IV F Equipment & facility planning Flashcards
what is a prospectus?***
planning guide- formal summary of proposed work
what is human engineering?***
- ergonomics, environmental design
- studies activities so they are done safely & efficiently
(ex: good work flow, noise control, easy entrance/exit, etc.)
who gives the final approval for planning of a FS facility?
administrator
feasibility study
research and data analysis to justify project
the space required in a FS facility is determined by?**
“MARKET FORM” of foods purchased (raw, prepared, partially prepared, etc.)
what determines the space and equipment needed?***
MENU
glazed tiles should be how high?***
5’8”
ceilings should be how high?***
14-18’ high
which should be darker in color- walls or ceilings?
ceilings
floors should be…?***
durable, resilient, non-slippery
concrete floors
light traffic, absorbs grease, use in storerooms, receiving areas
terrazzo
cement and crushed marble; noisy, dining room
what floors are recommended for the kitchen and heavy traffic?**
TILE: unglazed red clay tiles or quarry tiles
asphalt floors should be used for?
light traffic, dining room
ventilation, temperature should be?***
68F
what are foot candles?
light intensity
what type of lighting should be used in general areas? number?***
general lighting, 35-70 foot candles
what # lighting should be used in localized work areas?***
70-150 foot candles
what is a flow chart?***
show steps the work must take, their sequence, the relation of working units to each other
a flow chart is completed at what stage of FS design?***
PLANNING
a typical foodservice flowchart design has what features?
little cross traffic, no backtracking
what are templates?***
models of equipment cut to scale used in layouts
cafeteria #s to look over —>
- 18” between chairs, tables 4-5 feet apart
- serving width of 14 feet: 4’ patron lane, 1’ tray slide, 2’ counter width, 4.5’ workers, 2.5’ back-bar
employee dining is how much space per person?
12 square feet
in a kitchen, aisle space should be:
(1) 1 person
(2) >1 person or mobile equipment
(3) main traffic lane
- 1 person = 40”
- > 1 person or mobile equipment = 50”
- main traffic lane = 60”
kitchen #s to read over —>
- floor area = 20-30 sq feet per bed
- optimum counter height = 36” for heavy work, 37-41” for light work
minimum of _____ between floor and bottom of heavy duty equipment for cleaning
6”
____ clearance of heavy equipment from wall
12-24”
what shape for a work area layout is the best from a time and motion point?**
straight line
L shape
limited amount of space, convenient work surface
U shape
large amount of table surface area but walking in and out adds steps
parallel and back-to-back parallel work area layout
very efficient
specs for electrical equipment
voltage, watts, type of current
specs for gas
BTU = British thermal unit
specs for steam
PSI per square inch
what is warranty?
what will be covered and for how long
NSFI and UL relate to?**
SAFETY
what is NSFI? what does it stand for?***
National Sanitation Foundation International- voluntary inspection of EQUIPMENT
criteria for NSFI –>
SAFE equipment: acceptable design, materials, construction, performance; rounded tightly sealed corners and edges, surfaces are smooth and free of crevices, easy to clean, maintain, service
what is UL?***
Underwriter’s Laboratories: voluntary inspection of ELECTRICAL equipment
stainless steel vs. aluminum
- stainless steel = durable
- aluminum = strong, light weight, mobile equipment
what does gauge measure?***
weight
what does a low gauge number mean?***
LOWER THE GAUGE, STRONGER THE METAL
___ gauge is most often used for equipment
10-14
metal lighter than a 16 gauge is used for?
sides of equipment where wear is light
what is luster?**
FINISH/POLISH of metals
luster #s**
numbered 1-7; HIGHER THE NUMBER, HIGHER POLISH/FINISH
4 grind is?
standard polish
modular equipment
components put together for a customized look (ex: counters, sink, display all together) –> takes up less floor space, improved efficiency
gauge vs. luster #s
- gauge = strength (lower number is stronger)
- luster = finish/polish (higher number, higher polish)
3 steps of a 3 compartment sink***
wash –> rinse –> sanitize
temperatures and times for 3 compartment sink***
1) wash = 110-120F
2) rinse = warm water
3) sanitize = 170F >30 seconds OR chemical solution 1 minute in lukewarm water (75F)
how should pots and pans be dried?***
AIR-DRY = NOT towels (recontamination!)
