Chapter 6

FACILITIES, EQUIPMENT AND

UTENSILS

Learning Objectives
After attending this class, students should be able to:
Identify ways in which the design and layout of
facilities contribute to the efficiency and
effectiveness of a food establishment
Explain the importance of purchasing and properly
maintaining equipment and utensils and the
influence they have on food safety
Describe how work tasks are conducted in work
centers and how the preparation and service of
food flows through a production area
Identify the criteria that should be used when
determining the need for each type of equipment
2

Design, Layout, and Facilities

The design, layout, and facilities should be
based on the types of foods being sold and menu
trends
The type of equipment used will be determined by
the preparation procedures
A plan that is good for one operation may not be
good at another site that sells different items
The design and layout of facilities, such as
kitchen, dishroom, and dining area, should provide
an environment in which work may be done
efficiently and effectively
3

The general areas of a food establishment are:

Receiving and delivery

Storage
Preparation
Holding
Service
Warewashing
Garbage storage pickup
Food display area or dining room
Housekeeping
Toilet facilities

 Activities that are carried out in the

previous areas are called functions
Functions are further broken down into
various sub-functions
When planning a food establishment:
i. Determine the tasks within the functions
ii. Arrange the tasks in a way that allows a smooth
and sequential flow within that area

These can be done after a Flow Diagram

is developed

Regulatory Considerations
When planning facilities, you must know of
and comply with national, state, and local
standards and codes related to:
Health
Safety
Building
Fire
Zoning
Environmental and code standards
6

Work Center Planning

Food production area is commonly
organized into WORK CENTERS
A group of related tasks are performed by an
individual or individuals
The number will depend on the number of
functions to be performed and the volume of
material handled

Work Center Planning (cont)

Two of the most important features to
consider when planning work centers are
the total space needed and the
arrangement of equipment in that space
A properly designed work center provides
adequate facilities and space for:
Efficient production
Fast service
A pleasant environment
Effective cleanup

Work Center Planning (cont)

A worker should be able to complete the
related tasks at the work center without
moving away from it
The work center should be large enough to
do the job and compact enough to reduce
travel and conserve time and energy

Examples of Work Center

Planning

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17

Equipment Selection
It is important to select the right piece of
equipment for the job
Factors to look for:
i.
ii.
iii.
iv.

Need
Cost
Size and Design
Construction Material

18

i. Need
Need should be evaluated on the basis of
whether the addition of a particular
equipment will:
Improve the quality of food
Reduce labor and material costs
Improve sanitation
Contribute to the bottom line of the establishment

Look for equipment that:

Meets current and future demands of the
operation
Do not require extraordinary repair and upkeep
Will work properly for many years

19

ii. Cost
Includes
Purchase price
Installation
Operating
Maintenance
Finance

Should compare all these costs for the

different pieces of equipment before
considering to purchase
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iii. Size and Design

Should easily fit into the space available in
the layout of the facility
Consider the size for future expansion
Equipment and utensils must be designed
to function properly when used for their
intended purposes
Two categories of equipment
Easily movable
Not easily movable
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iii. Size and Design (cont)

Not Easily movable equipment
Must be elevated on legs or sealed to the floor
When legs are used, should provide a minimum
clearance of 6 inches from the floor
Provides space for easier cleaning an discourage pest
harborage
Heavy equipment may be mounted to the floor to prevent
trash and pests from collecting under the equipment

Table Mounted equipment (not easily movable)

Should have 4 inches legs
Provides space to make it easier to clean under and
around the equipment
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Not Easily Movable Equipment

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Table Mounted Equipment (not easily

movable)

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iv. Construction Materials

Food equipment and utensils have food
contact and non food-contact surfaces
Food-contact Surfaces parts which normally
come into contact with food or from which food
may drain, drip, splash or spill
Non Food-contact Surfaces the remaining
parts and the surrounding area that should not
make contact with food during production

25

iv. Construction Materials (cont)

The FDA Food Code requires food
equipment and utensils to be:
Smooth
Seamless
Easily cleanable
Easy to take apart
Easy to reassemble
Equipped with rounded corners and edges
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iv. Construction Materials (cont)

Materials in the construction of utensils
and food-contact surfaces of equipment
must be non-toxic and not impart colors,
odors, or tastes of foods
Under normal use, materials should be
safe, durable and safe from:
Corrosion
Chipping
Pitting
Deterioration
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iv. Construction Materials (cont)

Common materials used in constructing
kitchen equipment and utensils
a.
b.
c.
d.

