Foodservice Equipment 1

Equipment Selection
 
 A new piece of equipment may be selected
for any of these reasons:

 The equipment is 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.
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
 1. Initial Purchase Price

-Equipment purchasing decision are often made strictly

on the basis of the initial purchase price.

-Foodservice equipment manufacturers recognize the

tremendous variety of needs within the industry and
offer products that are designed to address the full
spectrum of operational requirements.

-The owner needs to clearly understand the specific

requirements of his or her operation in order to select
appropriate equipment.
 
The most important consideration for any piece of
equipment is how well it fulfills the needs of the
operation.
2. Installation Cost

-A minor factor in foodservice equipment

purchasing.

-The total investment required in new or

replacement equipment includes both the
purchase price and the cost of installation.

-Identifying the costs of installation prior to

purchasing the equipment will prevent
expensive surprises.
3.Direct Operating Expenses

-This includes the expenses associated with

utilities, such as gas, electricity, steam
and water.

-This can be estimated using information

provided by manufacturer’s catalog sheets
as well as local costs of electricity, gas,
steam and water.
4. Maintenance and Repair

-It is often determined by the operator’s

manual.

-It is important to note whether the

required maintenance can be done in-
house or requires a service call from a
service agency.

-It is also important to know the frequency

and complexity of the maintenance
required.
 5. Labor Costs of Operation

-Labor savings reduce the total cost of

ownership
 
6.Useful Life of Equipment

-Determining the total cost of equipment is

divided by the useful lifetime of the
equipment.
It is a manufactured or fabricated according
to industry standards governing body.

This is determined by:

National Sanitation Foundation(NSF),
Underwriters Laboratory (UL),
the American Gas Association (AGA),
the American Society of Mechanical
Engineers (ASME) and
the Environmental Agency’s Star Program.

Foodservice Equipment Standards

and Specifications
NSF Standards and Seal

-A recognized standard of acceptance for

many pieces of equipment.

-An independent, non-profit organization

dedicated to the improvement of public
health.
Energy Star

-Established by the U.S. Environmental

Protection Agency (EPA) in 1992

-This is for energy efficient computers and

has grown to encompass more than 35
categories for the home and workplace,
new homes and superior energy
management within the organizations.
Equipment Specification

- Ensure that the products have exactly the

features required by the owner and are
installed in complete accordance with
governmental requirements and industry
standards.
Manufactured Equipment

- The specifications for equipment that is

selected from a catalog are less complex
than for fabricated equipment.
The Specifier

-examines the catalogs of all of the major

manufactures of the type of the type of
equipment desired and based on then
functional needs of operation, makes an
equipment choice.
Fabricated Equipment

- The buyer write a complete and

comprehensive specification for a piece of
equipment to be fabricated.
 Equipment
Construction Materials
1.Stainless Steel

302 or 304 –specifications of stainless

steel in foodservice industry
U.S. Standard Composition- 18.8
(18 percent chromium and 8 percent
nickel)
-Polished in a no. 4 finish and the
thickness is specified by gauge.
2. Aluminum

-This lightweight rust-resistant metal is

widely used for carts, portable racks,
cabinets and the interior reach-in
refrigerators.

-Less expensive than stainless steel but is

not as strong and is more difficult to
clean.
3. Galvanized Iron

-Frequently used in foodservice equipment

construction.
-It has significantly lower cost than
stainless steel.
-Used as structure or underbracing for
equipment.
-Used for the construction of sinks, tables
and interior shelves in food facilities that
have limited funds for kitchen equipment.
4. Plastics

- Thermoplastic cutting boards and tops are

used for cutting, chopping or carving because
they do not warp or crack.

- Used for the construction of carts and

enclosed cabinets because of its strength,
light weight, and ease of cleaning.

- Fiberglass and plastic are also being used as

internal sides, bottoms and tops of some
reach-in refrigerators and transport cabinets.
5. Wood

-Used in service areas and cafeteria

counters for decorative purposes.

-It is not used in places where it can come

in direct contact with the food.

-Appropriate for cafeteria slides, decorative

sneeze guards, edging for display shelves
and enclosures for dining room servers
stations.
Other Materials Used in
Equipment Construction
1. Glass
2. Solid surface materials, such as Corian
3. Ceramic tile
4. Stone, such as granite
5. Rubber
6. Copper
7. Brass
8. Cast iron
Foodservice Equipment Specifications: An
Outline

Part 1-The “General” section

Part 2- The “Products” section

Part 3- The “Execution” section