Foodservice

Equipment

PART 1
This
Describes the basis for selecting
foodservice equipment

chapter Outlines the standards of

workmanship and common
materials for constructing
foodservice equipment

Provides an overview of the

equipment specifications as they
would appear in a set of contract
documents
 EQUIPMENT
SELECTION
The purchase of a major piece of
equipment is an important event for the
manager or owner of a foodservice
operation. A new piece of equipment
may be selected for any of these
reasons:
• The equipment is a part of a new
food facility.
• Existing equipment needs to be
replaced.
• Changes in the menu or variations
in volume of business require an
addition to the food facility.
• The equipment will reduce labor
costs.
• The equipment will reduce
maintenance costs.
• The equipment will produce savings
in energy.
Trade journals and equipment
shows in the foodservice
industry offer a smorgasbord
of interesting equipment that
can be tempting to a
prospective buyer. A careful
evaluation of available
alternatives is important in
order to select the correct
piece of equipment at the
lowest possible total cost of
ownership.
The total cost of ownership for a piece
of equipment is a function of these
factors:
• Initial purchase price
• Cost of installing the equipment
• Direct costs of operation • cost of
maintenance and repair
• Labor costs required to operate the
equipment
• Useful life of the equipment
• Each of these factors is briefly
discussed in the sections that follow.
 Equipment purchasing decisions are often
based on the initial purchase price, but it's not
always the lowest total cost of ownership. For
example, a facility serving three meals per day,
365 days per year might be better off with a

INITIAL
more expensive oven, as it reflects better-quality
components. Foodservice equipment
manufacturers understand the variety of

PURCHASE operational requirements, so owners need to

understand their specific needs to select

PRICE
appropriate equipment. The competitive nature
of the industry can lead to manufacturers
pushing favored products over competitors, but
many strive to bring higher-quality, lower-priced
products through new technology. Foodservice
facility design consultants and industry trade
shows can provide valuable information. The
most important initial consideration is how well
the equipment fulfills the operation's needs.
 Installation Cost Direct Operating Costs

For many foodservice equipment items, Direct operating costs include the
the installation cost is a minor factor. expenses associated with utilities, such
Other equipment items can incur as gas, electricity, steam, and water.
extraordinary installation costs. In The direct operating costs of
addition, large equipment could prove equipment can be estimated using
very expensive to install due to limited information provided by manufacturers’
access— narrow doorways, small catalog sheets as well as local costs of
elevators, and so on. Identifying the costs electricity, gas, steam, and/or water.
of installation prior to purchasing the
equipment will prevent expensive
surprises.
Maintenance and Repair Labor Costs of Operation
It is important to note whether the
required maintenance can be done in-
house or re- quires a service call from a When replacing old equipment with
service agency. In-house maintenance new pieces, labor costs of operation
has a labor cost that should be generally are not an important factor in
estimated. Also important are the the total cost of ownership if the
frequency and complexity of the replacement is functionally identical to
maintenance required. Repair costs are the original. Often, however, new
more difficult to estimate simply because equipment is purchased that is
equipment breakdowns are difficult to substantially different in terms of
predict with any degree of accuracy. how it functions.
However, for major equipment items, the
owner can contact a service agency to
ask for typical repair prices and relative
repair frequencies for the equipment
being considered.
 Useful Life of Equipment

Equipment lifespan depends on maintenance and heavy use in food

operations. A wellmaintained steam-jacketed kettle can last 25 years or more,
while a poorly maintained convection oven may only last 5 years. However, the
useful life of equipment varies based on quality and durability offered by
competing manufacturers. Hard data on the useful life of competing
manufacturers' equipment is difficult to obtain. Owners should consult
operators in similar facilities and contact a foodservice facilities design
consultant to determine the total cost of ownership.
 Organizations
National Sanitation Foundation (NSF)
Underwriters Laboratories (UL)
American Gas Association (AGA)
American Society of Mechanical
Engineers (ASME)
Environmental Protection Agency’s
Energy Star
 NSF seal of approval
is a recognized

NSF
standard of
acceptance for many
pieces of equipment

Standards and
Seal is an independent,
nonprofit
organization
 Providing liaison services to
strengthen communications
NSF carries on a between industry, the public health
professions, and the general public

variety of activities
in pursuit of its
objectives, including: Conducting basic research and
establishing standards on health-
related equipment, processes,
products, and services
 Disseminating research results to
educate industry, regulatory
NSF carries on a agencies, and the general public
regarding health hazards and

variety of activities means of eliminating them

in pursuit of its
objectives, including: Issuing official NSF seals for display
on equipment and products tested
and found to meet NSF standards
Energy
A program that was
established by the U.S.
Environmental Protection

Star
Agency (EPA)

Its goal is to save money

and protect the
environment through
energy-efficient products
and practices.
 that the products have exactly
the features required by the

Equipment
owner and are installed in
complete accordance with
governmental requirements and
industry standards.

Specification
Equipment specifications fall
broadly into two categories:
manufactured equipment and
fabricated equipment
 ❏ Dimensions of the unit
❏ Quantity of units to be purchased
❏ Specific utility requirements of the
equipment item
❏ Materials used in the construction of the

Manufactured equipment
❏ Specific construction techniques

Equipment
selected from manufacturers’
catalogs
The specifier is whether the
owner or a foodservice design
consultant
employed
❏ Any relevant performance criteria
❏ Desired features, accessories, and/or
options
❏ Relevant industry, association, or
governmental standards.
Fabricated
Equipment
custom-made or
constructed according to
specific specifications.
 THE MOST COMMON
Equipment MATERIALS FOR
Construction CONSTRUCTING A PIECE

Materials OF FOODSERVICE
EQUIPMENT ARE:

❏ Stainless steel
❏ Aluminum
❏ Galvanized iron
❏ Plastics
❏ Wood
stainless
steel
Stainless steel is usually shaped
under pressure at a fabrication shop
and then welded and polished.
aluminum
This lightweight rust-resistant metal
is widely used for carts, portable
racks, cabinets and the interior of
reach-in refrigerators.
Galvanized
iron
Galvanized iron and other types of
galvanized sheet metal are
frequently used in foodservice
equipment construction.
 Plastics
Thermoplastic tops and cutting
boards should be used where
cutting, chopping, or carving will
occur. Typically, sandwich and
salad makeup tables and
occasionally the entire top surface
of a worktable will be covered with
this plastic material. The use of
plastic as cutting boards also
allows for color coding so that the
boards can be returned to their
respective work area to prevent the
possibility of cross-contamination
(i.e., raw uncooked meat in the
kitchen prep area versus deli meat
in the service area).
 Wood
Hard rock maple and pecan cutting
tops are frequently used for dining
room tables and bakery production
tables in food operations. Many
bakers prefer the maple top because
the surface is easy to clean and
dough and flour do not stick to it.
Other
Materials Used
in Equipment
Construction
❏ Glass
❏ Solid-surface materials, such as
Corian
❏ Ceramic tile
❏ Stone, such as granite
❏ Rubber
❏ Copper
❏ Brass
❏ Cast iron
SUMMARY
Foodservice equipment selection depends on factors like ownership
cost, installation, operation, maintenance, repair, labor, and
equipment life. Standards for sanitation are crucial, with the National
Sanitation Foundation promoting safe construction methods.
Differences between manufactured and fabricated equipment are
highlighted, and primary materials used in construction are
identified. Finally, the chapter outlined the contents of a typical set of
foodservice equipment specifications.
THANK YOU