIPMENT/ QUANTITY *ITEM REMARKS
DIMENSIONS
UTENSILS
Platform/Scale 100 kg One As the scale will be
used for the weighing
of various other items,
the capacity can be
100 kg to 150 kg
Mobile Platform 900x1200x250m One For the transport of
m potatoes from storage
area to preparation
area
Vegetable peeler with 15 kg/3min One Occupation time 3
trough minutes
Vegetable peeler (hand 150 mm One HC Eyes and blemishes
type) 5831 are removed from
peeled potatoes
** Multi-purpose trolley: 860x600x1580m Two HC Transport peeled
5272 potatoes to food
2 tier with plastic 580x400x150m processor
containers m
Food processor with chip 5-10 kg/min One Occupation time ± 3
blade 125-150mm One min. As the food
processor will also be
used for the
processing of other
items, the capacity
can be larger with
other attachments.
• You must prepare and serve 100 portions of potato chips from frozen chips. A standardised
recipe indicates that you must buy 2x5 kg frozen potato chips.
TYPE OF
CAPACITY/
EQUIPMENT/ QUANTITY *ITEM REMARKS
DIMENSIONS
UTENSILS
Platforms/scale 100 kg One As the scale will be
used for the weighing
of various other items,
the capacity can be
100 kg to 150 kg
other usage
Skimming ladle 150x100mm One HC Remove chips from
5714 cooking oil
** *8 ** ** Transport cooked
potato chips to
serving counter
• Rush hours during mealtimes must be kept in consideration. The preparation times of dishes
must be such that the maximum utilisation of the type of equipment is ensured:
Example:
o Cook food in successive batches
o Plan timely pre-preparation of food.
• The number of food service personnel available as well as the skill of the food service
personnel.
• In smaller food service units it is sometimes not necessary to plan cold rooms and freezer
rooms. One can make use of gastronorm reach-in refrigerators and freezers with different
compartments and 1, 2 or 3 doors.
• It ensures better food- and wall surface utilisation.
crockery with a built-in scrape-opening. A sink for rinsing purposes can also be planned in
this unit.
• The splatter-back of work surface- and sink units is bent to form a 150-152mm upright
edge. The splatter-back should be 200mm from the wall.
• The standard design of work surfaces and sink units as manufactured by different
companies, are usually available in different sizes.
o The air movement, measured at the inlet of the hood, is at least 30 meter per
minute, or that;
o The ventilation speed in the area where the hood is fitted, is such that the air is
exchanged twenty times per hour, whichever is the least.
o Note: (a) is suitable for small vapour hoods in reasonably large food service
units and (b) is suitable for large vapour hoods in reasonably small food service
units.
• The filters of the vapour hood must be easily removable for regular cleaning purposes. If
the vapour hood is not provided with filters, a removable tray must be fitted in the hood to
catch up fat dripping from the outlet. This tray must be fitted approximately 45mm
underneath the outlet opening and must extend at least 50mm above the outlet.
• All the components of the filters must be fire resistant. The minimum distance from the
lowest point of the filters to the cooking surface to reduce the fire hazard must be:
o No open flame: 760mm
o Open flame e.g. gas stoves: 1 070mm
• The outlet of the hood must have such a diameter surface that it ensures an air speed in
the outlet of at least 460 meter per minute and at the most 670 meter per minute, and must
be built that it does not cause a disturbing noise.
• The outlet must flow away gasses and vapour on such a height that it does not cause air
pollution.
• The equipment and utensils must be safe to use and also during its care.
Example:
o Ovens and steamers should automatically switch off as soon as doors are
opened.
o Oven temperature controls must be correct.
o Protectors must be available for blades on cutting- and chopping machines.
o Taps which regulate cold and hot water must be indicated as such.
o Guide lights must indicate when equipment is in operation.
• Written instructions for use and cleaning procedures must be supplied by the manufacturer
to the Works Department, who must demonstrate the operation and maintenance to food
service personnel.
• Equipment must be placed to ensure a logical flow of work.
10.5 Classification of and Quantities for equipment and Utensils for Specific sized
Food Service Units and Dining halls
Key:
* Item T: Refer to Equipment Manual or contracts as applicable.
K: Refer to specific contract.
HA and HD: Refer to Contracts.
*** Shelf Mobile (for food) for non-cooled, cold and freezer rooms. The size can be determined
according to individual needs and compiled from the following units:
**** Baskets
WIDTH LENGTH HEIGHT
Type 1: 400 530 160mm
Type 2: 400 530mm 85mm
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
B50 B100 B200 B300 B500 B600 B800 B1200
Number of Meals/Day 250L150 500L300 900L500 1500L900 2400L1400 3300L2000 4600L2800 7000L3800
B=Breakfast L=Lunch S=Supper S50 S100 S200 S300 S500 S700 S1000 S2000
10.4.1 Area A (Paragraph 9.2
Planning Manual)
Delivery and Reception Area
10.4.1.1 Platform, mobile, ±
1 1 1 2 2 3 3 3
1000x600x300mm
10.4.1.2 Shelf, wire or stainless steel,
1 1 2 2 3 3 3 3
mobile, 1067 x 508mm,4-tier
10.4.1.3 ***Shelf, Mobile, for food 1 1 1 1 1 2 2 2
10.4.1.4 ****Baskets 7 11 14 21 33 42 66 66
Scale, platform, capacity:
10.4.1.5 1 1
100kg
250kg 1 1 1 1 1
325kg 1
Trolley, Multi-purpose, for
10.4.1.6 1 2 2 2 2 2 2 2
baskets
Hosepipe with spout and
10.4.1.7 Quantity and length determined by floor surface and position of tap
nozzle
Container with hosepipe and
spout wall mounted
10.4.1.8 Work surface, stainless steel,
1 1 1 1 1 1 1 2
2m long
Wash Basin, Hand-, stainless
10.4.1.9 1 1 1 1 1 1 1 1
steel
10.4.1.10 Warm air hand dryer 1 1 1 1 1 1 1 1
10.4.1.11 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.1.12 Fire Extinguisher 1 1 1 1 1 1 1 1
10.4.1.13 Refuse bin galvanised/plastic 1 1 1 2 2 2 2 2
10.4.1.14 Dolly for refuse bin 1 1 1 2 2 2 2 2
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
Office Equipment (Area K)
Area B (Paragraph 9.2
10.4.2
Planning Manual)
Pre-preparation areas
B1 Decrating of vegetables
and fruit
B2 Vegetable pre-preparation
10.4.2.1 Refuse bin, galvanised/Plastic 2 2 2 3 3 4 4 5
10.4.2.2 Dolly for refuse bin 2 2 2 2 2 2 2 2
Wash Basin, Hand-, Stainless
10.4.2.3 1 1 1 1 1 1 1 1
Steel
10.4.2.4 Warm air hand dryer 1 1 1 1 1 1 1 1
10.4.2.5 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.2.6 Vegetable Peeler According to need. Not necessary with pre-prepared vegetables
Capacity:
1 1
4kg/3minutes
8kg/3 minutes 1 1
15kg/minutes 1 1 1 1
10.4.2.7 Vegetable washer and-Dryer According to need. Not necessary with pre-prepared vegetables
Vegetable dryer 4kg/3 minutes 1 1 1 1 1
4kg/3min 4kg/3min 1 1 1
Vegetable washer-dryer 1 1 1 1 1 1
400-900kg/hour
35kg/3min 35kg/3min 35kg/3min 35kg/3min 35kg/3min 35kg/3min
203minutes/time
10.4.2.8 ***Shelf, Mobile, for food Par10.18 2 2 2 3 3 3 4
10.4.2.9 ****Baskets 2x7 2x14 2x21 3x21 3x21 3x21 4x21
Sink, Double, Double Drying
10.4.2.10 1 1 1 1 1 1 1 1
Leaf,
500x500x400mm(sink)
10.4.2.11 Trough, Mobile, 60ℓ 1 1 2 2 3 3 4 4
Work Surface, Stainless Steel
10.4.2.12 1 1 1 1 1 1 1 1
with opening for refuse bin
10.4.2.13 Work Surface, Mobile 1 1 1 1
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.2.14 Peeler, Groove, Vegetable-,
150mm Long, Blade 65mm
2 2 4 4 4 6 8 8
Long
10.4.2.15 Knife, Vegetable-, or Peeling, 1 2 2 3 3 4 4 6
Bakelite or Nylon Handle,
Stainless
Steel Blade
Chopping Board, Nylon,
10.4.2.16 1 2 2 3 3 4 4 6
450x600x20mm
Area C (Paragraph 9.2
10.4.3
Planning Manual)
Storage Areas-C1 Groceries
10.4.3.1 Container, Mobile 121/136ℓ 6 6 8-9 8-10 8-10 8-10 10 10
Platform, Mobile,
10.4.3.2 1 1 1 1 1 2 3-4 3-4
±1000x600x300mm
10.4.3.3 Shelf, Adjustable, Epoxy
Coated Steel. (Total shelf
30m 50m 50m 50m 65m 65m 80m 100m
length divided into different
adjustable levels)
(Paragraph 10.2.2.2 Planning
Manual)
C2 Weighting Room and Storage area for Daily Provisions
10.4.3.4 Scale, Counter, Weights-5q,
Electronic,
Capacity: 20kg 1 1 1 1 1 1 1 1
10.4.3.5 Chair, Bar- 1 1 1 1 2 2 2 2
Trolley, Multi-purpose, for
10.4.3.6 1 2 2 2 3 3 3 3
Baskets
Sink, Double, Single Drying
10.4.3.7 1 1 1 1 1 1 1 1
Leaf
500 x 500 x 300mm (sink)
10.4.3.8 Work Surface, Stainless Steel,
2m 2m 2m 2m 2m 2m 2m 2m
with Drawers
Work Surface, Stainless Steel
10.4.3.9 2m 2m 2m 2m 2m 2m 2m 2m
with Shelves
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.3.10 Refuse bin, Galvanised/plastic 1 1 1 1 1 2 2 2
10.4.3.11 Dolly for refuse bin 1 1 1 1 1 2 2 2
10.4.3.12 Cups, measuring-, plastic, set
1 1 2 2 2 3 4 4
of 25ml, 50ml, 100ml, 500ml
10.4.3.13 Jug, measuring-, plastic,
1 1 1 1 2 2 3 3
500ml
Spoons, measuring-, plastic,
10.4.3.14 1 1 2 2 2 3 4 4
set of 1ml, 2ml, 5ml, 12,5ml
10.4.3.15 Refrigerator, Gastronorm,
Reach-in type, Capacity: 600ℓ, According to individual need
1270ℓ, 2035ℓ
Wash Basin, Hand, Stainless
10.4.3.16 1 1 1 1 1 1 1 1
Steel
10.4.3.17 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.3.18 Warm Air Hand Dryer 1 1 1 1 1 1 1 1
C3 BREAD STROAGE AREA
10.4.3.19 Shelf, Mobile, 1067x508mm, Bread Cupboard
4-tier, epoxy coated steel (Steel) 1 2 3 4 6 8 12
C4 General Cold Room
10.4.3.20 Platform, Mobile,
Par 10.1.8 2 2 3 3 4 4 5
678x440x150mm
10.4.3.21 ****Baskets 8 10 15 15 20 20 25
Shelf, Stainless Steel, 3-tier,
10.4.3.22 2 4 5 6 7 8 8
Solid
10.4.3.23 Food Container, Plastic 10 20 25 30 35 40 40
580 x 400 x 150
C5 Eggs, Milk and Dairy Product Cold Room
Platform, Mobile,