Metal
Stainless steel
Plastic
Wood

28

a. Metals
Used for nearly everything in a food
establishment
Chromium over steel gives an easily cleanable,
high luster finish
Noncorrosive metals formed by the alloys of
irons, nickel, and chromium may also be used
Lead , brass, copper, cadmium, and galvanized
metal must not be used as food-contact
surfaces
These metals can cause chemical poisoning if they
come into contact with high acid foods
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b. Stainless Steel
One of the most popular used for food operations
Commonly used for food containers, table tops,
sinks, dish tables, dishwasher and ventilation hood
system
Has shiny surface that shows soil and makes it
easy to clean and maintain
Rust and stain resistant and can resist high
temperatures
Must be polished with great care cannot use
abrasive cleaners or scouring pads because they
scratch the surface which can become germ farm
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c. Plastic
Plastic and fiberglass are usually used in
foodservice equipment
Durable, inexpensive, and can easily be molded

The use of plastics in food establishments are:

Acrylics (used to make covers for food containers)
Melamine (used for variety of dishes and glassware)
Fiberglass (used in boxes, bus trays, and trays)
Nylons (used in equipment with moving parts)
Polyethylene (used in storage containers and bowls)
Polypropylene (used for dishwashing racks)
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d. Wood
Advantage - Light weight and economical
Disadvantage problems with sanitation
Porous to bacteria and moisture
It absorbs odors and stains
Wears easily under normal use

Should use hard maple or an equally hard, close

grained wood for cutting board, cutting blocks,
and bakers table

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Wood vs. Plastic Materials

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Types of Equipment
i. Cooking Equipment
Always consider durability and energy
conservation
The frame, door, exterior, and interior
materials should also be durable and easy
to be cleaned
Should only buy those equipment that has
been tested and certified according to
standards
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ii. Ovens
Among the most important pieces of
equipment in a kitchen
Used to cook foods to different
temperatures
The heat is distributed by radiation,
conduction, or convection, depending on
the type of oven being used
A good oven should rise to 450F (232C)
within 20 minutes
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ii. Ovens (cont)

Range oven is the most commonly used
in small food operations
It has cooking surface above the oven
which makes it suitable for doing all kinds
of work
Must have good insulation to prevent heat
loss
Should be equipped with heavy-duty doors
and shelves (with a window in the oven
door)
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Range Oven

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Range Oven

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ii. Ovens (cont)

Deck Ovens are stationary type where
one deck sits on top of another to
conserve space
The heated air is circulated around the
outside of the heating chamber and
radiates through the lining
Contain separate heating elements and
controls for each unit, and good insulation
is provided between the decks
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Deck Oven

40

Deck Oven

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Deck Oven

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ii. Ovens (cont)

A Convection Oven uses high speed fan
to circulate hot air and guarantee even
heat distribution over and around foods
Cooking time is about 1/3 to the
amount required in deck ovens
Food can be placed on multiple racks
instead of single rack more cooking can
be done at one time
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Convection Oven

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Convection Oven

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Convection Oven

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Convection Oven

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ii. Ovens (cont)

Microwave Ovens commonly used for
thawing, heating, and reheating food
Microwaves are electromagnetic waves of
radiant energy which, like light, travel in
straight lines
Microwaves are reflected by metals, pass
through air, and are absorbed by several
food components
They pass through many, but not all, types
of paper, glass, and plastic materials

48

ii. Ovens (cont)

When microwaves are reflected or pass
through a material, they do not give off heat
to the object
When microwaves are absorbed, they heat
the absorbing material
Advantage can cook small quantities of
food very rapidly
Disadvantage not useful for cooking large
quantities of food
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Microwave Oven

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Microwave Oven

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iii. Steam-jacketed Kettles

Consists of two bowl-like sections of
welded aluminum or stainless steel with an
air space between for circulation of steam
The steam is placed in remote steam boiler
The steam do not come directly in contact with
the boiler
When the steam is released inside the jacket, it
condenses on the outside of the inner shell,
thereby giving up its heat to the metal, from
which it is then transferred to the food
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Steam-jacketed kettles

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iii. Steam-jacketed Kettles (cont)

May be stationary or tilting
The boiler system will need to be treated
with chemicals periodically to prevent the
buildup of scale on the boiler tubes and to
prevent corrosion in the boiler system

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Steam-jacketed kettles

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Steam-jacketed kettles

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Steam-jacketed kettles

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Steam-jacketed kettles

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iii. Refrigeration and Low-Temperature

