Important considerations in equipment selection include the following :
- Menu
- menu pattern and typical foods to be served must be known on order to estimate equipment needs.
- Number and type of patrons
- Form of food purchased and styles of service
- Adequate facilities for the short and log term storage at the proper temperature must be provided.
- Labor hours and worker abilities
- Skill level of workers
- Rising pay rates for employees
- The budget
- The budgetary allowance must cover the cost of equipment, as well as installation.
- The floor plan
- The size and shape of space allotted to food preparation and its relation to receiving, storage, and dining areas greatly influence the efficiency of the operation.
Features of equipment
- Modular
- Size to which all units of equipment are proportioned
- Design and function
- Beauty and utility may be combined in foodservice equipment.
- Size or capacity
- Determined by the type of menu, type of service, and quantities of food produced.
- Selection of certain modular equipment has proven advantageous in quantity food operations.
- Materials
- Metals
- Aluminium
- Cast iron
- Galvanized
- Stainless steel
- Standard gauge
- The US standard gauge is a weight, not a thickness gauge.
- Finish of metals
- The surface may be dull or bright ; the higher the polish, the more susceptible to scratches.
- Glass
- Protects against metallic contamination, corrosion, and absorption.
- Other materials
- Polyurethane
- Polycarbonate
- Construction
- Accurate dimensions, careful and well finished joints, solidarity, pleasing appearance, and ease of cleaning are important factors.
- Food shields
- Serve to protect the unpackaged food from the average customers's mouth.
- Safety features
- Safety features for the protection of food and workers are important factors in the selection of equipment.
- Installation, operation, and performance
- The equipment dealer will supervise the installation and instruct personnel in its operation and maintenance.
- Maintenance and replacement
- The cost and upkeep on a piece of equipment may determine whether its purchase and use are justified.
- Preventative maintenance.
Method of purchase
After investigations are conducted, and equipment is established, specifications are written and submitted to firms.
Selection of some basic items
Cooking equipment must conform to the standards of groups such as :
- American Standards Association
- American Gas Association
- National Board of Fire Underwriters
- Underwriters Laboratories Inc.
Electric, gas, and steam equipment :
- Gas fired
- Steam-heated
- Steam cabinet
- Low-pressure steamer
- Pressureless convection steamer
Non-cooking equipment :
- Power-operated equipment
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