Equipment and Facility Planning

Question 1

Planning team

Answer 1

Building rep, architect, fs manager/dietitian, builder, fs consultant

Question 2

Flooring material

Answer 2

Kitchen - quarry, clay tiles

Dining - terrazzo, rubber, asphalt

Question 3

Wall material

Answer 3

Ceramic tile

Question 4

Equipment considerations: Metals

Answer 4

Gauge - thickness of metal (10-14 most common)

Aluminum = lightweight, durable

Stainless steel = heavyweight, durable

SS finishes 
#1 - dull, rough
#2b - full finish, bright
#2d - full finish, dull
#4 - standard for fs
#6 - soft finish
#7 - glossy finish

Question 5

Space recs

Answer 5

Main aisle - 5 ft
B/t workspaces - 3 ft
3.5-4 ft clearance for movable equipment or opening doors

Question 6

Considerations for design

Answer 6

type of fs; labor and employee skill; maintenance schedule should be implemented to increase longevity of equipment; a record of maintenance should be available as well; equipment cleaned and regularly inspected; MSDS

Question 7

Fryer

Answer 7

requires high amounts of energy–may be gas or electric

Question 8

Tilting braising pan/tilting skillet pan

Answer 8

braising, boiling, grilling, or stewing

Question 9

Steam jacketed kettle

Answer 9

functions like a double boiler, reduces risk of burning food

Question 10

Mixers

Answer 10

table or floor models; used for mashed potatoes, batters, doughs, etc.

Question 11

Refrigerators

Answer 11

reach in or walk in models

Question 12

Sustainability: define

Answer 12

Capacity of being maintained for the long-term to meet present needs without risking the ability for future generations to also their needs

Question 13

Sustainable food systems requirements

Answer 13

ecologically fit, economically achievable, socially acceptable

Question 14

Sustainability: considerations

Answer 14

production, transformation, distribution, access, and consumption