10.4.3.24 1 Par 10.1.8 1 2 3 4 4 5 5
678x440x155mm
Shelf, Stainless Steel, 3-tier
10.4.3.25 1 1 1 1 1 1 1
solid
C6 Meat Cold Room
Shelf, Stainless Steel, 3-tier,
10.4.3.26 1 1 1 1 1 1 1
solid
10.4.3.27 Food Container, Plastic 5 10 15 20 20 30 40
580 x 400 x 150mm
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.3.28 Trough, Stainless Steel, Mobile 1 1 1
C7 Vegetable and Fruit Cold
Room
10.4.3.29 ***Shelf, Mobile, for food Par 10.1.8 4 4 4 6 6 7 8
10.4.3.30 ****Baskets 4x7 4 x 14 4 x 21 6 x 21 6 x 21 7 x 21 8 x 21
C8 Freezer Room for Fish, Chicken, Vegetables and Ice Cream
Shelf, Stainless Steel, 5-tier
10.4.3.31
Solid
Freezer, Gastronorm, Reach-in
10.4.3.32
Type
Capacity : 600ℓ 1
1270ℓ 1
2035ℓ
C9 Fresh Vegetable and Fruit Non-cooled Storage Area
Platform, Mobile,
10.4.3.33 1 1 1 1 2 2 3 4
678x440x150mm
10.4.3.34 ***Shelf, Mobile, for food 1 1 3 3 5 5 6 7
10.4.3.35 ****Baskets 1x7 1x7 3x7 3x7 5x7 6x7 6x7 7x7
C10A Cleaning Agent Storage Area
10.4.3.36 Dolly for cleaning agent bins 1 1 1 1 2 2 2 2
Shelf, Adjustable, Epoxy
10.4.3.37 Coated Steel (Paragraph 1 1 1 1 1 1 1 1
10.2.2.2, Planning Manual)
Platform, Mobile (must push in
10.4.3.38 beneath shelf to store 25ℓ 11 1 1 1 2 2 3 4
Bins)
600 x 400 x 145mm
C10B Cleaning Equipment Storage Area
Hook, above drainage furrow,
10.4.3.39 where mops, brooms and 8 8 12 14 16 16 22 22
squeegees hang
10.4.3.40 Broom soft 2 2 2 3 3 3 3 4
10.4.3.41 Broom, scrubbing 2 2 2 3 3 3 4 4
10.4.3.42 Mop 2 2 3 3 4 4 5 5
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.3.43 Bucket, Stainless Steel,
without Lid, 1400ml, without
2 2 2 2 3 3 4 4
standing hoop or mop unit,
mobile
10.4.3.44 Squeegee 2 2 3 3 4 4 5 5
10.4.3.45 *****Polisher 1 1 1 1 1 1 1 1
10.4.3.46 *****Scrubbing Machine 1 1 1 1 1 1 1 2
10.4.3.47 Rinsing Bowl 1 1 1 1 1 1 1 1
*****Sometimes belong under the cleaning division of the institution
Scrubbing machine must have a facility to suck up water
C11 Refuse Storage Area
10.4.3.48 Hook above drainage furrow 1 2 2 3 4 4 6 6
10.4.3.48 Hosepipe with spout 1 1 1 1 1 1 1 1
Container for hosepipe and
10.4.3.50 1 1 1 1 1 1 1 1
nozzle (wall-mounted)
10.4.3.51 Refuse Bin, Galvanised/plastic 2 3 4 6 8 8 12 16
10.4.3.52 Dolly for refuse bin 1 1 1 2 2 2 2 2
C12. Crockery-, cutlery- and Linen Storage Area
(Additional New Stock to Provide to Divisions as well as Dininghalls)
Note: Only additional quantities are indicated. Quantities in use are calculated separately
Shelf, Adjustable, Epoxy
10.4.3.53 1 1 1 1 1 1 1 1
Coated
Steel, 5-tier (Paragraph
10.2.2.2 Planning Manual)
CROCKERY:
10.4.3.54 Plate, Dinner-, White, 250mm 20 30 50 80 100 100 150 200
Diameter
10.4.3.55 Plate, Breakfast White, 220mm 10 10 20 20 30 30 50 60
Diameter
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.3.56 Plate, Soup-, White 225mm 10 10 20 20 30 30 50 60
Diameter
10.4.3.57 Plate, small-, or bread-, White, 20 30 50 80 100 100 150 200
180mm Diameter
10.4.3.58 Bowl, Soup-, White 350ml 10 10 20 20 30 30 50 60
10.4.3.59 Cup, Tea-, White, 150-180ml 50 80 100 100 150 150 180 200
10.4.3.60 Saucer, Tea-, White 50 80 100 100 150 150 180 200
10.4.3.61 Bowl, Dessert-, White 160mm 20 30 50 80 100 100 150 200
Diameter, 25mm Deep
Plate, Cake-, Glass, Flat, 250-
10.4.3.62 2 3 3 3 3 3 3 4 4
300mm Diameter
10.4.3.63 Jug, Glass, 1800ml Individual adaptation according to need and serving system
2 3 3 3 3 3 4 4
10.4.3.64 Bowl, Fruit-, or Salad-, Glass,
230mm diameter, 80mm Deep Individual adaptation according to need and serving system
10.4.3.65 Glass, Drinking-, Fluted, 250ml 20 30 50 80 100 100 150 200
Knife, Bread-, Table, Stainless
10.4.3.66 10 20 40 70 90 90 150 200
Steel
10.4.3.67 Knife, Table, Stainless Steel 10 20 40 70 90 90 150 200
10.4.3.68 Fork, Dessert, Stainless Steel 10 20 40 70 90 90 150 200
10.4.3.69 Fork, Table-, Stainless Steel 10 20 40 70 90 90 150 200
Spoon, Dishing-up, Stainless
10.4.3.70 6 per serving point i.e. divisions and cafeteria serving points. Are adapted individually
steel 350mm Long
Spoon, Dessert-, Stainless
10.4.3.71 10 20 40 70 90 90 150 200
Steel, 175mm Long
Spoon, Soup-, Stainless Steel,
10.4.3.72 10 20 40 70 90 90 150 200
162mm Long
Spoon, Table-, Stainless Steel,
10.4.3.73 Required at entertainment 6 6 6 6 8 8 10 10
Area
10.4.3.74 Spoon, Tea-, Stainless Steel, 20 30 50 80 100 100 150 200
133mm Long 1 per/client i.e. 11 Bed. Individual adaptation for number of patients
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.3.75 Tray, Plastic, 540x310x10mm 5 5 5 5 10 10 10 10
1 Per 3 members of Personnel
10.4.3.76 Tray, Stainless Steel, for Tea,
5 5 5 5 10 10 10 10
405x305x25mm
10.4.3.76 Tray, Stainless Steel, for Tea, Individual adaptation-according to tea service system
405 x 305 x 25mm 2 2 2 2 2 3 3 4
10.4.3.77 Pot, Tea-, Stainless Steel
Capacity: 500ml 2 2 1 1 1 1 1 2
900ml 1 1 1 2 2 2 3 3
2500ml 1 1 2 2 3 3 3 3
Jug, Stainless Steel, with
10.4.3.78
Groove
Spout and lid for warm water,
Capacity:
2 2 1 1 1 1 1 2
450ml
1000ml 1 1 1 2 2 2 3 3
1700ml 1 1 2 2 3 3 3 3
Jug, Stainless Steel, with
10.4.3.79
Groove
Spout, no lid for milk,
Capacity: 160ml 2 2 2 2 3 3 3 4
3000ml 2 2 2 3 3 3 4 4
10.4.3.80 Tong, Food, Stainless Steel, 1 2 2 2 3 3 3 4
510mm Long
Sugar Bowl, with hinged Lid,
10.4.3.81
105mm
Deep, 65mm Diameter
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
LINEN: All clean linen in use are also stored here
10.4.3.82 Table Cloths Determined according to serving and number of tables
10.4.3.83 Tray Cloths Determined according to number of trays and usage
10.4.3.84 Dish Cloths Determined according to usage
DISPOSABLE ITEMS
10.4.3.85 Polystyrene Cups, carton 1x250 1x250 2x250 3x250 5x250 7x250 10x250 19x250
260x175x770mm per 250 cups Individual adaptation according to number of therapeutic diets/week
10.4.3.86 Polystyrene Glasses, 200ml 100 280 420 600 1200 1800 2400 4200
Individual adaptation according to number of therapeutic diets/week
10.4.3.87 Clingwrap rolls, 1 = 1 1 3 5 6 8 12 16
380 x 100 x 100mm
10.4.3.88 Paper Serviettes, 1 carton: 2 4 6 10 16 24 34 55
380 x 380 x 170mm per 1000 cartons cartons cartons cartons Cartons Cartons Cartons Cartons
serviettes
UTENSILS
10.4.3.89 Brooms, soft 1 1 1 1 2 2 2 2
10.4.3.90 Brooms, scrubbing 1 1 1 1 2 2 2 2
10.4.3.91 Mops 1 1 1 1 2 2 2 2
10.4.3.92 Squeegees 1 1 1 1 2 2 2 2
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.4 AREA D (PARAGRAPH 9.2 PLANNING MANUAL)
PREPARATION AREAS
D1 VEGETABLE- AND FRUIT PREPARATION
10.4.4.1 Refuse bin, galvanised/plastic 1 1 1 1 2 2 2 2
10.4.4.2 Dolly for refuse bin 1 1 1 1 1 1 1 1
10.4.4.3 Sink, single, single drying leaf 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.4 Chopping Board, Nylon-, 1 1 2 2 3 4 4 4
10.4.4.5 Shelf, Nylon Chopping Boards 1 1 1 1
10.4.4.6 Knife, vegetable-, or peeling, 1 1 2 2 3 4 4 4
Bakelite or Nylon handle,
stainless
Steel blade, 115mm long
10.4.4.7 Knife, cooks- Bakelite or Nylon 1 1 2 2 3 4 4 4
Handle, stainless steel blade,
203mm Long
10.4.4.8 Food container, plastic, 4 4 8 8 8 12 12 16
580 x 400 x 150mm
10.4.4.9 Trolley, Multi-purpose 1 1 2 2 2 3 3 4
10.4.4.10 Scale, counter, weighs-5g
Electronic capacity: 5kg 1 1 1
20kg 1 1 1 1 1
10.4.4.11 Food processor, Household, 1ℓ 1
container with attachments
10.4.4.12 Food Processor, Industrial 100-300kg/hour 600-800kg/hour
Stainless steel, 5ℓ container
with
attachments
Shelf with hooks, food
10.4.4.13 1 1 1 1 1 1 1 1
processor
attachments, wall-mounted
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.4.14 Work surface, stainless steel 1 1 1 1 1
Work surface, stainless steel
10.4.4.15 1 1 1 1 1 1 1 1
with
Drawers
10.4.4.16 Scoop, groceries, aluminium, 1 1 2 2 2 3 3 3
350mm Long
D2 FISH AND POULTRY PREPARATION
10.4.4.17 Refuse bin, galvanised/plastic 1 1 2 2 2 2 2 2
10.4.4.18 Dolly for refuse bin 1 1 1 1 1 1 1 1
10.4.4.19 Chopping Board, Nylon, 1 2 2 2 3 3 3 3
450 x 600 x 20mm
10.4.4.20 Shelf, Nylon Chopping Boards 1 1 1 1
10.4.4.21 Wash Basin, Hand-, Stainless 1 1 1 1 1 1 1 1
Steel
10.4.4.22 Warm air hand dryer 1 1 1 1 1 1 1 1
10.4.4.23 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.4.24 Disinfectant Dispenser 1 1 1 1 1 1 1 1
10.4.4.25 Trolley, Multi-purpose 1 1 1 1 2 2 3 4
10.4.4.26 Food Container, Plastic 2 2 4 4 8 8 12 16
580 x 400 x 150mm
10.4.4.27 Sink, single, single drying Leaf, 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.28 Work surface, stainless steel 1 1 1 1 1 1
Work surface, stainless steel
10.4.4.29 1 1 1 1 1 1 1 1
with
Drawers
10.4.4.30 Knife, cooks-, Bakelite or Nylon 1 2 2 2 3 3 3 3
Handle, Stainless Steel Blade,
203mm Long
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
D3 MEAT PREPARATION
10.4.4.31 Soap Dispenser 1 1 1 1 1 1 1 1
Wad Basin, Hand-, Stainless
10.4.4.32 1 1 1 1 1 1 1 1
Steel
10.4.4.33 Warm Air Hand Dryer 1 1 1 1 1 1 1 1
10.4.4.34 Chopping Board, Nylon, 1 2 2 2 3 3 3 3
450 x 600 x 20mm
10.4.4.35 Shelf, Nylon Chopping Boards 1 1 1 1
10.4.4.36 Scale, Counter, Weighs 5g
Electronic, Capacity 5kg 1 1 1
20kg 1 1 1 1 1
10.4.4.37 Meat cutting machine 1 1 1 1 1 1* 2* 2*
Automatic Automatic Automatic
10.4.4.38 Sink, single, single drying Leaf 1 1 1 1 1 1 1 1
500 x 400 x 230mm (sink)
10.4.4.39 Work surface, stainless steel 1 1 1 1 1 1
Work surface, Stainless Steel,
110.4.4.40 1 1 1 1 1 1 1 1
with
Drawers
Mixer, Household, with
10.4.4.41 1
attachments
Mixer, Industrial with
10.4.4.42
attachments
Mixer Bowl Capacity: 20ℓ 1 1
40ℓ 1 1 1 1 1 1
Shelf with hooks, mixer
10.4.4.43 1 1 1 1 1 1 1 1
attachments,
Wall-mounted
Knife, Cooks-, Bakelite or
10.4.4.44 1 2 2 2 3 3 3 3
Nylon
Handle, stainless steel blade,
230mm long
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.4.45 Trolley, Multi-purpose 1 1 1 1 2 2 3 4
