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Equipment - Factors Affecting Selection
Equipment - Factors Affecting Selection
affecting selection
Dr.K.Anusuya Devi
Attractiveness
Source of Supply
1. Right size for the space
2. Serves the purpose
3. Easy to use & clean
4. Performs more than one function
5. Mobile for cleaning
6. Save space, time, energy (I); money (Long
run)
7. Increase productivity
8. Fuel consumption - bills
9. Constant supervision
Size & Type of Establishment
● Space Availability - S, S, C
● Smaller Floor/ Size of Est - M,M & M;Flat packed & stored;
● Heavier Serving E of Large capacities - Hostel, …...?
● Cafeteria - ?
● Possibility of future expansions - Huge investment - 5-10 years
Menu
● Form of Food P
● Fried Snacks & Bvgs - ?
● Ready Baked items - ?
● Pans Sizes & capacities
○ Half Size- 6.5cm depth (5L); Quarter Size-(2.5L)
○ Half Size- 10cm depth (8L); Quarter Size-(4L)
More Menu - ?
Usage
Temperature indicators
Warning Lights
Movable parts
Heavy Equipment
Crevices - dirt, dust, microbes
Sharp tools
Food incinerators - 150 - 700 kg/
Glass & Cutlery
hour
Large volume of foods
Compactors - 5-1 compaction in
Electricity 25 seconds
Gas, Steam, hot & cold water Doors - open opposite
Econom
y
● Amount of F - E, G, K,
C
● Operating Cost - I, C &
M
● Spare parts - import?
● Custom built?
Ease of Cleaning
● Non
- corrosive
- toxic
- absorbent
Frequent Polishing
Periodic Plating
Not economical
Glass or
Ceramic
G - corrosion resistant
Polyethylene
Storage of foods & water
Less expensive
Longer life