FD SC 3060 Chapter Notes - Chapter 5-6: Nsf International, Energy Star, Umay
5 Feb 2018
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What are examples of equipment used in receiving; preparation; production/cooking; service; beverage dispensing; and service. Raw or unprocessed materials refrigerators, freezers, or dry storage. Final assembly materials refrigerators, storage cabinets, steam tables, slicing machines, food-holding cabinets, portable food racks, beverage containers, and utility/receiving carts. Flow -- logical order in an assembly line fashion. All food preparation and service areas should have a sink with hot and cold water and a utensil storage area. Expensive equipment not used frequently stored on portable stand. Cart-parking space (raw ingredients and finished products: ease of cleaning and sanitation. U may add steps because walk in and out; rarely used. Reasons for buying a new piece of equipment. Changes in the menu or variation in volume of business. Equipment standards specifications/parameters applicable to many things or types of things. Equipment specification company specific parameters for an item and its specific use/purpose. Stainless steel usually type 302 or 304, with a u. s. standard.