10.4.4.46 Food container, Plastic, 2 2 4 4 8 8 12 16
500 x 400 x 150mm
D4 GENERAL PREPARATION
10.4.4.47 Tin opener, Industrial,
Less if meat is cut in advance for A10 Tins, Electric
Mixer, Industrial with
10.4.4.48 1 1 1 1 1 1 1 1
attachments
10.4.4.49 Mixer Bowl, Capacity, 12ℓ 1
20ℓ 1
40ℓ 1 1 1 1 1 1 1
60ℓ 1 1 1 1 1 1 1
10.4.4.50 Shelf with hooks, mixer 1 1 1 1 1 1 1 1
attachments
10.4.4.51 Chopping Board, Nylon, 1 1 1 2 2 2 2 2
450 x 600 x 20mm
10.4.4.52 Scale, counter, weighs 5g
Electronic Capacity: 5kg 1 1 1 1 1 1 1 1
10.4.4.53 Trolley, Multi-purpose 1 1 2 2 2 3 3 3
10.4.4.54 Liquidiser, Capacity: 5ℓ 1 1 1 1 1 1 1 1
10.4.4.55 Food Container, plastic, 2 4 8 8 8 12 12 16
500 x 400 x 150mm
10.4.4.56 Sink, single, single drying Leaf
500 x 500 x 230mm (sink) 1 1 1 1 1
10.4.4.57 Work surface, stainless steel 1 1 1 1 1 1 1 1
Work surface, stainless steel
10.4.4.58 1 1 1 1 1 1 1 1
with
Drawers
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.4.59 Scraper, Dough-, Plastic, one 1 1 1 2 2 4 4 4
Piece, 200mm long, Blade
50 x 80mm
10.4.4.60 Dough Roller, Heavy Duty 1 1 1 2 2 2 3 3
550mm long, 95mm Diameter
10.4.4.61 Refuse Bin, Galvanised/Plastic 2 2 2 2 2 2 2 2
10.4.4.62 Dolly for refuse Bin 1 1 1 1 1 1 1 1
D5 BREAD- AND SANDWICH PREPARATION AND TRAY TEA SERVICE
10.4.4.63 Refuse Bin, Galvanised/Plastic 2 2 2 2 2 2 2 2
10.4.4.64 Dolly for refuse Bin 1 1 1 1 1 1 1 1
10.4.4.65 Chopping Board, Nylon, 1 1 2 2 3 3 4 4
450 x 600 x 20mm
10.4.4.66 Shelf, Nylon Chopping Boards 1 1 1 1
10.4.4.67 Knife, Bread-, Table, Stainless 1 1 2 2 3 3 4 4
Steel
10.4.4.68 Spatula, Stainless Steel 2 2 3 3 3 4 4 4
10.4.4.69 Scoop, Stainless Steel for
Portioning, size 30-30ml Individual adaptation according to need
Measuring spoons, plastic, set
10.4.4.70
for
Portioning, 12,5ml, 5ml, 2ml,
Individual adaptation according to need
1ml
10.4.4.71 Shelf, Tray, Mobile
Capacity: 18/Shelf Individual adaptation according to need
36/Shelf
10.4.4.72 Toaster, Sandwich,
Capacity: 8 slices/minute 1 1 1 1 1 1 1 1
10.4.4.73 Bread Cutting Machine,
500 Breads/hour 1 1 1 1 1 1 1 1
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.4.74 Trolley, Tea, 3-Tier 1 1 1 1 1 1 1 1
10.4.4.75 Trolley, multi-Purpose 1 1 1 2 2 2 3 3
10.4.4.76 Clingwrap Sealer 1 1 1 1 1 1 1 1
10.4.4.77 Sink, single, single drying leaf, 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.78 Food Container, plastic, 2 4 4 8 8 8 12 12
500 x 400 x 150mm
Work Surface, Stainless Steel
10.4.4.79 1 1 1 1 1 1 1 1
with
Drawers
Work Surface, Stainless Steel
10.4.4.80 1 1 1 1 1 1 1 1
with
Shelf above
D6 THERAPEUTIC DIET PREPARATION
10.4.4.81 Liquidiser, Capacity: 1ℓ 1
Industrial, Capacity: 5ℓ 1 1 1 1 1 1 1
10.4.4.82 Clingwrap Sealer 1 1 1 1 1 1 1 1
Mixer, Industrial with
10.4.4.83 1 1 1 1 1 1 1 1
attachments
10.4.4.84 Mixer Bowl, Capacity: 10-12ℓ 1 1 1
20ℓ 1 1 1 1 1
10.4.4.85 Shelf with Hooks, mixer 1 1 1 1 1 1 1 1
Attachments, wall-mounted
10.4.4.86 Scale, Counter, Weighs – 1g, 1 1 1 1 1 1 1 1
Electronic, Capacity: 5kg
Wash-Basin, Hand-, Stainless
10.4.4.87 1 1 1 1 1 1 1 1
Steel
10.4.4.88 Soap Dispenser 1 1 1 1 1 1 1 1
10.4.4.89 Disinfectant Dispenser 1 1 1 1 1 1 1 1
10.4.4.90 Warm Air Hand Dryer 1 1 1 1 1 1 1 1
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.4.91 Sink, Single, Single Drying Leaf 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.4.92 Platform, Lowerator, Mobile,
555 x 812mm 1 1 1 1 1
1023 x 536mm
10.4.4.93 Baskets, 530 x 650 x 115mm 3 3 6 6 6 9 12 16
10.4.4.94 Urn, Wall-mounted, without
Vapour Hood, Capacity 15ℓ 1 1 1 1 1 1 1 1
10.4.4.95 Trolley, Tea-, 3-Tier 2 2 2 2 2 2 2 2
10.4.4.96 Refuse Bin, Galvanised/Plastic 2 2 2 2 2 2 2 2
10.4.4.97 Dolly for Refuse Bin 1 1 1 1 1 1 1 1
Work Surface, Stainless Steel
10.4.4.98 1 1 1 1 1 1 1 1
with
Scoop, Stainless Steel for
10.4.4.99 Determine quantity required according to therapeutic diets
portioning,
Size 12 (100ml/90g)
Size 16 ( 62ml/60g)
Size 24 ( 40ml/35g)
Measuring Spoons, plastic. Set
10.4.4.100 Determine quantity required according to number of therapeutic diets
of
12,5ml, 5ml, 2ml, 1ml
10.4.4.101 Spoon, Cooks-, Stainless Steel, Determine quantity required according to number of therapeutic diets
350mm Long
10.4.4.102 Bowl, mixing-, stainless steel Adjust to menu and individual needs
255 x 95 102mm
305 x 102 x 122mm
405 x 190 x 162mm
10.4.4.103 Writing Board, 2x2m, Mobile 1 1 1 1 1 1 1 1
10.4.4.104 Chopping Board, Nylon, 1 2 2 2 2 2 2 2
450 x 600 x 20mm
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.4.105 Shelf, Nylon Chopping Boards
D7 TUBE FEED PREPARATION AREA
Wash Basin, Hand-, Stainless
10.4.4.106 1 1 1 1
Steel
10.4.4.107 Soap Dispenser 1 1 1 1
10.4.4.108 Warm Air Hand Dryer 1 1 1 1
10.4.4.109 Disinfectant Dispenser 1 1 1 1
10.4.4.110 Liquidiser, Industrial, 1 1 1 1
Capacity: 5ℓ
10.4.4.111 Urn, Capacity: 15ℓ 1 1 1 1
Without vapour hood
Sink, Double, Double Drying
10.4.4.112 1 1 1 1
Leaf
500 x 500 x 400mm (sink)
10.4.4.113 Chair, bar- 1 1 1 1
10.4.4.114 Scale, Counter, Weighs – 1g, 1 1 1 1
Electronic Capacity: 5kg
Work Surface, Stainless Steel
10.4.4.115 2 2-3 4 4-6
with
Lockable Cupboards
10.4.4.116 Trolley, Tea-, 3-Tier 1 1 1 1
10.4.4.117 Notice Board, 1 x 1m 1 1 1 1
10.4.4.118 Refuse Bin, Galvanised/Plastic 2 2 2 2
10.4.4.119 Dolly for Refuse Bin 1 1 1 1
Refrigerator, Gastronorm,
10.4.4.120 1 1 1 1
Reach-in
Type, Capacity: 600l
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.5 AREA e (PARAGRPAH 9.2 PLANNING MANUAL)
COOKING AREA
10.4.5.1 Tilting Frying Pan
Capacity: 30ℓ 1 2 1 1 2
60ℓ 2 2 3 4 4 4
10.4.5.2 Cooking Pot, Steam
Capacity: Tilting 23ℓ on stand 3 3 3 3 6 6 6 6
Tilting, 60ℓ 2 2 2 2 2 2 2 2
Tilting, 120ℓ 1 2 3 4 4 5 6
Tilting, 150ℓ
(porridge maker/with stirring
1 1 1 2
arm
Oven, convection-, steam and
10.4.5.3
bake
Capacity: 10g pans 1 1 2
20g pans 1 2 2 3 3
Trolley, oven-, convection-,
10.4.5.4 1 1 2 2 4 6 8 8
steam- and Bake
10.4.5.5 Pan, Perforated-, 10 10 20 40 40 40 60 80
530 x 325 x 55mm Deep
Pan Solid-, 530 x 325 x 40mm
10.4.5.6 20 20 40 60 120 140 200 260
Deep
Stove, Industrial, 1130 x 825 x
10.4.5.7 1 1 1 1 1 1 1 1
876mm
10.4.5.8 Urn Individual adaptation according to need
Capacity: 15ℓ 1 1
25ℓ 1 1 2 2 2 2
10.4.5.9 Vapour Hood 1 1 1 1 1 1 1 1
10.4.5.10 Work Surface, Stainless Steel, 1 1 1 1 2 2 4 4
Mobile, 1000 x 1000mm
10.4.5.11 Oil Filter, Capacity ± 20ℓ 1 1 1 1 1 1 1
10.4.5.12 Scale, Counter, Weighs – 10g 1 1 1 1 1 1 2 2
Electronic, Capacity 10kg
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.5.13 Trolley, Tea-, 3-Tier 1 Trolley per cook, one item per trolley (10.4.5.14 to 10.4.5.26)
10.4.5.14 Ladle, Skimming-,
10.4.5.15 Fork, Cooks-
10.4.5.16 Measuring Jug, Stainless Steel
2000ml
10.4.5.17 Egg Lifter
10.4.5.18 Dough Scraper
10.4.5.19 Pastry Brush
10.4.5.20 Mixing Bowl, Capacity: 2000ml
5000ml
10.4.5.21 Knife, Cooks-, Stainless Steel
10.4.5.22 Spatula, Stainless Steel
10.4.5.23 Spoon, Cooks-, Stainless Steel
10.4.5.24 Beater, Wire, Stainless Steel,
455mm Long
Ladle, stirring-, nylon ±
10.4.5.25
1200mm long
10.4.5.26 Ladle, Stirring-, Stainless steel
± 400mm Long
10.4.6 AREA 7 (PARAGRAPH 9.2 PLANNING MANUAL)
DISHING-UP AND GARNISHING AREA
10.4.6.1 Serving container and Lid Adapt to Food Service System
G1:1 530 x 325 x 200/100mm
G1:2 325 x 265 x 200/100mm
G1:3 325 x 175 x 200/100mm
G1:4 265 x 162 x 200/100mm
G1:6 175 x 162 x 200/100mm
10.4.6.2 Bains-Marie, Mobile Individual adaptation. At conveyor areas as well as serving variation during functions
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
Shelf, Lowerator, Mobile,
10.4.6.3
Crockery,
Heated Capacity: 60 plates 1
2 x 60 plates 1 2 2 2 5 7 10
10.4.6.4 Shelf, Lowerater, Mobile 1 1 1 1 1 1 2 2
Trays, Capacity: 100 trays
Trolleys, Food,
10.4.6.5 Dishing-up, number of divisions and number of beds per division
Electrical/insulated
10.4.6.6 Work Surface, Stainless Steel, 1 1 1 1 1 2 2 2
Mobile, 1000 x 1000mm
10.4.6.7 Spoon, Cooks-, Stainless Steel, 12 12 12 12 12 12 12 12
350mm Long
10.4.6.8 Egg Lifter, Stainless Steel, 2 2 2 2 2 2 2 2
Perforated Blade, 150 x 100mm
10.4.6.9 Scoop, Groceries, Aluminium, 4 4 4 4 4 4 4 4
270mm Long
10.4.6.10 Conveyor Belt Length and number, individual adaptation according to speed of dishing-up
10.4.6.11 Tong, Food, Stainless Steel 2 2 2 2 2 2 2 2
510mm Long
10.4.6.12 Scoop, Stainless Steel for Determine quantity required according to needs of serving system
portioning
Size 12 (100ml/90g)
Size 16 (62ml/60g)
Size 25 (40ml/35g)
Size 30 (30ml/30g)
10.4.6.13 Lowerater, Mobile for Baskets 1 1 2 2 3 4
(Soup Bowls)
10.4.6.14 Portioning Frames 1 2 2 4 6 6 8 8
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.6.15 Baskets, 650 x 530 x 115mm 3 4 8 10 14 20
10.4.6.16 Shelf, Lowerator, Mobile, for
Plate Lids, Heated
Capacity: 1 x 60 Lids 1 1
2 x 60 Lids 1 2 2 2 5 7 10
10.4.6.17 Trolley, Multi-Purpose 1 1
10.4.6.18 Food Container, Plastic, 4 4
500 x 400 x 150mm
10.4.7 AREA 9 (PARAGRAPH 9.2 PLANNING MANUAL)
SERVING AREA (DINING
HALLS)
10.4.7.1 Bains-Marie Individual Adaptation according to good service system and counter lay-out
10.4.7.2 Dishing-up Container with Lid
G1:1 530 x 325 x 200/100mm
G1:2 325 x 265 x 200/100mm
G1:3 325 x 175 x 200/100mm
G1:4 265 x 162 x 200/100mm
G1:6 175 x 162 x 200/100mm
10.4.7.3 Bains-Marie Closed Beneath Individual adaptation according to counter lay-out
10.4.7.4 Milk Refrigeration, 20l Individual adaptation according to counter lay-out
Shelf, Lowerator, Crockery,
10.4.7.5
Mobile,
Heated, Capacity: 1 x 60 plates 1
2 x 60 plates 2 2 4 5 5 6 6
10.4.7.6 Shelf, Lowerator, Mobile, Trays,
Capacity: 100 Trays 1 2 2 2 2 2 2
