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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 6 - Birchfield, Birchfield

Chapter 6 - Foodservice equipment, part I. This chapter describes the basis for selecting foodservice equipment, outlines the standards of workmanship & common materials for constructing food-service equipment, provides an overview of the equipment specifications as they would appear in a set of contract documents. | Foodservice Equipment, Part I Chapter 6 Chapter 6 Overview This Chapter: Describes the basis for selecting foodservice equipment Outlines the standards of workmanship & common materials for constructing food-service equipment Provides an overview of the equipment specifications as they would appear in a set of contract documents. Reasons for Equipment Purchase 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. Reduce maintenance costs. Produce savings in energy. Total Cost of Ownership Initial purchase price. Cost of installing the equipment. Direct costs of operation. Cost of maintenance & repair. Labor costs required to operate the equipment. Useful life of the equipment. Initial Purchase Price Initial purchase price is important, but the lowest price item may not have the lowest total cost of ownership. Equipment is manufactured for a wide variety of facilities; Owners need to know what is right for them. Equipment manufacturers have a financial incentives to sell their products against competitors; One way to do that is to propose a cheaper item – even if it isn’t necessarily the best alternative for the operation. Installation Cost - Examples Adding a char broiler could require expensive modifications to a ventilation system or even a new hood. Adding a steam-jacketed kettle could require cutting into the floor to install a trench drain. Adding an steamer with an electric steam generator could require additional power circuits. Replacing a hood could require additional ductwork running from the kitchen to the roof. Direct Operating Costs Direct operating costs include the expenses associated with utilities. Direct operating costs of equipment can be estimated using information provided by manufacturers’ catalog sheets as well as local costs of: Gas Electricity Water Steam Maintenance & | Foodservice Equipment, Part I Chapter 6 Chapter 6 Overview This Chapter: Describes the basis for selecting foodservice equipment Outlines the standards of workmanship & common materials for constructing food-service equipment Provides an overview of the equipment specifications as they would appear in a set of contract documents. Reasons for Equipment Purchase 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. Reduce maintenance costs. Produce savings in energy. Total Cost of Ownership Initial purchase price. Cost of installing the equipment. Direct costs of operation. Cost of maintenance & repair. Labor costs required to operate the equipment. Useful life of the equipment. Initial Purchase Price Initial purchase price is important, but the lowest price item may not have the lowest total cost of ownership. .