stages of mechanical dishwashing***
1) pre-rinse, pre-wash
2) wash
3) rinse
mechanical dishwashing: pre-rinse, pre-wash temperature; is it bad for this range to go lower or higher?***
110-140F; HIGHER IS BAD
mechanical dishwashing: purpose of pre-rinse, pre-wash stage?***
removes food before hot water coagulates protein
mechanical dishwashing: wash stage at what temperature? is it bad for this range to go lower or higher and why?***
140-160F; LOWER IS BAD = GREASY DISHES
mechanical dishwashing: rinse stage at what temperature? is it bad for this range to go lower or higher***
170-180F sanitizes; HIGHER IS BAD
what should be added in mechanical dishwashing to prevent water-spots?***
drying agent
types of mechanical dishwashers
1) rack
2) conveyor belt or filte type
3) low energy chemical dishmachine
rack mechanical dishwasher
tableware placed in racks (ex: Arena’s bar)
conveyor belt or filte type mechanical dishwasher
continuous belt that moves through machine; racks used for small items (silverware) (ex: NHS cafeteria)
low energy chemical dishmachine mechanical dishwasher
SAVES ENERGY, water temperature @ **140F
what does a low energy chemical dishmachine NOT need?***
booster heater- sanitizes with chemicals, NOT heat!
type of dishwasher for # meals/hour –>
- up to 50 –> counter-style (home style)
- 50-250 –> door style, single tank
- 250-1500 –> single or double tank conveyor
- 1500+ –> filte-type conveyor
steps in washing process
1) detergent penetrates between soil and surface- wet detergent acts as a surfactant to reduce surface tension
2) suspension of loosened soil
3) rinsing to remove soil and cleaner
what is hard water?***
contains a HIGH PROPORTION of minerals or salts that build up
problem with hard water?
encourages soap scum, more difficult for surfactants to work
what do you need to do if you have hard water?***
use MORE detergent
deck ovens are AKA***
pizza ovens
when are deck ovens used?***
SAVE SPACE; when PRODUCTION HIGH, SPACE LIMITED
convection ovens - how do they work?***
FAN to circulate, LOWER TEMPERATURE
benefits of convection ovens?***
TAKES LESS TIME- MOST ENERGY EFFICIENT
rotary, reel, revolving tray oven
food is in motion while in the oven
rotary, reel, revolving tray is used for?***
LARGE VOLUME BAKING, also meat cookery
microwave cooking is for?
on-demand serving, saves time, reheating
tilting skillet benefits***
VERY versatile & COOKS EVERYTHING; serves as oven, frypan, braising pan, kettle, steamer, food warmer (categorized ad oven though)
what type of cooking is more efficient than electric or gas?***
STEAM
steam temperature
212F
how is steam measured?
PSI
large batch component steamers = # PSI?
5-8
benefit of large batch component steamers?
potatoes and root vegetables cook quickly
high pressure steamers, # PSI?**
15
what is a benefit of using a high pressure steamer?***
BATCH COOKING = small batches quickly (less holding, better quality)
no-pressure convection steamer
compact, large quantities; steam enters at 212’ and is circulated continuously over the food
what is a steam-jacketed kettle?**
TWO SECTIONS OF STAINLESS STEEL with air space BETWEEN FOR CIRCULATION; STEAM IS INSIDE WALLS
does food touch the steam in a steam-jacketed kettle?**
NO!
type of heating in a steam-jacketed kettle
conduction and radiation; VERY energy efficient!
kettle sizes:
- 5-20 gallons
- up to 40 gallons
- > 40 gallons
- 5-20 gallons = veggies
- up to 40 gallons = entrees
- > 40 gallons = high liquid contents
infrared tubes
keep food warm, less loss of moisture over conventional heating unit
mixers
planetary action, arm moves in circle while rotating beater
what is recovery time?***
how quickly a deepfat fryer returns to proper temperature after a batch of food
what is batch-cooking?***
cook small batches quickly, e.g. french fries
how to decrease cooking time in a deepfat fryer
fry under pressure
material for a deepfat fryer
stainless steel on inside and outside
self-contained refrigerator
temperature regulated through attached compressor
energy cost control
more energy is consumed in production of foods than for any other activity in food service
what is depreciation?**
means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset
straight line depreciation equation**
gives the ANNUAL depreciation
(value of the equipment or cost - salvage value) / # years of useful life
what is sustainability?***
meets the needs of the present without compromising the ability to meet the needs of the future
what is a sustainable diet?
composed of foods that contribute to health and also encourage the sustainability of food production
best things to choose for equipment for sustainability***
Energy-Star and WaterSense water-conserving appliances
Energy-Star or NSFI equipment more important?**
NSFI & UL (safety) is MORE IMPORTANT than sustainability (Energy-Star and WaterSense)
what is LEED?
Leadership in Energy and Environmental Design