10.4.7.7 Toaster, Bread, Rotating
Capacity: 22 slices/4 minutes 2 2 2
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.7.8 Tray Rail, Lattice Type, Stainless Length determined by serving counter
Steel
10.4.7.9 Counter, Serving, Heated 1 1 1 1 1 1 2 2
10.4.7.10 Counter, Serving, Cooled 1 1 1 1 1 1 2 2
10.4.7.11 Cutlery Container, 6 Divisions 1 1
10.4.7.12 Trolley, Cutlery, Dining hall 2 2 2 2 4 4
10.4.7.13 Urn, Stainless Steel, without
Vapour hood, Capacity: 10ℓ 1 1
15ℓ 1 1 1 2 2 2
10.4.7.4 Work Surface, Stainless Steel, 1 1 Length individually adapted
With shelves
10.4.7.15 Ice Machine (Flakes)
Capacity: 80 kg (24 hours) 1 1
180kg (24 hours) 1 1 1
200kg (24 hours) 1 1 1
10.4.8 AREA H (PARAGRAPH 9.2 PLANNING MANUAL)
DININGHALL
H1 General Dining hall *60 *100 *100 *200 *300 *480 *600 *600
More than 1
10.4.8.1 Chair, Dining hall 2 sessions 2 Sessions 2 sessions 2 Sessions 3 sessions Dining hall
required
10.4.8.2 Table, Dining hall 15 25 40 50 75 120 150 150
10.4.8.3 Trolley, Clearing- 1 1 1 1 2 2 2-3 2-3
10.4.8.4 Tray, Plastic, 540 x 410 x 10mm 1 Per Person Per Session
10.4.8.5 Shelf, Tray-, Mobile
Capacity: 18 2
24 2 4
36 4 6 6 7 11
* The number per session (maximum 3 sessions)
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.8.6 Flower Pot According to need of each dining hall and planned décor. If conveyor clearing system is planned, tray
Shelves are not required. Refer K, Item 10.4.11.7.
10.4.8.7 Curtains Determine according to need
This hall is planned according to need for the entertainment of small groups ± 6-10 or 8-100 persons
10.4.8.8 Chair, Dining hall Adapt individually according to number of tables
10.4.8.9 Table, Dining hall Choose tables that can be used individually or in combination
10.4.8.10 Trolley, Clearing- 1-2 per hall
10.4.8.11 Tray, Plastic, 530 x 310 x 10mm Individual adaptation according to need
10.4.8.12 Shelf, Tray-, Mobile 12, 18, 24, 36 Trays per shelf. Individual adaptation according to need
(Capacity 12, 18, 24, 36)
10.4.8.13 Refuse Bin, Galvanised/Plastic 2 for kitchen of entertainment hall
10.4.8.14 Dolly for Refuse Bin 1 for kitchen of entertainment hall
10.4.8.15 Partition, Mobile 2,4 or 6 per entertainment hall. Individual adaptation according to need
10.4.8.16 Flower Pot Individual adaptation according to need
10.4.8.17 Oven, Microwave, Household 1 For kitchen of entertainment hall
10.4.8.18 Sink, Double, Double Drying
500 x 500 x 400mm (sink) 1 For Kitchen of Entertainment Hall
Wash Basin, Hand-, Stainless
10.4.8.19 1 For Kitchen of Entertainment Hall
Steel
10.4.8.20 Warm Air Hand Dryer 1 For Kitchen of Entertainment Hall
10.4.8.21 Soap Dispenser 1 For Kitchen of Entertainment Hall
Work Surface, Stainless Steel,
10.4.8.22 1 For Kitchen of Entertainment Hall
with
Drawers and Lockable cupboards
10.4.8.23 Work Surface, Stainless Steel 1 For Kitchen of Entertainment Hall
Counter, Dishing-up, Cooled,
10.4.8.24 1-2 For Kitchen of Entertainment Hall, Individual adaptation according to need
Mobile
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
Dish Washing Machine,
10.4.8.25 1 Per Kitchen of Entertainment Hall
Household
Or under counter, Loads from
Front,
Commercial, 1 shelf per 5
minutes
Shelves: Plates 18/shelf
Tray 7/Shelf
Multi-purpose Shelf 25/shelf
(Cups, Saucers, Small-, Bread
Plates, Cutlery)
10.4.8.26 Bains-Marie, Mobile 1-2 Per Kitchen of Entertainment Hall Individual adaptation according to need
10.4.8.27 Serving Container with Lid Individual adaptation according to need
G1:1 530 x 325 x 200/100mm
G1:2 325 x 265 x 200/100mm
G1:3 325 x 175 x 200/100mm
G1:4 265 x 162 x 200/100mm
G1:6 175 x 162 x 200/100mm
10.4.8.28 Shelf, Lowerator, Mobile for Individually adapted according to need.
Plates, Heated
Capacity: 1 x 60 plates
2 x 60 plates
10.4.8.29 Shelf, Lowerator, Mobile for Individually adapted according to need
Baskets, with plates, cups,
saucers
and Bowls, not heated
10.4.8.30 Baskets, 650 x 530 x 115mm
Buffet Units, Mobile with
10.4.8.31 Individually adapted according to need
Drawers
and Cupboards
Urn, Wall Mounted, without
10.4.8.32 1 For Kitchen of Entertainment Hall
vapour
Hood, Capacity: 15ℓ
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.8.33 Plate, Dinner-, 250mm Diameter Individually adapted between 12-108 according to need
Plate, Breakfast, 220mm
10.4.8.34 Individually adapted between 12-108 according to need
Diameter
10.4.8.35 Bowl Soup, 150mm Diameter, Individually adapted between 12-108 according to need
55m Deep
Plate, small- or Bread-, 180mm
10.4.8.36 Individually adapted between 12-108 according to need
diameter.
10.4.8.37 Cup, Tea-, 150-180ml Individually adapted between 12-108 according to need
10.4.8.38 Saucer, Tea- Individually adapted between 12-108 according to need
Bowl, Dessert-, 160mm
10.4.8.39 Individually adapted between 12-108 according to need
diameter,
25mm Deep
10.4.8.40 Spoon, Table-, Stainless Steel Individually adapted between 12-108 according to need
10.4.8.41 Spoon, Dessert-, Stainless Steel, Individually adapted between 12-108 according to need
175mm Long
10.4.8.42 Spoon, Soup-, Stainless Steel, Individually adapted between 12-108 according to need
162mm Long
10.4.8.43 Spoon, Tea-, Stainless Steel, Individually adapted between 12-108 according to need
133mm Long
10.4.8.44 Knife, Table-, Stainless Steel Individually adapted between 12-108 according to need
Knife, Bread-, Table, Stainless
10.4.8.45 Individually adapted between 12-108 according to need
Steel
10.4.8.46 Fork, Table-, Stainless Steel Individually adapted between 12-108 according to need
10.4.8.47 Fork, Dessert-, Stainless Steel Individually adapted between 12-108 according to need
10.4.8.48 Plate, Cake-, Glass, Flat, Individually adapted according to need
250-330mm Diameter
10.4.8.49 Jug, Glass, 1800ml Individually adapted according to need
10.4.8.50 Bowl, Fruit-, or Salad-, Glass, Individually adapted according to need
230mm Diameter, 80mm Deep
10.4.8.51 Glass, Drinking-, Fluted, 250ml Individually adapted according to need
10.4.8.52 Glass, Wine-, 160ml Individually adapted according to need
200ml Individually adapted according to need
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.8.53 Pot, Tea-, Stainless Steel900ml Individually adapted according to need
2500ml Individually adapted according to need
10.4.8.54 Jug, Stainless Steel, with Groove Individually adapted according to need
Spout and Lid
Individually adapted according to need
1000ml
1800ml Individually adapted according to need
10.4.8.55 Sugar Bowl with Hinged Lid Individually adapted according to need
105mm Deep, 65mm Diameter
10.4.8.56 Tong, Food-, Stainless Steel, Individually adapted according to need
570mm Long
10.4.8.57 Table Cloths Adapted to number of tables available and décor of entertainment hall
10.4.8.58 Tray Cloths Individually adapted according to need
10.4.8.59 Curtains Individually adapted according to need
The crockery and Cutlery for the Entertainment Hall must be chosen so that it is replaceable and replenishable as the need develops. It must be used only for this Hall.
10.4.9 AREA I (PARAGRAPH 9.2 PLANNING MANUAL)
I: Ward/Divisional Kitchen For Patients/Clients 1 Kitchen per Ward. Quantities will be determined according to the number of beds per ward
Work Surface, Stainless Steel
10.4.9.1 Eight determined according to need and size of kitchen
with
Lockable cupboards above and
Refrigerator beneath
Urn, wall mounted without
10.4.9.2
vapour
Hood, Capacity: 15ℓ
10.4.9.3 Oven, Microwave-, Household 1
10.4.9.4 Bread Toasted, Tip Up Type. 1
10-17 Slices/time 1
10.4.9.5 Milk Refrigerator 20ℓ
10.4.9.6 Dish Washing Machine, 1 Shelf/ 1
5 minutes, under counter, Loads
from front, Commercial
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
Wash Basin, hand-, Stainless
10.4.9.7 1
Steel
10.4.9.8 Soap Dispenser 1
10.4.9.9 Warm Air hand Dryer 1
10.4.9.10 Sink, Double, Double Drying Leaf 1 Length determined according to need
500 x 500 x 400mm (Sink)
10.4.9.11 Multipot ±13ℓ, Insulated 1
10.4.9.12 Trolley, Tea, 2_Tier 1
10.4.9.13 Trolley, Clearing- 1
10.4.9.14 Bottle, Water-, Glass, ± 900ml, Determine according to number of beds per ward 1/Bed
Glass 250ml
10.4.9.15 Jug, stainless Steel, with Groove
Spout with lid
2-3
1000ml
1800ml 1-2
10.4.9.16 Glass, Drinking-, Fluted, 250ml Determine number according to beds per ward
10.4.9.17 Cup, Tea-, 150-180ml Determine number according to beds per ward
10.4.9.18 Saucer, tea- Determine number according to beds per ward
10.4.9.19 Plate, bread- or small, Determine number according to beds per ward
180mm Diameter
10.4.9.20 Spoon, Tea-, Stainless Steel, Determine number according to beds per ward
133mm Long
10.4.9.21 Knife, Bread-, Stainless Steel Determine number according to beds per ward
10.4.9.22 Knife, Table-, Stainless Steel Determine number according to beds per ward
10.4.9.23 Fork, Table-, Stainless Steel Determine number according to beds per ward
10.4.9.24 Spoon, Soup-, Stainless Steel, Determine number according to beds per ward
162mm Long
10.4.9.25 Spoon, Dessert-, Stainless Steel, Determine number according to beds per ward
175mm Long
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.9.26 Refuse Bin, Galvanised/ Plastic 2 For each ward
10.4.9.27 Dolly for Refuse Bin 1 For each ward
Oven, Convection-, or Infrared-,
10.4.9.28 1 Per ward kitchen if needed according to type of food system (e.g. cook-freeze or cook-chill)
or
Microwave-, Industrial
10.4.10 AREA J: (PARAGRAPH 9.2 PLANNING MANUAL)
J. REFRESHMENT ROOM FOR PERSONNEL A Room as determined by lay-out and personnel density per area. Equipment is indicated per room.