Storage Equipment
To protect perishable foods and preserve
wholesomeness
Foods should be place in shallow containers,
placed on slatted shelves or tray slides to permit
good circulation of chilled air
Sheet pans, foil, plastic, or cardboard should not be
used to line shelves because they decreases air
flow
Large amount of hot food should not be placed in
the unit because the inside temperature will rise
above acceptable storage temperatures
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iii. Refrigeration and Low-Temperature Storage

Equipment (cont) - Refrigerators

Refrigerators need to be cleaned on a

regular basis to maintain good sanitation and
eliminate odors
Open doors of refrigerators as briefly and
infrequently as possible when taking food in
and out of storage
It is important to have an action plan in place
to deal with power failures and keep food
safe
E.g. keep the door closed, placing tub of ice inside
the unit
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Reach-in refrigerators

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Reach-in refrigerators (upright with see-through doors)

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Reach-in refrigerators (upright)

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Reach-in refrigerators (under-the-counter)

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Reach-in freezers

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Reach-in refrigerators (display counter)

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Reach-in refrigerators (display counter)

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iii. Refrigeration and Low-Temperature Storage

Equipment (cont) Walk-in refrigerators

Normally larger than reach-in types and are

either built-in or prefabricated sectional walkin units
The exterior and interiors of these units are
normally galvanized steel or aluminum. Vinyl,
porcelain, and stainless steel are also used
Walk-in refrigerators also have a lighting
system inside the refrigerator compartment
A safety device for opening the door should
be provided on the inside of the unit
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Walk-in refrigerators

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Walk-in refrigerators (with display)

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Walk-in refrigerators (heat duct)

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iii. Refrigeration and Low-Temperature Storage

Equipment (cont) Walk-in refrigerators

Some have four-inch wide plastic strip

curtains
To reduce air loss and conserve energy when the
door is opened
Should have a temperature measuring device to
determine the air temperature inside the unit
without opening the door

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Walk-in refrigerators (strip curtains)

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Walk-in refrigerators (strip curtains)

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iv. Other Types of Equipment

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a. Slicers

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Slicers

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Slicers

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b. Mixer

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Mixer (industrial)

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Mixer attachment

Dough
Hook

Paddle

Whisk
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c. Meat Chopper

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Meat Chopper

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Meat Chopper

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Meat Saw

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Steamer

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Convection Steamer

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Pressure Steamer

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d. Ice machines
Ice is food, and must be handled with the
same degree of care as other foods
Must use potable water, and the ice must
be protected from contamination
The machine should be cleaned and
sanitized frequently to prevent growth of
mold and other organisms
Scoops used to dispense the ice should
be well taken care to prevent
contamination
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Ice Machine

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Ice Machine

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Ice Machine

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Do not store food and

beverage containers in
ice served to the customers

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iv. Single service and single-use articles

Single service articles - Include tableware,
carryout utensils, and other items such as bags,
containers, stirrers, straws and wrappers that are
designed and constructed to be used only one
time by one person
Single-use articles include items such as wax
paper, butcher paper, plastic wrap, and certain
food containers that are designed to used one
and discarded
The materials used must not permit the transfer
of harmful substances or pass on colors, odors,
or tastes of food
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v. Dishwashing Equipment
Dishwashing is best performed in a
separate room or area which is well lighted
and ventilated
The design of the area is dependent upon
the volume of equipment and utensils to be
washed and the time to do the job
Most frequently washed in a food
establishment:
Kitchenware kitchen utensils such as pots &
pans, skillets, etc
Tableware dishes, glassware, eating utensils,
etc

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v. Dishwashing Equipment (cont)

The purpose of dishwashing is to clean and
sanitize equipment, dishware, and utensils.
It require a two-part operation:
A cleaning procedure to remove visible soil from
the surface of the item
A sanitizing procedure to reduce the number of
disease-causing microorganisms on a cleaned
surface to safe levels

Cleaning and sanitizing kitchen equipment

and utensils can also be done manually or
mechanically

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v. Dishwashing Equipment (cont)

A dishwasher should automatically
dispense detergents and sanitizers
Must have visual means to verify that detergents
and sanitizers are not delivered or visual or
audible alarm

An adequate supply of very hot water

[180F (82 C) to 195 F (91 C)] is required
for the final rinse in a high-temperature
dishwashing machine
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v. Dishwashing Equipment (cont)

Dishwashing can be done using two
procedures:
a. Manual Washing
b. Mechanical Washing

