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Equipment and Furnishings

Equipment and Furnishings. Chapter 11. Menu Number and type of patrons Form of food purchased/service Labor hours/abilities. Utilities Budget Floor plan. Factors Affecting Selection. Features of Equipment. Modular Equipment Design and Function Theme Simplicity Sanitation.

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Equipment and Furnishings

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  1. Equipment and Furnishings Chapter 11

  2. Menu Number and type of patrons Form of food purchased/service Labor hours/abilities Utilities Budget Floor plan Factors Affecting Selection

  3. Features of Equipment • Modular Equipment • Design and Function • Theme • Simplicity • Sanitation

  4. Features of Equipment • Size or capacity • Standardization of equipment • Customized • Output Charts

  5. Materials • Metal • Anodized Aluminum • Cast Iron • Galvanized steel and iron • Noncorrosive metals: iron, nickel, nickel-copper, stainless steel, chromium used the most

  6. Materials • Standard Gauge • 12-16 for noncorrosive metals • Finish • No. 4 finish used for sinks, counters

  7. Materials • Glass • Highly acid resistant • Other materials • Fiberglass • Porcelain • Vinyl • Polycarbonate

  8. Features of Equipment • Construction • Joint Committee on Food Equipment Standards of NSFI • Safety features

  9. Features of Equipment • Installation, operation, performance • Know who is responsible for installation • Maintenance and replacement • Estimated life of equipment • Who will service equipment • Preventative maintenance program • Equipment record

  10. Method of Purchase • Properly research before purchase • Specifications • Material, construction, size, color, finish, cost • Review specs on page 399

  11. Selection of Items • New equipment designs • Speed, sophistication, simplicity, cost effectiveness, use of technology • Choose equipment that is: • Easy to clean • Safe to operate • Does the job

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