Work Surface, Stainless Steel,
10.4.10.1 Length determined according to need and size of room
with
Lockable cupboards
Work Surface, counter, stainless
10.4.10.2 Length determined according to need and size of room
steel
with refrigerator beneath
Urn, wall-mounted, without
10.4.10.3
vapour
hood, stainless steel
Capacity: 15ℓ 1
10.4.10.4 Oven, microwave-, industrial 1
10.4.10.5 Bread Toaster, Tip Up Type,
10-12 Slices/Time 1
Sandwich Toaster, 10-12 slices
10.4.10.6 1
per
Time
10.4.10.7 Milk Refrigerator 20ℓ 1
10.4.10.8 Dishwashing Machine, 1 Shelf/ Individual according to need
5 minutes, under counter, loads
from front, commercial
Wash Basin, Hand-, Stainless
10.4.10.9 1
Steel
10.4.10.10 Warm Air Hand Dryer 1
10.4.10.11 Soap Dispenser 1
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.10.12 Sink, Double, Double Drying Leaf 1
500 x 500 x 400mm (sink)
10.4.10.13 Chairs, Easy- According to need
10.4.10.14 Table, Coffee- 1-2
10.4.10.15 Cup, Tea, 150-180ml According to need
10.4.10.16 Saucer, Tea- According to need
10.4.10.17 Plate, small- or Bread-, According to need
180mm Diameter
10.4.10.18 Sugar Bowl, with Hinged Lid, According to need
105mm Deep, 65mm Diameter
10.4.10.19 Jug, Stainless Steel, with groove
Spout and lid
According to need
1000ml
1800ml According to need
10.4.10.20 Pot, Tea-, Stainless Steel 900ml According to need
2500ml According to need
10.4.10.21 Glass, Drinking-, Fluted, 250ml According to need
10.4.10.22 Spoon, Tea-, Stainless Steel According to need
133mm Long
10.4.10.23 Flower Pot According to need
10.4.10.24 Shelf, Lowerator, mobile, for 1
Baskets with cups, saucers,
Bread
Plates
10.4.10.25 Trolley, Clearing 1
10.4.10.26 Baskets, 650 x 530 x 115 According to need
10.4.10.27 Refuse Bin, Galvanised/plastic 2
10.4.10.28 Dolly for refuse bin 1
10.4.10.29 Vending Machine According to need
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.11 AREA K: WASH AREA (PARAGRAPH 9.2 PLANNING MANUAL)
K1 & K2: CROCKERY WASH AREA GENERAL DININGHALL AND DIVISIONS (WARDS)
10.4.11.1 Refuse Bin, Galvanised/Plastic 2 2 2 2 2 2 2 2
10.4.11.2 Dolly for Refuse Bin 1 1 1 1 1 1 1 1
Work Surface, Stainless Steel
10.4.11.3 1 1 1 1 1 1 1 1
with
Opening for Refuse Bin
Work Surface, Stainless Steel,
10.4.11.4 1 1 1 1 1 1 1 1
with Shelves
10.4.11.5 Sink, Single, Single Drying Leaf, 1 1 1 1 1 1 1 1
500 x 500 x 230mm (sink)
10.4.11.6 Platform, Mobile, 1 1 1 1 1 1 1 1
1000 x 600 x 300mm
10.4.11.7 Conveyor Belt Individual adaptation according to lay-out of Dining hall
10.4.11.8 Dishwashing Machine, Industrial,
Capacity: 1-Shelf/5min, under 1
Counter, loads from front,
Commercial 16 Shelves/Hour 1 1 2
30-40 Shelves/Hour 1 2
130-150 Shelves/Hour 2
240 Shelves/Hour 2-3 2-3
Small Flight (semi automatic)
Flight (automatic conveyor belt)
10.4.11.9 Shelves Plate 18/shelf Individually determined according to need
Tray 7/Shelf
Multi-Purpose 25/Shelf
(Cups, Saucers, Small-,
Bread Plates, Cutlery) 2-3 2-3
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.11.10 Water Hose with Nozzle
May be more than one smaller type where more than one dishwashing area is planned at different dining halls, or for dining room of clients
K3: POTS AND PANS WASH AREA
10.4.11.11 Refuse Bin, Galvanised/Plastic 1 1 1 1 1 1 2 2
10.4.11.12 Dolly for Refuse Bin 1 1 1 1 1 1 1 1
10.4.11.13 Shelf, Pots-, Pans-, 1 1 1 1 2 2 3 3
1450 x 610 x 220mm, 4-Tier
10.4.11.14 Sink, Three-Bowl, Double Drying 1 1 1 1 1 1 2 2
Leaf
10.4.11.15 Work Surface, Stainless Steel Length individual adaptation according to need
10.4.11.16 Work Surface, Stainless Steel Length individual adaptation according to need Refer H3(iii)
with opening for refuse bin
10.4.11.17 Water Hose with nozzle (at first 1 1 1 1 1 1 1 1
sink)
10.4.11.18 Dispenser, Soap, Automatic 1 1 1 1 1 1 1 1
(At second sink)
10.4.11.19 Pan, perforated, 530 x 325 x 55mm 10 10 20 40 40 40 60 60
10.4.11.20 Pan, Solid, 530 x 325 x 40mm 20 20 40 60 120 410 200 260
10.4.11.21 Saucepan, Stainless Steel 2000ml 2 2 2 2 3 3 2 2
4000ml 1 1 1 1 2 2 4 4
6000ml 1 1 1 2 2
10.4.11.22 Cooling Rack, Cake-, Wire Individual adaptation according to need
400 x 275mm Individual adaptation according to need
10.4.11.23 Cake-mould-pan (12 moulds per pan)
10.4.11.24 Moulds, Jelly Individual adaptation according to need
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.11.25 Cutting Frame, Portioning, Individual adaptation according to need
G 4 x 10 Portions
10.4.11.26 Cutting Frame Portioning Individual adaptation according to need
G4 x 5 portions
10.4.11.27 Pan, Bread-, Tinned, Individual adaptation according to need
300 x 80 x 60mm
10.4.11.28 Soaking Trough 1 1
K4: TROLLEY WASH AREA
10.4.11.29 Hose pipe with nozzle 1 1 1 1 1 1 1 1
10.4.11.30 Container, Hose pipe and nozzle, 1 1 1 1 1 1 1 1
Wall-mounted
10.4.12 AREA L: (PARAGRAPH 9.2 PLANNING MANUAL)
PARKING AREA
L1: CROCKERY AND TRAY SHELF PARKING AREA/DIVISIONS (WARDS)
10.4.12.1 Shelf, Lowerator, Mobile, Exchanged with shelves between wash area and dishing-up area. Refer Area G1
Crockery, Heated
10.4.12.2 Shelf Lowerage, Mobile, Trays Exchanged with shelves in wash area. Refer Area G1.
L2: FOOD TROLLEY PARKING AREA/DIVISIONS (WARDS)
10.4.12.3 Trolley, Food-, Electric, insulated See paragraph 10.4.6.5
10.4.13 AREA M (PARAGRAPH 9.2 PLANNING MANUAL)
OFFICE SPACE Individual adaptation of number of offices according to need
10.4.13.1 Desk One per person per office
10.4.13.2 Filing Cabinet Individual adaptation 1-2 per office as required
10.4.13.3 Pencil Sharpener One per office
10.4.13.4 Computer Terminal Individual according to need
10.4.13.5 Chair, Office- At least 2 per desk
NUMBER OF BEDS Item* Number** 50 100 200 300 500 600 800 1200
10.4.13.6 Chair, easy- One per office
Determine length and number according to need of each food service unit and the number of
10.4.13.7 Work Surface, Wooden with
persons
Drawers (supervisors) Refer M3
10.4.13.8 Waste paper Basket One per desk or work space in each office
10.4.13.9 Notice Board/Black Board, One per office as applicable and according to need
1 x 1 meter
10.4.13.10 Fan/Air Conditioner One per office as applicable and according to need
10.4.13.11 Heater/Air Conditioner One per office as applicable and according to need
10.4.14 AREA N. (PARAGRAPH 9.2 PLANNING MANUAL)
CLOAK ROOMS
Individually adapted according to personnel on duty per time: 1-15=1, 16-30=2, 31-50=3, 51-
10.4.14.1 Wash Basin, Hand-, Stainless Steel
75=4, 76-100=3
10.4.14.2 Warm Air Hand Dryer One for each 6 wash basins
10.4.14.3 Soap Dispenser One for each 3 wash basins
Individually adapted according to personnel on duty per time: 1-15=2, 16-40=3, 41-60=4, 61-
10.4.14.4 Toilets
80=5,
81-100=6 with an additional toilet for each 25 more than 100 persons
10.4.14.5 Showers One per 10 persons on duty
10.4.14.6 Sitting Bench Provide for 1 per 3 persons on duty
10.4.14.7 Lockable Cupboards/ Must be planned for each person employed
Swimming bath baskets
10.4.14.8 Dustbin with Lid and Foot Pedal One per each toilet
Advantages:
• It provides a dry metal-like surface which can be applied easier and thicker than
any other similar floor surface.
• It is a strong, very durable floor surface.
• It is resistant to food stains and chemicals.
• It is easy to clean and maintain.
• It is a smooth, relatively non-slippery floor surface that is resistant to weathering
and with few joints. The joints are also completely filled with an epoxy material.
• It is relatively cheap.
• It is available in different colours.
Disadvantages:
• It is a metal containing surface that can possibly rust where it weathers.
Advantages:
• It is resistant to heat, cold and moisture.
• It is resistant to acids, alkaline substances, food stains and scratch marks.
• It is attractive.
• It is relatively durable.
• It is easy to clean
Disadvantages:
• It is not resilient.
• It cleans with difficulty when the joints are too wide.
• It is slippery.
• Ceramic tiles crack or are damaged when heavy or sharp objects fall on it.
Advantages:
• It is resistant to water and steam.
• It is resistant to alkaline substances, acids and most chemicals.
• It is without joints. It is therefore easy to clean.
• When used as wall covering, it is more economical than plaster.
• It is a mould resistant covering and therefore very suitable for example cold
rooms.
• It can be applied to many surfaces for example concrete, cement, tiles and
galvanised metals.
• It is a strong, durable covering.
• It is non-static and heat resistant.
• To prevent that the floor surface is too smooth for use in food service units,
quartz sand can be added during the manufacturing of the floor covering.
Disadvantages:
• It is not resilient.
• The epoxy-covering weathers easily in heavy duty areas.
Advantages:
• It is attractive. A big variety of colours and designs are available.
• It is easy to clean.
• It is easy to install.
• It is available in different sized tiles or sheets of to 40m long and 4m wide.
• It is non-static.
• It is resilient.
• Heavy-duty vinyl covering is resistant to mechanical damage or indentations by
example light equipment such as trolley wheels.
• Vinyl strips are very suitable for use as a wall covering.
• Vinyl strips are more hygienic than vinyl tiles because of less joints.
Disadvantages:
• It is damaged by acids and alkaline substances.
• It is slippery, especially when wet.
• It is not very resistant to over-modest heat and steam.
• The joints tend to absorb moisture, especially during the cleaning process, it
weathers easily in heavy-duty areas as a result of intensive cleaning processes.
11.2.2.1 Paint
• Correct preparation of the wall surface and ceilings before it is painted is of great
importance. The directions for use of a specific paint must be followed with
accuracy.
• Polyester screed.
• Floor surfaces and floor coverings. (Refer to paragraph 11.1.2.3).
