Chapter 7 - Foodservice equipment, part II: Manufactured equipment. This chapter introduces the major kinds of manufactured foodservice equipment, discussed under six functional categories: receiving & storage, preparation, cooking/production, bakery, service & cafeteria, beverage equipment, warewashing, waste removal. | Foodservice Equipment. Part II: Manufactured Equipment Chapter 7 Chapter 7 Overview This chapter introduces the major kinds of manufactured foodservice equipment, discussed under six functional categories: Receiving & Storage Preparation Cooking/Production Bakery Service & Cafeteria Beverage Equipment Warewashing Waste Removal Chapter 7 Overview This chapter also describes the characteristics of the equipment & its primary use in a foodservice operation. When selecting equipment, consideration should be given as to what type of production is to be used. The current methods include: Cook-serve Cook-hold-serve Cook-chill-store-reheat-serve (cook/chill) Methods of Production Cook-serve: Typically used in a restaurant setting, although it can also be used in an institutional setting when display cooking is introduced. After a meal order has been received, the food is cooked on the appropriate piece of cooking equipment & then immediately served to the customer. Methods of Production Cook-hold-serve: Incorporates an extended period of holding, up to 60 minutes, between the cooking time & service to the customer. Typically occurs in a cafeteria-type setting. The food can be held in several different pieces of equipment where customers may or may not be able to see & select their food choice. Methods of Production Cook/chill: Cooking the food then rapidly chilling & storing for later use. Also known as cook/chill or advanced food production. Maximizes the advantages of centralized food production through: Reduced labor costs. Reduced food costs. Reduced equipment operating & maintenance costs. Reduced utility costs. Consistent quality & production control. Improved food safety Receiving & Storage Equipment Receiving Carts: Transports foods from receiving to storage areas. Usually made of relatively light gauge materials, using them to transport heavy cases of food causes the top shelf to bow & buckle. Receiving Scale: Upon receiving incoming supplies, it is good practice | Foodservice Equipment. Part II: Manufactured Equipment Chapter 7 Chapter 7 Overview This chapter introduces the major kinds of manufactured foodservice equipment, discussed under six functional categories: Receiving & Storage Preparation Cooking/Production Bakery Service & Cafeteria Beverage Equipment Warewashing Waste Removal Chapter 7 Overview This chapter also describes the characteristics of the equipment & its primary use in a foodservice operation. When selecting equipment, consideration should be given as to what type of production is to be used. The current methods include: Cook-serve Cook-hold-serve Cook-chill-store-reheat-serve (cook/chill) Methods of Production Cook-serve: Typically used in a restaurant setting, although it can also be used in an institutional setting when display cooking is introduced. After a meal order has been received, the food is cooked on the appropriate piece of cooking equipment & then immediately served to the customer. Methods of Production .