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a. Manual Washing
Should have an area with sufficient space to
store soiled equipment and utensils
Equipment and utensils must be pre-flushed
or prescraped and, when necessary,
presoaked to remove food particle and soil
A hose and nozzle must be used for preflushing and pre-scraping food or soil
Soiled and cleaned equipment/utensils must
be put at different end to avoid contamination
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a. Manual Washing (cont)

Use a three-compartment sink for manual
cleaning and sanitizing
First compartment wash the scraped
equipment and utensils in a detergent
solution with hot water
Second compartment rinse the soap off
Third compartment sanitize the
equipment and utensils
The hot water method
The chemical method

Will be discussed in chapter 7

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Three-Compartment Sink

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Three-Compartment Sink

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a. Mechanical Washing
Among the most expensive and important piece
of equipment in a food establishment
Used for cleaning and sanitizing any equipment
or utensil that does not have electrical parts and
will fit into the machine
The most common type of dishwashers are:
i.
ii.
iii.
iv.
v.
vi.

Immersion dishwashers
Single-tank, stationary rack dishwashers
Conveyor-rack dishwashers
Flight-type dishwashers
Carousel-type dishwashers
Low temperature dishwashers

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i. Immersion Dishwashers
Rack of dishes are immersed for
cleaning.
Very similar to the manual
dishwashing procedure

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ii. Single-tank, Stationary-rack

Dishwashers

Dishes are placed on racks and

washed one rack at a time with jets
of water are immersed for cleaning
Operated by opening door, inserting
rack of dishes, closing the door, and
starting the machine

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ii. Single-tank, Stationary-rack Dishwashers

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ii. Single-tank, Stationary-rack Dishwashers

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ii. Single-tank, Stationary-rack Dishwashers

108

ii. Single-tank, Stationary-rack Dishwashers

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iii. Conveyor-rack Dishwashers

A conveyor carries the racks of
dishes through the dishwasher
The machine can be either single or
multiple tanks
The racks move through the machine
automatically, similar to the manual
dishwashing procedure
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iii. Conveyor-rack Dishwashers

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iii. Conveyor-rack Dishwashers

112

iv. Flight-type Dishwashers

Use a conveyor as a continuous rack
and the dishes are placed on pegs or
bars
This machine operates continuously
with a person stationed at each end

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iv. Flight-type Dishwashers

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iv. Flight-type Dishwashers

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v. Carousel-Type Dishwashers
Use a closed circuit conveyor where
dishes are loaded and unloaded

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v. Low-temperature Dishwashers
Use chemicals to sanitize equipment
and utensils
Allows lower water temperatures,
which conserves energy

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v. Low-temperature Dishwashers

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Stewarding
(washing)
Area
Layout

119

Installation
Architects, engineers, and contractors are
responsible for providing:
Adequate plumbing
Electrical wiring
Venting facilities for the satisfactory installation of kitchen
equipment
Compliance with the standards of local building,
plumbing, electrical, health, and fire safety code

The operation of each piece of equipment must

be checked many times by both the contractors
and service engineers before it is ready for actual
use
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Maintenance and Replacement

Successful maintenance of equipment requires
definite plans to prolong its life and maintain its
life and maintain its usefulness
Such plans place emphasis on few simple
procedures:
Keep the equipment clean
Follow the manufacturers printed directions for care and
operation
Post the instruction card for a piece of equipment near the
equipment
Stress careful handling as essential to continued use
Make needed repairs promptly
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Heating, Ventilation, and Air Conditioning

(HVAC)
An adequate supply of fresh air, with suitable
temperature and humidity, is necessary for
worker comfort and productivity
Air conditioning system in a food establishment
will heat, control humidity, circulate, filter, and
cool the air
A modern HVAC system will filter, warm,
humidify and circulate air during winter and
maintain a desirable and comfortable
temperature in the summer
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Heating, Ventilation, and Air Conditioning

(HVAC)
Kitchen ventilation is typically provided by
means of mechanical exhaust hood systems
Keep rooms free of excessive heat, steam,
condensation, vapors, obnoxious odors, smokes and
fumes
Consist of a hood, fan, and intake and exhaust air
ducts and vents
Usually constructed of stainless steel or a
comparable material that provides a durable, smooth,
and easily cleanable surface
Should be equipped with filters or other greaseextracting equipment to prevent drippage onto food
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Kitchen Exhaust Hood

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Kitchen Exhaust Hood

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Kitchen Exhaust Hood

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Kitchen Exhaust Hood

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Kitchen Exhaust Hood

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