• Vinyl sheets
o Floor surfaces and floor coverings (refer to paragraph 11.1.2.4). The
construction at the connection of the walls and floor surfaces must be
such that it forms a convex curve or a corner of 45° with the floor surface
to prevent damaging of floor- and wall coverings and easy cleaning.
• In larger food service units the flow of air is usually controlled by extractor fans or
another mechanical ventilation system.
11.4 Illumination
• Illumination fittings should be manufactured from rust free material and preferably
be mounted against the ceiling. Tube-lights installed above preparation- dishing-up-
and serving areas, must be covered with transparent glass.
• Fluorescent tub-lights are generally used. It provides effective illumination, it has a
lower heat radiation, is durable and the lower concentration of brightness of a tube-
light is less likely to cause reflection. It is available in different strengths. Example:
o 1,2 meter single tube 40W and double tube 80W
o 2,4 meter single tube 80W and double tube 160W.
• In a food service unit, the colour cool white, 40W and 80W single or double tube, is
recommended. The white colour emphasises yellow-green colours, while it weakens
red.
• Unnecessary ceiling shadows caused by vapour hoods can be prevented by installing
additional illumination fittings around or inside the vapour hoods.
• The illumination requirements to provide the required level of illumination can be
calculated. The coefficient of use is determined by:
o The type and height of the light coupling;
o The height and size of the room; and
o The reflection values of the ceiling and walls.
• The general distribution of light in the food service unit must be 0,4% to 0,6%.
• The illumination fittings in cold rooms and freezer rooms must be moisture proof and
insulated to prevent penetration of moisture.
• The illumination fittings in a dining hall can also be decorative and should unite with
the architectonic aspects of the dining hall, while at the same time ensuring effective
illumination.
11.5.1 Supply of warm and cold water in the food service unit
• Large amounts of warm and cold water are used in a food service unit. The correct
diameter of water pipes are therefore essential.
• Although the chief warm and cold water-pipes are layed along a channel or tunnel, it
must be well insulated to prevent unnecessary heat loss in the event of warm water
supplies.
• Water supply to the cooking area must be coupled from beneath the floor surface to
the specific equipment.
• Water supplies and turn-off points are required for all other areas in the food service
unit. A shorter network of pipes should be used rather than long branchings.
Vegetable peeler y -
Vegetable washer y -
Cooking area y *
Hand wash-basins y *
Toilet bowls y -
Showers y *
* Warm water refers to 60-65°C.
11.7.1 Finish
*Note: W/sq.m°C (Watt per square meter degrees Celsius) = unit for thermic
transference.
11.8.1 Introduction
The amount of space allowed for the storage of supplies varies at different food service
units and is influenced by different factors. The following factors must be taken into
consideration:
• The size of the specific food service unit. The number of meals prepared and
served.
• The type of menu
• The type of food system
• The manner and height to which certain containers are stacked, the height of the
shelves and the space required for movement and entrance;
• The purchase and delivery policy of the specific hospital or institution. The
perishable provisions are stored according to prescribed procedures. Groceries can
be stored in a central store at a hospital or institution and be delivered according to
a specific issuing policy, or it can be delivered directly to the food service unit.
11.9.3 Finishes
• Office space must be provided with transparent glass panels or brickwork below,
not higher than 1 meter, to ensure a view over the food service unit.
• Adjacent offices space can be separated from each other with a sliding door, so
that the space can be used for larger meetings or training opportunities.
11.9.5 Communication
• Telephone provision in each office is essential.
• An intercom system from offices must be planned for food service units.
11.12.1 General
• Toilet facilities for food service personnel must be provided as close as possible to
the food service unit.
• Separate facilities must be planned for men and women.
• Separate provision of shower facilities, especially for food service personnel, are
essential.
• The planning must comply with specific health regulations.
• Provision must be made for 1 shower for every 10 persons working in the food
service unit.
• Provision must be made for the daily issuing of clean overalls and the receipt of
used overalls, which must be stored separately. Overalls must be put on at the
work premises.
• Lockable facilities for the storage of clean overalls and towels must be provided.
• Proper lockable cupboards, but preferably swimming bath baskets and in a
lockable room, must be provided where clothes and personal articles can be kept.
11.12.2 Finishes
• The cubicles must be easy to clean and must be 1900mm high to ensure a good
light distribution from the ceiling.
11.12.2.4 Ceilings
• The ceiling construction must be sound-proof and suitable illumination must be
provided. The ceiling may not be lower than 3 meters.
11.12.2.5 Mirrors
• A full length mirror must be provided.
Management Philosophy…………………………….…….……………………………….…………………………………
12.6 Type of client that must be served by the food service unit
Type of Client Number of Meals and beverages/24 hour
T1 B T2 L T3 S T4 M
Patients/Clients
Resident Personnel*
Non-Resident Personnel*
Infants, Toddlers and Children in Crèche and
Nursery School
Other:
TOTAL
Summary:……………….……………………………………………………………….……………………….……Meals Total/Day
………………………………………………………………….…………………………………..Beverages Total/Day
T1 = Early morning beverages B = Breakfast
T2 = Morning Beverages L = Lunch
T3 = Afternoon beverages S = Supper
T4 = Late night Beverages M = Midnight Meal
Professional and non-professional personnel
12.7.1.2
MAXIMUM PER NUMBER OF
SPECIFIED DININGHALLS
SESSION SESSIONS
12.7.1.3
SPECIFIED PATIENT WARDS/CLIENT DIVISIONS
Wards/Divisions
Number of Beds
Number of Ward-/Divisional Kitchens
Number of refreshments rooms
Wards/Divisions
Number of Beds
Number of Ward-/Divisional Kitchens
Number of refreshments rooms
Wards/Divisions
Number of Beds
Number of Ward-/Divisional Kitchens
Number of refreshments rooms
12.7.1.4
SPECIFIED DIETETIC CONSULTATION POINTS (CP)
TYPE OF CP OUTPATIENTS INTERNAL MEDICINE
Number of Patients/Clients
Number of CP
• Receipt of provisions
• Removal of packaging material of supplies
• Placement of supplies on mobile shelves
• Dispatching of supplies from pre-preparation areas or storage areas or
preparation areas
• Storage of mobile shelves
• Cleaning of area
• Placement of office accommodation for receipt clerk (paragraph K4 Planning
Manual)
• Remove packaging material to C11
• Washing and drying of hands
AREA: C STORAGE AREA - WEIGHING ROOM & STORAGE AREA FOR DAILY
SUPPLIES
AREA REFERENCE NUMBER: 9.2, C2 AND 10.4.3
FUNCTIONS:
• Storage of dessert, supplies for night duty, portioned menu items and left-over
food on:
Mobile platforms in
baskets or plastic food containers
• Apply stock control
• Apply correct temperature control (fan, plastic strips, glass door or glass shutter)
• Storage of fresh and processed meat in plastic food containers on stainless steel
3-tier shelves and/or in troughs
• Apply stock control
• Apply correct temperature control
• Storage of frozen fish, vegetables, poultry, baked items, ice cream in packaging
material on stainless steel, 5-tier shelves or on freezer shelves
• Apply stock control
• Apply correct temperature control
• Hanging of mops, brooms and squeegees (in use) on hooks above drainage
furrow
• Storage of cleaning equipment (in use)
• Apply stock control
• Washing and disinfecting of cleaning equipment after use
• Storage of new/additional crockery for food service unit, divisions and dining
halls
• Storage of new/additional equipment for food service unit and dining halls
(including cleaning equipment)
• Storage of clean linen in use and additional linen supplies for food service unit
and dining halls on
adjustable epoxy coated steel shelves
• Apply stock control
• Storage of disposable items for use in food service unit and dining halls
• Prepare (process) vegetables and fruit for cooking or serving according to recipe
• Prepare and portion salads according to recipe
• Crisping of salad ingredients
• Storage of equipment and utensils
• Parking of multi-purpose trolleys
• Sink with cold and warm water supply for use in the area
• Parking of refuse bin on dolly
• Prepare ingredients for sandwiches and snacks according to recipe
• Prepare cold items for all therapeutic diets according to recipes (liquidise, mix)
• Weighing, portioning, packaging and labelling of all items
• Pack all items in baskets on mobile platform
• Sink with cold and warm water supply for use in the area
• Store equipment and utensils
• Washing and drying of hands
• Boil water
• Park tea trolley
• Park refuse bin on dolly
• Park mobile writing board
• Preparation of tube feeds in smaller units (smaller than 500 beds)
POLICY:
• At some hospitals, it is preferred that “special” baked items and food for some
“special” cases are prepared and cooked in this area.
AREA: D PREPARATION AREAS - TUBE FEED AREA (500 BED AND LARGER
UNITS)
AREA REFERENCE NUMBER: 9.2, D7 AND 10.4.4
FUNCTIONS:
NOTE: All cutlery, crockery and linen for use in the entertainment hall are stored here.
• Boil water
• Heat casual meals in microwave oven
• Cool milk
• Wash cups, saucers, small plates, cutlery
• Toast bread
• Prepare beverages
• Washing and drying of hands
• Park clearing trolley
• Park tea trolley
• Fill water-bottles
• Store cups, saucers, small plates, cutlery
• Park refuse bin on dolly
• Store in between feeds, tube feeds, etc in refrigerator
• Sink with cold and warm water supply for use in the area
AREA: N CLOAKROOMS
AREA REFERENCE NUMBER: N AND 10.4.14
FUNCTIONS:
14 NEEDS LIST AND COST CALCULATION FOR EQUIPMENT AND UTENSIL REQUIREMENTS: FOOD PROVISION SERVICES
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
7. Hosepipe with spout and nozzle (Quantity
and length determined by floor surface and
position of tap). Container for hosepipe and
spout, wall mounted.
8. Work surface, stainless steel, 1m long
9. Wash Basin, Hand-, stainless steel
10. Warm air hand dryer
11. Soap dispenser
12. Fire Extinguisher
13. Refuse Bin, galvanised/plastic
14. Dolly for refuse bin
15. Office: Computer or terminal
16. Fan or air conditioner
17. Heater or air conditioner
18. Work surface, wooden-, with drawers
19. Waste paper basket
20. Filing cabinet (4 drawer)
21. Pencil sharpener
22. Chair, office-
23. Chair, easy-
24. Notice Board/White Board/Black Board 1x1m
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
38. Peeler, groove-vegetable, 150mm long,
Blade 65mm Long
39. Knife, vegetable or peeling-, bakelite or
nylon
handle, stainless steel, blade 115mm long
40. Chopping Board, nylon, 450 x 600 x 20mm
AREA C: STORAGE AREAS
C1: GROCERIES
42. Container, mobile 121/136ℓ
43. Platform, mobile ± 1000 x 600x 300mm
44. Shelf, adjustable, epoxy coated steel (total
Shelf lengths divided in different adjustable
Levels)
(Paragraph 10.2.2.2 Planning Manual)
C2: WEIGHING ROOM AND STORAGE AREA FOR DAILY SUPPLIES
45. Scale, counter-, weighs- 5g,
Electronic, Capacity 20kg
46. Chair, Bar-
47. Trolley, Multi-purpose, for Baskets
48 Sink, Double, Single Drying Leaf
500 x 500 x 300mm (sink)
49. Work surface, stainless steel with drawers
50 Work surface, stainless steel with shelves
51. Refuse bin, galvanised/plastic
52. Dolly for refuse bin
53. Washbasin, hand-, stainless steel
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
54. Soap Dispenser
55. Warm Air Hand Dryer
56. Cups, measuring-, plastic, set of 25ml, 50ml,
100ml, 250ml
57. Jug, measuring-, plastic, 500ml
58. Spoons, measuring-, plastic, set of 1ml, 2ml, 5ml
12,5ml
59. Refrigerator, Gastronorm, Reach-in type,
Capacity 600ℓ
1270ℓ
2035ℓ
C3: BREAD STORAGE AREA
60. Shelf, mobile, 1067 x 508mm, 4-tier
Epoxy coated steel
C4: GENERAL COLD-ROOM
61. Platform, mobile, 678 x 440 x 150mm
62. Baskets
63. Shelf, stainless steel, 3-tier, solid
64. Food container, plastic, 580 x 400 x 150mm
C5: EGGS, MILK- AND DAIRY PRODUCTS COLDROOM
65 Platform, mobile, 678 x 440 x 150mm
66. Shelf, stainless steel, 3-tier solid
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
C6: MEAT COLD-ROOM
67 Shelf, stainless steel, 3-tier solid
68. Food container, plastic, 580 x 400 x 150mm
69. Trough, stainless steel, mobile
C7: VEGETABLE AND FRUIT COLD-ROOM
70. Shelf, mobile, for food***
71. Baskets****
C8: FREEZER ROOM FOR FISH, CHICKEN, VEGETABLES AND ICE-CREAM
72. Shelf, stainless steel, 5-tier solid
73. Freezer, Gastronorm, Reach-in type,
Capacity: 600ℓ
1270ℓ
C5: FRESH VEGETABLE AND FRUIT NON-COOLED STORAGE AREA
74. Platform, mobile, 678 x 440 x 150mm
75. Shelf, mobile, for food***
76. Baskets****
C10b: CLEANING MATERIAL STORAGE AREA
77. Dolly for refuse bins
78. Shelf, adjustable, epoxy coated steel
(Paragraph 10.2.2.2 Planning Manual)
79. Platform, mobile, 600 x 400 x 145mm
(must shift in beneath shelf to store 25ℓ
drums)
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
C10B: CLEANING EQUIPMENT STORAGE AREA
80. Hook, above drainage furrow on which
mops,
Brooms and squeegees are hanged
81. Broom, soft
82. Broom, scrubbing
83. Mop
84. Bucket, stainless steel, without lid, 1400ml
Without standing hoop or mop unit, mobile
85. Squeegee
86. Polisher*****
87. Scrubbing machine*****
88. Rinsing bowl
C11: REFUSE STORAGE AREA
89. Dolly for refuse bin
90. Hook above drainage furrow
91. Hosepipe with spout
Container for hosepipe and spout/wall
mounted
92. Refuse bin, galvanised/plastic
93. Trolley to transport refuse bin
***** Sometimes comes within the jurisdiction of the cleaning division of the hospital/institution
A dolly need not be provided for each refuse bin.
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
C12: CROCKERY, CUTLERY- AND LINEN STORAGE AREA
94. (Additional/new supplies to provide to
divisions as
Well as dining halls)
Shelf adjustable, epoxy coated steel 5-tier
(Paragraph 10.2.2.2 Planning manual)
95. Plate, dinner-, white 250mm Diameter
96. Plate, Breakfast, white, 220mm Diameter
97. Bowl, soup-, white 350ml
98. Plate, soup, white, 225mm diameter
99. Plate, small- or Bread-, white 180mm
Diameter
100. Cup, Tea-, white 150-180ml
101. Saucer, Tea-, White
102. Bowl-, Dessert-, white, 120mm Diameter,
25mm Deep
103 Plate, cake-, glass, flat, 250-300mm
Diameter
104. Jug, glass, 1800ml
105 Bowl, fruit-or salad-, glass 230mm Diameter,
80mm deep
106. Glass, drinking-, fluted, 250ml
107. Knife, Bread-, table, Stainless Steel
108. Knife, Table-, stainless steel
109 Fork, Dessert-, stainless steel
110. Fork, table-, stainless steel
111. Spoon, serving-, stainless steel, 350mm long
112. Spoon, dessert-, stainless steel, 175mm long
113 Spoon, soup-, stainless steel, 162mm long
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
114. Spoon, table-, stainless steel
115. Spoon, tea-, stainless steel, 133mm long
116. Tray, plastic, 540 x 310 x 10mm
117. Tray, stainless steel for tea, 405 x 304 x
25mm
118. Teapot, Stainless Steel
Capacity 500ml
900ml
2500ml
119. Jug, stainless steel with groove spout and lid
For warm water Capacity:
450ml
1000ml
1700ml
120. Jug, stainless steel with groove spout and no
Lid for milk. Capacity 1600ml
3000ml
121 Tong, food, stainless steel 510mm long
122 Sugar Bowl, with hinged lid, 105mm deep
65mm Diameter
123. Linenware: Table cloths
Tray Cloths
Dish Cloths
124. Broom, scrubbing
125. Broom, soft
126. Mop
127. Squeegee
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
AREA D: PREPARATION AREAS
D1: VEGETABLE AND FRUIT PREPARATION
128 Refuse bin, galvanised/plastic
129 Dolly for refuse bin
130. Sink, single, single drying leaf,
500 x 500 x 230mm (sink)
131. Chopping Board, Nylon, 450 x 600 x 20mm
132. Shelf, Nylon chopping boards
133. Knife, vegetable-, or peeling-, bakelite or nylon
Handle, stainless steel blade, 115mm long
134. Knife, cooks- bakelite or nylon handle,
Stainless steel blade 203mm long
135. Food container, plastic, 580 x 400 x 150mm
136. Trolley, multi-purpose
137. Scale, counter, weighs 5g
(Electronic) Capacity 5kg
20kg
138. Food processor, household, 1ℓ with attachments
139 Food processor, industrial, stainless steel, 5ℓ with
Attachments
140. Shelf with hooks, food processor attachments,
Wall-mounted
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
141. Work surface, stainless steel
142. Work surface, stainless steel with drawers
143. Scoop, grocery-, aluminium, 350mm long
D2: FISH AND POULTRY PREPARATION
144. Refuse bin, galvanised/plastic
145. Dolly for refuse bin
146. Chopping Board, nylon, 450 x 600 x 20mm
147. Shelf, nylon chopping boards
148. Wash-basin, hand-, stainless steel
149. Warm air hand dryer
150. Soap Dispenser
151. Trolley, multi-purpose
152. Disinfectant container
153. Food container, plastic, 580 x 400 x 150mm
154. Sink, single, single Drying Leaf
500 x 500 x 230mm (sink)
155. Work surface, stainless steel
156. Work surface, stainless steel with Drawers
157. Knife, cooks-, bakelite or nylon, stainless
Steel blade, 203mm long
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
D3: MEAT PREPARATION
158. Wash Basin, Hand-, stainless steel
159 Warm Air Hand Dryer
160. Soap Dispenser
161. Chopping Board, Nylon-, 450 x 600 x 20mm
162. Shelf, nylon chopping boards
163. Scale, counter, weighs- 5g
(Electronic) Capacity: 5kg
20kg
164. Meat cutting machine
165. Sink, single, single drying leaf
500 x 500 x 230mm (sink)
166. Work surface, stainless steel
167. Work surface, stainless steel with Drawers
168. Mixer, household with attachments
169. Mixer, industrial with attachments
170. Mixer Bowl, Capacity 20ℓ
40ℓ
171. Shelf with hooks, mixer attachments,
Wall-mounted
172. Knife, cooks-, bakelite or nylon handle,
Stainless steel blade 203mm long
173 Trolley, multi-purpose
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
174. Food container, plastic, 500 x 400 x 150mm
D4: GENERAL PREPARATION
175. Tin opener, industrial for A10 tins
176. Mixer, industrial, with attachments
177. Mixer Bowl, Capacity: 12ℓ
20ℓ
40ℓ
60ℓ
178. Shelf, with hooks, mixer attachments,
wall mounted
179. Chopping Board Nylon 450 x 600 x 20mm
180. Scale, counter, weighs – 5g
(Electronic) Capacity 5kg
181. Trolley, multi-purpose
182. Food container, plastic, 500 x 400 x 150mm
183. Liquidiser, Capacity: 5ℓ
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
184 Sink, single, single drying leaf,
500x500x230mm (sink)
185 Work surface, stainless steel
186 Work surface, stainless steel with drawers
187 Scraper, dough-, plastic, one piece, 200mm
long, blade 50x80mm
188 Dough roller, heavy duty, 55cm long and
95mm diameter
189 Refuse bin, galvanised/plastic
190 Dolly for refuse bin
PS: BREAD- AND SANDWICH PREPARATION AND TRAY TEA SERVICE
191 Refuse bin, galvanised/plastic
192 Dolly for refuse bin
193 Chopping board, nylon. 450x600x20 mm
195 Knife, spreading, stainless steel
196 Knife, bread, table, stainless steel
197 Scoop, stainless steel, for portioning size 30
(30 ml/30g)
198 Measuring spoon, plastic, set of 12,4 ml, 5 ml,
2 ml, 1 ml
199 Shelf, tray, mobile, capacity:
732x660x900 mm (8-16 trays)
732x660x1641 mm (18-36 trays)
200 Toaster, sandwiches, capacity: 8 slices/minute
201 Bread cutting machine, 500 loaves/hour
202 Trolley, tea, 3-tier
203 Trolley, multi-purpose
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
204 Food container, plastic, 500x400x150 mm
205 Clingwrap sealer
206 Sink, single, single drying leaf: 500x500x230
mm (sink)
207 Work surface, stainless steel with drawers
208 Work surface, stainless steel with shelf above
D6: THERAPEUTIC DIETS PREPARATION
209 Liquidiser, industrial, capacity:
1ℓ
5ℓ
210 Clingwrap sealer
211 Mixer, industrial with attachments
212 Mixer bowl, capacity:
10-12 ℓ
20 ℓ
213 Shelf with hooks for mixer attachments, wall
mounted
214 Scale, counter, weighs – 1g (electronic)
capacity: 5 kg
215 Wash basin, hand-, stainless steel
216 Soap dispenser
217 Disinfectant container
218 Sink, single, single drying leaf, 500x500x230
mm (sink)
219 Warm air hand dryer
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
220 Platform, lowerator, mobile
555x812 mm
1023x537 mm
221 Baskets, 530x650x115 mm
222 Urn, capacity 15ℓ, wall mounted without
vapour hood
223 Trolley, tea, 3-tier
224 Refuse bin, galvanised/plastic
225 Dolly for refuse bin
226 Work surface, stainless steel with shelf above
227 Measuring spoon, plastic, set of 12,5 mℓ, 5 mℓ,
2 mℓ, 1 mℓ
228 Scoop, stainless steel for portioning:
Size 12 (100 mℓ/90g)
Size 16 (62 mℓ/60g)
Size 24 (40 mℓ/35g)
Size 30 (30 mℓ/30g)
229 Spoon, cooks-, stainless steel, 350 mm long
230 Bowl, mixing, stainless steel
225x95x102 mm
305x120x122 mm
405x190x162 mm
231 Writing board, 2x2 meter, mobile
232 Chopping board, nylon 450x600x20 mm
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
233 Shelf, nylon copping boards
D7: TUBE FEED PREPARATION
234 Wash basin, hand-, stainless steel
235 Soap dispenser
236 Warm air hand dryer
237 Disinfectant container
238 Liquidiser, industrial, capacity 5ℓ
239 Urn, capacity 15ℓ, without vapour hood
240 Sink, double, double drying leaf, 500x500x400
mm (sink)
241 Chair, bar-
242 Scale, counter, weighs 1g, (electronic)
capacity 5kg
243 Work surface, stainless steel with lockable
cupboards
244 Trolley, tea-, 3-tier
245 Notice board, 1x1 meter
246 Refuse bin, galvanised/plastic
247 Dolly for refuse bin
248 Refrigerator, gastronorm, reach-in type,
capacity: 600ℓ
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
E: COOKING AREA
249 Tilting frying pan, capacity:
30ℓ
60ℓ
250 Cooking pot, steam, tilting type on stand,
capacity:
23ℓ
60ℓ
120ℓ
150ℓ
(with stirring arm/porridge maker)
251 Oven, convection, steam and bake, capacity:
10 G-pans
20 G-pans
252 Trolley, oven-, convection, steam and bake, 20
pan
253 Pan, perforated, 530x325x55 mm deep
254 Pan, solid, 530x325x40 mm deep
255 Stove, industrial, electric ±1 130x825x876
mm, 3 oblong cast iron plates
256 Urn, capacity: 15ℓ
25ℓ
257 Vapour hood
258 Work surface, stainless steel, mobile,
1000x1000mm
259 Oil filter, capacity ± 20ℓ
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
260 Scale counter, weighs 10g, (electronic),
capacity: 10kg
261 Trolley, tea, 3-tier (one per cook). Item per
trolley (Items 262-275)
262 Skimming ladle
263 Fork, cooks-
264 Measuring jug, stainless steel, 2 000ml
265 Egg lifter
266 Dough scraper
267 Pastry brush
268 Mixing bowl, capacity: 2 000ml
5 000ml
269 Knife, cooks-, stainless steel
270 Spatula, stainless steel
271 Spoon, cooks-, stainless steel
272 Beater, wire, stainless steel, 455mm
273 Ladle, stirring-, nylon ± 1 200mm long
274 Ladle, stirring-, stainless steel, ± 400mm long
275 Scale, counter-, weighs 10g, electronic,
capacity: 10kg
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
AREA F: SERVING AREA
DISHING-UP AND GARNISHING AREA
276 Bains-marie, mobile
277 Serving containers with lids for Bains-marie:
G1:1 530x325x200/100 mm
G1:2 325x265x200/100 mm
G1:3 325x175x200/100 mm
G1:4 265x162x200/100 mm
G1:6 175x162x200/100 mm
278 Shelf, lowerator, mobile, crockery, capacity:
Heated 1x60 plates
2 x 60 plates
279 Shelf, lowerator, mobile, tray, capacity:
100 trays
280 Conveyor belt
281 Tong, food-, stainless steel, 510 mm long
282 Trolley, food, electrical, insulated
283 Work surface, stainless steel, mobile,
1000x1000mm
284 Spoon, cooks-, stainless steel, 350 mm long
285 Egg lifter, perforated blade, stainless steel,
150x100 mm long
286 Scoop, groceries, aluminium, 270 mm
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
287 Scoop, stainless steel for portioning
Size 12 (100 mℓ/90g)
Size 16 (62 mℓ/60g)
Size 24 (40 mℓ/35g)
Size 30 (30 mℓ/30g)
288 Shelf, lowerator, mobile for baskets
289 Baskets 530x650,115 mm
290 Shelf, lowerator, mobile for plate lids, heated
Capacity: 1x60 plates
2x60 plates
291 Trolley, multi-purpose
292 Food container, plastic, 500x400x150 mm
G: SERVING AREA (DINING HALLS)
293 Bains-marie
294 Serving containers with lids for Bains-marie:
G1:1 530x325x200/100 mm
G1:2 325x265x200/100 mm
G1:3 325x175x200/100 mm
G1:4 265x162x200/100 mm
G1:6 175x162x200/100 mm
295 Bains-marie, closed beneath
296 Milk refrigerator
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
297 Shelf, lowerator, mobile, crockery, heated
Capacity: 1x60 plates
2x60 plates
298 Shelf, lowerator, mobile, tray-, capacity: 100 trays
299 Toaster, bread-, rotating, capacity: 22 slices/4 mins
300 Tray rail, lattice type, stainless steel
301 Counter, serving, heated
302 Counter, serving, cooled
303 Cutlery, container, 6 divisions
304 Trolley, cutlery, dining hall
305 Urn, stainless steel without vapour hood
Capacity: 10ℓ
15ℓ
306 Work surface, stainless steel with shelves
307 Ice machine, flakes
Capacity: 8kg/24 hour
180kg/24 hour
200kg/24 hour
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
AREA H: DINING HALL
H1: GENERAL DINING HALL
308 Chair, dining hall
309 4/1/13 Table, dining hall
available
at
manpower
310 Trolley, clearing-
311 Tray, plastic, 540x310x10 mm
312 Shelf, tray, mobile
Capacity: 732x660x900mm (8-16 trays)
732x660x1641mm (18-36 trays)
313 Flower pot
314 Curtains
H2: ENTERTAINMENT HALL
315 Chair, dining hall
316 4/1/13 Table, dining hall
available
at
manpower
317 Trolley, clearing
318 Tray, plastic, 540x310x10 mm
319 Shelf, tray-, mobile
Capacity: 732x660x900mm (8-16 trays)
732x660x1641mm (18-36 trays)
320 Refuse bin, galvanised/plastic
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
321 Dolly for refuse bin
322 Partition, mobile
323 Flower pot
324 Oven, microwave, household
325 Sink, double, double drying leaf,
500x500x400mm (sink)
326 Wash-basin, hand-, stainless steel
327 Warm air hand dryer
328 Soap dispenser
329 Work surface, stainless steel with drawers and
lockable cupboard
330 Work surface, stainless steel
331 Counter, serving-, cooled, mobile
332 Dishwashing machine, household or under-
counter loads from front, commercial
Capacity: 1 shelf/5minutes
Shelves: Plate-18/shelf, tray-7/shelf
Multi-purpose shelf – 25/shelf (cups, saucers,
small-/bread plates, cutlery)
333 Bains-marie, mobile
334 Serving containers with lids for Bains-marie:
G1:1 530x325x200/100 mm
G1:2 325x265x200/100 mm
G1:3 325x175x200/100 mm
G1:4 265x162x200/100 mm
G1:6 175x162x200/100 mm
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
335 Shelf, lowerator, mobile for plates, heated
Capacity: 1x60 plates
2x60 plates
336 Shelf, lowerator, mobile for baskets with cups,
saucers, bowls, plates, not heated
337 Baskets, 530x650x115 mm
338 Buffet unit, mobile with drawers and
cupboards
339 Urn, wall mounted without vapour hood
Capacity: 15ℓ
340 Plate, dinner-, 250mm diameter
341 Plate, breakfast, 220mm diameter
342 Bowl, soup-, 150mm diameter, 55 mm deep
343 Plate, bread- or small-, 180mm diameter
344 Cup, tea-, 150 – 180 mℓ
345 Saucer, tea
346 Bowl, dessert, 160 mm diameter, 25 mm deep
347 Spoon, table-, stainless steel
348 Spoon, dessert-, stainless steel, 175 mm long
349 Spoon, soup-, stainless steel, 162 mm long
350 Spoon, tea-, stainless steel, 133 mm long
351 Knife, table-, stainless steel
352 Knife, bread-, stainless steel
353 Fork, table-,stainless steel
354 Fork, dessert-, stainless steel
355 Plate, cake-, glass, flat, 250-300 mm diameter
356 Jug, glass-, 1800 mℓ
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
357 Bowl, fruit- or salad-, glass, 230 mm diameter
and 80 mm deep
358 Glass, drinking-, fruited, 250 mℓ
359 Glass, wine-, capacity: 160 mℓ
200 mℓ
360 Pot, tea, stainless steel. Capacity: 900 mℓ
2500 mℓ
361 Jug, stainless steel with groove spout and lid
Capacity: 1000 mℓ
1800 mℓ
362 Sugar bowl, with hinged lid, 105 mm deep, 65
mm diameter
363 Tong, food, stainless steel, 510 mm long
364 Table cloths
365 Tray cloths
366 Curtains
AREA I: WARD-/DIVISIONAL KITCHEN FOR PATIENTS/CLIENTS
367 Work surface, stainless steel with lockable
cupboards above and refrigerator beneath
368 Urn, wall mounted, capacity: 15 ℓ
369 Oven, microwave, household
370 Bread toaster, tip-up, 10-12 slices
371 Milk refrigerator, 20ℓ
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
372 Dishwashing machine, 1 shelf/5 minutes
(under counter, loads from front, commercial)
373 Wash basin, hand-, stainless steel
374 Soap dispenser
375 Warm air hand dryer
376 Sink, double, double drying leaf,
500x500x400mm (sink)
377 Warm water container, ± 13ℓ, insulated
378 Trolley, tea-, 2-tier
379 Trolley, clearing-
380 Bottle, glass, water, ± 900 mℓ with glass 250
mℓ, 1/bed
381 Jug, stainless steel with groove spout with lid
Capacity: 1000 mℓ
1800 mℓ
382 Glass, drinking-, fluted, 250 mℓ
383 Cup, tea-, 150-180 mℓ
384 Saucer, tea-
385 Plate, bread-, or small-, 180 mm diameter
386 Spoon, tea-, stainless steel, 133 mm long
387 Knife, bread-, stainless steel
388 Knife, table-, stainless steel
389 Fork, table-, stainless steel
390 Spoon, soup-, stainless steel, 162 mm long
391 Spoon, dessert-, stainless steel, 175 mm long
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
392 Refuse bin, galvanised/plastic
393 Dolly for refuse bin
394 Oven, convection-,/infrared-, microwave-,
industrial one per ward kitchen if required
according to type of food system (e.g. cook-
freeze-/cook-chill food system)
AREA J: REFRESHMENT ROOM FOR PERSONNEL
395 Work surface, stainless steel with lockable
cupboards
396 Work surface, counter type, stainless steel
with refrigerator beneath
397 Urn, stainless steel, wall mounted, capacity:
15ℓ
398 Oven, microwave-, industrial
399 Bread toaster, tip-up, 10 – 12 slices per time
400 Sandwich toaster, 8 slices/time
401 Milk refrigerator, 20ℓ
402 Dishwasher, 1 shelf/5 minutes, under counter,
loads from front, commercial
403 Wash basin, hand-, stainless steel
404 Soap dispenser
405 Warm air hand dryer
406 Sink, double, double drying leaf,
500x500x400mm (sink)
407 Chairs, easy-
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
408 4/1/13 Table, coffee-
available
at
manpower
409 Cup, tea-, 150 – 180 mℓ
410 Saucer, tea-
411 Plate, small- or bread-, 180 mm diameter
412 Sugar bowl, with hinged lid, 105 mm deep, 65
mm diameter
413 Jug, stainless steel, with groove spout and lid
Capacity: 1000 mℓ
1800 mℓ
414 Pot, tea-, stainless steel, capacity: 900 mℓ
2500 mℓ
415 Glass, drinking-, fluted, 250 mℓ
416 Spoon, tea-, stainless steel, 133 mm long
417 Flower pot
418 Trolley, clearing-
419 Shelf, lowerator, mobile, for baskets, cups,
saucers, plates
420 Baskets 530x650x115 mm
421 Refuse bin, galvanised/plastic
422 Dolly for refuse bin
423 Vending machine (cold drinks, etc)
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
AREA K: WASH AREA
K1 AND 2: CROCKERY WASH AREA, DINING HALL AND DIVISIONS/WARDS
424 Refuse bin, galvanised/plastic
425 Dolly for refuse bin
426 Work surface, stainless steel with opening for
refuse bin
427 Work surface, stainless steel with shelves
428 Sink, single, single drying leaf, 500x500x230
mm (sink)
429 Water hose with nozzle
430 Platform, mobile, 1000x600x300 mm
431 Conveyor belt
432 Dishwashing machine, industrial, capacity 1
shelf/5 minutes, under counter, loads from
front, commercial
Capacity: 16 shelves/hour
30-40 shelves/hour
130-150 shelves/hour
240 shelves/hour
Small flight (semi-automatic)
Flight (automatic, conveyor belt)
433 Shelves: Plate – 18/shelf
Tray – 7/shelf
Multi-purpose – 25/shelf
(cups, saucers, small-, bread
plates, cutlery)
434 Water hose with nozzle
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
AREA K: POTS AND PANS WASH AREA
435 Refuse bin, galvanised/plastic
436 Dolly for refuse bin
437 Shelf, pots, pans, 1450x610x230 mm, 4-tier
438 Sink, three-bowl, double drying leaf
439 Water hose with nozzle at first sink
440 Work surface, stainless steel
441 Work surface, stainless steel, with opening for
refuse bin
442 Soap dispenser, automatic at 2nd sink
443 Rinsing hose at 3rd sink
444 Soaking trough
445 Pan, perforated-, 530x325x55 mm deep
446 Pan, solid-, 530x325x40 mm deep
447 Saucepan, stainless steel, capacity: 2000 mℓ
4000 mℓ
6000 mℓ
448 Cooling shelf, wire, 400x275 mm
449 Moulds, cake-pan (12 moulds/pan)
450 Moulds, jelly
451 Cutting frame, positioning, G-4x10 portions
452 Cutting frame, portioning, G-4x5 portions
453 Pan bread-, tinned, 300x80,60 mm
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
AREA K: TROLLEY WASH AREA
454 Hosepipe with nozzle and linkage (length
determined by floor surface and position of
tap) container, hosepipe and nozzle, wall
mounted
AREA L: PARKING AREA
L1: CROCKERY – AND TRAY SHELF PARKING AREA DIVISIONS/WARDS
455 Shelf, lowerator, mobile, crockery, heated
456 Shelf, lowerator, mobile, trays
L2: FOOD TROLLEY PARKING AREA DIVISIONS/WARDS
457 Trolley, food, electrical/insulated
AREA M: OFFICE SPACE IN FOOD SERVICE UNIT OR ON WARDD LEVEL
458 4/1/13 Desk
available
at
manpower
459 Filing cabinet
460 Pencil sharpener
461 Complete or terminal
462 Chair, office
463 Chair, easy-
464 Work surface, wooden with drawers
465 Wastepaper basked
466 Notice board (blackboard 1x1 metre)
467 Fan/air conditioner
468 Heater/air conditioner
QUANTITY
ITEM* TYPE AND DESCRIPTION UNIT PRICE TOTAL COST
REQUIRED**
AREA N: CLOAKROOMS
469 Wash-basin, hand-, stainless steel
470 Warm air hand dryer
471 Soap dispenser
472 Toilet
473 Shower
474 Sitting bench
475 Lockable cupboard/swimming bath hanging
basket
476 Dustbin with lid with foot pedal